Braise Eggplant with pork mince

Braise Eggplant with pork mince

Braise Eggplant with pork mince

Raw material
Eggplant (purple skin, long) 300 g, Basil 15 g pork (lean) 50 g, garlic(white) 5 g, and 3 grams of salt, sugar, vinegar, 3 3 grams of starch (peas)3 g, vegetable oil 20 g
Production methods
1. wash Eggplant and cut into about 6 cm long, then cut into 4 long strips;
2. pour some oil in the Pan is heated, add Eggplant with fried soft afterthe fish over medium;
3. oil in pan, add ground meat with scattered, then add garlic stir-fry;
4. Finally, add basil, Eggplant and stir all the seasonings.

 

Tender Braised chilli chicken

Tender Braised chilli chicken

Raw material
Ingredients: soup with shredded chicken 200 g, 100 g green bamboo shoots.Pickled pepper 25 g. Seasoning oil 60 g, soy sauce, cooking wine, 20 gramsand 3 grams of monosodium glutamate, salt, 3 g, sugar 15 g, 20 g wet starch,vinegar 5 g, spring onions, ginger, garlic and 50 grams in total, soup a little.
Production methods
Diced, 1 chicken, cut into 1 cm square, put the Bowl Add soy sauce, salt,monosodium glutamate, then into the egg white, starch a little mix watermixture well;
2, dried red pepper cut into 0.7 cm square pieces. In a bowl and add salt,soy sauce, starch, sugar into juice for use;
Cheer 3, spoon, till six when mature, to paste a slide in the chicken intothe spoon, colanders, controlling oil, add onions, ginger, red pepperflakes, fried pot, add chicken, pour water mixed with good scoop and pourout oil, spoon tray.
Featured
Sweet, delicious taste, as one of the traditional Sichuan dish.

Twice-cooked pork

Twice-cooked pork
Raw material
The two legs of the pig meat knife 370 grams, garlic (yellow peppers, garlic Taiwan can) 70 grams, 25 grams of lard, 12 grams flour paste, soy sauce, cooking wine 12 grams, 5 grams of sugar, bean paste, onions 5 grams, 3 grams of msg.
Production method
1 meat red, the whole piece in cold water about 20 minutes to cook;
2 try to use chopsticks inserted, without blood exudation that has been cooked, remove and slice standby after cooling;
3 green peppers washed, seeded remove stalks, cut into 3 cm square pieces;
4 garlic to dry skin, cut;
5 wok of oil, stir fried meat to fall;
6 see the fat part of the contract, then put the number of fried green peppers, first sung out;
7 pot oil, the sweet, spicy bean paste saute, add broth, sugar, monosodium glutamate;
8 and then back into meat, stir fry green pepper;
9 pot add garlic fry before, to smell out, you can dish to eat.
[characteristic]

Dongpo's braised pork
Taste delicious, family (this dish in Sichuan without the sugar and soy sauce, and sweet red sauce).
Dongpo’s braised pork
Raw material
Streaky pork rib meat 1500 grams, rice wine 250 ml, Jiang Kuai 50 grams, 150 ml of soy sauce, 100 grams of sugar, 50 grams of onion
Production method
1, the pig streaky meat thin, plump, shaven skin more than hair, washed with warm water, into the boiling water pot boil for five minutes, and then boiled bleeding water, washed, cut into 20 squares.
2, take a large casserole, with a small rack bottom, first covered with onions, ginger, and then neatly ranked in the top of pork, add sugar, soy sauce, wine, add onion knot, cover the pot, stir boil after sealing side sealing, use Weihuo stew about two hours to the meat to 80 crisp, open the cover, will turn over the pieces, and then stamped with seal, continue to use Weihuo stew cakes. Then the casserole side away from the crater, skim, two small pots with the skin up into two, with special, peach paper cover sealing around the cage stir steamed for half an hour, until the meat is tender crisp. Before eating into the steamer pot, steam for 10 minutes on a stir.
[characteristic]
In order to thin tender meat wine stew dish, bright red color, fruity juice thick, crisp rotten and not broken, fragrant waxy and not greasy, is the traditional Hangzhou dishes.

Steamed pork with preserved bean curd

Steamed pork with preserved bean curd

Steamed pork with preserved bean curd
Ingredients: Vegetarian sauce 500 grams, 60 grams of pickled tofu juice. Ingredients: 50 grams of sesame oil, soup 360 grams, wet starch 30 grams, 5 grams of sugar, 25 grams of soy sauce, MSG 3 grams, 1 grams of ginger.
Approach: (1) the prime jiangrou cut into 8 cm wide and 0.6 cm. (2) the rotten milk first cast a layer in the preparation of the meat bowl, and then cut the meat skins down neatly yards into the bowl, then the remaining pickled tofu juice poured on top, add sugar (100 grams), sugar (2 grams), monosodium glutamate (1 grams), on the steamer stir steam for 7 to 8 minutes after the take out, put the soup poured into another bowl, steamed meat buckle in the tray. (3) chaoshao put sesame oil (1 -), over the fire from 7 to 8 into heat, next into the ginger soup, (Yu Liang), sugar, soy sauce, MSG and steamed sauce soup. After the boil, thicken with wet starch adjusted diluted, and then drops into the oil, poured into the steamed meat on a.
Features of dishes
Pickled tofu Braised Pork traditional dishes in the Han nationality, belongs to the market or department of shandong. Eye view like red meat meat, golden color and red, texture soft, tender. Pickled tofu is very fragrant very intoxicating, so do not use pickled tofu Braised Pork add wine, pickled tofu because itself with wine flavor and aroma, made out of meat will be especially delicious.
Nutritive value
The pickled tofu bean products of microbial fermentation. Pickled tofu delicate texture, mellow taste, taste delicious, rich in the human body needs a variety of trace elements, is a rare food item.
It contains ingredients and similar to the tofu. Has the efficacy of Kaiweixiaoshi tiaozhong. Can be used after the food not sweet, malnutrition or infantile indigestion abdominal distension, thin stool etc.. Make use of bean curd milk, you can make the change more rich, more sense of taste. In the table, for Hot pot and Jiang Muya, mutton noodles, bread oven, sauce and meat processing etc. more often.

