How to adjust the sauce of the meat? How to prepare the sauce for plum cabbage and pork?

1. How to buckle the meat ingredient juice: take out the fermented bean curd and crush it with a spoon, add rice wine, sugar, salt, and thirteen spices and mix well.

2. Ingredients: 500 grams of pork rib meat (pork belly).

3. Seasoning: 25 grams of soy sauce, 10 grams of cooking wine, 2 grams of Sichuan pepper, 10 grams of honey, 15 grams of green onions, 15 grams of ginger, 3 grams of star anise, 8 grams of pea starch, 2 grams of monosodium glutamate, 5 grams of sugar, 70 grams of soybean oil.

4. Method: Scrape the pork belly off the sludge and fluff on the skin surface, wash it, cut it into large squares, put it in the pot and cook it until it is seven ripe and take it out; Smear the leather surface with honey, fry the leather side down in eighty percent hot oil until it is fiery red; Soak the pepper in water, pick out the pepper, and keep the pepper water; Change the fried pork belly into large slices 9 cm long and cm thick, stack the skin side down into the bowl, add soy sauce, cooking wine, pepper water, green onions, ginger pieces, 250 grams of broth, ingredients, sugar, and steam it in the upper drawer; Take out the steamed meat, remove the seasoning residue, decant the soup into a frying spoon, and put the meat on the plate; Bring the soup spoon to a boil, thicken with 15 grams of wet starch (8 grams of starch plus water), add monosodium glutamate, pour in oil, and pour it on the meat on the plate.

Preparation of the meat sauce].

Ingredients: 750g of buckle meat, 80g of fermented bean curd, 30g of sugar, 20g of light soy sauce, 30g of oil, 8g of white vinegar, 100g of water, starch, salt, a little dark soy sauce for coloring, minced garlic, minced ginger, chives, coriander.

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1.Put the chives and coriander on a plate, then add a little salt and squeeze out the juice with your hands. Then add the sauce: fermented bean curd, sugar, light soy sauce, oil, white vinegar, water, a little starch, a little dark soy sauce, minced garlic, minced ginger, and then mix well and stir into a sauce.

2.Cut the button meat into large pieces and add it to the prepared sauce, then stir the button meat evenly with your hands so that the sauce sticks to the surface of the button meat, and then marinate for 60 minutes.

3.After a few minutes, the button meat has been marinated into the flavor, and then put the button meat piece by piece into a bowl (the skin of the meat is facing down), and then you can put some plum vegetables or sauerkraut on top of the button meat, and then put it in the steamer and steam it over high heat for 50 minutes.

4.After 50 minutes, the button meat has been steamed, and then take it out and put it upside down on the plate, and the delicious button meat is ready.

5.If the color of the steamed button meat is not good-looking, you can use the sauce left over during marinating to make a sauce and pour it on the surface of the buttoned meat, so that the color is more beautiful.

If you want to eat button meat, you must come to Guangxi, Guangxi's button meat is very famous! And there are a lot of ways to buckle meat in Guangxi! The sauces are definitely not the same!

Lipu fragrant steamed taro button meat, Hengxian fragrant ginger button meat, Hengxian head vegetable button meat, Qinzhou sour lemon button meat, plum vegetable steamed button meat, pickle (Beijing cuisine) steamed button meat, crispy button and so on, there are many practices!

Taking taro button meat as an example, the main special sauces and spices are indispensable. "Nanyu" is the common red fermented bean curd, which has a strong aroma and mellow flavor. "Spices" star anise, bay leaves, cinnamon, cardamom, grass fruits chopped and made into a sauce, or sprinkled into the cut meat and marinated together.

It can be replaced with a bag of five-spice powder. It is recommended that it is best to use minced ones for more fragrant.

"Zhuhou sauce" can increase the compound flavor of the meat, and the taste of the Zhuhou sauce is salty, so it is necessary to pay attention to the control of the amount when preparing the sauce. "Wine" here should be particularly emphasized the role of wine. With good sake and ordinary sake, the taste of steaming is completely different!

