[Hot pot bottom material for poached meat]_ making poached meat _ how to make

[Hot pot bottom material for poached meat]_ making poached meat _ how to make

Nowadays, hotpot base has become an all-purpose ingredient. We can add hotpot base to any dish we make. Hotpot base can be seasoned, and we can experience the taste of gourmet.

Poached meat is a common dish, but many people do n’t know how to make it. In fact, we can make it easily through hot pot bottom.

So, what about hot pot bottoms for poached meat?

First, 350 grams of pork, 200 grams of cabbage, 1 bag of hot pot base, 1 spoon of cooking wine, 2 spoons of starch, 1 spoon of salt, 400 ml of water, 1 spoon of soy sauce, 1 spoon of sugar, 4 garlic, 1 ginger, MSG,There are two appropriate amounts of spring onions.

Cut the lean meat into large and wide slices (about 1 finger long and 2 fingers wide). Grab the meat with starch, cooking wine, salt, and a small amount of water, and marinate slightly for later use.

2.

Wash the cabbage, tear the leaves into large pieces, and cut the slices diagonally with a knife; wash the ginger and chop.

3.

Wash the shallots and cut into shallots; wash the garlic and chop.

4.

Pour 400ml 5 of water into the pot.

Put the spring onion in the pot, add the cabbage, and place in a large bowl for use.

7.

After the broth is boiled, put the hot pot base in the pot, put the marinated pieces of meat in the pot, and use the chopsticks to disperse.

8.

When the meat is cooked and discolored, add soy sauce, monosodium glutamate and sugar to taste.

9.

Pour the pieces of meat with the soup into a large bowl of cabbage.

10.

Sprinkle the minced garlic evenly on the meat and serve.

Third, the nutritional value of pork tenderloin: pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, can improve iron deficiency anemia; has kidney and blood nourishing yinThe effect of moistening and dryness; pork tenderloin is rich in high-quality protein, trace amounts, relatively low carbohydrate content, and it can be eaten by the general population.

Egg white: Egg white protein and 8 essential amino acids and a small amount of acetic acid can enhance the skin’s lubricating effect and protect the skin’s slight acidity to prevent bacterial infections; therefore, egg white also has a heat-clearing and detoxifying effect; Chinese medicine also believes that,Eggs are mildly cold and qi clear, can easily pass through the qi, moisturize the lungs, relieve throat, clear heat and detoxify, and help delay aging.

Chinese cabbage: Chinese cabbage is an indispensable home-cooked food on the table today. Chinese cabbage has high nutritional value and is rich in various vitamins and minerals, especially vitamin C and calcium. It is rich in fiber.

It has great effects on skin care, beauty, prevention of female diabetes, moisturizing intestines and detoxification, and promoting human body’s absorption of animal proteins.

Chinese traditional Chinese medicine also believes that Chinese cabbage can nourish the stomach and promote fluids, remove annoyance and quench thirst, diuretic, laxative, clear heat and detoxify.

Eating more Chinese cabbage can also prevent and treat constipation and prevent hemorrhoids and colon cancer.