Chinese cuisine has a long history, and after thousands of years of development and inheritance, it has formed a unique and rich oneGastronomyCulture. Plum meat in sauceAs one of the classics, it is loved by people for its bright red color, soft taste and delicate meat. It's not just oneDeliciousIt is also the inheritance and innovation of traditional cooking techniques. Today, we will follow the guidance of the chef and learn to make authentic onesPlum meat in sauce, letDeliciousAnd warmth wafts at home, bringing an unforgettable experience for family and friendsDeliciousFeast.
1.Quality pigsTenderloinMeat: Choose high-quality pigs with a tender texture and a well-defined textureTenderloinmeat, so as to ensure that the taste of the production is tenderPlum meat in sauce
Red yeast riceRice wineRed yeast riceRice wineNot only does it add color, but it also has a unique flavor that can be enhancedPlum meat in saucetaste and aroma. Add the ginger slices when they are stir-friedRed yeast riceRice wineto make the fragrance more intense.
3.Sauce plum andRock sugar: Choose an appropriate amount of plum sauceRock sugar, the sauce plum itself has a certain sweetnessRock sugarYesPlum meat in sauceProvides a moderate amount of sweetness. Control the right amount according to personal tasteRock sugarThe amount of addition.
Gingerand seasonings: Sliced ginger adds a hint of aroma, and seasonings include cooking wine, light soy sauce, salt, etcEssence of chickenPink and whitePepperPowder, can bePlum meat in sauceProvides rich taste layers.
1.Cut with ingredients: Place the pigTenderloinCut the meat into thin slices and slice the ginger for later cooking.
Expand your attention to making the slices even and thin, which will ensure that the slices are easier to absorb and cook more easily.
2.Marinated meat fillet: Place the pigTenderloinPut the meat slices in a bowl and add cooking wine, light soy sauce, salt, etcEssence of chickenPink, whitePepperStir well and marinate for 15 minutes.
The purpose of extended marinating is to allow the meat slices to fully absorb the seasoning, adding texture and flavor. The marinating time should not be too long, generally 15-20 minutes, otherwise the meat will become too soft.
3.Stir-fried ginger to bring out the fragrance: Add an appropriate amount of oil to the hot pan, and then add ginger slices to stir-fry to bring out the fragrance, so as to pave the way for the subsequent stir-fried pork slices.
When expanding the stir-fried ginger slices, the heat should be mastered, and the ginger slices should be stir-fried quickly to let the ginger slices exude fragrance. The aroma of ginger can enhance the freshness of the dish, and it can also remove the smell and increase the flavor.
4. Stir-fry the pork slices: Add the marinated pork slices to the pot and stir-fry until they change color.
Extended fried pork slices should be kept at a moderate temperature to avoid excessive temperature causing the meat to become old and affecting the taste. During the stir-frying process, pay attention to evenly heating to make the meat slices cooked thoroughly.
5.Add seasoning: AddRed yeast riceRice wine, continue to stir well, and then add an appropriate amountRock sugarand stir well.
ExtensionsRed yeast riceRice wineThe addition not only adds color, but also enhances the taste and aroma of the dish. Rock sugarAdd an appropriate amount so as not to affect the overall taste.
6.Add water and simmer: Pour in an appropriate amount of water, cover the pot and simmer for 15-20 minutes until the meat slices become tender.
ExtensionDuring the simmering process, the meat slices can be fully flavored, making them soft and delicate. The simmering time should be sufficient, but not too long, so as not to affect the taste.
7.Add the sauces: In the final stage, add the sliced sauces and stir well to distribute them evenly.
It is best to add the extended sauce plum at the last stage to avoid adding it too early and causing the sauce to lose its original shape and texture. The sweet and sour taste of the sauce plum can bePlum meat in sauceAdd a unique flavor.
8.Collect the juice and taste: Continue to simmer for a while until the soup thickens to ensure that the meat slices are fully flavored.
The time to expand the juice is mastered according to personal taste and preference, generally until the soup is thickened and the meat slices are flavored. Be careful to keep the heat to the right level to avoid boiling the soup dry.
9.Water starch thickening: Add an appropriate amount of water starch to the pot and stir well to thicken the soup.
The amount of water starch can be adjusted according to personal preference, and the consistency of the soup can be controlled. Too much water starch may cause the taste to be too viscous, just in moderation.
10.Serving: Place the stewPlum meat in sauceServe on a plate and pour the soup evenly over the meat slices to increase the aesthetics of the dish.
Extensions should be served with attention to the overall aesthetic when serving, and some decorative ingredients can be chosen, such as:Finely chopped green onionsCorianderetc., liftPlum meat in saucecolor and visual effects.
11.Enjoy:Plum meat in sauceThat's it!The color is bright red, the meat is soft and tender, and it melts in the mouth. Now, you can taste itDeliciousFinish.
Extended tastingPlum meat in sauce, you can enjoy its bright red color, delicate texture, and sweet flavor of the sauced plum. We look forward to you and your family or friends trying to taste this dishDeliciousSurprise and admiration.
1.The use of high-quality ingredients is goodPlum meat in sauceofCriticalTry to choose fresh, organic ingredients to ensure taste and nutritional value.
2.Keep the knife sharp when cutting the meat slices, so that the cut meat slices can really be thin and even.
3.When marinating the slices of meat, you can gently massage the slices of meat so that they absorb the seasoning evenly and increase the flavor.
4. Pay attention to the heat when frying ginger slices, it is easy to paste if it is too hot, and it will not be able to exude fragrance if it is insufficient.
5. When frying meat slices, you can use medium-low heat to avoid boiling paste or overcooking.
6.It is best not to open the lid frequently when simmering, so as to keep the temperature stable and make the meat slices easier to absorb the flavor.
7.When you add the sauce, you can simmer it for a while, so that the sauce can better blend into the soup.
8. Be sure to stir evenly when adding water and starch to thicken to avoid clumping.
9.When plating, you can add some decorative ingredients according to your personal preference to enhance the aesthetics of the dish.
、.The broth of the plum pork can be used as a condiment, and it is a good choice for bibimbap or bimbap.
Plum meat in sauceAs ChinaGastronomyThe classics that represent our commitment toGastronomylove and inheritance of traditional culture. By learning and making this wayDeliciousFood, we can not only feel the ChineseGastronomyThe charm of this can also make thisDeliciousPassed down in our homes. Hope you will be able to make itPlum meat in sauceGain joy and fulfillment in the process and share it with family and friendsDeliciousand taste China togetherGastronomyunique charm. I wish you success in making it and enjoying itDeliciousInstantly!