The mood of the vegetable house today is very good, going out crazy for a day, the canola flowers in Tongnan are counted as a look over and over again, a golden piece, as if in the golden ocean. It was a beautiful view and the food was all acceptable. In the Tongnan Hotel ordered a home-cooked white meat slice, always feel that the master's MSG taste is too heavy, eating a mouth full of uncomfortable, simply go home to make a plate, although it is a simple home-cooked meat slice, but full of love taste. 【Welcome to exchange food, please search for weChat public account: "Food And Vegetable House" or add EJM2467 directly】
Home-cooked slices of meat seem to be very simple, meat dishes and vegetarian dishes are combined into dishes, and they can be sautéed in a pan. In fact, making this seemingly simple plate of meat really requires some small skills. Cooking seems to be very simple to watch others operate, but when you really let yourself get started, sometimes it is really easy to get busy. In the same process, if the method and material are not the same, the taste of the dishes is also different.
No one starts out as a natural chef and always has to go through some dark cooking to make a masterpiece that they can get their hands on. Practice makes perfect, and the most comforting words are the words that are most comforting.
In order to make this plate of home-made white oil meat slices, the vegetable house naturally consults the chef, and the simpler the more exquisite things are. The name of the white oil meat slice refers to not using vegetable oil or vegetable oil to fry, but lard to fry, but now many people pay attention to health, it is recommended that animal fat eat less, so here changed to mixed oil, that is, lard and vegetable oil are used at the same time. The dishes are clearly colored and can also be mixed with accessories according to personal preferences.
Stir-frying is a simple dish. Home cooking, home cooking, homely taste.
Homemade slices of white oiled meat
【Ingredients】
200g lean pork, 100g green shoots, 50g fungus, 20g ginger, 3 cloves of garlic, 1/2 green onion, 20g pickled pepper, 8g sweet potato powder, salt
【Directions】
1. Prepare the raw materials in advance
Nagging: The fungus is brewed in advance, in order to ensure that the fried meat slices taste good, it is best to choose 3 points fat and 7 points thin pork is appropriate
2. Peel the green shoots and cut them into diagonal blades with a knife, then sprinkle with an appropriate amount of salt
Nagging: The green shoot yard salt is the secret of frying a piece of crisp bamboo shoots, the green shoots after the code salt can not only enter the flavor but also force out the astringency in the green shoots, into the pot after frying, eat crisp and tender taste
3. Change the lean pork into thin slices, then add the appropriate amount of salt, water, ginger slices, starch yard flavor and sizing
Nagging: Adding an appropriate amount of water in the meat slice is to increase the tenderness of the meat, and the tender meat mainly depends on the water content, especially the lean meat, so it is necessary to add an appropriate amount of water to let the meat slice absorb the water; adding ginger slices is to increase the flavor
4. Cut the ginger and garlic into slices; cut the green onion into diagonal blades and set aside
5. Heat the lard and vegetable oil in the pot, when it is 70% hot, put the meat slices, first do not rush to turn the meat slices, wait for the meat slices to be slightly heated, and then use a spatula to gently pull the meat slices apart, so that the meat slices will not fall off
Nagging: If you are worried that the meat slices should not be scattered, it is recommended to add a small amount of blending oil when marinating the yard flavor, so as to prevent sticking together when frying
6. After the slices of meat are heated and slipped, push the slices of meat to the edge of the pot, and then add the ginger slices and garlic slices to the pan
7. After the aroma is stimulated, sauté the green shoot slices and fungus, then mix with the meat slices, and finally add the green onion and pickled pepper and stir-fry well
8. Before leaving the pot, adjust the starch into water starch, add salt to make a bowl of juice, directly adjust the taste, and fry well in the pot
Nagging: In fact, it is important to make this dish to master the heat and time, in order to ensure the taste of the dish, the bowl juice is done in advance, the so-called bowl juice is water starch and salt, after the adjustment does not need to put salt
9. Wait until the dish begins to collect the juice and spit out the oil, then put it out of the pot and put it on the plate
10. The finished product is baked, and a bowl of simple and delicious white oil meat slices is ready