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Pork Pekin

Pork Pekin


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Cut the meat into thin strips about 2-3 cm long and place it in a bowl or bag that closes tightly. Mix well 2 tablespoons soy sauce, 2 tablespoons sunflower oil, starch, half the amount of wine and 2 tablespoons water and pour the marinade over the meat. Leave it in the fridge for at least half an hour, but it can be kept for 5-6 hours, the better the meat will be.

Heat 2 tablespoons of oil in the wok, pour the meat, together with the marinade and fry over medium heat for a few minutes, until the meat is almost done. The strips being thin, they will penetrate quickly. Remove the meat to a plate, keeping the liquid in the wok.

On high heat, we put in the wok, in addition to the meat sauce, 1 tablespoon of oil, 2 tablespoons of soy sauce, chilli sauce, oyster sauce, ginger on a small grater, the rest of the wine and sugar. When the whole mixture starts to boil, add the meat and leave it on the fire for a few minutes, stirring constantly, until the sauce decreases. After turning off the heat, pour the sesame oil and mix well. Cut the green onion into 1-2 cm pieces and place one part on the plate, put the meat, and sprinkle the rest of the onion on top.


Sliced ​​pork

Don't confuse it with pork buns. There are several discounts to choose from and the names are not always standardized. I summarized these discounts, added their alternative names, and made suggestions for the best way to prepare and cook them. With this information, you will be ready to talk to your butcher and know exactly what to buy.

I have always recommended Pork Cheese to maximize flavor and moisture. From here, depending on the cut, either a good rub or a marinade could be to complete the flavors. Thin pork faces should be grilled hot and quick, while thicker cuts, also over an inch, should be varnished first and finished over a lower temperature. Pork must be cooked at an internal temperature of 145 degrees F / 65 degrees C

And remember, if you are breastfeeding in a portion of pork, do not use salt, marinades or sauces.

Rib Chop

Also known as: Bone-In Ribeye Chop, Rib End Cut

Cut from the lower thigh, this is one of the best pork chops I can buy. Remove excess fat and cook hot and fast This cut can be treated as a good and simply spicy steak or whatever you like.

Center the cut soles

Also known as: Porterhouse Chop, Top Loin Chop

Cut from the center of the thigh, this pork chop has sections on both the back and the fillet. Generally, a large cut is pork porterhouse. Great grilled hot and fast, this can be easily seasoned for a perfect meal.

Crack

Also known as: End Chop Pork

From the top of the thigh, it is basically come as the chop on top, but with a small section to no section and like the Porterhouse Chop, it will benefit from a saline solution and any kind of spices you prefer. Hot and quick grill.

Sausages

Also known as: Steak

From the bottom of the sole, this cut contains different types of meat dishes is a challenge for grilling and maintaining supply. This pork chop should be marinated for a few hours before grilling. This is also a good discount for blowing.

You also know: Cut America, New York Chop, Pork Fillet

This is the back section of the bone-cut cotton. This is the perfect capsule for filling and is the smallest mince. Again, this would benefit from a saline solution before it is seasoned and thrown on a hot grill. With the pork chop stuffed, it is best to gently wash 2-3 minutes on each side before finishing on a low or indirect heat.

Chop's shoulder

Also Known As: Blade Chop, Shoulder Pork Steak, Pork Steak

This cut comes from the shoulder. It is a cross-section cut of the Boston button and has a large bone in the middle. Durable and loaded with connective tissue, this chop must be marinated before being fried. It can also be cooked or smoked at a low and slow level to maximize sensitivity.


