The classic dish of traditional food sauce culture "Kyo sauce shredded meat", the cooking teacher taught you to make

1. The main ingredients for shredded pork in Beijing sauce: pork tongtong loin, sweet noodle sauce, salt, eggs, flour noodles, oil, peppercorn oil, ginger, cooking wine, sugar, fresh soup, monosodium glutamate, chicken essence, dark soy sauce, gouache noodles, shredded green onions, coriander segments, cucumber thin strips, egg pancakes, dough cakes, batter and onion cakes, bean skins, hollow cakes, sandwich cakes, etc

1. The pork spindle is neatly shaped, and it is the best part of the pork lean meat with a shredded knife edge.

2. Sweet noodle sauce, also known as noodle sauce and sweet sauce, is a traditional sauce condiment made by koji and fermentation with flour as the main raw material. Its taste is salty and sweet, with a characteristic sauce and ester flavor.

3. Food and accessories

Hollow pie

Bean skin, green onions, cucumber

Bean skin, green onions, cucumbers, coriander stalks

Bean skin vegetable roll

Green onion pancakes, green onions

Cakes, green onions

Bean skin, green onions, red pepper rolls

Flapjacks, lettuce, green onions

Puff bags

Bean skin, green onions

Cakes, green onions

Egg crepes, green onions, coriander, cucumber

Second, the cooking operation of shredded meat in Beijing sauce

1. Cut the spinloin into 3 mm diameter filament, the difficulty of cutting the meat after freezing is small, and the quality of shredded meat is high.

(1) Soft meat cutting, thickness is uneven, the quality of the meat blade is poor.

(2) The frozen meat cutting knife is of good quality, first cut 3 mm large pieces with a straight knife, arrange them into a neat corrugated shape, and then cut straight knife into 3 mm diameter silk, soak in clean water and thaw and then control the clean water.

2. Sizing the shredded meat, put 500 grams of shredded meat into 5 grams of salt, put four eggs in four times, and finally put 75~100 grams of starch and stir well.

(1) The most important purpose of putting salt is to improve the adhesion of the slurry, because salt is an electrolyte, and stirring friction can change the isoelectric point of the protein, thereby generating more sol protein, improving water holding capacity, and making the meat more tender.

(2) Put in the first egg, shake and stir repeatedly to let the egg liquid penetrate into the shredded meat.

(3) Put in the second egg, continue to shake and stir repeatedly, and let the egg liquid penetrate into the shredded meat.

(4) After all the egg liquid penetrates into the shredded meat, put in the third egg, continue to grasp and stir, so that most of the egg liquid penetrates into the shredded meat.

(5) At this time, the egg liquid in the shredded meat is basically saturated, and then put in the fourth egg, scratch and stir a few times, let the egg liquid and the shredded meat mix evenly, and put in dry starch and stir well. If you put wet flour, do not put the fourth egg, if the egg is put in at one time, at least one egg is missing. The tenderness of the meat is much worse. Serve the shredded meat with good pulp, grab the shredded meat and slide it slowly, but do not drain the egg powder soup.

3. Mince ginger, shred green onion, cut coriander, egg liquid and egg crust cake.

Stir the eggs well, and you can't pick the thick egg white.

4. The oil in the pot is heated to about 110 degrees Celsius, and the shredded meat is under the pot, because the filament raw material has a high winding degree, the separation takes longer than the flake, so the oil temperature of the pot is lower than that of the flake raw material. If the heat is small and the oil is small, the shredded meat can be put into the pan in several times.

5. After a little peppercorn oil is heated in the pot, put in the ginger pot, put in the liquid sweet noodle sauce, stir-fry the sauce over low heat and stir-fry until fragrant, constantly turning the oil bubble, commonly known as "fried sauce". Put cooking wine, fresh soup, monosodium glutamate, white sugar, salt, dark soy sauce, seasoning, coloring, depending on the consistency to determine whether you need to thicken. After adjusting the taste, color and concentration of the sauce, put in the shredded meat with lubricating oil, stir well, and put it on a plate, because it is necessary to add ingredients to roll, so the shredded meat sauce is slightly heavier and slightly more juice.

If you feel that the above content is useful and good, please click "Like", "Follow", "Favorite", "Forward" Thank you!