Meat and potatoes(tu dou shao rou )

Roast pork with potatoes:

Raw materials for making potato roast meat:

Pork 100 grams, 400 grams of potatoes.

Seasoning for making potato meat:

Peanut oil, soy sauce, refined salt, cooking wine, monosodium glutamate, sugar, ginger, scallion, cinnamon, star anise.

The processing steps of potato roast meat are as follows:

(1) Wash pork and cut into pieces, peel potatoes and cut into hob pieces.

(2) Heat up the oil in the frying pan, fry the potatoes until golden yellow, remove and drain the oil; leave a proper amount of oil in the original pan, stir fry the ginger, scallion, cinnamon and star anise first, and then stir fry the meat. When the meat changes color, stir fry the soy sauce and sugar several times, then put the potatoes in, move the small heat to the soup, and then put the pot into the pot.

Attention should be paid to the following points when making roast pork with potatoes:

Potatoes should be pre fried and meat should be stir fried before firing.

Meat and potatoes

Braised pork with potatoes is a famous dish with unique Zhejiang characteristics. Its main raw materials are pork, potatoes, soy sauce and so on. It belongs to Zhejiang cuisine. This dish is characterized by red sauce and mellow taste.

Production method

Practice 1

Basic ingredients: 250 grams of pork, 250 grams of potatoes, 2 tbsp soy sauce, 2 tbsp sugar, onion, ginger, 1 tbsp Shaojiu.

Production process:

1. Wash the pork and cut it into 2-3cm square pieces; peel and wash the potatoes and cut them into hob pieces.

2. Pour proper amount of oil into the frying pan and heat it to 70%. Deep fry the potatoes until golden yellow. Drain the oil and set aside.

3. Leave about 4 tbsp oil in the frying pan, heat it over medium heat, add sugar, stir it with a spatula to make the sugar evenly heated. When the sugar gradually melts and produces golden bubbles, stir fry the meat to make it evenly colored and produce oil. Pour out some oil, add soy sauce, Shaojiu, scallion and ginger, stir fry, add appropriate amount of water, bring to a boil over high heat, and then simmer over low heat. When it is fast rotten, add potatoes and cook until it is done Cooked rotten taste, out of the pot can.

Practice 2

Cuisine: Japanese cuisine

Ingredients: 50g potatoes, 50g carrots, 30g onions, 30g konjac tubers, 30g beef, 250ml wood fish water, 15ml light soy sauce, 10g Dutch beans.

make:

1. Cut potatoes, carrots and onions into desired shapes and stir fry in oil for 3 minutes.

2. Add Muyu water, Lukou, Muyu essence, konjac cake, radish and potato and cook until crisp.

3. Put in the beef and cook, then put it on the plate.

4. Blanch the peas for decoration.

Practice 3

Material Science:

250 grams of streaked pork with skin, 250 grams of peeled potatoes, 2 chives and 1 small piece of ginger,

Seasoning:

250 grams of cooked peanut oil, 1 / 2 tbsp cooking wine, 3 / 2 tbsp soy sauce, 1 / 2 tbsp sugar,

Method:

1. Wash the pork and cut it into cubes,

2. Wash potatoes and cut them into pieces,

3. Wash the scallion and cut into sections,

4. Wash ginger and pat it loose,

5. Put peanut oil into a frying pan and heat it to 70%. Put in potatoes and fry them until golden brown. Remove and drain the oil,

6. Leave a little oil in the pot, add scallion and ginger, stir up the flavor, put in the meat, when the meat is fried out of oil, add soy sauce and cooking wine, stir constantly to make it color,

7. Add a little water and bring to a boil over high heat. Simmer over low heat until nearly rotten. Put in the potato chips and sugar and cook for another 10 minutes. When the potatoes taste good, put them in the pot and put them into the bowl.

characteristic:

Golden color, thick soup.

Chef one touch:

When choosing potatoes, you should choose noodles instead of water, otherwise it will affect the quality of dishes.

Practice 4

Ingredients: pork, soy sauce, potato, soy sauce, sugar.

Method:

1. Pork cut into mahjong big pieces, pickled with soy sauce, half an hour on the line

2. Peel and slice potatoes

3. Heat the oil in the pot, stir fry the pork until the meat is slightly dry. Add more water than half a finger of the pork. Add soy sauce and sugar. Turn to medium low heat to stew. After 15 minutes, put the potatoes in and continue to stew. When the potatoes are well cooked, open the fire to collect the juice

Practice 5

Ingredients: 300g pork, 1 potato, 1 tsp salt, 1 tsp sugar, 1 tsp soy sauce, 1 tsp soy sauce, right amount of onion, right amount of ginger, 1 star anise, 1 tsp cooking wine, right amount of oil

Methods: 1. Peel potatoes and cut pork into pieces, then soak in water for 10 minutes, add 1 teaspoon cooking wine in water, and then drain water; 2. Put 1 teaspoon oil in the pot, stir fry pork in the pot after the oil is hot, stir fry slowly over low heat, force out the fat in pork until the skin is golden; 3. Add 1 teaspoon soy sauce and raw soy sauce, and add half pot of boiling water Add a spoonful of salt, a spoonful of sugar, add scallion, ginger and star anise, bring to a boil over high heat, then turn to low heat to stew; 4. Stew until the meat is mature, add potatoes into the pot, wait until the potatoes are soft and rotten, and the soup is tight, then the pot is out.

Practice 6

Materials used:

Ingredients: 450 grams of small potatoes, 500 grams of pork leg.

Accessories: proper amount of oil, 2G salt, 2G chives, 3 pieces of ginger, 10g fresh soy sauce, 8g soy sauce, 10g oyster sauce, 15g rock sugar, 2G sugar, 5g vinegar and 10g cooking wine.

Method:

1. Prepare ingredients: pork leg, potato.

2. Cut pork into small pieces after washing, blanch for 5 minutes and remove.

3. Rinse the blood foam and drain the water.

4. Prepare ginger slices and scallion knots.

5. Put rock sugar (or white sugar) in the oil pan and boil the sugar color over medium low heat.

6. After the rock sugar dissolves, bubbles appear.

7. Pour in the boiled pork and stir fry quickly.

8. At the same time, add ginger, onion and star anise to stir fry.

9. Dry the meat and add cooking wine and oyster sauce.

10. Stir fry fresh soy sauce, soy sauce and vinegar evenly.

11. Pour in half a pot of boiling water, cover the pot and cook over low heat (turn it over several times during the process).

12. During the meat roasting, clean the potatoes (without peeling).

13. When the meat is cooked for 1 hour and 20 minutes, put in small potatoes.

14. Add some salt, stir fry well and cook for another 30 minutes.

15. Put some sugar after cooking.

16. Stir fry in high heat, thicken the soup and sprinkle with scallion.

matters needing attention

When making this braised pork with potatoes, you must not be in a hurry. You need to use a small fire to get the fat out of the pork. The braised pork is not greasy and super delicious. The pork can be used for cooking only after it is cleaned. The fishy smell of pork can be removed by soaking it in liquor. Here is a special reminder that you need to add water in step 3. The added water must be hot water, which will expand and contract when heated, otherwise the meat will be hard and not delicious.

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Chinese PinYin : Tu Dou Shao Rou