Meat recipes 10 cases. Food is an indispensable seasoning in our life, but making food also requires some skills. Moreover, delicious food can not only fill our stomachs, but also replenish our energy. The following examples of 10 meat recipes are shared.
Meat menu 10 cases 1 1, stir-fry with shredded lettuce.
Ingredients: one lettuce, lean meat100g.
Accessories: half a red pepper, appropriate amount of cooking oil, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of starch and 3 chives.
Steps:
1. Prepare the ingredients needed to make shredded lettuce.
2. Cut the fine meat into filaments
3, shredded pork with starch and a small amount of salt.
4. Shred red peppers and cut leeks.
5. Cut lettuce into filaments
6. Add an appropriate amount of cooking oil to the pot, heat it, then add the marinated shredded pork and stir well.
7. Add red pepper and onion, add a little salt and mix well.
8. Add shredded lettuce and mix well.
9. Add a small amount of chicken essence to taste and serve.
2. Ants climb trees
Ingredients: mung bean vermicelli100g, minced pork 80g.
Accessories: cooking oil, cooked black sesame seeds, chopped green onion, Jiang Mo, minced garlic, a spoonful of Pixian bean paste, cooking wine, salt, June fresh soy sauce and a little light soy sauce.
Steps:
1. Cut the soaked vermicelli into three sections.
Step 2 prepare minced meat
3. Chop Pixian bean paste, onion, ginger and garlic.
When the oil in the pot is hot, stir-fry the minced meat.
5. Stir-fry minced meat and add cooking wine and bean paste.
6. Stir-fry the bean paste into red oil, and add chopped green onion, ginger and garlic (half chopped green onion).
7. Add fresh June, soy sauce and salt after frying.
8. Then pour in the right amount of water.
9. After the water is boiled, add the vermicelli and stir fry.
10. Stir-fry vermicelli until soft and transparent. After the water is absorbed by vermicelli, add the remaining chopped green onion and black sesame seeds and stir well.
1 1, put it in a bowl and enjoy it.
3. Steamed pork with special flour.
Ingredients: 200g of rice (a), peanut 10(a), 300g of pork belly (b), one corn (b), 30g of millet (b), appropriate amount of corn leaves (b) and seafood sauce 10ml (b).
Accessories: ginger with thumb (b), 2 shallots (b), pepper 10 ~ 20 pieces (a), star anise 1 piece (a), 2 fragrant leaves (a), 3 ~ 4 pieces of dried tangerine peel (a) and tiny pieces of cinnamon (a).
Steps:
1, prepare meat, onion and ginger;
2. Prepare rice, millet and various seasonings (a);
3. Wash the rice and millet in advance. Drain the water after washing rice, and soak the millet in clear water, preferably overnight;
4. After the meat is cleaned, put it in the refrigerator for cold storage;
5. After washing all kinds of seasonings, put them in a non-stick pan and stir fry over low heat;
6. Add drained rice and peanuts and stir fry constantly;
7, until the rice turns golden yellow, there is a feeling of slightly bursting;
8. Turn to medium heat, shake the pan quickly by hand, so that the rice grains are heated evenly, and the process can burst well in about 2~3 minutes;
9. After turning off the fire, add a proper amount of salt;
10, after completely cooling, put the fried spicy rice on the chopping board and crush it with a rolling pin, and the steamed meat powder will be ready;
1 1. Bottle the steamed meat powder and keep it sealed;
12, take out the frozen meat from the refrigerator and slice it with a knife;
13, with a thickness of about 3 mm per tablet;
14, all pieces of meat;
15, prepare the seasoning for bacon, and at the same time shred the old ginger and cut the onion into sections;
16, put all kinds of seasonings into a small bowl in turn;
17, add shredded ginger and shredded onion and mix well;
18. Mix the seasoning and the sliced meat evenly, and knead for a while to help improve the taste. Then sealed and refrigerated overnight;
19, the next day, drain the millet;
20. Prepare the materials needed to make steamed meat, including millet, steamed meat powder, corn and corn leaves;
2 1, after washing the corn leaves, trim the irregular places, then scald them with boiling water and spread them on the bottom of the steamer;
22. Cut the corn into sections with a thickness of about 1cm (this is not limited, as long as all corn sections have similar thicknesses);
23. Put the corn segments into the steamed meat powder;
24. Roll for a circle, so that the outside of the corn section is evenly covered with a layer of steamed meat powder;
25. Put it on the corn leaves at the bottom of the steamer;
26. Marinated meat slices, pick out onions and ginger, and put the meat slices into steamed meat powder;
27. Also evenly wrap a layer of steamed meat powder outside the meat slices;
28. Put the meat slices in yellow rice and wrap them in a layer of yellow rice. Here, you can press it by hand to make the millet better attached to the meat;
29, spiral into the steamer, it is best to be high in the middle and low around;
30. Continue steaming for 40 minutes after the fire, and turn off the fire. Open the lid, sprinkle with chopped green onion, stew for a few minutes, and you can eat.
