问：
锅包肉怎么办？
答：
牛肉或猪肉，开凿大，略厚。包覆淀粉，在泛油炸成金黄色，删除和细干。锅留少许油，用葱，姜，蒜爆锅，加入酱油，醋，糖，鸡肉煮，加湿淀粉勾芡，加肉，炒煎盘数。
答：
原料：猪里脊肉，大米，锅巴，水，脂肪食用菌，竹笋，碗，豆苗，蒜片，葱，姜，泡辣椒，酱油，醋四川盐，糖，味精，湿淀粉，绍酒，清汤，猪肉的油，熟植物油。
法律制度：白猪肉里脊排骨搬迁，顺靳落到5厘米长2.5厘米宽，降低0.15厘米厚膜，进入碗，湿淀粉，绍酒，盐，拌匀，冬笋盛片，清汤，四川盐，糖，醋，绍酒，湿淀粉，酱油，味精进入碗权谷氨酸到子汁，将干锅巴白城6厘米的大块，洋葱，青椒切成泡沫耳马形;搅拌锅设置，添加直到启程热，地方肉类因果种子，加上姜，葱，蒜片，竹笋，木耳，猪浸泡油辣椒炒匀，加入酱油烹调，邵费仔恽畲嗯后推入碗;锅干净，直到下时，巴城镇将锅巴浮动至金黄色捞出入盘，油炸热植物油煮熟，舀入与乐队发球猪肉沸油用酱油，肉类酱会浇在锅巴球。
特点：色，金色锅巴蔌西昂，质量糖醋味。
答：
牛肉或猪肉，开凿大，略厚。包覆淀粉，在泛油炸成金黄色，删除和细干。锅留少许油，用葱，姜，蒜爆锅，加入酱油，醋，糖，鸡肉煮，加湿淀粉勾芡，加肉，炒煎盘数。
答：
原料：猪肉调料：油，盐，酱油，糖，胡椒水，醋，味精，淀粉，葱片，姜，蒜切片。答：切肉类生产过程将是一个大一个半厚，用煮短期看水煮沸，去除和控制水，一手抓集中淀粉糊吸收。湾与碗的立场添加到酱油，糖，醋，盐，味精，辣椒水权汁的。角坐勺，每到百分之七80热加油，这将是下肉块一到伸展开一炸金黄色油鱼，直到出油温度上升至八，九成热，那么深炒红肉一次，{jd1}控制的鱼。 d.原勺剩余基础油与葱，姜，大蒜在大豆锅做饭，增加肉，菜到右边一个好的清汁，您可以加快勺装盘。注：烹饪果汁应该是少，速度更快，成品无汁盘。不添加淀粉的酱油。
答：
猪肉，开凿大，略厚。淀粉与包裹下的蛋油炸锅，金黄色，取出和细干。锅留少许油，用葱，姜，大蒜，胡萝卜丝，爆锅，加少许酱油，醋，糖，鸡肉煮，加湿淀粉勾芡，加肉，炒煎盘数。
特点：色，金色锅巴蔌西昂，质量，口味酸甜
答：
材料：猪里脊肉，大米，锅巴，水，肥黑木耳，竹笋，碗，豆苗，蒜片，葱，生姜片，泡沫红辣椒，酱油，醋，川盐，糖，味精，湿淀粉，绍酒，清汤，猪肉的油，熟植物油。
法律制度：白猪肉里脊排骨搬迁，顺靳落到5厘米长2.5厘米宽，降低0.15厘米厚膜，进入碗，湿淀粉，绍酒，盐，拌匀，冬笋盛片，清汤，四川盐，糖，醋，绍酒，湿淀粉，酱油，味精进入碗权谷氨酸到子汁，将干锅巴白城6厘米的大块，洋葱，青椒切成泡沫耳马形;搅拌锅设置，添加直到启程热，地方肉类因果种子，加上姜，葱，蒜片，竹笋，木耳，猪浸泡油辣椒炒匀，加入酱油烹调，邵费仔恽畲嗯后推入碗;锅干净，直到下时，巴城镇将锅巴浮动至金黄色捞出入盘，油炸热植物油煮熟，舀入与乐队发球猪肉沸油用酱油，肉类酱会浇在锅巴球。
特点：色，金色锅巴蔌西昂，质量糖醋味。
