Do I need to put some white vinegar when making white meat with garlic?

You need to put white vinegar, and putting some white vinegar will make the dish taste better, because white vinegar is sweet and sour.

You need to add some white vinegar to make it taste more delicious and more delicious, so I recommend putting some white vinegar in the meat.

When making garlic and white meat, I don't need to put some white vinegar, I don't put it every time I make it, I think it's more delicious if I don't put it, maybe I don't like jealousy.

How to adjust the juice of garlic and white meat.

Prepare a few cloves of garlic, peel and wash the garlic, then put the garlic in the garlic nest and beat the garlic, adding a small amount of salt. After crushing, add sesame oil, monosodium glutamate, five-spice powder, balsamic vinegar, soy sauce, balsamic vinegar and soy sauce to the garlic mash according to your personal taste.

The most authentic way to make white meat with garlic.

Ingredients: 250g pork belly, 2 garlic, 1 green onion, 5g ginger, 2 coriander.

Ingredient A: 30ml of rice wine.

Ingredient B: 30ml sesame oil, 30ml light soy sauce, 8g sugar, 3g salt, 20ml chili red oil, 10ml vinegar, appropriate amount of chicken essence.

Method: 1. Soak in salt water: After the pork belly is washed, put it in a container, add a little salt, soak for 4 hours, and the meat pieces are not easy to disperse after cooking.

2. Cut the green onion into sections and slice the ginger. Put the pork belly into the water, the water should be covered by the meat, add the green onion and ginger and Ingredient A, bring to a boil over high heat, turn to medium-low heat and cook for about 30 minutes.

3. Garlic is pressed into a puree with garlic tongs and mixed with ingredient B for flavor.

4. Cut the coriander into sections.

5. When the pork belly is cooked, you can prick it with sharp chopsticks, and it will be good if it can be pierced thoroughly.

6. Let the pork belly cool and then slice it, you can cut it thinner.

7. Remove the sliced pork belly slices from boiling water for a few seconds, put them on a plate, drizzle with sauce, and sprinkle with coriander.

Garlic white meat, as long as you cook the meat that is not fat or lean, cut it into slices and put it on a plate, and then you can add some light soy sauce, add some garlic paste, and add some chili oil in a small bowl to make garlic white meat.

How to cook white meat with garlic paste? Garlic white meat cut the pork belly into hand-wide squares, tighten the meat with boiling water, so that the pork belly can be fished out, re-add water, add the pork belly to various condiments, take it out after eight points, cut it into cards, put it on a plate after cutting into slices, steam it in the plate for 55 minutes, pour the garlic into a puree, and sprinkle it on the plate as a sincere garlic sauce.

Garlic white meat is a dish, belongs to the Sichuan cuisine, the main raw materials are garlic paste, meat, etc., the taste is delicious, rich in nutrition, mix with chopsticks when eating, with the heat, a combination of soy sauce, chili oil and garlic The fragrance goes straight to the nose, makes people have a great appetite. The garlic flavor is strong, fat but not greasy.

How to make white meat with garlic.

1.Slice the pork belly, wash the cucumber and carrot separately and cut into shreds.

Put an appropriate amount of water in the pot, add ginger slices, put the meat slices in and cook for a few minutes until they turn white and remove them. Blanch the shredded carrots and remove them.

Wrap the boiled meat slices in shredded cucumbers, shredded carrots and green onions to make a roll and arrange. Light soy sauce, chili oil, sugar and sesame oil make a juice.

Pour over the white meat rolls.

Garlic white meat is a traditional Sichuan home cooking, garlic is rich, salty, spicy and fragrant, fat but not greasy, simple and easy to make without losing deliciousness, very suitable for entertaining guests. There are many ways to make garlic and white meat, from the way to adjust the sauce, to add or not to add cucumber slices, there are all ways to make it, but no matter how you do it, delicious is the last word. Let's share it, garlic white meat.

To make garlic and white meat seasoning, you need an appropriate amount of ginger, green onions, black sesame seeds, chicken essence, salt, sesame oil, chili oil, light soy sauce, vinegar, and pepper oil. Wash and chop the prepared green onions, mince the ginger slices, put them in a container together, add an appropriate amount of light soy sauce, vinegar, garlic paste, chili oil, sesame oil and salt to taste, stir and mix evenly.

