The practice of braised shutter knots, the practice of plain braised shutter knots

Ingredients. 750g of pork belly

Seasoning. Rock candy.

Amount. Wine.

350ml light soy sauce.

Amount. Dark soy sauce.

Amount. Blend the oils.

Amount. The preparation of braised pork shutter knots.

1.Wash the pork belly and cut into cubes.

2.Rice wine and rock sugar.

3.Wash the shutter knot with warm water to remove the bean.

4.Pot under cold water and water over high heat.

5.Once the water is boiling, turn off the heat. Scoop up and rinse with water.

6.Put a spoon of oil in the pan, put the fatty pork belly into the pan, and fry the oil over low heat. In this way, it will not be greasy and greasy when you eat it again, and it will be very fragrant. Just fry it a little bit and see how much oil you get out

7.Pour in all the meat and stir-fry.

8.Then add light soy sauce, dark soy sauce, stir-fry evenly, and pour in a bag of rice wine. Cover over high heat and bring to a boil for 10 minutes.

9.Open the lid, put in the louver knots, add rock sugar, turn to low heat and simmer for 40 minutes.

After a few minutes, reduce the juice on high heat and turn off the heat immediately.

11.Look at a pot of original braised pork.

Cook the shutters first, then heat the oil in the pot and stir-fry the green onions, ginger and garlic until fragrant, pour in the shutters and stir-fry over high heat, add salt, thirteen spices, soy sauce, cooking wine, oyster sauce and other seasonings, and thicken them after frying.

The braised Bai Yejie knotted the pot to burn the oil, poured in the bean paste, stir-fried until fragrant, poured into the white leaf festival and stir-fried evenly, and added water, so that the braised white night festival is also very delicious.

I think the key to making this dish is to master the heat, and in addition, your knife skills must be good. Then when you fry it, you have to burst it, and this dish is very delicious.

Vegetarian roasted shutter knots.

Ingredients: 250 grams of leaves, 50 grams of winter bamboo shoots, 25 grams of shiitake mushrooms, 15 grams of minced green garlic, 60 grams of peanut oil, 25 grams of soy sauce, salt, 5 grams of sugar, 15 grams of monosodium glutamate, 15 grams of wet starch, and an appropriate amount of fresh soup.

The practice of vegetarian roasted louver knots.

1. Wash the shutters, soak them in a basin of boiling water to become soft, take out the water control from the old man, put them flat on the board, cut them into strips about centimeters wide with a knife, take one end in each hand, twist them into a roll strip, and then form a shutter knot, according to this method, the shutter knot is all done; Peel the bamboo shoots, wash them and cut them into slices; Soak the mushrooms, wash the sediment, and also slice into pieces.

2. On the pot rack, put oil and boil until it is six or seven hot, put in the shutter knot and stir-fry a few times (do not use too much force when frying the source balance to prevent the shutter knot from falling apart), then put in soy sauce, salt, sugar and an appropriate amount of fresh soup, after boiling, put in the winter bamboo shoot slices and mushroom slices, change to low heat until the shutter knot is colored and flavored, and the soup becomes thicker, add monosodium glutamate and mix well, hook the thin thick with wet starch, get out of the pot, serve the plate, sprinkle with minced green garlic, and you can eat.

Ingredients: 250g dried tofu.

Excipients: 50 grams of bamboo shoots, 25 grams of shiitake mushrooms (dried), 15 grams of green garlic, 15 grams of green garlic, 2 grams of soy sauce, 2 grams of salt, 5 grams of sugar, 2 grams of monosodium glutamate, 8 grams of starch (peas), 60 grams of salad oil, appropriate amount of each.

The practice of vegetarian roasted louver knots.

1.Wash the shutters, soak them in boiling water to soften, take out the water control and put them flat on the cutting board, cut them into long strips about centimeters wide, and then form a shutter knot; Peel and wash the bamboo shoots and slice them; Shiitake mushrooms are soaked in hair, washed and cleaned, and also slice into pieces; Wash the green garlic and cut it into minced pieces; Add an appropriate amount of starch to water, mix well to form about 15 grams of wet starch, and set aside.

2.On the pot rack fire, put the oil to boil until it is six or seven hot, put in the cracked nuclear defense louver knot and stir-fry a few times, then put in the soy sauce, refined salt, sugar and fresh soup appropriate amount, after boiling, the winter bamboo shoots, mushroom slices, change the lack of simmer with low heat until the shutters are colored and flavored, when the soup becomes thicker, add monosodium glutamate and mix well, hook the thin thick with wet starch, put it out of the pot and put it on the plate, sprinkle the green garlic and it is ready.