4. steamed wuchang fish
Ingredients: Wuchang fish 600g, winter bamboo shoots and ham.
Accessories: Lycium barbarum, onion, ginger, salt, fresh soy sauce, balsamic vinegar, yellow wine, white pepper and cooked lard.
Steps:
1, prepare materials; Wash Wuchang fish, onion, winter bamboo shoots and ginger;
2. Put the fish flat, cut off the head and tail for later use, cut the edge along the back of the fish, do not cut off the belly of the fish, and put it in a peacock pattern;
3. Shred onion, ginger, ham and winter bamboo shoots respectively;
4, put it on the fish;
5. Boil the water in the steamer, steam the fish in the steamer for 5 minutes and then take it out. Pick out several kinds of silk, stir all the seasonings evenly in a small bowl, pour them on the fish and decorate them with Lycium barbarum.
5. Sweet and sour carp
Material: one carp.
Accessories: onion 1/4, half a green pepper, half a red pepper, ginger 1, 3 shallots, 3 tablespoons of flour, 3 tablespoons of corn starch, 5 tablespoons of tomato sauce, 5 tablespoons of sugar 1, 2 tablespoons of balsamic vinegar, and appropriate amount of water starch.
Steps:
1. Prepare a carp and clean it.
2. Prepare side dishes: green pepper, onion, ginger and leek.
3. After the carp is deboned. Starting from the head, tilt the fish about 45 degrees, put a flower knife on the fish, and then put another knife every 2 to 3 centimeters until the fish is finished. (the picture is all over. )
4. Carp is equipped with a flower knife. As shown in the figure, remember that the blade is oblique, not straight.
5. Put the fish into a large plate with a flower knife, evenly spread a layer of cooking wine and salt, then add the chopped Jiang Mo and onion, catch it and marinate it for half an hour, and remove the fishy smell.
6. Mix flour and starch together, slowly add water and stir into a bowl of thick silk batter. The batter should be thick and silky, so that it won't fall off when applied to the fish. If it's thin, it won't paste. )
7. Pickled carp, remove onions and ginger, and hang a layer of paste evenly on both sides.
8. Heat an appropriate amount of oil in the pan, add carp to 70% heat, fry until the skin is set, fry for about 3 minutes on medium heat until cooked, take out, heat oil again, add carp to fry for about 30 seconds until the surface is golden and crisp, remove and drain the oil, and plate. When hot oil is put into the pot, the batter should be quickly solidified outside the fish to block the water in the fish, and then turn to medium heat for frying. This is also the case. And the last frying is to make the surface of the fish golden and crisp)
9. Before frying the fish, during the period of pickling the fish, prepare the ingredients: half a green pepper, half a red pepper, chopped onions, and shredded onions. (the quantity of these is not much)
Add 1, 5 tablespoons of sugar and 2 tablespoons of balsamic vinegar to the tomato sauce and stir well. You can taste it here and add sugar or vinegar according to your taste.
1 1, heat up the oil and stir-fry the silk. Because I like to wash the pot after cooking, and I don't like to stick some small things on cooking.
12, spread evenly on the fish.
13, heat a little oil in the pan, stir-fry the onion and ginger.
14, add the prepared tomato sauce and stir-fry over medium heat until it bubbles and smells good.
15, adding appropriate amount of starch to thicken.
16, evenly pour into the plate while it is hot, and eat it while it is hot. Crispy skin, fresh fish, sweet and sour sauce.
