Non spicy boiled meat slices home cooked practice, non spicy boiled meat slices practice

Ingredients: 30g of seaweed, 200g of winter melon, 60g of pork Auxiliary materials: appropriate amount of oil, appropriate amount of salt, appropriate amount of kelp, appropriate amount of Sichuan pepper, appropriate amount of boiling water, appropriate amount of green onion, ginger and garlic, appropriate amount of monosodium glutamate.

1. Prepare all the ingredients, and it is best to choose sand-free seaweed.

2. Pour oil into the pot and add a small amount of peppercorns.

3. After the peppercorns are fragrant, add the sliced meat and stir-fry.

4. Add green onions, ginger and garlic and stir-fry.

5. Pour in the sliced winter melon.

6. Add the boiled water, cover the pot and simmer for a while.

7. Open the lid, add the kelp and cook for 5 minutes.

8. Finally, add the seaweed and cook for another 2 minutes.

9. Add an appropriate amount of salt to taste.

10. Turn off the heat and add a little MSG.

11. a finished product.

1.Slice the pork tenderloin, mix the egg whites with starch, salt, monosodium glutamate, and cooking wine into a paste and spread it on the meat slices.

2.Wash and slice cabbage leaves and ginger, and cut the green onion into white sections;

3.Put 35 grams of vegetable oil into the pot, heat it, pour in the peppercorns and fry it in 4 pots of medium oil to stir-fry the bean paste hot sauce, then put the cabbage leaves, green onions, ginger, broth, soy sauce, pepper, cooking wine, monosodium glutamate and other seasonings, stir a few times to mix evenly 5

Put in the meat slices, simmer for a few more minutes, after the meat slices are cooked, put the meat slices up, sprinkle the peppercorns with 6 boils with the remaining vegetable oil, pour on the meat slices, and make the hot oil put.

Sichuan pepper powder and meat slices can be fried again to make the fragrance overflowing.

There are many ways to do this, just browse online.

Ingredients: 100 grams of tenderloin.

1 tablespoon of bean paste.

2 slices of ginger 1 tablespoon of cooking wine.

3 grams of salt and 2 tablespoons of soy sauce.

3 cloves of garlic 1 cauliflower.

1 section of lotus root and 1 piece of bean skin.

Potatoes 1 pc.

1 scoop of dark soy sauce.

2 tablespoons vinegar 2 grams of ground white pepper.

1 tablespoon of bean paste.

2 scoops cornstarch.

Method: Wash and slice the meat.

Add salt, vinegar, soy sauce, dark soy sauce, white pepper, cooking wine, stir and marinate.

Scrape the skin of the lotus root, wash and slice the bean skin, wash and cut into strips.

Scrape the skin of the potatoes and wash and slice them.

Wash the cauliflower and cut into cubes.

Wash and chop the green onions, wash and slice the ginger and garlic.

All ingredients are ready to use.

Add the meat to the cornstarch.

Add the cornstarch and stir well.

<> pour in the meat and stir-fry.

Stir-fry the meat until golden brown, remove from the pan and set aside.

Pour a little oil into the pan, add ginger, garlic and bean paste, and stir-fry.

Pour in all the grass you have prepared.

Stir-fry for a while. Pour in water and submerge the dish.

Cover and simmer.

When the dish is almost cooked, add the meat that has just been fried, then add a little salt, soy sauce and vinegar to the soup to taste.

Finish with a sprinkle of green onions for garnish.

Tips: You can choose the dishes according to your liking, and the taste is also according to your own.

<> "Boiled Pork Slices. Ingredients: pork loin, 1000 sheets, cabbage, cucumber, bean sprouts, green onion, ginger, garlic, soybean paste.

Steps:1Cut the pork loin into thin slices, add 1 tablespoon of light soy sauce, 1 egg white, 2 teaspoons of starch, 2 teaspoons of water, grasp well, add 2 teaspoons of oil, marinate for 15-30min

2.While marinating, wash the vegetables and cut them for later use.

3.Heat the oil, add the minced green onion and garlic.

You can add a small sprig of chili, but remember to remove the seeds).

4.Stir-fry until fragrant, add two tablespoons of soybean paste.

Because it is not very spicy, soybean paste is added, and sisters who can eat spicy can be replaced with bean paste.

5.Stir-fry for a while, add two large bowls of sail finger water, a spoonful of salt, a spoonful of monosodium glutamate, half a spoonful of sugar, and a little vinegar.

