Braised meat coin mine
Publish: 2021-05-02 19:58:27
1. ZB is now called HC, and its Chinese name is braised meat. Hcash has completed the upgrading of hcash2.0 main chain in August 2018, officially upgrading the original hshare chain to hypercash main chain (HC)
2. Braised pork can only be used by members of Chinese type 59 tank. I don't know if the object you use is a member of type 59. That's supplies for the 59 tank. Effect: increases all team members' proficiency by 10% in one battle. One time use. If you want to buy gold coins, I suggest you sell them. They can sell for thousands of dollars<
you don't need to click to use braised pork and various types of gasoline lubricants. You just need to buy and install them in the provision bar, and they will use them automatically in the whole battle, but they need to buy them again at the end of each game. They can only use one game
as a provision prop. In a single battle, they can improve the skills of all crew members by 10% (including 100% skilled crew members). This provision does not need to be activated. It will be consumed automatically if it is equipped for combat
you don't need to click to use braised pork and various types of gasoline lubricants. You just need to buy and install them in the provision bar, and they will use them automatically in the whole battle, but they need to buy them again at the end of each game. They can only use one game
as a provision prop. In a single battle, they can improve the skills of all crew members by 10% (including 100% skilled crew members). This provision does not need to be activated. It will be consumed automatically if it is equipped for combat
3. Buy pork (that is, the kind of lean and fat laminated), cut into 1 cm square (regardless of thickness, length and width)
2 put oil in the pot, not to eat (put more), heat, add sugar (sugar can also be) a spoonful (put some), so far scoop cream (this pot, should take the smoke, don't be afraid). Pour in chopped ginger meat and seasoning (thick slice into petals (don't crush), garlic, cinnamon, dried pepper, star anise, orange peel (non tangerine peel)), stir fry for 3 minutes, when the meat turns dark red
3. Salt, 1 tbsp soy sauce, 1 / 5 tbsp vinegar, 1 / 5 tbsp sugar, 2 tbsp cooking wine, 2 tbsp chicken and 1 / 2 tbsp chicken, high soup (3 mm cold boiled water) to submerge meat, the taste of cooking (start-up)
pour it into the saucepan and simmer it for half an hour. It should be a small soup, which is thick (if there is too much soup, you can collect it by the fire, but you need to stand by and watch it). Add green pepper (not very fat, grow pepper). You can add a little coriander, which tastes salty, and then simmer it for about 3 minutes
5. Cook ate it secretly in front of the saliva dripping pot without anyone knowing it
pork is a kind of family cooking. Different places and different people must be different. When I came out, I provided a braised meat at the first sight to give you a solution for Taotie brother and Taotie sister
basically half of the skin, fat and lean meat bought from pork must be made from pig skin or not at all
wash, cut into 2 cm square, meat box, not boiling water, take the pot directly under the amount of oil (I use peanut oil), oil heat, put the meat into the pot to fry! The essential fat in the frying process is lard, which is not greasy to eat. It can increase the flavor of the meat (personal experience..... Fire should not be too fast), and the appearance of some golden fried meat, such as fire, meat, fish and oil
start another pot, pour in the right amount of oil, add onion, ginger, pepper, stir fry, remind, the garlic, gently crushed, peeled, do not rece the overall weight to at least one stir fry, stir fry, then very important - do not forget to put sugar! Rock sugar, white sugar line, at least 1 tbsp. (I put 2 tbsp.) don't be afraid to turn too much meat into candy. Then pour in the soy sauce, not too much. Faster action, or ointment
with pride, pour in the fried meat, stir fry, pour in water (best bone soup, but unfortunately, I don't have time to cook), and then - put on the pressure cooker If there is time, instead of pressure cooker, then slowly simmer for at least an hour, worse and better, don't forget to add water ring the period). The water pressure cooker bypasses the meat, the salt is added to the material, and boils with a high fire. After covering and simmering for 25 minutes, stop the fire and cool naturally. When there is no pressure, open the lid, and then fire the sauce. After the sauce is thick, the Hong Kong monosodium glutamate cease fire plate
the third
white meat is cut into pieces of appropriate size. After zhuoran in boiling water for 5 minutes to remove the smell of foam Recipe: adding some white wine is the best!)
prepare the spices first: pepper, seasoning, cinnamon, ginger, onion, cooking wine, soy sauce
put a little oil in the frying pan, add white granulated sugar, and stir fry the sugar color
boring color fried achievement immediately prepared seasoning, down into the meat A little bubbling means something necessary!)