6, saute spicy chicken
Ingredients: half tender chicken, carrot 1 root.
Accessories: 3 potatoes, 1 green pepper, half an onion, 500ml beer, 300g flour, 2g salt, water 120g, appropriate amount of onion, 2 slices of ginger, 2 slices of fragrant leaves, 2 slices of tsaoko, 3 slices of star anise, appropriate amount of pepper, appropriate amount of rock sugar, appropriate amount of salt and appropriate amount of edible oil.
Steps:
1. Wash red pepper, fragrant leaves, Amomum tsaoko and star anise, cut onion into sections, and slice ginger for later use.
2. Wash carrots, potatoes, onions and green peppers.
3. Slice carrots, potatoes, onions and green peppers.
4. Cut the chicken into pieces and wash it.
5, put a little oil in the pot, stir-fry the pepper with a small fire, pick up the pepper and throw it away.
6, add rock sugar, simmer into syrup.
7. Boil it to amber.
8. Stir-fry the chicken pieces over high heat until the chicken pieces are colored.
9. Add pepper, star anise, tsaoko, fragrant leaves and onion ginger and stir fry.
10, pour a can of beer, boil it, and evaporate the smell.
1 1. Add potatoes, carrots and onions and stew for 30 minutes.
12, add green pepper, stir-fry and stew for one minute.
13, make noodles when you stew chicken. Add salt to the flour to make a hard dough.
14, rolled into a rectangle with a thickness of about 1cm, and cut into strips.
15, take a long strip, roll it out with a rolling pin, and then pull it with both hands to make a belt surface.
16. Put the long noodles on the chopping board covered with white cloth. After the hot water is boiled, the noodles are cooked without white core.
17, put the noodles into a big plate of chicken to eat.
7. Stewed ribs with ginkgo biloba
Ingredients: ribs 300g, a small piece of ginger, a little medlar, a tablespoon of cooking wine (15ml).
Accessories: 200g ginkgo, 3liang red dates and a little salt.
Steps:
1, fresh ginkgo, weigh out 200g,
2, you can use a walnut clip to remove the shell, first remove the hard white shell,
3. Remove the red skin wrapped in the pulp and rub it with your hands, and the skin will be easily removed. You can also soak it in warm water for 2 minutes and rub it with your hands, and the skin will naturally fall off.
4, peeled white and fat ginkgo,
5. prepare ingredients.
6. Marinate the ribs with cooking wine 15 minutes.
7. Soak jujube and medlar in water to remove impurities.
8. Blanch the marinated ribs with the ginger cut into small pieces.
9. When the blood foam floats, pick up the ribs and rinse them clean.
10, put all the materials into the pot one by one,
1 1, put cold water, skip the ribs, sprinkle a little salt, cover and stew for 2 hours.
12, delicious ribs and ginkgo soup are out of the pot.
8. cumin roasted lamb chops
Material: lamb chop1000g
Accessories: cook the meat material, oyster sauce 10g, soy sauce 5g, sugar 5g and salt 4g.
Steps:
1. Wash the mutton and put it in the pot with cold water. The lamb chops I bought today are very thick, but they are close to my legs. It's not easy to bake directly. If it is roasted for a long time, the meat will burn, so cook it before roasting it.
2. When the foam floats, skim off the foam.
3. Then add cook the meat's materials. This time, cook the meat's ingredients are very simple: 2 star anises, a little pepper, 20g ginger and 2 fragrant leaves. I used a pressure cooker and pressed 10 minutes after SAIC.
4, cooked meat, let it cool before use. Otherwise, lamb chops are not easy to cut into shapes.
5. After the mutton is cold, always take a smoke to control the soup to be dry. Because the meat beside the leg is very thick, I cut off the part next to the skin when I cook it, so as to prepare roast mutton. Cut into large pieces along the ribs
6, with barbecue ingredients: cumin, sugar, salt into the bowl, add soy sauce, oyster sauce.
7. Stir well
8. Brush both sides of the barbecue evenly, cover it and marinate for about 20 minutes.
9. Put in a baking tray, preheat the oven at 200 degrees for 3 minutes, and then bake for 8 minutes.
10, turn over, brush some meat and bake for 8 minutes. Roasted lamb chops, one word: fragrant!
