Sliced pork with cold sauce(liang ban rou si la pi )

Sliced pork with cold sauce

Introduction:

"The weather is getting hotter and hotter. When summer is coming, Da Chao Pao recommends a self-made refreshing summer food for friends in advance, that is" cold shredded pork with skin ". This kind of shredded pork can be eaten cold or hot. It's a delicious food suitable for both winter and summer. It's economical and affordable. The total cost of a large plate is less than 5 yuan, ha ha! Hardworking friends, you can try to do it yourself at home. "

Production steps:

Step 1: all ingredients.

Step 2: put 2 grams of salt into the mung bean starch.

Step 3: use 250 grams of clean water to synthesize flour paste.

Step 4: add salt, pepper, a little chicken powder and yellow rice wine, and then add a little wet starch.

Step 5: last drop a few drops of olive oil.

Step 6: bring the water in the soup pot to a boil, turn down the heat, mix the starch slurry evenly, scoop a spoonful and pour it into the screw.

Step 7: turn the knob by hand to disperse the starch slurry evenly and form a thin sheet. As soon as it solidifies, ladle it into boiling water and scald it slightly.

Step 8: after the powder is completely solidified, immediately put it into the cold water basin to cool. According to this amount, you can make six pieces of powder.

Step 9: take the cooled powder out of the cold water basin and cut it into a code tray for standby.

Step 10: in winter, before frying shredded pork, first blanch the powder skin with boiling water, and then use the method of hot mixing to eat it, but not in summer.

Step 11: spread the shredded meat in the oil, stir fry with onion and ginger.

Step 12: cook in yellow rice wine and stir well. Add soy sauce, chicken powder, pepper and seasoning. Stir well with shredded red pepper. Finally, thicken with starch.

Step 13: pour out of the pot on the skin of the plate, put shredded cucumber, shredded green onion and minced garlic on the shredded meat, sprinkle with cooked sesame seeds and serve. Pour in vinegar and mix well before eating.

Materials required:

Mung bean starch: 100g

Pork loin: 100g

Cucumber: 100g

Shredded red pepper: 30g

Cooked sesame: 10g

Shredded scallion: 20g

Minced garlic: 15g

Salt: 2G

Minced ginger: 5g

Scallion: 15g

Fresh soy sauce: 10g

Chicken powder: 3 G

Sugar: 3 G

Pepper: 2G

Vinegar: moderate

Mustard: right amount

Note: the characteristics of peeling; crystal clear, smooth taste, delicious. Warm tips: 1. When making mung bean starch paste, be sure to stir it evenly, and mix the paste evenly for each skin. 2. Because this dish is mixed food, therefore, when frying shredded pork, it is better to have more soup. It can be used as a mixing material. If you like to eat mustard, you can put some mustard sauce at last.

Production difficulty: ordinary

Process: mixing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Liang Ban Rou Si La Pi