Diabetic calorie table

The main source of carbohydrates should be milk and dairy products, as well as whole rye bread, thick barley, cereal flakes, paddy rice and macaroni. The term "diabetic calories" is vital in this equation. Vegetables too high in carbohydrates or potatoes, corn and pods (beans, peas, lentils). The list of high-calorie carbohydrates includes: beets, carrots, celery and brussels sprouts. The diet may contain vegetables such as: cucumbers, tomatoes, cauliflower, peppers, radishes, lettuce, asparagus and Pekin salad (Chinese created). Let's not forget the table above with information about diabetic calories. The diet of diabetics can contain fruits, low in calories are the grape-fruits and melons, and more caloric fruits are: plums, grapes and bananas. To the menu we can also add oranges, strawberries, tangerines, apples. Attention should be paid to diabetic calories. Another ingredient in the diabetes diet is protein. A good source of these are lean meats (beef or veal), chicken and turkey (skinned), ocean fish, milk and dairy products (skimmed), pods. Vegetable fats should be consumed: vegetable oils, olive oil, soft margarines should be avoided high cholesterol products such as offal, butter, cream, as well as fats from cheese, milk and fatty meats. See details above, & icircn table of diabetic calories. It is recommended to consume mineral water, tomato juices, coffee and sugar-free tea.


Chicken Pekin Lemon

I did a little cleaning through the pantry and came across a sachet of "Peking Lemon" sauce, bought last summer from Carrefour, when they set out to introduce BLUE DRAGON products on our market, which have since disappeared from the market. MEGA IMAGE!
And of course they disappeared from them too! Today I do not know who is the importer of these products, but the official website of Blue Dragon, provides information about their products, but under another graphic presentation, see the site.
My luck is that the sauce was valid for the warranty period!
So, with this sachet in my hand, I started to prepare the famous recipe "Pekin Chicken with Lemon Sauce".

Ingredients for 2 people (exactly as the envelope specifies, that the sauce is for 2 portions):

1 boneless and skinless chicken breast (400-500) g
1 sachet of Peking Lemon sauce
10-12 Mushrooms Wooden Ears
1 lime (lemon), juice from
50 ml of dry white wine
1 tablespoon rice wine (or a teaspoon of cognac)
1 teaspoon sugar
1 egg, beaten
3 tablespoons sifted flour
100 ml of peanut oil (or sunflower oil)
salt and pepper

Preparation:
We start preparing dishes that take us some extra time!
First, marinate the chicken.
We wash the meat, wipe it with a paper towel. We slice the chest into strips no thicker than 1 cm and no longer than 5 cm.
Put the meat in a bowl, season with salt and pepper. In a small bowl, put the sugar and pour the white wine over it. Stir until the sugar dissolves. Pour the mixture over the poultry.
Mix all ingredients until smooth. Let marinate for at least 30 minutes.

Wooden ears mushrooms, rinse them in cold water to remove dust or small parts that have come off the mushrooms. Then we pour over them, boiled, boiling water. We leave them at this stage for at least 30 minutes, so that they hydrate.


Chinese pork recipes

I would say that the most popular meat in Chinese cuisine must be pork. Chinese people can use every part of a pork to make all sorts of different delicious dishes.

An interesting cooking tip for you:

If you want to buy some pork to make Chinese meatballs or dumpling fillings, please buy meat that contains at least 30% fat. Many readers ask me why the dumplings I make make such a hard, dry filling, but I explain to everyone that pork that contains only 5%, 10% or 20% fat is used.

The meat is not fat enough and that is why their dumplings or meatballs taste and dry.

If you do not want to use extra fat meat, you can mix a little tofu into the filling or mixture. It will not be as effective as fatty meat, but it will help soften the filling and improve the texture.

Here are some of the most popular pork recipes in Chinese cuisine:

Other names for this authentic Sichuan dish include Ants Climbing A Hill, Ants sliding a log and ants crawling a tree.

This easy-to-make, Asian-influenced recipe allows you to take advantage of the summer cherry season.

Hoisin sauce adds its own special flavor to this light recipe for a pork leg that is marinated and cooked.

Char Siu pork is also called grilled pork, partly due to its reddish brown appearance and slightly lined moisture around the edges.

Cherry toast

Pairs of beautiful pork with many types of fruit - in this recipe it is combined with pineapple and sweet cherries in a simple-fried mixture. This recipe comes from northwest cherries.

Simmering ribs in sauce adds flavor to this Montreal specialty.

The author writes about this Shanghai specialty: & quot; You will not find this dish in the restaurant menus because it is too time consuming. However, it is as common to Chinese families as roast beef with Western families. It is delicious with steamed buns and any vegetable dish. "

Pork is marinated in rice wine and salad in this quick and easy recipe.