you can stir fry some dried peppers with your own preference. The color can be bright and the taste will be richer; On a good color, you can add water, water boil, and then wait
turn on the water and simmer over low heat My personal experience is two hours)
water leave no more than salt, sauce fire! Practice
there are many methods of braised meat, the key is to make the fat oil boiled. Sugar, color is also very important< br /> 1 Cut the pork into squares the size of mahjong and put it in the pot for 10 minutes. Meat, then rinse with cold water< br /> 2 Put a little oil in the frying pan, put a cup of sugar (Hotel drinking tea with a small cup) and so on. Slowly melt the sugar and stir it evenly in the direction of a
, the sugar melts and foams, and put it into the pan to stir fry the meat, so that the sugar can hang on the meat evenly. This step is called sugar color< br /> 3 Wok water. Two fingers, did you see the meat was appropriate. Four pots of scallions cut into sections, ginger a piece; Grass and fruit, star anise
; The ratio of salt, sugar and monosodium glutamate is 2:3:2. If the color is not enough, put a little sauce oil color< br /> 4 Open the hot pot, turn to medium heat, cook for at least 40 minutes, and then cook the meat in a very soft way (hand
adjustment is OK)
note:
1. Pot, put all the materials in the soup, the taste should be a little salty< br /> 2 The fire can't be too big. It's like boiling soup. Otherwise, the water evaporates quickly, from the meat is good, the soup is very salty. When the meat is cooked for a long time, it will be delicious if it is soft
for the braised meat, the key is to choose the meat. Meat, pork, along the Su Hu called "rib meat", in fact, to bone ribs. Rib pick folder fine folder fat, good rib can be sandwiched in the near layer, also known as the "sandwich meat"; Quality is almost 4 or 5, only folder, again narrow sense, in the skin layer fat, lean meat layer is gone. Even if it is poor meat, but also pay attention to, it depends on more fat, lean meat, lean more, they can barely; On the contrary, it is definitely not an option. As I have said before, the price of the best ribs is more expensive than that of the big ribs and the sirloin; It has more than ten layers. Unless you know that the stall next to you says you should keep it, you must hurry up. It's a good thing. But people like to meet people. They only have two good ribs with a pig. They just burn a bowl. As a matter of fact, pork is the most nutritious meat. Westerners like to eat it. So on August 12 last year, the United States imposed a 10% tariff on pork in Mexico, because the export volume was too large. Some people say that the rear rump tip meat is just "braised pork with soy sauce, not braised pork in the true sense."
don't buy a little meat, two pounds is better. Small, there is no "proportion to rece it, this dish if half a jin of meat burned, I can guarantee that you absolutely do not cook well. In fact, if less people can eat it, they can wait and see with their money, freeze it in the refrigerator and eat it for a few days
the meat should be washed and cut into square pieces the size of mahjong. If the meat is too small and easy to shrink, it is not sold. Cut, soak in cold water, put half a cup of cooking wine. Soak in water, can soak capillary, add wine in water, easy to absorb meat fiber, remove meat smell. Meat is not suitable for soaking. It loses its flavor and is usually soaked for about 15 minutes
in pork cooking, water is the most luxurious. Water should be put far away, not dry out, add some water, some people say a small bowl of a small bowl of books, I think my cooking method, the effect is absolutely not good. Even if they want to add water, remember to add boiling water, remember, remember. We are looking for a large pot to wash the meat once in water to soak the meat above two inches high
some people do fried pork, my good woman is often said to be the burning method of poor families, fried meat, not reced, but not crispy. Oil, they can't afford meat and hard, so everyone can eat a few pieces. Some restaurants also burn like this because this shooting method takes a short time, such as eating, but it's not flattering
for braised pork, I would like to talk about pure alcohol. There should be no procere for more than one, and there is no "condiment" for ambiguous pork
pot, add water, ignition, the fire to the maximum, water and then put cooking wine, and put half a spoonful of vinegar. Vinegar can be more easily fermented; Dried my good woman, hawthorn, better, full of flavor, but not easy to get
about five or six minutes later, the water boils and continues to cook for five or six minutes, with the roll of the meat, which will float on the surface of the water with a layer of black red impurities. The cooked blood from Shanghai is called "enamel", which is unique in the dialect of Shanghai. No one knows how to write it, only knows that it should read "cut". In addition to these impurities, there is also a specific word in Shanghai dialect, which means to trap impurities with a spoon. Providing "enamel" is not easy, and those impurities will stick to the spoon. You need to prepare in advance, in each trap look, a small bowl of cold water dipped in cold water to wash clean, put a spoonful“ Enamel "stipulates" several times that pot edge adhesion should be removed
