Kiki beef's private dish(niu de si fang cai chi xiang hui guo rou )

Kiki beef's private dish

Introduction:

"How to cook a delicious double cooked meat? In the past, when I didn't formally learn how to cook, it was a thing that I didn't even dare to think about, not to mention how delicious it was. It was even more difficult than going to heaven ~ ~ now I think about it. At that time, I was very selfish. Just because I didn't like fat meat, I didn't think about it or do it. I just made the dishes I wanted to eat according to my own preference, and ignored the desire and desire of my family Demand, this is really a very unwise move ~ ~ and for boys, almost all of them are meat addicts, no matter whether they are fat or thin, my husband is no exception ~ ~ recalling his previous behavior, I really feel sorry for him, and with a baby at home, the idea of learning to cook arises spontaneously, and is soon put on the agenda, and then, it's out of control ~ ~ ha ha ~ ~ back to the pot Meat is a traditional Sichuan dish, which is widely known and loved by the public because of its unique taste, bright red color, fat but not greasy ~ ~ nowadays, with the popularity of Sichuan cuisine in the country, the integration and penetration of different cuisines have produced a variety of new cuisines. For example, the new style of Sichuan cuisine, such as "Lianshan", "spicy", "green pepper", "Caigen", "Guokui" and so on, has been derived. Compared with the authentic and old style of Sichuan cuisine, although it is unique, it is no longer comparable. This dish meat is fat and thin together, golden bright oil, green garlic clear, with rice with food, it is a perfect match, very underground rice. After blanching and stir frying, the pork is soaked in red oil, and then stir fried with green garlic. After this cooking, the fat becomes fresh and refreshing. It's not greasy, and it's full of fragrance. I feel refreshed and fresh. It's really delicious. Even I, who don't eat fat, can eat it with relish. Ha ha, today I'll give you a big meal Let's go to daodouxiang double cooked meat bar. The Spring Festival is coming soon. Let's all join hands to add some atmosphere to the festival

Production steps:

Step 1: prepare the ingredients;

Step 2: cut green garlic, red pepper and yellow pepper into thin strips;

Step 3: remove the skin and wash the pork;

Step 4: prepare seasoning;

Step 5: put proper amount of water in the pot, add scallion slices, ginger slices and star anise;

Step 6: add meat after boiling;

Step 7: cook until six mature, remove and soak in cold water, then remove;

Step 8: cut the meat into thin slices;

Step 9: add a little oil to the hot pot and add the sliced meat;

Step 10: stir fry until the meat is slightly fat, roll out the oil, and take out the meat;

Step 11: leave the bottom oil in the pot;

Step 12: saute shallot, ginger and garlic slices;

Step 13: add 1 tbsp Pixian Douban sauce;

Step 14: stir fry evenly;

Step 15: add 1 / 3 tbsp of sweet flour paste;

Step 16: stir fry evenly;

Step 17: add 1 tbsp Douchi;

Step 18: stir fry the red oil;

Step 19: add the sliced meat and stir fry it;

Step 20: add red pepper and yellow pepper;

Step 21: stir fry for a while;

Step 22: pour in a little soy sauce and cooking wine and stir fry constantly;

Step 23: add a little sugar and continue to stir fry;

Step 24: add green garlic segment;

Step 25: stir fry quickly;

Step 26: remove from the fire and remove from the pot;

Step 27: the aroma of black bean is very strong~~

Materials required:

Streaky pork: moderate

Garlic: right amount

Red pepper: right amount

Yellow pepper: right amount

Scallion slice: appropriate amount

Ginger slices: right amount

Garlic slices: appropriate amount

Star anise: right amount

Pixian bean paste: 1 tbsp

Sweet flour paste: 1 / 3 tbsp

Douchi: 1 tbsp

Soy sauce: a little

Cooking wine: moderate

Sugar: a little

Note: cooking experience: 1. When the streaky pork is cooked to maturity, it should be picked up for reserve. It should not be too soft. If it is too soft, it will make the meat become dry and scorched. When it is eaten, there will be no tenderness in the dry flavor of the cooked meat. 2. Many people cut the meat when it is cold, which is fat and thin and easy to break. When it is hot, it is hard to cut evenly. In fact, we should pay attention to a clever word, that is Put the picked up meat in cold water and cut it while it's cold outside and hot inside. 3. Add the green garlic before cooking, because it's easy to cook, so you can get out of the pot immediately. 4. There's no need to add salt in the whole process of frying, because all the seasonings add up enough. In addition, if you add too many seasonings, it's too salty. You must master them well It's best to try it at any time; 5. The key to this dish is to master the heat. It's suggested to use medium heat when frying meat slices, and then change to high heat after adding red and yellow peppers until the cooking is finished. Sichuan cuisine is also known as Western Sichuan cuisine, which is a kind of traditional Chinese pork. Every household in Sichuan can make it. It is characterized by unique taste, bright red color, fat but not greasy. The so-called "back to the pot" means to cook again. As a traditional Sichuan dish, the position of "double cooked pork" is very important in Sichuan cuisine. It is often used as the first choice in the grading examination of Sichuan cuisine. Huiguorou has always been regarded as the first and incarnation of Sichuan cuisine. When it comes to Sichuan cuisine, it must be thought of as huiguorou. Nutritional value: [pork]: pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; it has the effect of tonifying kidney and blood, nourishing yin and moistening dryness. [red pepper]: red pepper has high nutritional value, with the functions of keeping out cold, enhancing appetite and sterilization. In addition to rich carotene, a red pepper contains about 5000 international units of vitamin A, which can meet the daily needs of adults. In addition, it also contains more than 100 mg of vitamin C. These rich antioxidants can neutralize the harmful oxygen free radicals in the body, which is beneficial to human health. [yellow pepper]: yellow pepper is rich in nutrition and has many health functions. There are abundant kinds and contents of vitamins in yellow pepper. A small yellow pepper, vitamin A, B vitamins, vitamin C, vitamin E, vitamin K, carotene, folic acid and other vitamins are included. Secondly, yellow pepper also contains calcium, iron and other minerals, as well as dietary fiber. [green garlic]: green garlic contains protein, carotene, vitamin B1, B2 and other nutrients. Its pungency mainly comes from the capsaicin it contains, which has the function of waking up the temper and eliminating the accumulation of food. It also has good bactericidal and bacteriostatic effects, and can effectively prevent influenza, enteritis and other diseases caused by environmental pollution. Garlic has a certain protective effect on cardiovascular and cerebrovascular, can prevent the formation of thrombosis, at the same time, can also protect the heart

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Niu De Si Fang Cai Chi Xiang Hui Guo Rou