9. Three cups of chicken in Taiwan Province Province
Materials: One white striped chicken,1200g, Taiwan Province Red Label Rice Wine100ml.
Accessories: 80g of nine-story tower, ginger 1 tablet, garlic 10 tablet, 8 red peppers, 60ml of black sesame oil, 50ml of soy sauce, 50ml of soy sauce, 30g of crystal sugar, 2 tsps of oyster sauce, 2 tsps of black vinegar and appropriate amount of salt.
Steps:
1, white striped chicken washed and chopped;
2. Wash the nine-story tower and go to old terrier to leave young leaves;
3. Peel the ginger and cut into pieces, peel the garlic (the big one is cut in half, and the small one is not moved), cut the red pepper into pieces 1 ~ 2 cm long, and mash the rock sugar;
4. Pour the soy sauce and sauce into a cup, mix and stir evenly to make soy sauce. If there is no Taiwan Province soy sauce and paste, you can use 70mL soy sauce and 30mL soy sauce instead;
5, Lele I pay attention to accuracy in cooking, so I use a beaker. Why is it called "three cups of chicken"? This is the answer!
6. Add water to the soup pot and bring to a boil. Add chicken pieces and blanch to remove blood foam until blood foam no longer appears.
7. After taking out, wash it with cold water and drain it for use;
8. Add black sesame oil to the wok and simmer until it is 20% to 30% hot;
9. Stir-fry ginger slices and half garlic with slow fire, and turn to a big fire when the ginger and garlic turn golden;
10, add red pepper and stir-fry for about 10 second;
1 1. Add the scalded chicken pieces and the other half of garlic and stir fry quickly. When the chicken is oily, add soy sauce, broken rock sugar, oyster sauce and black vinegar to color the chicken.
12, pour red-labeled rice wine (Shaoxing Huadiao wine can be used instead);
13, after boiling, cover the lid and simmer slowly. Pay attention to turning it frequently to avoid burning the pot;
14, collect the juice until it is thick, add salt to taste according to personal taste, spread the leaves of the nine-story tower evenly on the surface of the chicken, turn off the fire and mix well.
15, pick up chopsticks and start!
10, stewed pig tail
Ingredients: appropriate amount of pig tail
Accessories: marinade, salt, seasoning, soy sauce.
Steps:
1, tail fiber,
2. Cut the fine hair with fire.
3. As shown in the figure,
4, clean,
5, a pot of marinade,
6. Pour into a boiling pot and boil.
7. put it in the pig's tail, put some salt and pour some soy sauce.
8. Sprinkle seasoning and cook for about an hour, and turn over halfway.
9. Don't rush out of the pot with the pickled pig tail. Soak in the marinade will be more delicious.
10, delicious pig tail.
Meat recipes 10 cases 2 delicious home-cooked recipes 10 cases
First, shredded hot and sour potatoes.
Cooking time: 3 minutes Raw material cost: average price 2 yuan restaurant: 16 yuan.
1. Wash potatoes, peel and shred them, and soak them in clear water.
2, hot oil in the pot, saute ginger slices and dried red pepper segments.
3. Pour in shredded potatoes and stir fry constantly. After breaking, add a little salt, rice vinegar and chicken powder and stir well.
Second, barbecue flavor potato chips
Cooking time: 5 minutes Raw material cost: average price 2 yuan restaurant: 18 yuan.
1, peel potatoes, slice them, soak them in clear water for a while, and wash off the surface starch.
2. Dry the washed potato chips with kitchen paper, brush them with oil, sprinkle with salt, cumin powder and Chili powder, and mix well.
3. Put it in the microwave oven and heat it for 2 minutes. Take it out and stir it. Continue heating for 2 minutes. Sprinkle a little chopped green onion before eating.
Third, cucumber fried ham sausage
Cooking time: 5 minutes Raw material cost: average price 3 yuan restaurant: 18 yuan.
1. Put the ham sausage and cucumber slices into a bowl, add 1 teaspoon of salt, grab well, marinate for a while, and pour out the salt water.
2. Heat oil in the pot, stir-fry cucumber slices, stir-fry ham slices, and finally add a little chicken powder.
Fourth, stir-fried pork slices with carrot and fungus.
