Shuizhuroupian

Page view

[Abstract]:

Boiledporkslices Materials:300gramsofplummeat,200gramsofChinesecabbage,1eggwhite,15gramsofdriedpepper,15gramsofdriedchili,2chives,3garlic,1ginger,4tablespoonsofrapeseedoil,andaproperamountofwater Seas

Boiled pork slices

Materials: 300 grams of plum meat, 200 grams of Chinese cabbage, 1 egg white, 15 grams of dried pepper, 15 grams of dried chili, 2 chives, 3 garlic, 1 ginger, 4 tablespoons of rapeseed oil, and a proper amount of water

Seasoning: 1 tablespoon of Jinpingyuan wine king, 2 tablespoons of Golden Delicious Garden chili sauce, 2 teaspoons of Golden Delicious Garden chili powder, 1 tablespoon of sesame oil in Golden Delicious Garden, 1/2 teaspoon of salt, 2 teaspoons of pepper powder, 2 tablespoons of cornstarch

practice:

1. Slice the plum meat into a bowl, put in the proper amount of cornstarch, salt, and egg mix and marinate for 10 minutes.

2 Prepare the right amount of pepper and pepper

3. Cut ginger and garlic separately

4. In the wok, dry the peppers and dry peppers into a reddish brown sauerkraut.

5. Tear the pieces of Chinese cabbage, wash and drain the water

6. Add 2 tablespoons of rapeseed oil to the bean paste, bean curd, ginger, and onion

7. Add fresh soup or seasoned water, pepper, cooking wine, oyster sauce, etc. into the seasoning, stir a few times, and mix thoroughly.

8. After boiled, first enter the Chinese cabbage slices cooked

9. Cooked Cabbage Pieces Remove out into the Vessel

10. Add the marinated meat pieces to scatter, cook until the meat pieces turn white, and cook for too long, so that the taste of the meat pieces is too old.

11.Pour the cooked meat into the container and sprinkle the minced pepper, pepper, paprika, pepper, and minced garlic on the meat.

12. Another pot, pour 2 tablespoons of rapeseed oil, heat

13. The hot oil is poured evenly on the end of the pepper, and a bowl of peppery water boiled pork is produced.

Xiao Yan:

1. When the peppers are dried, they can be broken by hand;

2. The first choice of edible oil is rapeseed oil, this is the authentic taste of Sichuan cuisine;

3, the last hot oil poured, is the crowning touch, can not be omitted;

4, fried pepper and pepper must be a small fire when slowly fry, hot and easy to paste easily, saute chili pepper minced and then sprinkled on the meat, eat it Jiaoxiang full mouth, very odorous;

5, the bottom of the dish can not cabbage, can be replaced by bean sprouts, oil, wheat, lettuce, cabbage, dried tofu, etc. can;

6, cabbage is best to tear, so eat better.

Tin Pack Ribs

头部在线商城

Features cuisine

Tips

Shuizhuroupian