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Reprinted from 393984686 at 10:01 on October 17,
paul smith sale, 2010 Reading (loading. ..) Comments (0) Categories: show off
Ingredients: pork, cabbage
materials: onion, ginger, salt, aniseed,
paul smith uk, peanut oil, soy sauce, fuel consumption, monosodium glutamate or chicken
approach:
1. pork slices, hand-torn pieces of Chinese cabbage leaves (usually without cabbage).
2. 葱姜 cut wire.
3. pot add water, boil, boil pork look, color or remove. Cabbage into the pot.
4. boil add a good pork onion ginger, aniseed, monosodium glutamate or chicken, soy sauce, and peanut oil fuel, preserved a few minutes.
5. to re-code the marinated pork cabbage, bacon, juice with the remainder into.
6. the pork cabbage into the steamer.
7. pot open, steam for 10 - 15 minutes the pan (depending on the extent of Chinese cabbage Laonen may be appropriate to add a long time.)
11. potato burning pork
materials: pork (150 grams), yellow heart sweet potato (2), green beans (100 grams), minced garlic (half spoon)
seasoning: Oil (1 bowl), Haitian gold standard iron fortified soy sauce king (1 tablespoon), rice wine (1 tablespoon), sugar (1 / 2 tablespoons),
burberry bags, salt (1 / 3 tablespoons), chicken powder ( 1 / 2 tbsp)
approach:
1 sweet potato cut into 3 cm long and 1 cm wide section; sliced pork, green beans to the old bars, cut into 3 cm long segment.
2 Heat 1 cup oil, add to Guatiao fry 3 minutes over medium heat until golden brown.
3 green beans into the mix, and fry for 2 minutes to Guatiao with Dish and drain set aside.
Pour the remaining oil
4 pot, saute minced garlic, stir-fry until the pork into the flesh a little white, add 1 tablespoon rice wine, stir-fry for 1 minute over medium heat.
5 Guatiao into the ground and fried green beans, and pork stir-fry 1 minute together.
Haitian
6 add 1 tablespoon soy sauce iron fortification Gold Label King, 1 / 2 tablespoons sugar,
alexa mulberry, 1 / 3 tablespoons salt and 1 / 2 tablespoon chicken powder and stir well tasty, you can dish up.
12. pork stew red mushroom
materials: pork 100 grams, 150 grams of red mushroom
seasoning: Salt, pepper to taste
approach:
1, the first red mushroom foam, with a big tub to immerse themselves in water, sprinkle a little salt, rinse after 10 minutes, remove and drain;
2, cut into large slabs of pork with water boiled out of the first individual taste, with a pressure cooker about 15 minutes;
3, the red mushroom pork soup into a good stew, a small fire in the fire boiling turn cook 10 minutes, adjust salt and taste when eating, sprinkle with pepper.
13. official Hong stewed
Ingredients: pork
accessories: rape heart
spices: salt, MSG, soy sauce,
mulberry bags, fermented bean curd, sugar, Hua Diao wine, spices
cooking methods:
1, the pork for 5 minutes remove feeding Jiuzhu cut, pot, add water, turn into the fermented bean curd, Hua Diao wine, MSG, sugar, salt, spices, soy sauce, boil and put into pork, pour casserole pot over medium heat for an hour;
2, the pot add a little oil, stir-fry into the rape center, Sprinkle the salt, MSG, pan yards into the dish, remove the meat plate, the remaining sauce is dry, pour on the meat can be.
characteristics: fatty but not greasy, mellow flavor.
14. Gold Medal Rou
Ingredients〗 〖
Article streaky meat
Accessories〗 〖
dried ginger cabbage onions
〗 〖seasoning salt, MSG, soy sauce, rice wine, edible starch sugar
〗 〖practice
1. Article streaky first wash, blanch the meat, the entire pot, add water, soy sauce, sugar, rice wine, onions, ginger, boil with the text after the fire first color, remove and cool, set aside. Dried and then fired into the pot for 12-15 minutes.
2. The cooked meat cut into 15 cm square block, and then approved a knife into a pagoda-shaped, and embedded in the pagoda bamboo shoots, cage steam for 60 minutes, remove the buckle after steaming into the disk.
3. In the pot, put water, boiled oil, salt, monosodium glutamate, into the cabbage, boiled meat cooked picked up around the edge of water, starch, starch and then pouring juice on the meat.
〗 〖features beautiful shape, crisp but not bad, but not greasy oil.
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