Cooking time: 5 minutes Raw material cost: Average price of 3 yuan restaurants: 22 yuan.
1. Wash carrots and slice them. Wash the fungus after soaking and tear it into small flowers. Slice the meat with raw flour, cooking wine and salt.
2, hot oil in the pot, first pour the meat into the stall until it changes color, then pour the carrots and stir fry until the red oil is out of the pot.
3. Add the fungus and stir fry, then add some oyster sauce, sugar and soy sauce and stir fry to taste, and finally add the sliced meat and stir fry.
Five, tiger skin pepper
Cooking time: 8 minutes. Raw material cost: average price of restaurants in 2 yuan: 18 yuan.
1. Wash the pepper, remove the top, pat it with a kitchen knife and dry the water on the surface.
2, a little oil in the pot, add pepper after the oil is hot, and fry until the skin is slightly swollen and soft.
3, add vinegar, soy sauce, sugar, stir fry, add a little water, simmer for 3 minutes, add the right amount of salt to the pot.
Six, green pepper scrambled egg yolk
Cooking time: 5 minutes Raw material cost: average price 3 yuan restaurant: 18 yuan.
1. Stir the egg yolk evenly, wash and chop the big green pepper, cut the dried pepper into pepper rings, chop the onion and mash the garlic.
2. 1 tbsp dry starch and 1 tbsp half water, stir well, pour in egg yolk and mix well, and pour in cooking wine and mix well.
3. Heat the oil pan on medium heat, pour in the egg yolk, let it solidify slightly into pieces, stir well, put it aside, and fry shallots and garlic with the base oil secreted by the egg yolk.
4. Put down the chopped green peppers and stir fry. Add the egg yolk and stir fry. Season with salt, sugar and light soy sauce according to everyone's taste and serve.
Seven, scrambled eggs with tomatoes
Cooking time: 8 minutes. Raw material cost: average price of restaurants in 4 yuan: 18 yuan.
1. Wash tomatoes and blanch them with boiling water. Cross it with a knife, peel it and cut it into pieces.
2. Add salt to the eggs and then break them up.
3. Add oil to the wok and scramble the eggs.
4. Put oil in the wok, add tomatoes and stir fry, stir fry to get juice, add eggs and stir fry, and season with salt.
Eight, stir-fried soybean sprouts
Cooking time: 8 minutes Raw material cost: 1 yuan Average restaurant price: 12 yuan.
1. Wash the bean sprouts, remove the tail roots, dry the pan, add the bean sprouts, stir-fry until Microsoft, and serve.
2. Add oil to the pot, stir-fry the pepper and dried red pepper with low fire, discard the pepper, and stir-fry the onion and ginger slices.
3. Add bean sprouts, stir-fry with soy sauce and soy sauce until the bean sprouts are completely tasty and colored, and serve.
Nine, spicy tofu
Cooking time: 8 minutes. Raw material cost: average price of restaurants in 4 yuan: 18 yuan.
1. Cut tofu into small pieces, green garlic sprouts into small pieces, minced garlic and dried peppers into small pieces.
2. Put the base oil in the pot, add the bean paste and stir-fry until the red oil is produced, and add the minced garlic and dried pepper and stir-fry until it is fragrant.
3. Add broth or hot water to the pot, put tofu in it and gently shake the pot. When the tofu is almost cooked, add the green garlic seedlings and stir fry over high fire.
4. Put a little chicken essence into the pot, add water starch, turn it gently, turn off the fire and pour a little sesame oil.
Ten, scrambled eggs with onions
Cooking time: 5 minutes Raw material cost: average price 2 yuan restaurant: 15 yuan.
1. Slice the onion, beat the eggs into a bowl, drop a few drops of wine, add salt and stir well.
2. Heat the oil pan, pour in the onion and stir fry. Pull the onion aside and pour in the egg mixture.
3. Stir fry until the egg mixture is completely solidified. Add appropriate amount of soy sauce and stir well. Sprinkle chopped green onion will be more fragrant.
Meat recipes 13 practical cooking skills
1, cook with boiling water. When frying vegetables, order with boiling water. The fried dishes are tender and beautiful in color. If cold water is used, the brittleness will be affected.