6.After the water is boiled, the oranges are swirled and the seasoning residue in the soup is removed.

7.Cook the prepared vegetables and remove them.

8.Then blanch the marinated meat slices.

Note that the meat slices are boiled for 10s before stirring up the meat slices.

9.Remove the slices of meat, place them on top of the vegetables and pour in the broth.

10.On top of the meat slices, place minced green onions, minced garlic, 2 small chili peppers, and finally drizzle in hot oil.

Ingredients: 100g lean meat, 100g tofu skin, 200g chrysanthemum, 50g shiitake mushroom.

Excipients: appropriate amount of edible oil, appropriate amount of salt, appropriate amount of sesame oil, appropriate amount of pepper, appropriate amount of chicken essence, appropriate amount of chives, appropriate amount of cornstarch.

1. Wash the lean meat with blood and cut it into thin slices.

2. Put the meat slices in a bowl, add cornstarch, sesame oil and soy sauce, mix well, and marinate for 5 to 10 minutes.

3. Wash the chrysanthemum vegetables and cut them into sections for later use. The soaked tofu slices are also shredded and set aside.

4. Wash the shiitake mushrooms and cut them into strips, and cut the green onions into chopped green onions for later use.

5. Put the wok on the heat, pour in the cooking oil and heat it, add the chopped green onion and shiitake mushrooms and stir-fry until fragrant.

6. Pour in an appropriate amount of water.

7. Add shredded tofu skin and chrysanthemum.

8. Add salt, bring to a boil over high heat, and add the meat slices.

9. Add white pepper, boil again over high heat, and add chicken essence to make it fresh.

10. Finished product.

Ingredient breakdown

Pork to taste. Appropriate amount of greens.

Dried chili peppers to taste.

Sichuan peppercorns to taste. Appropriate amount of green onion, appropriate amount of broth or water.

Appropriate amount of bean paste.

Soy sauce to taste. Cooking wine to taste.

Starch to taste. Salt to taste, sugar to taste.

Minced garlic to taste. Appropriate amount of minced ginger.

Here's how to do it

1. Pork, water greens, bean paste, cooking wine, starch, salt, dried chili, Sichuan pepper, green onion, broth or water, soy sauce, sugar, garlic foam, ginger foam.

The materials are ready.

2. Add starch, salt and cooking wine to the cut meat slices and grasp them well for about 15 minutes.

3. Put oil in a pot, add shredded green onions and stir-fry.

4. Add water greens and stir-fry until raw.

5. Put the fried vegetables in a bowl for later use.

6. Prepare with chili foam and Sichuan peppercorns, as well as two spoonfuls of bean paste, minced garlic and ginger.

7. Put oil in a pot, add ginger and garlic foam and bean paste and stir-fry the red oil.

8. Add water or broth.

9. Stir the marinated meat slices with chopsticks quickly with chopsticks.

10. After boiling, pour into the bowl where the vegetables were stacked before.

11. Put the prepared chili foam and peppercorns into the pot and fry until fragrant.

12. Spread it on the top of the bowl, and finally put the appropriate oil in the pot, and pour it on the top of the chili foam and peppercorns after it is hot, and the red oil can be produced, and the dish can be eaten.

13. With rice, it is very delicious The last leftover soup can be used to mix noodles at night, which is even more amazing.

Ingredients

300 grams of pork tenderloin as the main ingredient; 300 grams of cabbage;

adjuncts: half a sheet of tofu skin; lettuce to taste; 2 tablespoons of Pixian bean paste; 40 grams of egg whites; 3 tablespoons of cornstarch; 1 tablespoon cooking wine; 2 tablespoons of soy sauce; Appropriate amount of refined salt; Minced garlic to taste. Sichuan peppercorns to taste. Sichuan pepper to taste; Vegetable oil to taste.

Step 1

1. A piece of pork loin is set aside.

2. Cut the pork tenderloin into large slices, the thinner the better, (if you feel that it is not easy to cut, you can put the meat in the freezer to freeze it slightly, and slice it when the meat is a little hard).

3. Put an egg white in the meat slices.

4. Add starch, cooking wine, and salt to grasp the meat evenly and marinate it for later use.

5. Wash the cabbage and tear it into large pieces by hand.

6. Blanch the cabbage in a hot pot and let it cool for later use.

7. Put the cabbage, lettuce, and tofu skin in a bowl for later use.

8. Chop the Pixian bean paste.

9. Heat the pot, pour in an appropriate amount of vegetable oil, add Pixian bean paste and minced garlic and stir-fry until the red oil is fried.