A spicy mixture of muscle sauce serves both as a marinade and as a sauce in this easy-to-mix dish. Serve over cooked noodles.

Honey and garlic make an interesting combination of flavors. This recipe for garlic honey serves 6-8 people.

Honey juice with Asian fish recipe

This sweet and savory dish is popular in southwest China.

Lion Heat Meatballs are a famous and classic dish in Chinese cuisine. We call it "lion's head meat" due to the size and shape of the meatballs and this is a very popular dish at Chinese banquets and holidays. This dish is also a very popular dish for our Chinese New Year's dinner.

Mapo tofu is one of the signature dishes of Sichuan cuisine.

It is a classic Sichuan food. The creator of this dish was a lady named Chan Ma Po, who gave her a face.

This is the famous dish from northern China, served with tangerine pancakes and chicken sauce.

While chop suey as we know is an American-Chinese creation and not an authentic Chinese dish, it may have been inspired by fried vegetables, which the Chinese ate after a long day of work on field. Pork is superior meat is added for extra flavor.

Marinated boneless pork is cooked with sweet lychees in this easy-to-mix dish.

Feel free to enhance the look of this simple dish with green onion brushes, carrot curls or other vegetable garnishes.

In this pork recipe created by chef Martin Yan, the pork is marinated and then simmered in a liquid based on soy sauce, which includes Tsingtao lager sauce and chicken sauce. Make sure you plan ahead for this recipe, as the pork must be marinated for at least 4 hours.

The spicy sauce and the pepper mixture give the flavor of the toasted cakes. If available, feel free to substitute Sichuan pepper pigeons for black pepper.

This steamed cake goes very well with congee or rice. Lettuce, available in boxes or jars in the Chinese and Asian markets.

Almost everyone who likes Chinese food loves sweet and sour and this article will introduce you to two different versions of & quot; sweet and sour pork with pineapple & quot

Shanghai style sweet and sour pork is one of my all time favorite dishes and is a dish my grandfather used to cook for me when I was a kid. My grandfather was a great cook and this combined with all his love made me fall madly in love with this dish.

Sweet and sour pork soups

The pork is boiled first, then mixed-fried in this Sichuan dish, feel free to add a little seasoned pork water boiled in the vegetables during frying.

This dish comes from Sichuan in China, but has become a very popular dish worldwide. The main ingredient in this dish is pork belly, but when people think of & quot; pork belly & quot, they normally think of a rich, heavy and fatty dish. But this dish is served cold with delicious garlic sauce and cucumber, so it is much lighter than you think and is a very popular summer dish in the East.

Fen Jen Ro is a plate that my whole family absolutely loves. In fact, my husband likes it so much every time I ask him what he wants to eat, over 50% of the time Fen Jen Ro will tell him.

Not only is Fen Jen Ro absolutely delicious, it is also very easy to prepare, but it takes 2-3 hours of steam. But believe me, the aroma of this dish is amazing!

You should try a classic Chinese dumpling recipe with step-by-step procedure photos.

The tiger bite tiger is a well-known and popular Taiwanese food. The other name for this delicious snack is Gao Bao.


Method of preparation

We cut the meat into 3-4 cm thin strips and put it in a box that can be closed.
Mix well 4 tablespoons of soy sauce with 4 tablespoons of sunflower oil, 1/2 of wine and 4 tablespoons of water.
We put this mixture over the meat strips, close the box and let it cool for at least an hour. It would be best from evening to morning. The longer the meat stays in the marinade, the better.
Put the rest of the oil in a wok, let it heat up, then add the meat with the marinade and fry until the meat is done.
Remove the meat on an absorbent napkin and in the liquid left in the wok add the remaining ingredients less starch and sesame and let it boil.
When it boils, add the meat and let it boil over low heat until the liquid decreases and the meat is done. Add the starch and sesame oil, bring two more boils and the fire can be extinguished.
Cut the green onion into 1-2 cm pieces and sprinkle it over the meat.
Serve the Pekin pork with rice pilaf.
Good appetite !

