Want kyo sauce meat silky tender, meat cutting skills tell you, the sauce is fragrant, do not use soybean sauce Oh. Kyo sauce shredded meat is a very famous Beijing dish, in which the Kyo sauce is named after the sweet noodle sauce used in "Peking Duck".
To make Kyo sauce meat shredded meat is made of lean meat, supplemented by green onion white silk, tofu skin, when eating with tofu skin wrapped in green onion white silk and shredded meat, very much eat roast duck meaning.
The sauce used cannot be soybean sauce, but sweet noodle sauce. Soybean sauce is fermented with soybeans, like Beijing's fried sauce noodles to use soybean sauce, its taste is salty and fresh; and sweet noodle sauce is fermented with wheat flour, its taste is delicate, sweet, the taste is much lighter than soybean sauce, stir-fried vegetable sauce is mostly based on sweet noodle sauce.
The reason why this plate of shredded meat with Beijing sauce is fried today is because I ordered a roast lamb takeaway the other day, which has a small box of sweet noodle sauce. The meat is eaten, the sauce is still there, think about it can not be wasted. What to do? Let's just come to Panjing sauce shredded meat! Tofu skin we do not, but we have lettuce, use it instead of tofu skin is also very good, but also to obtain more plant fiber, vitamin C and other nutrients, with the meat shredded, not greasy, refreshing.
So, it crackled and fried.
Doesn't that sound a bit like crosstalk? In order to use this plate of vinegar on your hand, it turned out to cost 180 pounds to buy 2 pounds of crabs?
Shredded meat with Kyo sauce is also very easy to make at home, even if there is no superb cooking skill of the chef of the restaurant, you can still achieve rich sauce and tender meat.
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【Ingredients】 250 grams of lean pork, 1/2 green onion, appropriate amount of oil, 2 spoons of sweet noodle sauce, 1 spoonful of starch, appropriate amount of cooking wine, 1 gram of salt, 1 stalk of lettuce
【Production】
1. Pig lean meat is ready, with the front and back hip tips, pig loin can be, mainly lean meat, a little fat meat does not matter, according to personal preferences; my family's pork after buying according to the amount of food cut small pieces, as you eat as you go;
2. After the pork is removed from the freezer, it is thawed at room temperature, the outer layer is somewhat crispy, and when the inside is still hard, it can be easily sliced and then shredded; this is less laborious than directly cutting the shredded meat with fresh meat, and the thickness of the shredded meat is uniform;
3. Put 1 spoonful of starch, a little cooking wine, and the shredded meat fully grasped well, marinate for a little while; after starch sizing, the shredded meat will be very tender after frying; starch can be used with corn, potatoes, kudzu; pay attention to a little, put an egg white to grasp evenly;
4. The soul of the shredded meat in the beijing sauce is coming: add a little salt to the sweet noodle sauce, an appropriate amount of cold water, stir well and set aside; if you want to be darker, you can add a little soy sauce or soy sauce;
5. The frying pan is heated, after the bottom of the pan is hot, pour the appropriate amount of oil, the oil is not too much, and fry a plate of vegetarian vegetables so much; do not wait for the oil to heat, directly pour the shredded meat into the pot, use chopsticks to quickly scatter; some people are frying to pour oil into the meat shreds, in fact, it is completely unnecessary; the shredded meat is scattered in the cool oil, and it saves oil and saves trouble;
6. As the temperature continues to heat up, the flesh gradually changes color, and each root is independent and non-sticky;
7. When the shredded meat is completely discolored and the thickness of the shredded meat has not changed, pour the pre-adjusted sweet noodle sauce into the pot, heat it to boil, and the sauce can be completely wrapped on the shredded meat to get out of the pot; if you want to save trouble, you can pour the pre-cut green onion white wire into the pot, mix it evenly and then put it on the plate.
<h1 class="pgc-h-arrow-right" > [Apple Private Talk].</h1>
1. Kyo sauce meat shreds are generally made of lean meat, but we are a common practice, so we can come according to preferences, personally think, a little fat meat is more fragrant;
2. Sweet noodle sauce taste sweet, light color, so add some salt or soy sauce to season, color; the thickness of the sauce determines the thickness of the sauce on the shredded meat; if you want the sauce to hang on the shredded meat thicker, you can appropriately increase the amount of sweet noodle sauce, then the corresponding to reduce the amount of salt, soy sauce or cold water;
3. Stalks of green onions are only used for white parts, the color is bright, the taste is sweet and crisp, the seasons are different, the spiciness of the green onions is also different, you can add them as appropriate;
4. Instead of sticking to tofu skin, you can use lettuce leaves and pancakes instead, which will have different flavors.
"Make food with love, record the beauty with your heart, and use simple methods to present the mellow taste of ingredients." I am Meggy Dancing Apple, an English teacher for 18 years, and now a home cook, gourmet self-media, and a special original food author of "Kitchen for Love". In the days of dealing with oil, salt, sauce and vinegar, the heart has become more and more gentle, and I have become more and more aware that "companionship" is the most beautiful and important in the world.
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