pork loin bone-in outside the 1.5 kilograms, and the purple cinnamon 5 grams.
seasoning
vegetable oil 900 grams (actual consumption of about 70 grams), cooked major oil and 50 grams, 8 grams of salt, sugar, 5 grams, 15 grams of cooking wine, sugar, color Feng Xian, ginger 25 grams, onions 50 grams, chicken soup 1.2 kg.
practices
(1) to remove the outer skin and fat fat loin, top knife handle 130 grams of meat cut into large, reinforced with a knife and meat stick in Mito shoot loose, then put meat till the maturity of the vegetable oil Chao Shao, the deep fry golden brown remove and, Lek oil. Onions cut into sections. Ginger slice. Purple crushed cinnamon Zacheng fast.
(2) Chao Shao on the stir, the large oil Heat cooked, put the onion, ginger and stir up a scent, a little cinnamon into the purple fan fried, cooked into the cooking wine, add chicken broth, sugar, salt, then sugar, color transfer the soup into a light red, boiled, will be floating foam skim, then add fried fillet foreign films, then boil 40 minutes after the switch to Wei Huo, Zaifan over the meat until crumbled, and pick to the purple cinnamon and onion ginger, the meat into the disk folder. Stir the soup Shaonei income concentration, respectively, Lin Ru wet starch and 52 grams of cooked it into a large oil.
characteristics of meat-feed Sauvignon, fresh and not greasy.
Question:
Zigui stew how to do big row?
Answer:
Zigui Braised Tai Pai
Ingredients
pork loin bone-in outside the 1.5 kilograms, and the purple cinnamon 5 grams.
seasoning
vegetable oil 900 grams (actual consumption of about 70 grams), cooked major oil and 50 grams, 8 grams of salt, sugar, 5 grams, 15 grams of cooking wine, sugar, color Feng Xian, ginger 25 grams, onions 50 grams, chicken soup 1.2 kg.
practices
(1) to remove the outer skin and fat fat loin, top knife handle 130 grams of meat cut into large, reinforced with a knife and meat stick in Mito shoot loose, then put meat till the maturity of the vegetable oil Chao Shao, the deep fry golden brown remove and, Lek oil. Onions cut into sections. Ginger slice. Purple crushed cinnamon Zacheng fast.
(2) Chao Shao on the stir, the large oil Heat cooked, put the onion, ginger and stir up a scent, a little cinnamon into the purple fan fried, cooked into the cooking wine, add chicken broth, sugar, salt, then sugar, color transfer the soup into a light red, boiled, will be floating foam skim, then add fried fillet foreign films, then boil 40 minutes after the switch to Wei Huo, Zaifan over the meat until crumbled, and pick to the purple cinnamon and onion ginger, the meat into the disk folder. Stir the soup Shaonei income concentration, respectively, Lin Ru wet starch and 52 grams of cooked it into a large oil.
characteristics of meat-feed Sauvignon, fresh and not greasy.
Chinese:紫油桂焖大排怎么做?
类别: 餐饮食品
问题:
紫油桂焖大排怎么做?
回答:
紫油桂焖大排
主料
猪带骨外脊肉1.5公斤,紫油桂5克。
调料
植物油900克(实耗约70克),熟大油50克,盐8克,白糖5克,料酒15克,糖色烽冼,姜25克,葱50克,鸡汤1.2公斤。
作法
(1) 将外脊肉除去皮和肥膘,顶刀把肉切成130克的大片,筋用刀扦三刀并将肉拍松,随即肉片放入烧至成熟的植物油炒勺中,炸至金黄色时捞出,沥油。葱切段。姜切片。紫油桂砸成碎快。
(2) 炒勺上旺火,将熟大油烧热后,把葱、姜煽出香味,放入紫肉桂稍加煽炒,烹入料酒,加入鸡汤、白糖、盐,再用糖色把汤调成浅红色,烧开后,将浮沫撇去,再放入炸好的外脊肉片,再烧开后改用微火40分钟,将肉再翻过来直至烂,拣去紫油桂和葱姜,将肉夹入盘中。用旺火将勺内汤汁收浓,分别淋入湿淀粉和52克熟大油便成。
特点肉料味浓,食而不腻。