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.

Fried pork with bamboo shoots

 

Fried bamboo shoots

“Material and dosage”

Winter bamboo shoots 650 grams, 5 fresh mushrooms, kelp 500 grams, 100 grams of carrots, peas, small numbe

“Production and description”

(1) to remove the bamboo shoots shell, go to the net and old leather, become tender bamboo shoots meat, cut edge, put boiling water to a rolling boil, drain and cut into small pieces, placed in the oil in a wok fry.

(2) soak mushrooms, wash to the pedicle, filled with bowl, oil, salt and some cooked first.

(3) the meat is washed and cut into two pieces, and each piece of the tape is cut into pieces. Flour mixed with salt.

(4) Landou picked, carrot is ready, all the ingredients to stir fry.

(5) the tape down meat cooked inside the bubble boiling oil drain. Prepare a small bowl of taste after adjusting the pan Qian, then fried into a material.

 222

 

 

Taro braised pork stew

“Material and dosage”

Taro 750 grams, 500 grams of pork meat, a South milk, 500 grams of lettuce, two star anise 

“Production and description”

(1) Li Riverside taro, peeled, cut into uniform thickness domino type, deep frying.

(2) belly scraping hair net, under the boiling water and tumble, which picked up evenly down the boiling oil in soy sauce, fried. Be careful when fried, because by boiling oil fried pigskin, splashes of boiling oil. Up until the meat fried until brown, cut into small pieces.

(3) garlic, South milk wok, put down the belly meat stir, down two bowls of water, add star anise and deliberate flavor powder, sugar, salt, soy sauce and cook for a moment. Picked up the belly meat, to be slightly cold, with a large bowl, buckle clamp taro and preserved meat (skin to the bottom of the bowl, namely two pieces of taro folder with a belly meat), such as is all buckle clip, note the southern milk, the original bowl enthalpy stew.

(4) lettuce Cheuk cooked saucer bottom, rou enough enthalpy, the original bowl upside down in lettuce dish, take to the bowl, juice, tune into a thin pour gravy, finally add sesame oil, cooked oil is.

2222222