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Fat meat cooking

1. Special dishes that can be developed by fat meat. [braised spareribs] practice: first cut the pork into small pieces and prepare the raw materials you need. Use low heat to fry the meat on one side and turn orange on one side. In fact, this process is very important, and it can also turn too much crisp green. Heat the oil again, melt the moderate old rock sugar over low heat, then turn to low heat and put the meat into the frying pan, and prepare the next process in advance after finishing the color.

2. Slice the fat meat, not too big. Just put the meat slices for normal cooking into a pan without water and oil, and stir over low heat. Stir-fry for a while will produce oil, do not pour out, and then stir-fry. It'll boom. Be careful not to burn it. When the fat slices turn golden, you can turn off the fire. If the time is too long, the taste will not taste good. Sprinkle salt out of the pot.

Then cut the fat into thinner slices and set aside. Prepare a little garlic, peel and cut into minced garlic. Step 2: clean the pot, then heat the pot, after there is no water in the pot, then put the fat in first. Boil the water on the fat meat over low heat, then slightly increase the fire to deep-fry the fat and dry the fat.

4. Scrape and wash the fat pork after burning hair, filter the water and cut it into large pieces 7 cm long and 15 cm wide, each weighing 100 grams. Marinate the meat with 15 grams of refined salt and 7 grams of pepper powder for 5 hours. Add 100 grams of cornmeal and 15 grams of refined salt and mix well with pork. Mix all the seasonings with pork and put them into a sealed jar and marinate for 15 days to form sour meat. Put the cornmeal on the sour meat on a porcelain plate.

5. [stir-fried cabbage heart] required materials: 1 jin of Chinese cabbage heart, 100 grams of pork fat, appropriate amount of oil and salt, 3 cloves of garlic, steps: wash the cabbage heart, drain the water, and cut off the older part of the root. Then cut the cabbage heart oblique knife into long sections. Pat the garlic and cut it a few more times, not too shredded. If there is no diced pork, the dish will lose its soul. Stir-fry the heart of the vegetable with diced pork in oil, and the fried dish will be more delicious.

6. After about 25 minutes of oil production, the fat meat becomes the color of the picture above, and the oil content becomes obviously less. Because the oil residue is a good material for cooking and stuffing, and it has another use, so I turn off the fire and prepare to catch the oil residue. Sprinkle some salt or sugar while the oil is hot, it is an excellent snack. Even a big bowl of fragrant pork. The freshly fried lard looks like this. Only low temperature or long-standing lard will condense to white. Put some salt in the hot lard.

How can fat meat be used for cooking? How do you like it?

1. Stir-fry the fat meat into thin slices in the pan, stir-fry the oil and stir-fry the fragrance. The fat-fried oil is usually cooking, eating noodles, rice noodles, and putting a little bit of rice noodles next year, which is also very fragrant. It's really good to have a little bit every time. If it is their own pig to make some oil, sprinkle some salt flowers on it will also be delicious. Lard is really a good thing. Every time you cook with some fat meat and stir-fry with oil, the dishes are delicious.

2. Slice the fat meat, not too big. Just put the meat slices for normal cooking into a pan without water and oil, and stir over low heat. Stir-fry for a while will produce oil, do not pour out, and then stir-fry. It'll boom. Be careful not to burn it. When the fat slices turn golden, you can turn off the fire. If the time is too long, the taste will not taste good. Sprinkle salt out of the pot.

3. Special dishes that can be developed by fat meat. [braised spareribs] practice: first cut the pork into small pieces and prepare the raw materials you need. Use low heat to fry the meat on one side and turn orange on one side. In fact, this process is very important, and it can also turn too much crisp green. Heat the oil again, melt the moderate old rock sugar over low heat, then turn to low heat and put the meat into the frying pan, and prepare the next process in advance after finishing the color.

Can bean shells be fat for cooking?