Vegetarian roasted shutter knot is a simple home-cooked dish, the ingredients used are 250 grams of dried tofu, 50 grams of winter bamboo shoots, 25 grams of shiitake mushrooms (dried), and 15 grams of green garlic.

Crafting materials. Ingredients: 250g dried tofu.

Excipients: 50 grams of winter bamboo shoots, 25 grams of shiitake mushrooms (dried), 15 grams of green garlic.

Seasoning: 25 grams of soy sauce, 2 grams of salt, 5 grams of sugar, 2 grams of monosodium glutamate, 8 grams of starch (peas), 60 grams of salad oil.

Characteristic. The color is ruddy, glutinous and soft, and the fragrance is beautiful.

Steps: 1.Wash the shutters, soak them in boiling water to soften, take out the water control and put them flat on the cutting board, cut them into long strips about centimeters wide, and then form a shutter knot; Peel and wash the winter bamboo shoots, slice them; Shiitake mushrooms are soaked, washed, and also sliced into pieces; Wash the green garlic and cut it into minced pieces; Add an appropriate amount of starch to water, mix well to form about 15 grams of wet starch, and set aside.

2.On the pot rack fire, put the oil to boil until six or seven into the heat, put in the shutter knot and stir-fry a few times, then put in the soy sauce, refined salt, sugar and fresh soup appropriate amount, after boiling, the winter bamboo shoot slices, mushroom slices, change to low heat to simmer until the shutter knot is colored and flavored, when the soup becomes thicker, add monosodium glutamate and mix well, hook the thin thick with wet starch, put it out of the pot and put it on the plate, sprinkle with minced green garlic.

Ingredients: 250g dried tofu.

Excipients: 50 grams of bamboo shoots, 25 grams of shiitake mushrooms (dried), 15 grams of green garlic, 15 grams of green garlic, 2 grams of soy sauce, 2 grams of salt, 5 grams of sugar, 2 grams of monosodium glutamate, 8 grams of starch (peas), 60 grams of salad oil, appropriate amount of each.

The practice of vegetarian roasted louver knots.

1.Wash the shutters, soak them in boiling water to soften, take out the water control and put them flat on the cutting board, cut them into long strips about centimeters wide, and then form a shutter knot; Peel and wash the bamboo shoots and slice them; Shiitake mushrooms are soaked, washed, and also sliced into pieces; Wash the green garlic and cut it into minced pieces; Add an appropriate amount of starch to water, mix well to form about 15 grams of wet starch, and set aside.

2.On the pot rack fire, put the oil to boil until six or seven into the heat, put in the shutter knot and stir-fry a few times, then put in the soy sauce, refined salt, sugar and fresh soup appropriate amount, after boiling, the winter bamboo shoot slices, mushroom slices, change to low heat to simmer until the shutter knot is colored and flavored, when the soup becomes thicker, add monosodium glutamate and mix well, hook the thin thick with wet starch, put it out of the pot and put it on the plate, sprinkle with minced green garlic.

The ingredients are envied by the ingredients:

Chestnuts in moderation, shutter knots in moderation.

Appropriate amount of scallion oil, 2 tablespoons of dark soy sauce.

Ginger powder to taste, salt to taste, light soy sauce to taste.

StepsWash the chestnuts, boil them in water with a few shutters and knots;

Heat a pan with cold oil and add scallion oil (very important!) ）。The scallion oil sauce boiled when making scallion oil noodles is used;

Add the chestnuts and the shutter knot and stir-fry slightly, then add light soy sauce, dark soy sauce salt and ginger powder, add enough water and simmer over low heat;

Simmer over low heat for more than 2 hours, and then collect the juice from the pot after the leaves are flavored.

Tips:

Shallot oil is important and is the soul of this dish.

Ingredients: 250g dried tofu.

Excipients: 50 grams of bamboo shoots, 25 grams of shiitake mushrooms (dried), 15 grams of green garlic, 15 grams of green garlic, 2 grams of soy sauce, 2 grams of salt, 5 grams of sugar, 2 grams of monosodium glutamate, 8 grams of starch (peas), 60 grams of salad oil, appropriate amount of each.

The practice of vegetarian roasted louver knots.