Garlic white meat belongs to the Sichuan cuisine, which is made of Duan Xin's fat and thin buttocks or pork belly, which is made by boiling, breaking, slicing, rolling and cold dressing. The taste is spicy and delicious, with a strong garlic flavor.

Cook the pork belly with the skin in clean water to make the soup thick and shiny, the pork belly is fat and juicy, and the meat slices are rolled into a ball with cucumber strips before eating, and then eaten, which can increase the crisp taste.

Many people have already made a mistake with garlic and white meat, completely deviating from the original intention of this famous dish. Although food is constantly developing and improving, the key core of a dish, that is, the soul, must not be lost.

Many people take it for granted and think that white meat with garlic paste? Isn't it just oil (red oil), salt, sauce and vinegar mixed with it? Is that really the case? I said no, what you make is not white meat with garlic, what you make is mixed with pork slices.

Some people take it for granted, thinking that since it is called garlic and white meat, those meals must be based on garlic, and it is a garlic-flavored dish? Is that really the case? I said no, white meat with garlic is the standard red oil flavor type in Sichuan cuisine, so red oil is just as important as garlic paste.

So having said all that, is the soul of garlic white meat red oil or garlic puree? Neither, its real core is sweet soy sauce. This is the so-called ever-changing, no matter what ingredients you use and what seasonings, sweet (red) soy sauce is indispensable.

With it, the garlic white meat is worthy of its name, not the ghost of Li.

Step 1: Make chili oil.

The chili oil of garlic and white meat is mainly fragrant, supplemented by spicy. Generally, Erjingtiao pepper is mainly selected, supplemented by Chaotian pepper.

Step 2: Preparation of red soy sauce.

The key seasoning is actually surprisingly simple, and red soy sauce is actually a copy of soy sauce. It is commonly used in Sichuan cuisine and Yunnan cuisine. And there has been a finished sweet soy sauce for a long time**.

Step 3: Preparation of garlic paste.

The garlic puree of the white meat is pure garlic, and there is no ginger in it.

The best way to do this is local garlic, but fresh garlic is fine if you don't have it. Just add a little salt to the garlic and mash it into a fine garlic paste, and you must pound it well enough to use.

Step 4: Cook the meat.

The first choice for meat is two-knife meat, which is sitting dun meat. The jargon is called fat, four thin, six wide, and three fingers. If not, five flowers. The jargon is called fat, four thin, six wide, and three fingers. If not, the pork belly will do.

Step 5: Preparation of white meat with garlic paste.

Divide the dried white meat slices into thin slices of about centimeters, put them in the boiling boiled meat broth and heat them until the meat slices are wrinkled and rolled, then pour them into a plate with controlled water.

Add the garlic paste, pour the sweet soy sauce, pour in the red oil, stir well and serve.

The above is a hot mix of garlic and white meat, of course, it can also be served cold, but you don't need to eat meat.

In addition, you can put other spices such as peppercorns, vinegar and so on.

Garlic and white meat ingredients: green onion, ginger and garlic, vinegar, soy sauce or light soy sauce, white sesame seeds, sugar, salt, oyster sauce, sesame oil, Lao Gan Ma.

How to make garlic and white meat: 1. Boil the pork belly for half an hour, add cooking wine and peppercorns. Once cooled, cut into thin slices.

4. Finally, just pour the seasoning over the cut white meat?

The flavor of garlic white meat is the characteristic garlic flavor of Sichuan cuisine, and this garlic flavor is completely different from the garlic flavor of other regions, so in order to make authentic garlic white meat, it must be seasoned in the traditional way. The white meat with garlic sauce seems simple but very particular, one is red oil chili pepper and garlic paste, and the other is to copy red soy sauce. These three seasonings are the main seasonings for the production of garlic white meat.

These three seasonings are very strict, otherwise they will not be delicious and authentic.

When cooking, add garlic, salt, ginger and other seasonings, and you can also use soy sauce, chili pepper and other sauces to dip in food.

First, boil the pork belly for half an hour, add a little cooking wine and peppercorns, like a little rotten, cook for a long time, and cut thin slices after cooling. I finish pouring the seasoning over the white meat.

The preparation of white meat with garlic (all-purpose seasoning version).

