Hello everyone, here is [Liu first-hand food], pay attention to the old Liu, every day to share a delicious and practical home cooking
1, pork as one of the important animal food on the table, because the fiber is relatively soft, connective tissue is less, muscle tissue contains more intermuscular fat.
2, today Liu sister-in-law to share the "three practices of fried meat" practice, like friends can first collect, have time to try themselves.
3, the following begins to introduce the required ingredients.
Panko, foreleg, tenderloin, green onion, chili, salt, pepper, wine, soy sauce, cornstarch, egg white, green onion and ginger water
4, home fried meat is always hard and Chai is not good, but also sticky pan, that is because the method used is not right, today to share three kinds of meat slices processing method. The first kind of raw fried meat, this practice without sauce, direct frying. Must be pancetta, there are fat and lean to taste. This hot pan pour oil, the meat under the pan, quickly fried loose
5, the pan must be hot enough, so that it is not easy to stick to the pan, at the beginning of the frying oil is cloudy, indicating that there is still a lot of water, our goal is to fry the water dry, frying dry water grease will become translucent. After the grease is bright, we put the excess grease Sheng out of the fried don't have to dish
6, then add the chili and scallions in the pan again, stir-fried, add a little wine, soy sauce, stir-fried evenly. This time the meat can be used to stir-fry other dishes, what they like to eat side dishes can be stir-fried to eat. Stir-fry evenly and you are ready to go!
7, the second approach to smear meat, which is a common practice in old Sichuan cuisine, using foreleg meat or tenderloin can be. Put a little salt, pepper, soy sauce, cooking wine, and then rub the hands to grasp evenly, grasp until sticky, then put a little water starch, grasp well again, and then put cooking oil, so that the meat is not easy to stick together when the pot, but also to lock in moisture
8, hot pot of hot oil, so that it is not easy to desiccate, then put the meat stir-fry, quickly stir-fry the meat stir-fry. Stir-fried excess grease can also be Sheng out of the stir-fried vegetables, the same into the chili and shallots, to it fried, stir-fried off the fire, put soy sauce, cooking wine, stir-fried into the pot, you can put their favorite vegetables, stir-fried again, stir-fried into their favorite rice dishes
9, the third practice, the restaurant commonly used meat slices sizing, be sure to use pure fine meat or tenderloin. First, put a little onion and ginger water in the meat, stir well, so that the meat absorbs onion and ginger water, and then put a spoonful of edible salt, a little egg white, and again grasp well, onion and ginger water is to remove the fishy, wine is not necessary, and then put a little dry corn starch, again grasp well, and then sealed with a layer of cooking oil to prevent the meat from sticking, but also to prevent blowing dry moisture
10, the third method, make sure the pot is hot, pour some more oil, because the meat should be cooked with hot oil slip. How to see if the oil is hot, insert chopsticks in the frying pan, look at the side of the chopsticks have dense bubbles, that can be, and then put the meat, chopsticks quickly pick away, about thirty seconds, the meat turns white, you can fish out the oil control
11, these three practices you prefer which one, welcome to leave a message in the comments section. Pork is sweet in nature, nourishes Yin and moistens dryness, provides hemoglobin (organic iron) and cysteine that promotes iron absorption, which can improveIron deficiency anemia
I recently screened out the best [stir-fry] [sauce] [pasta] making method I've ever done, if you want to get it, you can private letter [Liu first-hand welfare] to me in the background to get it, for your convenience, is my old Liu great honor!