roll with medium heat, boil for about half an hour, you can use small fire, the size of the fire, the surface of the water does not boil, called "Wu, Wu, Wu at least an hour, the longer the time Wu, the more delicious. Pork, avoid stir burning, this slow effort. You have to look at the time from the perspective of time. Be careful that the soup is dried. Of course, it is not necessarily a bad thing to dry the soup after boiling. On the South Street of Taicang City, a man named Ni Dexin was a former chef, because there was no grasp and Chen 39; Ve, the stewed pork soup dry, fat and lean separation, but unexpectedly invented Taicang meat floss
when the meat is burned, the chopsticks can pass through, and then change to the iron frying pan, open the lid and burn. To put soy sauce, soy sauce is too early, not crispy meat stains salt will burn, too late, only the outer layer of the meat is infected with color matching, not delicious. It's not just the "Wu" fire, but it won't be too big, because the meat is rotten, and the fire is too big to cook and chop the meat
choose the shade of the color, but don't be too salty. For Cantonese cuisine soy sauce and raw material soy sauce, old soy sauce actually contains caramel. We hope that the color of this soy sauce is mild and salty, and can't be used. In fact, you can use Shanghai soy sauce to make Su Hu food. One is called seagull espresso sauce
after boiling for half an hour, the water in the pot is almost enough. At this time, we need to put sugar. Sugar, dare to put, be willing to put. The amount of sugar is about 12 sugar per kilo of meat. It's best to use rock sugar for sugar. Rock sugar has pure sweet taste and high transparency, but it's the key to cook this dish. Big rock candy, front strike
when the sugar fire, you will open a big soup, slowly add sugar, thick, gently flipped meat, if you don't worry about your level, the meat will become a poor rest, you can use the spoon soup to pour down the trap from then on. Sugar into the soup quickly dried up, so do not leave, if the taste is very attractive, soak in a small soup first solution. Wait until the soup gets thicker, the glossy pot dishes don't burn, the soup is too dry, the braised broth bibimbap is the best in the world
this is an authentic Soviet style braised pork, wine, vinegar, soy sauce and sugar. There are no other spices to flavor it. It's called authentic. Some hotels, the first fried, add ginger, add fennel, add soy sauce, fried, and then the sugar greasy, with starch, sprinkled with onion even good. This kind of braised pork can be done in 15 minutes, but it's really a face of throwing pork; In addition, braised pork will eat you thirsty, stomach discomfort, it is recommended that you do not try.
2 put oil in the pot, not to eat (put more), heat, add sugar (sugar can also be) a spoonful (put some), so far scoop cream (this pot, should take the smoke, don't be afraid). Pour in chopped ginger meat and seasoning (thick slice into petals (don't crush), garlic, cinnamon, dried pepper, star anise, orange peel (non tangerine peel)), stir fry for 3 minutes, when the meat turns dark red
3. Salt, 1 tbsp soy sauce, 1 / 5 tbsp vinegar, 1 / 5 tbsp sugar, 2 tbsp cooking wine, 2 tbsp chicken and 1 / 2 tbsp chicken, high soup (3 mm cold boiled water) to submerge meat, the taste of cooking (start-up)
pour it into the saucepan and simmer it for half an hour. It should be a small soup, which is thick (if there is too much soup, you can collect it by the fire, but you need to stand by and watch it). Add green pepper (not very fat, grow pepper). You can add a little coriander, which tastes salty, and then simmer it for about 3 minutes
5. Cook ate it secretly in front of the saliva dripping pot without anyone knowing it
pork is a kind of family cooking. Different places and different people must be different. When I came out, I provided a braised meat at the first sight to give you a solution for Taotie brother and Taotie sister
basically half of the skin, fat and lean meat bought from pork must be made from pig skin or not at all
wash, cut into 2 cm square, meat box, not boiling water, take the pot directly under the amount of oil (I use peanut oil), oil heat, put the meat into the pot to fry! The essential fat in the frying process is lard, which is not greasy to eat. It can increase the flavor of the meat (personal experience..... Fire should not be too fast), and the appearance of some golden fried meat, such as fire, meat, fish and oil
start another pot, pour in the right amount of oil, add onion, ginger, pepper, stir fry, remind, the garlic, gently crushed, peeled, do not rece the overall weight to at least one stir fry, stir fry, then very important - do not forget to put sugar! Rock sugar, white sugar line, at least 1 tbsp. (I put 2 tbsp.) don't be afraid to turn too much meat into candy. Then pour in the soy sauce, not too much. Faster action, or ointment
with pride, pour in the fried meat, stir fry, pour in water (best bone soup, but unfortunately, I don't have time to cook), and then - put on the pressure cooker If there is time, instead of pressure cooker, then slowly simmer for at least an hour, worse and better, don't forget to add water ring the period). The water pressure cooker bypasses the meat, the salt is added to the material, and boils with a high fire. After covering and simmering for 25 minutes, stop the fire and cool naturally. When there is no pressure, open the lid, and then fire the sauce. After the sauce is thick, the Hong Kong monosodium glutamate cease fire plate
the third
white meat is cut into pieces of appropriate size. After zhuoran in boiling water for 5 minutes to remove the smell of foam Recipe: adding some white wine is the best!)
