Color shredded pork

Color shredded meat method:

Raw materials for color shredded meat

Pork loin 400g, green pepper 50g, egg white 2, scallion 10g, refined salt 3G, Shaojiu 15g, MSG 2G, wet starch 40g, cooked lard 1000g (actual consumption 50g).

Processing steps of color shredded meat:

Add salt, wine, egg white and starch to size the sirloin, cut the green pepper and red pepper. Heat the oil pan to 40%. First add shredded meat, then add shredded pepper. Smooth and drain. Leave a little oil in the original pan, stir fry the scallion until fragrant, put in the shredded meat, thicken with seasoning, stir well, put out of the pan and serve.

Features: exquisite craftsmanship, even silk, colorful color, delicious, smooth and tender.

Color shredded pork

Colored shredded pork is a famous traditional dish in Fujian Province, belonging to Fujian cuisine. The main raw materials are pork tenderloin, green and red pepper, etc. this dish is exquisite, even, colorful, delicious, smooth and tender, beautiful in color, tender and salty.

Production method

Practice 1

1. Add salt, wine, egg white and starch to size the sirloin, cut the green pepper and red pepper.

2. Heat the oil pan to 40%. First add shredded meat, then add shredded pepper. Smooth and drain.

3. Leave a little oil in the original pan, stir fry the scallion until fragrant, put in the shredded meat, thicken with seasoning, stir well, put out of the pan and serve.

Practice 2

1. Cut pork tenderloin into shreds, float it into water to remove the blood, control the dry water, add refined salt, monosodium glutamate, chicken essence, tender meat powder and wet starch, grasp the homogenate, slide it into a 40% hot oil pan until the color is white, remove the oil and set aside.

2. Cut the green pepper, red pepper and Shuifa mushroom into shreds; mix the fresh soup with the rest of refined salt, monosodium glutamate, chicken essence, cooking wine and wet starch into a bowl of sauce.

3. Heat up the pan with a little oil, add shredded green and red pepper, mushrooms, ginger and scallion, stir in the flavor, pour in a bowl of sauce, push in shredded pork, quickly stir fry until cooked, and serve on a plate.

Ingredients needed

400g pork loin, 50g green and red pepper, 2 egg white, 10g scallion, 3G refined salt, 15g Shaojiu, 2G monosodium glutamate, 40g wet starch, 1000g cooked lard

What to eat

Nutrition analysis

Pork contains edible parts per 100 grams

Calorie (kcal): 320 B1 thiamine (mg):. 37 CA calcium (mg): 6

Protein (g): 17 B2 riboflavin (mg):. 18 mg magnesium (mg): 12

Fat (g): 28 B5 nicotinic acid (mg): 2.6 Fe (mg): 1

Carbohydrate (g): 0 VC vitamin C (mg): 0 Ma manganese (mg):. 01

Dietary fiber (g): 0 ve vitamin E (mg):. 48 Zn (mg): 1.77

Vitamin A (μ g): 8 cholesterol (mg): 79 Cu (mg):. 19

Carotene (μ g):. 6 potassium (mg): 188 phosphorus (mg): 142

Retinol equivalent (μ g): 57.6 sodium (mg): 76.8 se (μ g): 6.87

Appropriate and taboo

Pork + garlic = suitable

Pork contains vitamin B1. If you eat meat with a little garlic, you can prolong the stay time of vitamin B1 in the human body, which plays an important role in promoting blood circulation, eliminating body fatigue as soon as possible and strengthening the physique

Lean pork + spinach = Xiangji

Spinach contains copper and lean meat contains zinc. Copper is one of the important substances to produce red blood cells, which is necessary for fat metabolism. If both are eaten together, the copper released from spinach will be greatly reduced, which is not conducive to the absorption of nutrients

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