It is recommended that when you are cooking this dish, you should rummage through your father's wine cabinet to see if there is any sauce-flavored liquor above 50 degrees. Put a little bit in it, and the steamed button meat can make the whole house fragrant. An indescribable taste.

Other special sauces, such as hoisin sauce, tahini, and peanut butter, are not needed. If you put too much, it won't be delicious, and it will taste good. The above recommendations are enough!

How to make the meat sauce. Sauces: South milk, Zhuhou sauce, oyster sauce, soy sauce, soy sauce flavored liquor.

Spices: star anise, bay leaf, cinnamon, cardamom, chopped grass fruit (or five-spice powder instead). Mix all the seasonings together.

Add to the cut meat, mix evenly and marinate for half an hour. Then arrange it with the taro. Steam for 45 minutes.

After steaming, buckle the meat back and pour out the excess buckle gravy. Buckle the gravy on the pot and thicken, and pour the buckle meat to complete.

1. There is no fixed answer to how to adjust the sauce of the meat, because there are many ways to make the meat, and each place does it differently, and the sauce for the meat is generally made with light soy sauce, dark soy sauce, fermented bean curd, oyster sauce, pepper, sugar, salt, minced green onion and ginger, etc., and the sauce can be adjusted according to your own taste.

Second, the selection of pork to do the buckle meat selection of pork is also very important, to use fresh pork, the best is pork belly, the pork belly is fat and thin, fat and thin, the steamed pork belly out of the buckle meat taste is not firewood or oil, when buying pork belly, you should choose to choose the fat and thin even, the color is bright red, the hand press is elastic, can quickly restore the original state, there is no other smell, the surface is a little dry or slightly moist and not sticky to the touch.

How to prepare the sauce of the buckle meat:

1. Ingredients: 500 grams of pork belly, 150 grams of pickled cabbage.

2. Auxiliary materials: 10 grams of dark soy sauce, 300 ml of cooking oil, 15 grams of chives, 10 grams of ginger, 50 ml of rice wine, 5 grams of coriander, 2 star anise, 2 pieces of fermented bean curd (red), 10 grams of sugar, 3 grams of thirteen spices.

3. Clean the pork belly, put the pork belly into the pot with ginger slices, a little rice wine and water on green onions, and cook until the pork is broken.

4. Drain the water, insert holes in the meat skin with a toothpick, smear dark soy sauce on the meat skin, and dry it for later use.

5. Put oil in the pot, put the side of the meat skin into the pot after the oil is hot, fry it until the meat skin turns brown-red and bubbles, turn it over and fry it slightly.

6. After cooling, cut into thin pieces.

7. Skin down, put it in a bowl, and put star anise, coriander and ginger slices on the noodles.

8. Take the bean curd out of a bowl and crush it with a spoon.

9. Add rice wine, sugar, salt and thirteen spices and mix well.

10. Clean the cabbage.

11. Pour the sauce into the meat bowl, then put the cabbage on the noodles and steam it in a pressure cooker for 30 minutes.

After a few minutes, remove from the pot, buckle the plate with a bowl, turn it over, and buckle the meat to make it.

Put two spoons of light soy sauce, one spoonful of dark soy sauce, and two spoons of soy sauce in the bowl, and if you have cooking wine at home, you can also add some cooking wine, so that you can remove the fishy smell of pork belly, and you can also add a spoonful of sugar.

Hello, 1, prepare hoisin sauce and pork rib sauce 2, put the appropriate amount of hoisin sauce and pork rib sauce into the bowl, add oyster sauce, dark soy sauce, monosodium glutamate to the bowl 3, in order to remove the fishy smell of meat, we should add an appropriate amount of pepper and an appropriate amount of sugar, which can remove the meat and play a role in improving freshness. 4. To control the color of the sauce, if there are no above sauces at home, you can increase or decrease appropriately, and you can put more sugar if you like sweetness.