10. Add the broth and bring to a boil.

11. Put the marinated meat slices into the pot.

12. Slowly disperse with chopsticks, and when the meat slices are boiled until they spread out and change color, add soy sauce, salt, chicken essence, and seasoning. (Pixian bean paste is salty and light, and the salt should be measured).

13. In another pot, add Sichuan pepper and fry until it changes color, add Sichuan pepper and fry until fragrant, and pour it into a bowl of good dishes.

14. The spicy, spicy and fragrant boiled pork slices are ready.

Tips:

1. Dried chili peppers and Sichuan peppercorns must be fried to brown and red crispy fragrant, fried chili peppers and Sichuan peppercorns are sprinkled on the meat slices, which are full of burnt flavor and very flavorful.

2. Pixian bean paste must be fried fragrant and fried with red oil.

Spicy poached pork slices.

Method. Steps:

1.About 500 grams of pork loin, appropriate amount of soybean sprouts and enoki mushrooms.

2.Pixian bean paste, Sichuan pepper and Sichuan pepper (dark green one I added a little sesame pepper), green onion ginger shreds, garlic slices. Another serving of shredded green onions, shredded chili peppers, and minced garlic is used when preparing to drizzle the hot oil.

3.Cut the tenderloin into 3 mm thick slices, then starch it: first add cooking wine, salt, pepper, sugar and grasp well, then increase about half an egg white to grasp well, then add about a small tablespoon of starch, grasp well, lock in the moisture of the meat, and finally add a little salad oil and mix well, so that the meat does not stick when it enters the pan.

4.The battered meat should rest for half an hour.

5.Soybean sprouts and enoki mushrooms are fried in a small oil pot until they are medium-cooked, put them in a large bowl for later use, and only add an appropriate amount of salt when stir-frying. (Enoki mushrooms are more delicious than other vegetables).

6.Put the peppercorns and dried chili peppers into an oil-free pot and fry them over low heat until fragrant, don't paste them, otherwise they won't be fragrant, take them out and let them cool for later use.

7.When the oil in the pot is hot, add 2 tablespoons of Pixian bean paste and stir-fry the red oil over low heat.

8.Then add the shredded green onion and ginger and garlic slices and stir-fry until fragrant, and stir-fry over low heat until the green onion and ginger wilt.

9.Then you can season and add cooking wine, sugar, salt and pepper.

10.Add appropriate water and bring to a boil.

11.When the water is boiling, put the batted meat slices into the pot.

12.After adding the meat slices, bring to a boil over high heat and turn to low heat for 5 minutes, and add the chicken essence before cooking.

13.Pour the boiled meat slices into a large bowl with bean sprouts and enoki mushrooms, and sprinkle with shredded green onions, minced garlic and dried chili peppers.

14.Place the peppercorns and dried chili peppers on a cutting board and grind them into powder with a knife.

15.Sprinkle the crushed peppercorns and chili flakes on the surface of the slices.

16.Heat the oil in a pan, turn off the heat when it smokes, wait 3 seconds, and pour the hot oil evenly over the surface of the meat slices.

The second method is ingredients.

Pork loin 300g

Pleurotus eryngii 4-5 pcs.

3 garlic pieces. Octagonal Kaname: 5-6 pcs.

Sichuan pepper 1 small handful.

1 small handful of dried paprika.

Sichuan pepper powder 1-2g

Starch 20g

Pixian watercress 1 tablespoon.

Canola oil 5g

Salt 2g method steps.

Prepare the ingredients.

Stir the pork with a pinch of seasoning salt and marinate for 20 minutes.

Boil half a pot of water in a pot, add the oyster mushrooms and cook for 3 minutes.

Spread the cooked oyster mushrooms on the bottom of the bowl and add a small amount of starch to grasp well.

Wash the pot, pour oil and boil until 7 mature, add peppercorns, ginger, garlic, star anise, and kaempfer.

Add Pixian bean paste and stir-fry until fragrant.

Pour the water into the pot with about a large bowl of water.

When the water is boiling, hold the meat slices with chopsticks and put them down one by one.

Cut open with chopsticks and turn off the heat when cooked.

Re-wash the pot, boil a little oil, turn off the heat after the oil is boiled, sprinkle chili powder and pepper powder in the bowl of vegetables, and then quickly pour the oil on the noodles, this part of the dough is very important, the oil must be boiled, but the oil is too hot and the chili powder will paste off.

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