There is a knack for the delicious meat of the pot bun, and mastering these two skills is more fragrant than the restaurant
author：Bento rice for office workers
There is a knack for the delicious meat of the pot bun, and mastering these two skills is more fragrant than the restaurant
There is a knack for the delicious meat of the pot bun, and mastering these two skills is more fragrant than the restaurant
Today's temperature is particularly comfortable, and this kind of weather is a waste without leaving the door.
Thinking that everyone is busy on weekdays, going out alone and eating is a bit boring, so I decided to go to the wet market where my aunt gathers, and by the way, think about making something delicious today.
There is a knack for the delicious meat of the pot bun, and mastering these two skills is more fragrant than the restaurant
Passing by a meat stall, I found a piece of fine tenderloin, and I immediately thought of it - pot wrapped meat.
I think the most attractive thing in Northeastern cuisine is the pot wrapped meat, which has a good taste and a high appearance, which makes people unable to refuse.
There is a knack for the delicious meat of the pot bun, and mastering these two skills is more fragrant than the restaurant
However, it is not easy to make this dish well.
In order to make the ideal taste, I tried many times before I found the easiest and most delicious cooking technique.
There is a knack for the delicious meat of the pot bun, and mastering these two skills is more fragrant than the restaurant
The surface of the pot wrapped meat is golden and seductive, the entrance is sweet and sour, the meat is not thick or light, the taste is just right, one piece after another, how to eat it is not greasy.
Friends who like to eat pot wrapped meat, hurry up and collect it to learn it
There is a knack for the delicious meat of the pot bun, and mastering these two skills is more fragrant than the restaurant
Tenderloin
There is a knack for the delicious meat of the pot bun, and mastering these two skills is more fragrant than the restaurant
Cooking wine, salt, potato starch
Cooking oil, sugar, white vinegar
Tomato sauce, shredded carrots, shredded shallots
There is a knack for the delicious meat of the pot bun, and mastering these two skills is more fragrant than the restaurant
There is a knack for the delicious meat of the pot bun, and mastering these two skills is more fragrant than the restaurant
There is a knack for the delicious meat of the pot bun, and mastering these two skills is more fragrant than the restaurant
Choose tenderloin and cut into large, thin slices.
There is a knack for the delicious meat of the pot bun, and mastering these two skills is more fragrant than the restaurant
Add 1 tablespoon of salt and 1 tablespoon of cooking wine and marinate for 10 minutes.
There is a knack for the delicious meat of the pot bun, and mastering these two skills is more fragrant than the restaurant
There is a knack for the delicious meat of the pot bun, and mastering these two skills is more fragrant than the restaurant
Potato starch adds water to let it settle, and then pours some water off the surface to become a non-Newtonian fluid.
There is a knack for the delicious meat of the pot bun, and mastering these two skills is more fragrant than the restaurant
The non-Newtonian fluid is mixed with the cured meat and mixed together, and each piece must be wrapped up.
There is a knack for the delicious meat of the pot bun, and mastering these two skills is more fragrant than the restaurant
Add a spoonful of cooking oil and lock in moisture.
There is a knack for the delicious meat of the pot bun, and mastering these two skills is more fragrant than the restaurant
There is a knack for the delicious meat of the pot bun, and mastering these two skills is more fragrant than the restaurant
60% of the oil temperature under the pan frying, piece by piece, do not put down a pot all, fry until the shape is fished out.
There is a knack for the delicious meat of the pot bun, and mastering these two skills is more fragrant than the restaurant
Fry it again, this is the key point Oh, so that it will be crisp!
There is a knack for the delicious meat of the pot bun, and mastering these two skills is more fragrant than the restaurant
There is a knack for the delicious meat of the pot bun, and mastering these two skills is more fragrant than the restaurant
Tonify a sauce: 100g sugar, 40g white vinegar, 30g tomato paste, 1/2 tablespoon salt, stir well.
There is a knack for the delicious meat of the pot bun, and mastering these two skills is more fragrant than the restaurant
Stir-fry over low heat until thick, pour in the fried slices of meat, add shredded carrots and green onions, and fry for 7 to 8 strokes.
There is a knack for the delicious meat of the pot bun, and mastering these two skills is more fragrant than the restaurant
Look, tempting this color, sweet and sour, crispy and tender, absolutely come and do it!