prepare the spices first: pepper, seasoning, cinnamon, ginger, onion, cooking wine, soy sauce
put a little oil in the frying pan, add white granulated sugar, and stir fry the sugar color
boring color fried achievement immediately prepared seasoning, down into the meat A little bubbling means something necessary!)
you can stir fry some dried peppers with your own preference. The color can be bright and the taste will be richer; On a good color, you can add water, water boil, and then wait
turn on the water and simmer over low heat My personal experience is two hours)
water leave no more than salt, sauce fire! Practice
there are many methods of braised meat, the key is to make the fat oil boiled. Sugar, color is also very important< br /> 1 Cut the pork into squares the size of mahjong and put it in the pot for 10 minutes. Meat, then rinse with cold water< br /> 2 Put a little oil in the frying pan, put a cup of sugar (Hotel drinking tea with a small cup) and so on. Slowly melt the sugar and stir it evenly in the direction of a
, the sugar melts and foams, and put it into the pan to stir fry the meat, so that the sugar can hang on the meat evenly. This step is called sugar color< br /> 3 Wok water. Two fingers, did you see the meat was appropriate. Four pots of scallions cut into sections, ginger a piece; Grass and fruit, star anise
; The ratio of salt, sugar and monosodium glutamate is 2:3:2. If the color is not enough, put a little sauce oil color< br /> 4 Open the hot pot, turn to medium heat, cook for at least 40 minutes, and then cook the meat in a very soft way (hand
adjustment is OK)
note:
1. Pot, put all the materials in the soup, the taste should be a little salty< br /> 2 The fire can't be too big. It's like boiling soup. Otherwise, the water evaporates quickly, from the meat is good, the soup is very salty. When the meat is cooked for a long time, it will be delicious if it is soft
for the braised meat, the key is to choose the meat. Meat, pork, along the Su Hu called "rib meat", in fact, to bone ribs. Rib pick folder fine folder fat, good rib can be sandwiched in the near layer, also known as the "sandwich meat"; Quality is almost 4 or 5, only folder, again narrow sense, in the skin layer fat, lean meat layer is gone. Even if it is poor meat, but also pay attention to, it depends on more fat, lean meat, lean more, they can barely; On the contrary, it is definitely not an option. As I have said before, the price of the best ribs is more expensive than that of the big ribs and the sirloin; It has more than ten layers. Unless you know that the stall next to you says you should keep it, you must hurry up. It's a good thing. But people like to meet people. They only have two good ribs with a pig. They just burn a bowl. As a matter of fact, pork is the most nutritious meat. Westerners like to eat it. So on August 12 last year, the United States imposed a 10% tariff on pork in Mexico, because the export volume was too large. Some people say that the rear rump tip meat is just "braised pork with soy sauce, not braised pork in the true sense."