PS. this food is also from the Kitchen of Ants. Carmen thank you very much!
Try with confidence that it tastes great and will disappear urgently from the plates!

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl of milk for 30 '. Chop the onion, garlic


Tasty and tender liver fried with onions - a culinary wonder ready in 5 minutes!

Fried liver with onion. The liver can be prepared quickly, tasty and healthy. Along with a garnish of potatoes or vegetables, it creates a perfect combination for dinner or lunch.

INGREDIENT:

-500 gr of pork or beef liver

METHOD OF PREPARATION:

1.Cut the onion in half into rounds, then fry it until golden brown. Take it out on a plate.

2. Peel the liver and cut it into 1-1.5 cm thick slices.

Advice. Soak the liver preventively in water or milk for a few hours.

3. Place the slices on the chopper, cover them with cling film and beat them lightly with a hammer.

4. Pour a little more oil into the pan in which the onion was prepared, pass the slices of liver through the flour and fry them over medium heat for 1 minute on each side.

5. In the same pan, place layers of liver, then fried onions. Get 2 layers each. Season with salt and pepper, pour water, cover the pan with a lid and cook the liver for another 5 minutes over medium heat.


Baked pork leg (with white wine)

It looks appetizing! Thanks a lot for the recipe, info. yes Photo!
I have a little secret, how to make the meat come out at the end.
At least 1 day or better two, wash the piece. flesh and with a knife with a sharp knife and well sharpened, the meat is impregnated, it becomes like a sieve, no worries, nothing happens to it :-), and depending on how big the piece is. prepare a marinade of 1-2 onions cut into thin slices, cumin (whole and ground), sliced ​​garlic, pepper (berries and ground), bay leaves, if you want something paprika and chili (either pepper or powder or of both) and 1lc bicarbonate race. All these ingredients are placed in a large container, so that the meat is covered with marinade.
1 cup of boiled water is poured over these ingredients, mix a little, then add cold water, mix, taste if it is quite salty and spicy, sit the meat, cover, I put it in a bag plastic and put in the fridge. 2 days is recommended, the meat comes out even more flavorful and tender. Before putting it in the oven, rinse it well with water and grease it as you did. I hope my Idea is welcome and I wish you, the Grace of the Lord Jesus Christ be with you / us all! Maranatha

Any new recipe should be more than welcome on a culinary blog. So thanks for the suggestion! I have never tried to marinate pork leg with baking soda, I will remember and I will do a test.


Pekin pork with rice

ingredients
1 kg pork leg, 3 green onions, 8 tablespoons soy sauce, 8 tablespoons chilli sauce, 8 tablespoons sunflower oil, 4 tablespoons starch, 4 tablespoons grated sugar, 100 ml red wine, 2 tablespoons donut paste, 2 teaspoons sesame oil (or seeds), 1 teaspoon ginger

Difficulty: Average | Time: 1h


When I want to color an ordinary dinner, cut Beijing cabbage and apple & # 8230

Today we offer you a delicious salad recipe, which differs from other salads by its tender and light consistency. The cream and walnut sauce gives the salad a special taste, and the apples make the salad more juicy and appetizing. Chinese cabbage and apple salad is a healthy and light meal, which although prepared from simple ingredients, can be served on the holiday table. Guests will fully appreciate this wonderful snack!

Peking cabbage salad with apples

INGREDIENTS

-1 tablespoon lemon juice

-2 tablespoons of sunflower

METHOD OF PREPARATION

1. Prepare the sauce. Put in a bowl: sour cream, crushed walnuts in the form of crumbs, orange juice, garlic, oil and oregano. Mix all the ingredients well and let the sauce sit, to absorb the taste of the spices.

2. Cut the cabbage into thin strips.

3. Cut the apple in half and clean it of seeds. Cut the apple into thin slices, then into strips and sprinkle with lemon juice.

4. Put all the cut ingredients in a bowl and season the salad with sauce. Mix carefully. If desired, you can decorate the salad with apple slices and sprinkle it in the center with chopped walnuts.


Video: Roast Pork Video English Speaking Chinese Subtitle


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