1. Cutting meat: Fresh lean meat is the easiest to cut when it is frozen to a semi-hard state. When cutting meat, see the texture of the meat clearly, cut it into thin slices along the texture, and then cut it into silk.
2. Bacon: Add some soy sauce, soy sauce and cooking wine (or salt, pepper, etc.). , which can be adjusted by itself) into the shredded pork, grab it evenly by hand, and marinate for 15 minutes. Then add a spoonful of water, stir it by hand, let the meat "eat" the water, and then add a proper amount of dry starch to catch it evenly. This will make the shredded pork more tasty and lock the moisture in the meat. Finally, add a little sesame oil and salad oil and mix well (if not, you can use sesame oil or vegetable oil instead), so as to prevent the pan from sticking when frying meat. Remember to mix by hand, the effect is better. Do not use chopsticks.
3. Stir-fried meat: When the pot is hot, pour in the oil. When the oil temperature is 60% to 70% hot, pour in shredded pork, quickly disperse the fire and stir evenly. Don't use a small fire, or the shredded pork will get old. So the fried shredded pork is tender and delicious?
Can't wait to have a try? Today, Xiao Guoer brought some home-cooked shredded pork that can be easily cooked at home. It tastes delicious. Let's try to be a chef.
1
Fried shredded pork with sweet noodle sauce
Simple tea and rice by me 1
condiments
200g tenderloin.
Onion 1 root
Bean curd skin 1 sheet
condiments
Salt 2g
8 grams of ginger
Fresh soy sauce 2g
Cooking wine 10g
Corn starch 8g
White pepper 1g
Sweet noodle sauce 55g
Sugar 15g
Onion Jiang Shui 20g
Proper amount of oil
working methods
1. Take a section of onion and cut ginger into small pieces. After soaking in clear water for more than half an hour, remove the onion and ginger by hand and squeeze out the juice, and the onion Jiang Shui is ready.
2. Cut the bean curd skin into small pieces the size of wonton skin, blanch it in boiling water for a while, take it out and soak it in boiling water to prevent the surface of bean curd skin from drying out, and pour off the water before eating.
3. Add a little salt, 2g fresh soy sauce, 8g cooking wine, 8g white pepper powder and 8g corn starch to the shredded pork, pour in a little water, stir well, and let stand for about 10 minute.
4. Shred the scallion and spread it evenly on the plate.
5. Heat the oil in the pot, stir-fry the shredded pork and take it out.
6. Leave the base oil, add 55g sweet noodle sauce and 15g white sugar, stir-fry for a while on low heat, then pour in onion Jiang Shui, and stir with a spatula until the sauce is thick (be careful not to stir).
7. Pour in the fried shredded pork, stir-fry evenly, so that each shredded pork is wrapped in sauce, spread it on the shredded onion on the plate, and roll the shredded pork and shredded onion with tofu skin when eating. The shredded pork sauce is fragrant and tender, and the green onions are refreshing and greasy. It tastes great!
2
Fried shredded pork with green pepper
By xiaoci
condiments
2 large green peppers
Pork tenderloin 200g
condiments
Ginger10g
Dry starch 5g
Soy sauce 10g
Soy sauce 5g
4~5 tablespoons water starch
Qingshui 5g
Salt 1 seasoning spoon
6 grams of sugar
Cooking wine 5g
Garlic 3 cloves
working methods
1. Wash the green pepper, cut it horizontally, remove the core inside and cut it into shreds. Slice ginger and garlic for later use.
2. Shred tenderloin along the grain, add a little starch, cooking wine, 3g sugar, soy sauce and soy sauce for pickling.
3. Add a little oil to the pot. The oil is hot, stir-fry the shredded green pepper until it reaches Microsoft. Out of the pot for use. Heat the pan again, pour a little oil, add ginger and garlic slices and stir-fry until fragrant.
4. Pour in the shredded pork and stir fry quickly (stir fry quickly in a big fire, the shredded pork will be tender, and the shredded pork will be old when it is on a small fire).