2. Stir-fry lotus root with clear water. When stir-fried lotus root silk, it often turns black. If you can add some water while frying, you can keep the finished product white.
3. Wash vegetables with salt. When washing vegetables, sprinkle a handful of salt in the clear water, so that the bugs in the vegetables can be washed clean.
After the eggplant is cut, it should be immersed in water immediately, otherwise the eggplant will be oxidized to brown. When frying eggplant, put some vinegar in the pot, and the color of the fried eggplant will not turn black.
5. Cut peppers and onions to prevent glare. When cutting peppers and onions, freeze the vegetables in the refrigerator before cutting, or soak the kitchen knife in cold water before cutting, which can effectively reduce the spicy taste and keep your eyes from being stimulated.
6. Beer flavoring agent. When making various cold salads in summer, adding a proper amount of beer to stir can improve the taste and fragrance.
7. Wash and cut vegetables to prevent nutrient loss. Spinach, cabbage and other vegetables should be washed before cutting, not chopped before washing. Otherwise, you will lose too much nutrition.
8. Freeze the "dried radish". Put the cut radish in the refrigerator for a while, then take it out to dry. It becomes dried radish with a unique flavor that can be put for a long time. Put some on the meat when you cook it. It's delicious.
9. Salt can turn the yellow leaves of vegetables back to green. If some leaves of vegetables such as spinach turn yellow (slightly), the color can be changed from yellow to green with a little salt when blanching.
10 No matter what sweet and sour dishes are cooked, they can be moderately sweet and sour as long as they are mixed according to the ratio of 2 parts of sugar 1 part of vinegar. Stir-fried sweet and sour fish, sweet and sour vegetables and so on. Sugar should be put before salt, otherwise the dehydration of salt will promote the solidification of protein in the dish and "eat" less sugar, resulting in sweet outside and light inside.
1 1. Boiling of wiredrawing syrup. When cooking shredded syrup, add one grain of alum to each plate, which can prolong the knotting time and lengthen the shredded sugar.
12, boiled with salt. If cooking with animal oil, it is best to add salt before putting vegetables, which can reduce the residual amount of organochlorine in animal oil and is beneficial to human body. If you stir-fry with peanut oil, you must also add salt before putting the dishes. This is because peanut oil may contain Aspergillus flavus, and iodide in salt can remove this harmful substance. In order to cook delicious food, you can put less salt first and then season it when it is cooked. If you use soybean oil, tea oil or vegetable oil, you should put vegetables first, and then add salt, which can reduce the loss of nutrients in vegetables.
13, pay attention to vinegar. When putting vinegar, pour vinegar along the edge of the pot before taking it out, which is more mellow and rich than pouring incense directly.
14, cold tomatoes should be salted. When tomatoes are iced with sugar, it will be sweeter to add a little salt, because salt can change the acid-sugar ratio of tomatoes.
15, three ways to deal with salty soup. Cut some chips and cook them together. Pick it up at once, and the soup will be less salty. Or put a few pieces of tofu or tomato slices together to cook, which can also reduce the salty taste.
16, rice wine can hydrolyze acid. If you put too much vinegar, you can add some rice wine to the dish to reduce the sour taste.
17 to remove the bitterness of vegetables. Bitter vegetables such as radish and bitter gourd, after cutting, add a little salt, filter out the juice and then burn it, and the bitterness will be obviously reduced. Spinach can be boiled in boiling water and then fried to remove bitterness and oxalic acid.
18, fresh ginger preservation. Fresh ginger can be preserved for a long time when it is buried in permanently moist yellow sand.
19, potatoes quit sweet potatoes. Potatoes cannot be stored with sweet potatoes. Otherwise, either the sweet potato is hard or the potato is sprouting. Adding vinegar when frying potatoes can avoid burning, decompose toxins in potatoes, and make the color and taste suitable. It tastes better to add some milk when cooking potatoes.
20. steam the kelp before cooking. Steam dried kelp for half an hour, take it out, rub it with alkaline noodles, soak it in clear water for 2-3 hours before cooking. No matter how you cook it or how you make soup, it is crispy and delicious, without any fishy smell. When cooking kelp, use alkali or baking soda properly, or put proper amount of vinegar in the pot, which will make kelp soft; If you put some spinach, kelp will rot easily.