don't buy a little meat, two pounds is better. Small, there is no "proportion to rece it, this dish if half a jin of meat burned, I can guarantee that you absolutely do not cook well. In fact, if less people can eat it, they can wait and see with their money, freeze it in the refrigerator and eat it for a few days
the meat should be washed and cut into square pieces the size of mahjong. If the meat is too small and easy to shrink, it is not sold. Cut, soak in cold water, put half a cup of cooking wine. Soak in water, can soak capillary, add wine in water, easy to absorb meat fiber, remove meat smell. Meat is not suitable for soaking. It loses its flavor and is usually soaked for about 15 minutes
in pork cooking, water is the most luxurious. Water should be put far away, not dry out, add some water, some people say a small bowl of a small bowl of books, I think my cooking method, the effect is absolutely not good. Even if they want to add water, remember to add boiling water, remember, remember. We are looking for a large pot to wash the meat once in water to soak the meat above two inches high
some people do fried pork, my good woman is often said to be the burning method of poor families, fried meat, not reced, but not crispy. Oil, they can't afford meat and hard, so everyone can eat a few pieces. Some restaurants also burn like this because this shooting method takes a short time, such as eating, but it's not flattering
for braised pork, I would like to talk about pure alcohol. There should be no procere for more than one, and there is no "condiment" for ambiguous pork
pot, add water, ignition, the fire to the maximum, water and then put cooking wine, and put half a spoonful of vinegar. Vinegar can be more easily fermented; Dried my good woman, hawthorn, better, full of flavor, but not easy to get
about five or six minutes later, the water boils and continues to cook for five or six minutes, with the roll of the meat, which will float on the surface of the water with a layer of black red impurities. The cooked blood from Shanghai is called "enamel", which is unique in the dialect of Shanghai. No one knows how to write it, only knows that it should read "cut". In addition to these impurities, there is also a specific word in Shanghai dialect, which means to trap impurities with a spoon. Providing "enamel" is not easy, and those impurities will stick to the spoon. You need to prepare in advance, in each trap look, a small bowl of cold water dipped in cold water to wash clean, put a spoonful“ Enamel "stipulates" several times that pot edge adhesion should be removed
roll with medium heat, boil for about half an hour, you can use small fire, the size of the fire, the surface of the water does not boil, called "Wu, Wu, Wu at least an hour, the longer the time Wu, the more delicious. Pork, avoid stir burning, this slow effort. You have to look at the time from the perspective of time. Be careful that the soup is dried. Of course, it is not necessarily a bad thing to dry the soup after boiling. On the South Street of Taicang City, a man named Ni Dexin was a former chef, because there was no grasp and Chen 39; Ve, the stewed pork soup dry, fat and lean separation, but unexpectedly invented Taicang meat floss
when the meat is burned, the chopsticks can pass through, and then change to the iron frying pan, open the lid and burn. To put soy sauce, soy sauce is too early, not crispy meat stains salt will burn, too late, only the outer layer of the meat is infected with color matching, not delicious. It's not just the "Wu" fire, but it won't be too big, because the meat is rotten, and the fire is too big to cook and chop the meat
choose the shade of the color, but don't be too salty. For Cantonese cuisine soy sauce and raw material soy sauce, old soy sauce actually contains caramel. We hope that the color of this soy sauce is mild and salty, and can't be used. In fact, you can use Shanghai soy sauce to make Su Hu food. One is called seagull espresso sauce
after boiling for half an hour, the water in the pot is almost enough. At this time, we need to put sugar. Sugar, dare to put, be willing to put. The amount of sugar is about 12 sugar per kilo of meat. It's best to use rock sugar for sugar. Rock sugar has pure sweet taste and high transparency, but it's the key to cook this dish. Big rock candy, front strike
when the sugar fire, you will open a big soup, slowly add sugar, thick, gently flipped meat, if you don't worry about your level, the meat will become a poor rest, you can use the spoon soup to pour down the trap from then on. Sugar into the soup quickly dried up, so do not leave, if the taste is very attractive, soak in a small soup first solution. Wait until the soup gets thicker, the glossy pot dishes don't burn, the soup is too dry, the braised broth bibimbap is the best in the world
this is an authentic Soviet style braised pork, wine, vinegar, soy sauce and sugar. There are no other spices to flavor it. It's called authentic. Some hotels, the first fried, add ginger, add fennel, add soy sauce, fried, and then the sugar greasy, with starch, sprinkled with onion even good. This kind of braised pork can be done in 15 minutes, but it's really a face of throwing pork; In addition, braised pork will eat you thirsty, stomach discomfort, it is recommended that you do not try.
4.
Yes, it's just that the taste is a little different from that of the leather one. Other things don't affect it
Braised pork is a famous popular dish, which belongs to hot dish. It is mainly made of streaky pork. It's best to choose three layers of fat and thin streaky pork. There are as many as 20 or 30 ways to do itthe cooking skill of braised pork is mainly casserole, the meat is fat and thin, sweet and soft, and melts at the entrance. Braised pork is widely spread in China and has certain nutritional value
how to make braised pork more delicious
1. First, cut the meat into a finger thick square, and prepare ginger, star anise, garlic, pepper and other seasonings
Put a little oil in the bottom and stir the meat in the pot for 5-6 minutes, so that the meat will not be greasy Add a little oil to the pan, and when the oil is hot, stir fry the meat and seasoning together. A little paste flavor, put rock sugar, constantly stir fry. When the rock sugar is fried, stir fry for a few minutes, color it with soy sauce, and then stew it in water The more rotten the meat was, the better it was Finally, we should remind you that although the braised meat is delicious, it should not be eaten more How to make red fried meat more delicious5. Unknown_Error
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