Weekend Food: Curd Flavored Curd Popcorn and Southern Milk Meat

Curd flavor type is widely used in a variety of hot dishes, mainly used in poultry, livestock, aquatic products, vegetables and other raw materials of dishes, its taste characteristics are: curd mellow, fresh salty and slightly sweet.

1. Fried meat with curd milk

Ingredients: Marinated pork tenderloin slices 300 g.

Ingredients: 15 grams of white shallots, 10 grams of ginger strips, 5 grams of bright red pepper shreds, 5 grams of fresh garlic, 5 grams of vegetable head flower (carrot flower blade).

Seasoning: red curd milk (with juice) 30 grams, rice wine 10 grams, sugar 5 grams, monosodium glutamate 5 grams, broth 40 grams, wet starch 5 grams, sesame oil 10 grams, cooked chicken fat 10 grams, lard to taste.

Production: stir the curd milk with the original juice into milk, add sugar, monosodium glutamate, wet starch, soup, sesame oil into a bowl of juice, cut the pork through the spine into four cm long, 2.5 cm wide, 0.3 cm thick slices, marinate well; put the cooked lard under the fire of the pot, burn until 50% heat, add the pork slices to slip and scatter, until eight ripe, put into the head flower, put down the colander drainage oil, the pot is tempered, put into the shallot white segment, ginger strips, fresh garlic, red tip pepper shreds, stir-fry in residual oil, down into the meat slices, the head flower, cook into the yellow wine, pour into the bowl juice, stir-fry over high heat, Expose the smell of curd milk, pour the juice evenly into the cooked chicken fat, and then put it on the plate.

Features: curd frankincerol, fresh salty and slightly sweet, red color, smooth and tender meat.

2. Southern milk meat

Ingredients: pork belly 400 g.

Ingredients: 100 g of kale, 2 g of flower.

Seasoning: red curd milk brine (red curd milk cubes and original juice mixed into a pulp) 25 grams, red yeast powder 2 grams, sugar 13 grams, rice wine 20 grams, soy sauce 10 grams, refined salt 4 grams, monosodium glutamate 10 grams, broth 450 grams, wet starch 5 grams, chanterelle 10 grams, green onion 10 grams, ginger 10 grams, peanut oil to taste.

Preparation: Scrape and wash the skin of pork belly, change into two large pieces, put it in a pot of boiling water and cook until it is just cooked, remove it in about 30 minutes, cut into 3.5 cm square pieces. Use five grams of soy sauce, five grams of wet starch, five grams of rice wine, add an appropriate amount of water to make a pulp, coat the skin of the meat pieces into a light yellow, drain the soup, repair the kale with a knife and wash it; put peanut oil into the pot to burn to 70% heat, down into the pork cubes plus the lid, fry until the skin is golden red, there is no oil explosion in the pot, pour into the colander drain the oil, put on the pot back on fire, add shallots, ginger, red curd brine, stir-fry in the remaining oil, cook 10 grams of rice wine, add 400 grams of broth, pad a layer of bamboo grate, down into the fried pork pieces, down into the soy sauce to tone, add ten grams of sugar Fine salt, boil, buckle a disk, switch to simmering for 30 minutes, add red yeast powder, continue to simmer for 12 minutes, wait for the meat to rot, start the pot, remove the onion and ginger bamboo grate; another pot into the water, add peanut oil to boil in an appropriate amount, add kale, feed the head flower flying water, drain the water under the colander, add peanut oil to the pot 20 grams, add kale, cook into the rice wine, add 50 grams of broth, three grams of sugar, two grams of refined salt, five grams of monosodium glutamate, five grams of wet starch, stir-fry evenly, beat the chicken fat, drain the soup, and put it into the edge of the plate. Then put the skin of the stewed meat into the plate, skim the floating juice in the pot, add MSG, boil and use wet starch to outline the meat, pour on the meat pieces in the surrounding plate, and put the head of the ingredients on the meat noodles.

Features: curd is mellow, fresh and salty and slightly sweet, the meat is crispy, fat but not greasy.

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