1. I think soya bean shells can be made fat. Bean shell is a good fertilizer. Throw the peeled bean shell evenly on the soil of the vegetable field, then don't worry about it, and wait for it to slowly blacken and melt into the soil, so that not only the beans can be eaten, but also the shell fertilizes the soil, so that the vegetables planted later can grow better.

Can the water of submerged salt vegetables be made fat?

1. No! Because vegetables need chemical fertilizer, but do not need salt water, the water you pickle is more salty, used to make vegetable fertilizer, vegetables can not absorb nutrients, but also may be too salty, resulting in dry vegetables lack of moisture. It's best not to use it.

2. Chili noodles and ginger foams are sealed in the altar, taken out and set up in five to seven days, and the cold and dry water vapor can be preserved for a long time. When eating, put the cut fat meat into a hot pot, and when the oil is boiled out, pour the dried salt vegetables into the meat and cover the meat. Do not stir it. Add water over the salt vegetables. When the dried vegetables are soft, add some seasonings such as onions and garlic, stir-fry and eat.

3. Scrape and wash the fat pork after burning hair, filter the water and cut it into large pieces 7 cm long and 15 cm wide, each weighing 100 grams. Marinate the meat with 15 grams of refined salt and 7 grams of pepper powder for 5 hours. Add 100 grams of cornmeal and 15 grams of refined salt and mix well with pork. Mix all the seasonings with pork and put them into a sealed jar and marinate for 15 days to form sour meat. Put the cornmeal on the sour meat on a porcelain plate.

4. Materials for pickled vegetables: 3 large mustard and appropriate amount of salt: first, soak the bought mustard with water and a little baking soda for 30 minutes, then wash it clean. Today's vegetables will inevitably be sprayed with pesticides or fertilization, resulting in the residue of these substances in the vegetable leaves, and baking soda can degrade these substances.

5. Cut the ripe mustard flat on a sunny day and put it in the sun until the leaves of the whole mustard are grasped by your hands, and the stalks are continuous, so that you can put them away. The second is stepping on vegetables. The quality of water and salt vegetables is closely related to stepping on vegetables. First put the dried mustard into a large wooden bucket, put the first layer of vegetables flat with your feet, and sprinkle with a layer of raw salt. Add 3 to 4 jin of salt per 100 jin of mustard.

6. Ingredients: 600g buckle meat billet, 50g salt vegetables, 3G dried red pepper, 3G minced pepper, 2g star anise, 10g Lao Gan Ma, 1ml soy sauce, 3ml oyster sauce, 10ml monosodium glutamate, 1g rice wine, appropriate amount of salt: 1) change the buckle meat billet to two fingers thick as shown. 2) then cut into flakes with half finger thickness. 3) rinse with warm water. 4) put the sliced meat in a container and add salt, soy sauce, oyster sauce, rice wine, monosodium glutamate, star anise powder, chili powder and mix well.

Is it good to make vegetable fertilizer by burning eggshells into ashes?

It is beneficial to use eggshell as plant fertilizer after being burnt to ash. First of all, eggshells are rich in calcium, which helps to supplement the calcium plants need and can increase the alkaline level of the soil, which is good news for plants that prefer alkaline soil. In the production process, the eggshell should be thoroughly washed and then dried.

Eggshells can be used as fertilizer. They are rich in nutrients, including calcium, zinc and other elements, which can be mixed into the soil to provide necessary nutrients for plant roots. However, eggshells need to be properly handled before use. They cannot be used directly as fertilizers, either as containers or directly into the soil.

Eggshell used as fertilizer raw or cooked eggshell contains a lot of calcium, but also a small part of phosphorus, and other trace elements needed for plant growth, the main function is to promote the root system and make the leaves green. After the eggshell is made into fertilizer, it is organic fertilizer, which belongs to organic nitrogen fertilizer and calcium fertilizer, which is of great benefit to the growth of plant roots and branches and leaves.