1.Wash the shutters, soak them in boiling water to soften, take out the water control and put them flat on the cutting board, cut them into long strips about centimeters wide, and then form a shutter knot; Peel and wash the bamboo shoots and slice them; Shiitake mushrooms are soaked in hair, washed and cleaned, and also slice into pieces; Wash the green garlic and cut it into minced pieces; Add an appropriate amount of starch to water, mix well to form about 15 grams of wet starch, and set aside.

2.On the pot rack fire, put the oil to boil until it is six or seven hot, put in the cracked nuclear defense louver knot and stir-fry a few times, then put in the soy sauce, refined salt, sugar and fresh soup appropriate amount, after boiling, the winter bamboo shoots, mushroom slices, change the lack of simmer with low heat until the shutters are colored and flavored, when the soup becomes thicker, add monosodium glutamate and mix well, hook the thin thick with wet starch, put it out of the pot and put it on the plate, sprinkle the green garlic and it is ready.

Ingredients: 500g pork rib (pork belly) 150g dried tofu.

Seasoning: 5 grams of ginger, 50 grams of salad oil, 50 grams of cooking wine, 30 grams of soy sauce, 15 grams of sugar, 3 grams of salt.

The practice of roasting meat with louver knots:

1.Cut the louver into a rectangle about 15 cm long and about 8 cm wide. Fold the sides into a long bar towards the middle. Pinch the ends of the strip with both hands and turn it in different directions, making circular motions.

2.Tie one end through the loop into a knot. Set aside the knotted knots and set aside, burn until the meat is browned, and put in the knots.

3.Turn to low heat and simmer for about 15 minutes, add a little salt, and gently stir-fry with a spoon to make the juice of the shutters even.

4.Turn to high heat to reduce the juice and serve.

Step 11 of the practice of roasting pork with louver knotsCut the pork belly into pieces 1 cm thick and 3 cm wide, rinse the shutters with water and set aside.

Step 22 of the practice of roasted pork with shutter knotsPrepare the spices to be used.

Step 33 of the practice of roasting pork with louver knotsPut a clean pot in the amount of water that can bury the meat, and bring the water to a boil!

Step 44 of the practice of roasting pork with louver knotsAfter the water boils, add a little cooking wine and 2 slices of ginger, and put the meat in the pot.

Step 55 of the practice of roasting pork with shuttersWhen the water turns on again, turn off the heat and remove the meat to cool!

Step 66At this time, you can roll up the shutters and tie them into knots!

Step 77Put the washed and cooled meat in a pot and fry it to dry the water! (If you put oil first and then put the meat to stir-fry, it is because the moisture is not controlled and the oil will splash out).

Step 88 of the practice of roasting pork with shuttersWhen the meat is dry, add the green onion and ginger and stir-fry together!

Step 99 of the practice of roast pork with louver knotsAdd star anise, cinnamon, and bay leaves and stir-fry together for about 20 minutes, and stir-fry the oil in the pork belly!

Step 1010Add an appropriate amount of light soy sauce, stir-fry a spoonful of oyster sauce evenly, pour in boiling water, submerge the meat and raise it about 2 cm.

Step 1111Bring to a boil on high heat, simmer for about 40 minutes, add a piece of rock sugar and shutter knots, and continue to simmer for 20 minutes.

Step 1212Add dark soy sauce and cook for 5 minutes, then reduce the juice on high heat, and turn the bottom of the pot from time to time when reducing the juice on high heat, so as not to paste the pot!

Step 1313Finally, you can put it out of the pot and put it in the bowl, if you scatter 2 garlic flowers, it will look even better!

Ingredients: 500g pork (fat and lean) 250g dried tofu Accessories: 50g green garlic.

Seasoning: 60 grams of peanut oil, 60 grams of soy sauce, 3 grams of salt, 15 grams of sugar, 25 grams of green onions, 15 grams of ginger, 5 grams of star anise, 2 grams of Sichuan pepper, 10 grams of cooking wine.

How to make the stew with a shutter knot:

1.Wash the pork and cut it into cubes about 2 cm square; Wash the shutters, soak them softly, and tie them in knots; Wash the green garlic and cut it into small pieces.

2.On the pot rack, put oil and boil until it is six or seven hot, stir-fry the meat pieces, fry to remove the water, put in soy sauce, fry until colored, add cooking wine, big ingredients, Sichuan pepper, green onion (cut into sections) segments, ginger (slices) slices and an appropriate amount of water, boil, skim foam, change to a small stew for about 1 hour, see the meat half crispy, and then burn with the louver knot, salt and sugar, until the meat is soft and rotten, out of the pot, put it in the plate, sprinkle with green garlic segments, and it can be eaten.