For the sauce, the sauce preparation of plum cabbage and pork is actually relatively simple, first release raw soy sauce, oyster sauce, sugar, salt, monosodium glutamate, and bean curd.

Mix oyster sauce, light soy sauce, dark soy sauce, fermented bean curd, sugar, chopped shallots, minced ginger, salt and monosodium glutamate into a sauce.

When making the button meat, you should prepare sugar, pepper, thirteen spices, rice wine, peanut butter, oyster sauce, tomato juice, salt, and add water to prepare.

When preparing the sauce, you should first add some special sauce, then pour in some dark soy sauce and aged vinegar, and finally add some green onion sesame oil.

The sauce should be prepared with some dark soy sauce, chopped green onions, ginger slices, cooking wine, sugar and thirteen spices to stir, and finally you can pour it on top of the meat.

Shrimp paste buckle meat method.

10 grams of shrimp paste, 250 grams of pork belly are cut into small slices with a knife, 10 grams of starch are diluted with water, and an appropriate amount of green onions, ginger and garlic. After putting oil on the wok, fry the green onion and ginger until fragrant, put the pork belly and stir-fry, and then slowly pour the shrimp paste diluted with a small amount of water into the pot, about half a minute, then pour in the starch diluted with water, and stir-fry for about 2 3 minutes. Note that you do not need to add salt, because the shrimp paste itself is salty, and it is better to eat it hot.

Steamed pork fillets with shrimp paste.

Meat fillets. 100g

1 tablespoon of shrimp paste with oil.

Chopped green onion to taste. Shredded ginger to taste.

Appropriate steps. 1.Lean meat slices, a little shredded ginger, minced garlic.

2.Shrimp paste. 3.Add shredded ginger and minced garlic to the sliced meat and add a spoonful of shrimp paste.

4.Sugar. 5.Add half a cap of Huadiao wine.

spoon cornstarch 7Oil to taste.

8.Mix well.

9.Put it in the rice cooker and steam it.

10.If the steamed meat slices are not discharged in the rice cooker, steam them in a steamer for 25 minutes until the meat is cooked11Sprinkle with chopped green onions.

Ingredients: 750 grams of pork belly.

50 grams of dried shrimp.

2 tablespoons oyster sauce.

Light soy sauce 2 tablespoons.

Dark soy sauce to taste.

A pinch of sugar.

Cooking wine a little.

15 grams of liquor.

Ginger 20 grams.

Allspice powder 2 grams.

Salt to taste. Water: Appropriate amount.

Steps. 1. Soak the dried shrimp for 4 hours and wash well.

2. Soak ginger in white wine (standby).

3. Soak the pork belly in cold water for half an hour and scrape it clean.

4. Add two slices of ginger to the pot and cook the meat on the heat until it is eight ripe.

5. Take out and apply ginger juice to the pork skin, and tie the pork skin with a bamboo skewer to make a dense hole, the more dense the skin, the better the effect.

6. Prepare an oil pan and pour enough oil to fry the meat, and fry the pork belly until golden brown after the oil temperature rises to 80%.

7. Remove and soak in cold water until the skin is soft.

8. Adjust the sauce: salt, oyster sauce, light soy sauce, dark soy sauce, sugar, five-spice powder, water 9. Add the meat slices to the sauce and mix well and marinate for two hours.

10. Leave a little oil in the pot and stir-fry with minced ginger until fragrant.

11. Drain the dried shrimp and put it in a pot and stir-fry, add cooking wine, salt, light soy sauce and oyster sauce and stir-fry to taste.12.

13. Spread the fried dried shrimp on top of the pork belly.

14. Steam for 30 minutes and buckle the plate.

The most important step in making this ginger sauce is to be very viscous, it looks very appetizing, prepare the seasonings of minced meat and soy sauce, pour the soy sauce into the minced meat and stir, and then add edible salt, the most important step of these seasonings is to put in some red vetch powder, which looks more viscous and makes the color more beautiful.

