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Who can tell me how to thicken Stewed Pork Ball in Brown Sauce?

1, step 2 Lion head pay attention to fine cutting and rough chopping, chopping off the strength inside the meat, but not too chopped, can not be lazy with the meat grinder! Step 3: pat onion and ginger, add proper amount of water, add a little cooking wine (warm water in winter, cold water in summer, feel free) step 4, pat the horseshoe and cut it up (horseshoe is greasy) you can also use winter bamboo shoots in winter.

2. Remove and drain the oil and put it on a plate for use. Put the oil out of the pot, put in the balls, add about two jin of soup or water, three tablespoons of soy sauce, ginger and spring onions, boil and simmer for more than an hour. When cooked, remove the balls and set them on a plate for use. Put the heart of the cabbage into the soup in the pot and cook it for about a minute until cooked. Remove the cabbage into a meatball plate, thicken in the pan, pour into the plate and serve.

3. Cut the cabbage into thick chunks, stir-fry with 2 tablespoons oil and put it into the pan, then add 4 lion heads, then add the seasoning (3) and bring to the boil. Simmer over low heat for 50 minutes and serve when the lion's head is crisp and dry. 7% lean meat plus 3% fat meat is the ideal meat to make a lion's head. Meat stuffing with sandwich meat is more suitable, but do not chop too fine, do not stir in the direction for too long, lest the meat is too hard.

4, the third step, deep-frying technique Stewed Pork Ball in Brown Sauce began to deep-fry after rubbing, from the pan to put oil, it is best to deep-fry with peanut oil, the taste is more delicious. Put more oil, heat the oil over medium heat, and turn to low heat after the oil is hot, so that the fried balls will not turn black.

5. Suet refers to the oil layer of pork belly closest to pigskin, all of which is the white part of fat meat. Chopped into sheep fat powder. The harder it is, the more flexible it is and the better it tastes. Stewed Pork Ball in Brown Sauce is a dish often eaten in Chinese festivals, also known as Four-Joy Meatballs, because it has an auspicious meaning. This dish is famous for its fat and thin meat, ruddy and glossy color, accompanied by green vegetables, bright color and fragrance.

Braised tofu, how to thicken?

1. Heat the oil in the wok, add shredded green onions, shredded ginger, star anise and pepper, add soy sauce and salt, simmer the fried tofu in the pan for 20 minutes, thicken with water and starch, and leave the pan. Three ingredients: old tofu, spring onions, soy sauce, chilli oil, salt, sugar, cooking wine, cornflour (mixed with water). Production steps: cut tofu into small pieces and boil a pot of boiling water. Boil the tofu in boiling water, bring it to a boil again and continue for 30 seconds.

2. in the oil pan, heat the oil into the tofu, mix the juice, and shake the pot to make the juice uniform. Add cooking wine, boil for 30 seconds, pour in water and starch and thicken. Sprinkle with chopped onions.

3. In the frying pan, put half a pot of oil in the pan, wait until the oil is hot enough to smoke, fry the tofu in the oil pan until golden brown, then take out. In another oil pan, add 2 tablespoons of oil, when the oil is hot, stir-fry green onions, then add sliced carrots, sliced bamboo shoots and shiitake mushrooms and stir well. Add 2 bowls of water, tofu and soy sauce until boiled. Cook for about 10 minutes, add bean seedlings and salt, monosodium glutamate, sugar seasoning, then thicken with wet starch.

4. the slicing of fried tofu requires that it is large and thin on the basis of being unbreakable and easy to taste, unlike Mapo braised bean curd. Fried yellow tofu on both sides, use medium to high fire, skilled people can use large fire, the frying process will not paste, and unskilled people suggest starting to use medium heat to learn to fry. Stir-frying process, basically the whole process of fire, easy to collect juice, quickly make fried tofu juice into the flavor.

About cooking braised fish and thickening

1. Fish out the fish, put it on a plate, add water and starch to the fish soup just now and thicken it. Put the thickened soup on this one and pour it on top of the fish, then sprinkle with chopped onions and parsley.

2. The fish in the red shirt is killed and washed and put on a crucifix. Heat the pan, put the oil and fry the fish. After frying both sides, stir-fry the ginger, spring onions, red pepper and Douchi in the pan. Then make boiled water. Put in the right amount of salt and sugar. Add appropriate amount of light soy sauce, oyster sauce and braised soy sauce to cook together. When half of the soup in the pot is left, pour in the onion leaves, slowly pour in cornflour water, and thicken thinly.

3. Put 1 point or more than 1 tablespoon of powder into the bowl (depending on the amount of soup) 2) add cold water to the bowl, a small amount of it, just mix the powder into a thin paste; 3) slowly pour the thin paste into the braised fish. While stirring slowly with a shovel in the soup to keep it from caking. 4) when the soup solidifies, the sauce will be ready.

4. I think braised fish in soy sauce is a very classic Chinese dish. It tastes delicious, the fish is fresh and tender, and the soup is rich. Descale, wash and cut the fish into pieces, fry the fish until golden brown on both sides and remove. Add the right amount of water to the boil, put in the fried fish, cook until the soup is thick, thicken the juice with water and starch. Master the skills and key points of each step in order to make a delicious braised fish.

5. How to make this dish delicious? In fact, braised fish can be made with cassava starch or without starch. The key to cassava starch refers to sweet potato powder, which is used to thicken with water and starch, so that in the case of braised fish, if you want to make this dish look more white and red, if you want to make it more tempting, you can add some starch to thicken when you come out of the pot, which will improve the temperament of the whole dish.