Hechuan meat slices, crispy and tender, meat and vegetarian collocation, eat not tired, Ba fit very well
1, fresh pork: the surface has a layer of slightly dry or slightly wet outer membrane, dark gray, shiny, cutting surface slightly wet, do not stick to the hand, transparent meat.
Sub-fresh pork: the surface has a layer of air-dried or slightly wet outer membrane, dark gray, dull, the color of the cut-off surface is darker than fresh meat, sticky, and the meat is turbid.
Spoiled pork: the surface outer membrane is extremely dry or sticky, dark gray or light green, sticky and mildew, the cutting surface is also dark gray or light green, very sticky, gravy is seriously turbid.
2. Pork is rich in protein and fat, carbohydrates, calcium, phosphorus, iron and other components. Pork contains collagen and elastin that moisturize and care for the skin.
3. Production method:
1: Prepare 150 grams of meat slices, 50 grams of fungus slices, 50 grams of bamboo shoot slices, ginger and garlic slices, and green onion knots.
2: 1 stupid egg, flour to taste, add 1 tbsp salt, 1 tsp cooking wine, stir into whole egg paste.
3: Stir the meat slices and egg paste evenly, and wrap the meat slices with egg paste for later.
4: Prepare a small bowl, add 1 spoon of light soy sauce, 1 spoon of cooking wine, a little vinegar, 2 spoons of sugar, a little salt, 1/2 spoon of MONOS glutamate, 1 spoon of bean flour, stir well and mix into the sauce.
5: Heat the oil at a temperature of 40%, put the slices of meat into the pan one by one, fry the color until golden brown, fry the slices of meat, and fry the slices of meat.
6: Pour off the excess oil in the pot, leave a little oil under the soybean sauce, ginger, onion and garlic stir-fry, add bamboo shoot slices and wood ear fungus and fry, add the fried meat slices, then add the prepared sauce, fry for 1-2 minutes.
7, put into the plate, this crisp and tender, sweet and sour Hechuan meat slices are ready to ha.
Tips:
1. When eating pork, be sure to cook it, and never eat pork that is not fully cooked.
2. The circular seal stamped on the pork is a qualified seal, and the seal is marked with the name of the designated slaughterhouse, the serial number and the year, month and day, which is stamped after passing the relevant quality inspection department and passing the quarantine inspection. The meat with this chapter is what we call "assured meat." This kind of meat we can buy with confidence.