Prepare a bowl and pour sugar and pepper into the bowl, thirteen spices and rice wine (preferably around 50 degrees), peanut oil, oyster sauce, chicken essence, light soy sauce, and tomato juice, and finally stir the poured sauce.

Add red bean curd cubes and juice, light soy sauce, dark soy sauce, sugar, and beer to the bowl and stir well, put the button meat in the sauce and stir, then take out the skin and pour the sauce on the plate side down, pour the sauce marinade, and then steam it through the water, and buckle it in another bowl The delicious button meat is ready.

Prepare sugar, pepper, thirteen spices, high rice wine, chicken essence, peanut oil, oyster sauce, light soy sauce, southern milk, and tomato juice. Add these ingredients to a bowl and stir well, then add boiling water.

Sauce making. Main ingredients: sour buckwheat head (choose a good sour buckwheat head and pat it flat and chop.) Dosage 10), garlic (pat flat and finely chopped. Dosage 7), green onion (finely chopped. Dosage 4), ginger (shredded. Dosage 2), tangerine peel (chopped. Dosage 1).

Main seasonings: sugar, pepper, thirteen spices, high rice wine (about 50 degrees), chicken essence, peanut oil, oil consumption, light soy sauce, southern milk, tomato juice, the amount can be adjusted according to your taste.

Stir the sauce and mix the sliced ingredients and seasonings well. No need to boil, you can add boiling boiled water to adjust to the appropriate viscosity.

1. Scrape and wash the skin of the pork, put it in a pot of cold water, cook on the heat until it is eight mature, remove the water on the skin with a clean cloth, and smear it with soy sauce while it is hot;

2. Put the pot on the fire, pour in the clear oil, burn until it is hot, put the pork belly skin down into the pot and fry it until it is dark red, take it out and let it cool, put it on the cutting board with the skin side down, cut it into large slices 7 cm long and 2 cm thick, and cut the skin off;

3. Stack the meat skin down neatly in the bowl, put the dried plum vegetables on the meat, pour in the soy sauce evenly, steam in the steamer for about 30 minutes until the meat is soft and rotten, take it out and buckle it on the plate.

We know, how to adjust the sauce of the button meat, this is no fixed answer, because there are many ways to button the meat, each place is not the same, the sauce of the button meat will generally use light soy sauce, dark soy sauce, fermented bean curd, oyster sauce, pepper, sugar, salt, green onion and ginger to adjust the sauce, you can adjust the sauce according to your own taste, when you do the button meat steaming, you should steam it over low heat, and the steaming time will be better for a longer time.

To do this in the sauce, first add some light soy sauce and dark soy sauce, add a little MSG and oyster sauce, and finally add a little starch to thicken.

When seasoning, you can also add a chili pepper or sour plum (plum can also be sweet) three in the juice, which is a little sour and spicy, very appetizing, and greasy.

Buckle meat] Buckle meat is an indispensable dish at rural banquets, and every family will make buckle meat to "worship God" during the New Year's Festival, so almost every household will have its own set of production methods for buckle meat. The taste of the authentic button meat is rich in sauce fragrance, soft and glutinous in taste, and fat but not greasy. Please read below for more details.

If you want to make the button meat delicious and good-looking, you must choose the fat and thin pork belly when choosing pork, so that the taste of the button meat is good, and there are two points that are very important when making the button meat: the process of frying the button meat, the deployment of the button meat sauce, these two steps directly affect whether the button meat is delicious, and the following will be described in detail.

Button meat deep-frying] Mix of button meat sauce].

Required ingredients]: 750g of buckle meat, 80g of bean curd, 30g of sugar, 20g of light soy sauce, 30g of oil consumption, 8g of white vinegar, 100g of water, starch, salt, a little dark soy sauce on the silver ruler, minced garlic, ginger Feng Yerong, chives, coriander.

>Steps] <<