First, the nutritional value ofsmall stir-fried meat in the farmhouseThe characteristic farmhouse small stir-fried meat belongs to the home-cooked recipe, the main raw materials are pork belly, tenderloin, taste: soy aroma, craft: stir-fried, cooking difficulty belongs to the intermediate level. Its characteristics: save trouble and time, with sweet and salty taste, flat sex, into the spleen, stomach, kidney meridian; Nourishing kidney and blood, nourishing yin and dryness.
Second, how to make the best way to make small stir-fried meat in the farmhouse(1) The practice of small stir-fried meat in the farmhouse:Ingredients: 400g of front leg meat, 150g of green chili pepper, garlic to taste, 1 small spoon of dark soy sauce, 2 spoons of light soy sauce, chicken powder to taste1. This is the front leg, the beautiful is the tenderloin, as soon as it is fried, it will be old, you must buy this front leg meat, there is fat in it, remember2. Cut the fat meat into small pieces3. Marinate lean meat with starch, light soy sauce and old soy sauce for 10 minutes4. The pepper should be cut with a knife, if you are afraid of spicy, you will cut it and then wash, and if you are not afraid of spicy, you will wash and then cut, our Hunan home practice is like this!5. Cut some garlic rice, the shape is arbitrary6. Fry the fat meat in dry oil7. Stir-fry lean meat for one minute8. Add chili pepper and garlic, salt9. Stir-fry until the chili skin is white, add some chicken essence out of the pot, and the heavy taste can put some fuel consumption.
(2) The homely practice of small stir-fried meat in the farmhouseIngredients: pork belly, thread pepper, red pepper, dried chili pepper, green onion, ginger, light soy sauce, dark soy sauce, salt, chicken essence, sugar, pepper
1. Peel the pork belly, after peeling the pork belly, cut it into thick slices of about two millimeters, put the meat slices on a plate for later, and brush the chopping board after cutting the meat2. Prepare the thread pepper, remove the head of the thread pepper, cut the thread pepper into an oblique knife, cut it and put it in cool water to soak for a while, so that the spiciness can be removed, stir-fried will not be too spicy, like to eat spicy can not be soaked, red pepper can also be cut into an oblique knife, put in clean water to soak, slice green onion, ginger shredded, put into a plate for later, in the cut two dry peppers, so that the fried is more fragrant and spicy, this pepper after soaking out to control water3. Pour a small amount of oil into the pot, put in the meat slices after the oil is hot, fry the pork out, fry until slightly yellow, so that when you eat it, it will be burnt and fragrant, and it is not greasy, and the pork will be served4. Leave the bottom oil in the pot, add green onion, ginger and dried pepper, stir-fry until fragrant, add green and red pepper, stir-fry the green and red pepper, put in the meat slices and stir-fry evenly, put some light soy sauce, put some old soy sauce, a spoonful of salt, a small amount of chicken essence, a spoonful of white sugar for freshness, and then put some pepper to remove fishy, stir-fry into the tasteTips:1, the correct way to stir-fry meat in the farmhouse, it is best to have half pork belly and lean meat, so that the finished product will be rich in taste, “fat in lean, lean in fat”, will not be like pure lean meat to eat more woody.2, pork belly to choose with skin, obvious layering, meat quality is fresh pink, try to buy fresh pork in the vegetable market, supermarkets are generally more frozen, frozen taste is not as fresh taste better.
(3) The practice of small stir-fried meat in the farmhouse
Ingredients: lean pork, green pepper, garlic, tempeh, light soy sauce, dark soy sauce, salt, cooking oil.
1. Wash and cut the green pepper into diamond shapes, slice the meat and fat meat separately, slice the garlic, and soak the tempeh in water for about 1 minute;
2. After heating the pan, pour in an appropriate amount of cooking oil, after the oil is hot, pour in the green pepper, simmer the pepper until it is soft over high heat, and put it out for use;
3. Put in fatty meat and choose the degree of oil according to your preferences;
4. Pour in lean meat and quickly stir-fry for a while until 6 is ripe;
5. Add garlic, tempeh, drizzle a small amount of light soy sauce and continue to stir-fry for about 30 seconds;
6. Add green pepper, stir-fry salt and meat together, and drizzle a small amount of old soy sauce before leaving the pot;
Tips:
1. You can use pork belly instead of fat and lean separate meat;
2. If you like spicy, it is best to use Hunan local green peppers;
(4) The practice of small stir-fry meat in the farmhouseIngredients: 1 skinless lean pork belly, 6 Hangzhou peppers (called Erjing strips here in Sichuan), 3 millet peppers (optional), a few cloves of garlic, 1 small piece of ginger, 1 green onion, a small spoonful of cooking wine, a small spoonful of soy sauce, a small amount of cooking wine, a small amount of potato powder, 2 teaspoons of salt, a small spoonful of chicken essence, and an appropriate amount of vegetable oil.1. First clean all kinds of ingredients that need to be cleaned, cut the Hangzhou pepper and millet pepper into hob strips, cut the ginger into fine strips, cut the green onion into circles, and mince the garlic.2. Clean the lean pork belly, do not boil, cut directly into thin slices. Put the pork belly slices in a bowl, add a small spoonful of salt, a small spoonful of soy sauce, a little cooking wine, and then put a small amount of potato powder to grasp well, and marinate for 10 minutes. Don’t have too much potato powder, just have a thin layer of potato powder on the meat slices. Be sure to remove the meat skin, otherwise the meat skin will become hard when stir-frying, which will affect the taste very much.3. Heat the pan, put an appropriate amount of vegetable oil and fry until fragrant, turn the heat to low, add minced garlic, ginger and green onion rings and slowly fry to stir-fry the aroma, but be careful not to scorch it.4. Turn the heat to high and pour the pork belly slices into the pot to stir-fry and change color, shave the meat to the side of the pot to leak out the bottom oil, put in Hangzhou pepper strips and stir-fry a few times, and then stir-fry well with the meat, and then add millet pepper and stir-fry a few times.5. Add a little soy sauce, a small spoon of salt, a small spoon of chicken essence and stir-fry well, take out of the pan and put on a plate.Tips:
1. Our small stir-fried meat must choose lean pork belly, which is not suitable for fat pork belly or relatively fat meat. Because the ratio of lean pork belly to fat is generally about 3 to 7 or 4 to 6. Such meat stir-fried farmer small stir-fried meat will not feel fat when eaten, and it is too greasy to eat.2. When making our small stir-fried meat from the farm, be sure to remove the meat slices on the pork belly. Because the meat skin itself belongs to fatty meat, and the meat slices will be hard after stir-frying at high temperature, affecting the soft and tender taste of the small stir-fried meat.3. We used potato powder when making our small stir-fried meat dish. Because we choose skinless lean pork belly, this meat itself belongs to lean meat with fat, can not be used for stir-frying, the fat in the fat fried out. Because this will fry the lean part very old wood. Therefore, we use potato powder to keep the lean meat part fresh and tender, and at the same time, under the action of a little fatty meat, each piece of meat will taste more fresh and tender.4. When our small stir-fry meat in the farmhouse, because of the addition of potato powder, after the meat is fried and discolored, you can directly plane the side without going out of the pot, and directly stir-fry the Hangzhou pepper, it is best to stir-fry the Hangzhou pepper with a slight tiger skin color in the joint stir-fry.5. At the beginning of the pot, we must first fry the oil to smoke, fry the aroma to a high temperature, and then use low heat to simmer minced garlic and ginger shredded green onions. Remember not to use a pot over high heat, it is easy to sauté minced garlic and ginger onion rings, which will affect the taste of the subsequent series of ha.
