Beijing sauce shredded meat roll(jian dan mei wei juan chu lai jing jiang rou si juan )

Beijing sauce shredded meat roll

Introduction:

"Little bear said it tasted good after eating it. He hasn't fried such shredded meat for a long time, but he preferred to roll it with spring roll skin. The skin of bean curd seems to be a little thicker, so the overall taste is still great. Today's shredded pork with Beijing sauce has tomato sauce, which makes it more delicious. "

Production steps:

Step 1: prepare the shredded meat and marinate it for 20 minutes without cutting it too thin.

Step 2: in the process of pickling, we blanch the tofu skin in boiling water for two minutes.

Step 3: blanch the bean curd skin, cut off the hard skin around, and then cut into square pieces.

Step 4: prepare shredded scallion and cucumber.

Step 5: prepare ketchup, pasta sauce and oyster sauce.

Step 6: mix well.

Step 7: add the meat in the pot, heat the oil, add the minced ginger, stir fry the flavor, add the shredded meat, stir fry until the color changes, and remove.

Step 8: add the right amount of oil in the pot, stir fry the prepared sauce for a while, pour in the shredded meat, and wrap the sauce evenly on the shredded meat.

Materials required:

Pork tenderloin: moderate

Cucumber: moderate

Scallion: right amount

Tofu skin: appropriate amount

Sesame oil: right amount

Soy sauce: moderate

Cooking wine: moderate

Starch: right amount

Tomato sauce: right amount

Sweet flour sauce: right amount

Oyster sauce: right amount

Ginger: right amount

Note: raw materials: Pork Tenderloin side dishes: cucumber, scallion, bean curd skin marinade: sesame oil, soy sauce, starch seasoning: ginger, tomato sauce, sweet sauce, oyster sauce 1. When eating, put shredded scallion and cucumber into the bean curd skin, and then put shredded meat into it. Wrap it up and you can enjoy the delicious food. It tastes best when it's hot. 2. Tomato sauce, sweet flour sauce, oyster sauce, I use the ratio of 1:2:12, tofu skin can also be replaced by spring roll skin.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Jian Dan Mei Wei Juan Chu Lai Jing Jiang Rou Si Juan