For half an hour, boil the pork belly and add a little cooking wine and peppercorns. Depending on your preference for the texture of the meat, you can cook more. I like to cook a little longer if it is rotten.

Once cooled, cut into thin slices.

Seasoning: green onion, ginger and garlic, add vinegar, soy sauce, light soy sauce, white sesame seeds, sugar, salt, oyster sauce, sesame oil.

A little old godmother. Because there was no chili, it was replaced by an old godmother.

Fill the spice with a spoonful of hot oil. Zilazi, fragrant.

Stir to combine. Pour the seasoning over the sliced white meat. That's it!

White meat is the name given to fatty meat in some places, and it is also a nutritional term for meat with delicate muscle fibers, low fat content, and high content of unsaturated fatty acids in fat. It is also a dish in daily life. Corresponding to red meat, it is one of the most common meats in our daily life.

Today, I will share with you a home-cooked recipe for garlic and white meat, and friends who like it should learn it quickly.

【White meat with garlic paste】

1.First of all, we need to have a piece of pork belly with skin, after the pot is heated, the pork belly skin is facing down, put it in the pot and rub it vigorously, the skin is burned until yellow, the purpose of this step is to destroy the sweat glands of the pig skin, remove the fishy smell of the pig skin and the pig hair that has not been shaved on the pig skin.

2.Prepare a basin of warm water, clean the pigskin with a steel wool ball, and finally, pay attention to cleaning the steel wire to avoid eating it in your mouth and causing danger.

3.A white slice of green onions, cut into sections, a small piece of ginger, cut into slices for later use.

4.Boil water in the pot, put the pork belly in cold water, then put in the green onion and ginger slices that have just been cut, and then pour in some cooking wine, the purpose of pouring cooking wine is to remove the smell of pork.

5.Turn on high heat, bring the water to a boil, remove the foam from the top, cover the pot, turn the heat to medium and cook for 30 minutes.

After a few minutes, you can easily pierce it with chopsticks, then remove the pork belly and rinse it repeatedly with cold water. After a quick cooling, the moisture is controlled.

7.Then cut the meat into thin slices, like that plating. The good-looking ones are placed on the side, the scraps are placed in the middle, the pork is cut as evenly as possible, not too thick, and when cutting, pay attention to the separation of raw and cooked cases.

8.We prepare the sauce again, pat the garlic flat, chop it into minced pieces, half a green and red pepper, cut it into pieces, put it in a basin, add salt, sugar, light soy sauce, aged vinegar, chili red oil, sesame oil.

9.Add half a spoonful of stock or cold boiled water to dissolve the seasoning, and finally sprinkle with a small handful of white sesame seeds. Once well stirred, pour over the white meat on top of the plate and top with a few sprigs of coriander.

Well, this delicious and high-grade home-cooked dish is ready, and friends who like it should try it quickly.

Boil the pork belly with ginger slices and cooking wine in water thoroughly. Then remove the cool water, wash and drain and let it cool.

Thinly slice the boiled pork belly, puree the ginger and garlic, and mince the green onion.

Put the minced ginger, minced garlic, chopped green onion, light soy sauce, white sesame seeds, balsamic vinegar and sugar. Sichuan pepper powder, oil and spicy seeds, sesame oil, chicken essence, put it in a bowl and mix well.

Rub the cucumber into shreds with a gratuit, squeeze out the water vigorously, then put it in the middle of the plate, and then place the cut pork belly neatly in a circle, and drizzle the condiments.

Prepare a piece of pork belly, wash and cut into large pieces, boil the underwater pork belly, put cooking wine to boil the blood foam, remove and wash, re-add water, put the blanched pork belly, add green onions, ginger, peppercorns, star anise, a spoonful of cooking wine, and add less salt to enhance the flavor. Cover the pot, simmer for 30 to 40 minutes, cook the chopsticks as soon as they are pierced, take them out and let them cool, cut the white meat into large slices, cut some green onions, millet spicy and minced garlic sauce into it, sesame oil, soy sauce, old vinegar, chili oil, less sugar to enhance freshness, stir evenly, pour the soup on the white meat plate, and it is delicious.

You can enlarge garlic, as well as soy sauce and sesame oil, first put the pork belly in water and cook it for 30 minutes, then cut the pork belly into small pieces, and mix the garlic sesame oil soy sauce into a sauce.