5. Stir-fry the shredded pork until it is about 80% mature, and stir-fry the shredded green pepper together. Add salt and 3 grams of sugar, stir well, then pour in water starch, stir well and serve. Fresh and easy to cook shredded green peppers, super rice!
three
Green noodles with pork and mustard tuber
You Jiang Jiang kitchen
condiments
Chickpeas/your favorite vegetables150g
Noodles 250 grams
Shredded pork100g
Zhacai 1 Bao
condiments
Salt half seasoning spoon
2 tablespoons soy sauce
Chicken essence 1/2 tablespoons
working methods
1. Heat a little oil in the pan, add the marinated shredded pork and stir-fry until it turns white.
2. Pour in mustard tuber and stir fry.
3. Add cold water to the pot and add noodles after the water boils.
4. After the noodles are cooked, add a handful of washed chicken feathers. Chickpea cooks quickly. If they are not cooked for too long, they taste bad. You can replace it with other vegetables you like.
5. Season with salt, soy sauce and chicken essence. Because mustard tuber is salty, try the taste of soup head first and then add seasoning to avoid being too salty. ) Simple and easy-to-make shredded pork noodles with mustard tuber, hot out of the pot. Is breakfast too cold?
four
Fried shredded pork with sweet and sour sauce
Take a pickup truck
condiments
300 grams of pork
Pickled pepper 50 grams
Auricularia auricula 50 grams
30 grams of winter bamboo shoots
condiments
Onion 15g
Ginger10g
Garlic 10g
Dry starch 1 teaspoon
Salt 1/2 teaspoons
Proper amount of oil
Soy sauce 1 tablespoon
1 tbsp balsamic vinegar
Cooking wine/rice wine 1 spoon
Sugar 1.5 tbsp
2 tablespoons water starch
working methods
1. Pork is sliced horizontally first, and then cut into shredded pork the size of a matchstick.
2. Add half a teaspoon of salt and one teaspoon of starch to the shredded pork and stir well. Marinated shredded pork is more tender and smooth with a little egg white. )
3. Wash and shred winter bamboo shoots and black fungus.
4. Chop pickled peppers, ginger and garlic, and onion.
5. 1 tablespoon of light soy sauce, 1 tablespoon of balsamic vinegar, 1 tablespoon of cooking wine, 1.5 tablespoons of white sugar and 2 tablespoons of water starch to make fish-flavored juice.
6. Blanch shredded bamboo shoots and shredded agaric with boiling water for later use.
7. Heat the pot with a big fire, add a little more oil than usual, and stir-fry the shredded pork with 60% heat.
8. Stir-fry until the shredded pork turns white, add pickled peppers and ginger and garlic, stir-fry for about two minutes, and stir-fry the red oil.
9. Stir-fry shredded bamboo shoots and shredded auricularia several times, pour in fish sauce and chopped green onion, stir well and serve! Authentic Sichuan cuisine with fish-flavored shredded pork, spicy, sweet and sour, super appetizing!
five
Stir-fried shredded beef
Author: mmmirui1983
condiments
300 grams of beef
condiments
Egg white 1
Green pepper 50g.
20 Sichuan green peppers
Oyster sauce 1 seasoning spoon
2 Sichuan fresh pickled peppers
1 tablespoon soy sauce
Monosodium glutamate 1 seasoning spoon
Salt 1 seasoning spoon
Proper amount of vegetable oil
working methods
1. Shred the beef, quickly grab a small amount of egg white into the beef, and then add a proper amount of starch to grab it evenly. This will keep the beef tender.
2. Chop the fresh pickled peppers for later use.
3. Add an appropriate amount of vegetable oil to the pot, add green pepper, remove the pepper and throw it away, leaving the oil.
4. Pour the previously marinated shredded beef into the pot, add green pepper and pickled pepper, and stir well. Add appropriate amount of oyster sauce, soy sauce, salt and monosodium glutamate and stir fry quickly. Spicy and appetizing fried shredded beef, tender beef, will it be addictive?