Toothpick Pork with Scallion Flavor

Pork is very comprehensive in nutrition. In addition to main nutrients such as protein and fat, it also contains calcium, phosphorus, iron, thiamine, riboflavin and niacin. Lean pork also contains hemoglobin, which can supplement iron and prevent anemia. <br />Soy products are also rich in protein content, and also contain fat, carbohydrates, vitamins and minerals, with high nutritional value. <br />The combination of meat, vegetable, toothpick and meat has the aroma of green onions and the taste is crispy. It is delicious with wine and rice or making snacks!

Garlic sweet and sour tenderloin

Sweet and sour pork loin-bright red in color, sour and sweet, crispy on the outside and tender on the inside. It is very appetizing. It is a home-cooked dish that adults and children love to eat.

Plum meat with wax juice

I remember when I was studying in China, I often went to buffet with my friends. There are so many varieties in the buffet and my favorite is plum meat with preserved sauce. At that time, I was only in my teens and couldn't cook. I always thought this plum meat was amazing, but I never wanted to study it. <br />A few days ago, I wanted to roast black pepper pork chops for my husband. But I searched the refrigerator and found that I had eaten all the pork chops, leaving only a piece of pork tenderloin. So I grilled the tenderloin as pork chop. Unexpectedly, the tenderloin tasted like the plum meat I used to eat. I later checked online and found that the so-called plum meat was pork tenderloin. <br />I was so happy that day that I accidentally made plum meat with wax juice. After all these years in Japan, I almost forgot this smell. People are like this. Sometimes, when they suddenly touch a certain taste, it will bring back memories from then ^^^^

Yellow pork willow

Ingredients: salt,pork loin,water starch,MSG,cooking wine,soy sauce,onion,Jiang,oil

Stir fried onion with shredded pork and dried bean curd

This is a nutritious and delicious summer mix and match dish, and it is also a super dish. Onions contain the trace element selenium. Selenium is an antioxidant. Its special function is to cause the human body to produce a large amount of glutathione. The physiological function of glutathione is to transport oxygen for cells to breathe. If the selenium content in the human body increases, the incidence of cancer will be greatly reduced. Therefore, onions are another health food.

soft fried pork

For a long time, I especially like to eat soft fried pork, and I go to the restaurant downstairs to order a... My husband shouted that he was extravagant and made it himself if he liked it! Make your own meat, buy it with confidence, make it clean and at half the price! I was greedy again today. I happened to use the tenderloin I just bought in the morning to make meat, but I made it a little more special. The meat was cut into flower knives instead of the usual meat strips, so that it would look a little like flowers when fried. However, this is the first time I cut it like this, I still have too much control over how big and thick it should be cut. It looks a little reluctant when fried. Hehe, I will slowly improve it in the future!

sweet and sour pork

Ingredients: soy sauce,salt,pork loin,water starch,vegetable oil,vinegar,white granulated sugar,dry starch,the soup

Korean roast pork

Roast pork is a dish made by seasoning pork with chili sauce and roasting it. This dish can be grilled on iron sticks or fried in a pan. In South Korea, people have been raising pigs for a long time, so the cooking methods of dishes based on pork are very developed. In the long-standing cooking book "Guizao is a Discussion Method"(1670), it introduced the method of seasoning pork and dipping it with flour. There are also various cooking methods such as 'roasted suckling pig'(baby pig) made of pigs and 'steamed suckling pig' steamed with pigs.

pot meat

Ingredients: ketchup,salt,pork loin,water starch,MSG,white granulated sugar,concentrated orange juice,white rice vinegar,iced plum sauce

pot meat

The famous Northeast cuisine was pioneered by Zheng Xingwen, a famous chef more than 100 years ago. At that time, Zheng Xingwen changed the original salty and freshly flavored "charred meat pieces" into sweet and sour dishes. This change made Harbin the origin of pot wrapped meat. Zheng Xingwen called it "pot fried meat". Maybe it was because foreigners had pronunciation problems when ordering, and now it is called "pot wrapped meat". Guobao meat has been passed down for four generations. It is not only a delicacy, but also a culture. It witnesses Harbin's century-old history with its own experience. <br /><br />Almost every restaurant in Northeast China has this dish, and we have also eaten the pot wrapped pork from N's house, but the methods of each house are not much different, and the tastes are all different. Some are sour, some are sweet, some are fried too hard, and some sauces are too thin and hang unevenly. Today, this pot wrapped meat is made according to my favorite taste. The meat is tender, and the sauce is moderately sour and sour. Some peppers are added to make this dish more appetizing! Sour, spicy, salty and sweet, all account for a little, but not much. This is just right in the mouth! And when cutting the meat, you must not cut it too thin. It will easily harden after frying and the taste will be very poor! Of course, you can't fry it for too long, otherwise it will become hard ~ In short, cook this dish according to your favorite taste, and it's best that suits you ~<br /><br /> The home-style version of pot wrapped meat is not authentic ~ As a reference, I personally prefer to eat this way ~