First, the nutritional value ofshredded meat in Beijing sauceThe nutritional value of shredded meat in Jing sauce is mainly derived from the nutritional value of pork. As we all know, pork is one of the most common meat products in our lives, pork is rich in protein, amino acids and B vitamins have many benefits for the human body. Eating more pork can promote the body’s metabolism and accelerate the synthesis of inorganic sugars in the human body. The cardiopulmonary function of the elderly begins to weaken, and at this time pork supplementation has many benefits, because pork can maintain the relative stability of cardiopulmonary function. And the vitamin B family in pork can prevent myocarditis, myocardial infarction and other heart diseases. Pork is rich in iron. It is known that iron is involved in the synthesis of heme in human cells. Therefore, people with anemia can use pork more, and pork has many benefits for growing and developing adolescents, and can supplement high-quality protein.The amino acids in pork can promote the synthesis and breakdown of fat, and your lack of safe acid can lead to many diseases, such as beriberi, neuritis, hair loss, and even lead to a decline in reproductive function. Eating more pork can keep the function of organs in the human body relatively stable.
Second, how to make the best way to make shredded meat in Beijing sauce(1) The method of shredded meat in Beijing sauce:
Ingredients: 250g lean pork, green onions, 1 egg, 2 spoons sweet pasta sauce, 15g sugar, 5g sliced ginger, 1 spoonful of cooking wine, a pinch of salt, a pinch of starch, a pinch of chicken essence, a pinch of cooked white sesame seeds (optional).
1. Prepare lean meat, tenderloin is the best, can also be replaced with other meat, I this is the lean meat of hind leg meat
2. Add a little light soy sauce, a little salt, an appropriate amount of starch, an egg white, and an appropriate amount of cooking wine
3: Beat vigorously in one direction, stir well and marinate for 20 minutes
4. After 20 minutes, start the pan and heat the oil, add lean meat and stir-fry evenly
5. The meat can be stir-fried, feel a little burnt, and put the shredded meat for later use
6. The pot does not need to be washed, add a little oil, and pour in the seasoning prepared in advance
7. Two spoons of sweet pasta sauce, a little salt, a little pepper, sugar to taste
8. Pour the sauce into the pot and stir-fry, add half a bowl of water, stir quickly, the moisture will slowly become sticky
9. Add shredded meat and continue stir-frying
10. Stir-fry until the shredded meat is all covered with sauce and put on a plate, and a large plate of Mr. and the child have eaten it
11: Prepare the cucumber and green onion and cut them all into strips
12. The dumpling skin I use for the cake, brush a layer of oil on one skin, superimpose the next sheet, I have 10 skins
13. Roll out into a circle, boil water in a pot, put the water into the steaming drawer after boiling, 8 to 10 minutes, tear open while hot, very thin
14. With shredded cucumber and shredded shallot, it is really delicious
(2) The homemade method of shredded meat in Beijing sauceIngredients: 500g pork tenderloin, 2 tofu skins, 50g green onion, 15g cornstarch, 15g cooking wine, 1 seasoning egg white, shredded meat seasoning with Beijing sauce1. Clean the pork and tofu skin and set aside.2: Finely slice the pork and green onion, and cut the tofu skin into square pieces.3. Add cooking wine to the shredded meat to remove the fishiness.4. Add egg white and cornstarch.5: Mix well and marinate evenly for 10 minutes.6. Put the tofu skin into a pot of boiling water, blanch for two minutes, then take it out and drain the water for later use.7. Pour an appropriate amount of cooking oil into the pot, add the marinated shredded meat and stir-fry to change color, and then add a whole package of shredded meat seasoning with Beijing sauce.8. Stir-fry until broken.9: Fold the tofu skin in half twice and place on a plate, spread with shredded green onion.10. Serve with stir-fried shredded pork in Beijing sauce, or sprinkle with a little chives to garnish. Roll the tofu skin with shredded green onion and shredded meat in Kyo sauce and enjoy!
(3) The method of shredded meat in the homemade version of Beijing sauce
Ingredients: 6 taels of pork tenderloin, green onions, eggs, ginger, sweet pasta sauce, sugar, salt, sesame oil, light soy sauce, dark soy sauce, starch.
1. Cut the shredded meat as long as possible, rinse it in water to remove blood and water, and squeeze out the water for later use.
2. Appropriate amount of dry starch is hydrated into a paste with a small amount, add an egg white to beat and fuse.
3: Put the shredded meat into a bowl, add a little salt, chicken powder, light soy sauce, rice wine and water, grab and marinate for 5 minutes.
4. Add starch paste and grab for a while until the shredded meat becomes crystal clear and set aside.
5. If there is more oil in the pot, when the oil temperature is 4 to hot, put the shredded meat into the slide, and take out the excess oil after changing color.
6. Add a small amount of sesame oil and cooking oil to the pot, add minced ginger and stir-fry until fragrant.7. Add about 5 spoons of sweet noodle sauce, 4 spoons of sugar, 1 spoon of dark soy sauce to color, stir-fry continuously over medium-low heat to fragrant.8. Pour the shredded meat into the pot, stir-fry evenly, you can take it out of the pot and put it on the plate, and cut the green onion and bean skin in advance.
(4) The practice of shredded meat in Beijing sauce
Ingredients: 300g pork tenderloin, 30g sweet paste, 15g sugar, sesame oil, 1 green onion, 1 tofu skin.
1. First, cut the lean pork into 0.3 cm slices, then cut it into thin and uniform filament, soak it in clean water to get the excess blood water, and squeeze the water for later use.
2. Put the processed shredded meat in a bowl, add a little salt, a little white pepper, a little cooking wine, then add an egg white and an appropriate amount of cornstarch to grasp and sizing, and finally seal a layer of cooking oil on the surface and marinate for 15 minutes.
3. Cut the tofu skin into 8cm long square slices, blanch it with boiling water to remove the bean smell and set aside, remove the green onion core and cut it into fine strips for later use.
4. Fold the processed tofu skin in pairs, arrange it neatly on the edge of the plate, and place the chopped green onion in the middle of the plate.
5. Sit the oil in the pot and cook the oil temperature until it is about 40% hot, put the marinated shredded meat into the pot, quickly spread it with chopsticks, and put the meat out after cooking. The time to slide the shredded meat is about 20-30 seconds, not too long.
6. Clean the pot and boil it dry, add an appropriate amount of sesame oil, the oil temperature is about 40 into heat, put in about 30 grams of sweet noodle sauce, stir-fry the sauce over low heat until fragrant, add a little cooking wine, 15 grams of white sugar to continue to fry, add a little boiling water after the white sugar is completely fried, keep the whole process on medium-low heat, and burn the sauce to a viscous state.
7. After the sauce is thick, add the shredded meat that has been slipped in advance, turn to high heat and quickly stir-fry a few times, then drizzle a little sesame oil to evenly wrap the sauce on the top of the shredded meat to get out of the pot and put on the plate.
Tips:
1. To make this dish, the seasoning is as long as sweet noodle sauce, sesame oil and sugar, and other seasonings should not be added.
2. When stir-frying sauce, use sesame oil to stir-fry, and slowly stir-fry the sauce aroma over low heat.
3. After the shredded meat is put into the sauce, turn to high heat and stir-fry quickly, so that the sauce can be tightly wrapped on the shredded meat.
4. You can’t add water starch to make this dish, and the sauce should be slowly dried over medium-low heat, so that the sauce aroma will be more sufficient.