Steamed pork slices with glutinous

Steamed pork slices with glutinous
Steamed pork slices with glutinous

“Raw material” pork 500 grams of rice flour 100 g green beans 200 g, pepper, ginger, onions, tofu, milk of water, juice of fermented glutinous rice, soy sauce, sugar, sugar the right amount.
“Practice” (1) green beans Pan clean drain; onion, ginger, pepper and cut into fine powder; scraped clean of pork cut into 9 cm long, 4 cm wide, 5 mm thick slices.
(2) water, soy sauce, tofu, milk fermented glutinous rice juice, sugar, salt, ginger, scallions, pepper powder, sugar and drop into the deep dish and mix well, put in meat mixed together, and finally into the rice, add a little soup mix evenly.

(3) mix well pork, leaf next to the bottom of the bowl down neatly, on both sides of the two pieces, and finally stir green beans into dish, put in meat dishes and upper cage, steam for about 2 hours until cooked, can be tipped into the dish when eating.

“Feature” entrance to soft, strong taste.

Pickled mustard green fried shredded pork with bamboo shoots

Pickled mustard green fried shredded pork with bamboo shoots

“Raw material” pork 200 g, Fuling zhacai 75 grams of lettuce 50 g Onions 25 grams, wine 5 g, pepper 1 g, the amount of salt, monosodium glutamate, soy sauce, sesame oil 5 g, 30 g of starch water, soup right amount, 75 grams of salad oil.
“Practice” (1) pork cut into 10 cm long, 3 mm thick mustard, lettuce rinse and cut into long, respectively 8 cm, 3 mm thick silk; ears and cut spring onion-shaped.
(2) in a small bowl, add salt, pepper, MSG, soy sauce, Mirin, sesame oil, water, starch, soup, mix thoroughly into the sauce.
(3) in another small bowl, add pork, add salt, wine, water, starch scratch mix.
(4) wash the wok, add oil to the fire, 50% oil temperature pork stir fry, FRY until pale green bamboo shoots, hot pickled mustard tuber wire fry the aroma, pour sauce on good, light oil with green onions from pan juice mix, pot to plate and serve.
“Feature” crisp mustard, pork, fresh and fragrant.

Sichuan and Watercress twice-cooked pork

Sichuan twice-cooked pork

“Material and dosage”

Pig pork (block) 200 grams, cabbage 200 grams, cooked bamboo shoots, mushrooms 2 ~ 3 flower, onions, ginger, garlic, chili oil, oil, cooking wine, sugar the right amount.

“Production and description”

(1) in the pot put into pig pork, onion, ginger and water (water not pork), after boiling, the fire off small, fishing off the bubble, boil about 1 hour, and slightly cold, cut into thin slices.
(2) Korea food was cut into flowering Chinese cabbage, slightly larger four square; the amount of heating oil, the Korea dish fry, Sheng on the plate.
(3) cooked bamboo shoots cut into longitudinal slices; black mushrooms, cut into.
(4) the garlic cut into 2 half; onions cut into sections.
(5) the pot is clean. Pour some oil heating, in order to fry onions, ginger, garlic. Cooked bamboo shoots, mushrooms, pork with chili oil, soy sauce, sugar, cooking wine, seasoning, stir fried dishes in Korea on a.

[Characteristics] marbled, fragrant and delicious.

Watercress twice-cooked pork

“Material and dosage”

Pork 250 grams, 25 grams of salad oil, garlic bolt 50 grams, black beans, sweet sauce, red sauce (soy sauce and brown sugar. Yee grain. Spice made). Pixian, Jiang Kuai, bean onion, pepper, soy sauce and the amount.

“Production and description”

(1) pork washed into the pot, join the broken beat the ginger, onions, pepper, with the fire boil, remove floating foam, cook till the eight mature pot cold standby.
(2) cold pork cut into 3 mm thick, 4 cm wide. 5 cm long linked to the film. Pixian bean minced garlic bolt; make wash cut into 4 cm long segment.
(3) hot wok, add salad oil pan, cut the meat into the pan fried to oil. Loquat chop fine denier flap into the browned., add sauce, bean drum and stir fry until fragrant, add red sauce, stir well, add garlic can fry until cooked.

[Characteristics] meat collocation, fragrant and delicious.