答：
传统的“锅包肉”
原料：**里脊肉300克姜丝5克洋葱20克香菜10克盐，料酒，酱油，糖，醋，味精，汤，水淀粉，色拉油的数量。
的法律制度：
1 .**鱼片刀转变成7厘米长，5厘米宽，0.2厘米厚，大，盐，料酒码味混合，水淀粉和少许色拉油组合，周胡;其他用酱油，糖，醋，味精，汤，水，淀粉，果汁等成子的权利。
2。炒锅纵火热，放入色拉油，直到六气成它，{dy}个代码Chouhu美味的肉并充分混合，然后电影开始在未来锅每外面炸脆在招标时，删除并沥油。
3。锅留在基础油，把切碎的姜，葱煎香，进入下一个炸猪肉，熟成滋汁，干净锅后，均匀混合装盘转折点，发球与香菜即成。
特点：颜色，金黄，在里面招标外脆，酸甜的口味。
改良“锅包肉”
改良“锅包肉”的法律和传统的“锅包肉系统的{dy}部分，”很多的{wy}的相同子汁，当借用从广东话“糖醋汁”的调制方式，訾汁加入香料的粤语人数使之成为北菜南一体化，风味独特。
原料：番茄酱750克，梅子酱冰3瓶行果汁，50瓶李登辉莲汁，番茄酱200 1 1500克糖2瓶白醋2瓶胡萝卜克3西红柿，鲜柠檬1胭脂红，一个小柠檬黄色内容。
的法律制度：
1。胡萝卜，西红柿，鲜柠檬切片洗净。
2。锅纵火，与4500克，胡萝卜放入水中混合，与火少飞，转弯，直到胡萝卜，西红柿用小火蕃茄片，苏震打不增加番茄酱，梅子酱，果汁确定的物质残留， 汁，番茄酱，糖，白醋，搅拌，然后加热的时刻，甚至远离火灾。
3。以胭脂红，水和混合柠檬黄彻底，慢慢增加，直至黄金色红，进入{zh1}的新鲜柠檬锅，锅浸泡的味道，您可以访问每道菜是可以在任何时间新滋汁约75克。
特点：
1。新訾增加胡萝卜汁，番茄和新鲜的柠檬，还增加了新鲜蔬菜和水果，这使得菜味道香气已经升华。
2。新滋汁加入番茄酱，梅子酱，行汁，果汁，番茄酱等，这使得更浓郁的菜式。
3。新滋汁还补充一点食用色素，使其更加鲜艳的色彩和高兴。
答：
的东北锅包肉的做法
真实成份，腰部8 2，淀粉5 2。
配件;葱，姜，香菜，胡罗伯斯，量的大蒜。
调味料，糖，1.6 2。 9度醋1.6 2。盐。味。麻油。料酒的数额。
的法律制度，1至5毫米厚切鱼片吊水淀粉糊（水泥浆不能太细，坚持更好）
2以上的所有成分的果汁储备转移好碗。
3到6把镬烧油热，逐片入锅到的鱼片炸至金黄色时，外焦里投标。鱼了。
4镬下，基础油，炸在附件上，但是，到炸里脊下，迅速进入酱炸都可以
特点，外焦里嫩糖醋味蕾。
另一种方式：
原料：猪里脊肉400，色拉油500-1000克，生粉，低筋面粉，粉红色的小枪战克。
调味料：番茄酱1-2和镇江醋（或白醋）到厚汁，糖4-5汤匙2-3汤匙的权利汤匙。淡蓝色，生姜，香菜的盐的含量略有下降。
生产方法：
1。到0厚件腰部。 3-0。 5厘米大，加姜，盐，一点点，水量，微抓，放生，粉末，火药打，低筋面粉，油被捕后1-2进入关键，再次把握制服的沙拉吸收。葱白，生姜去皮，切两英寸长的细丝，香菜切寸长段。
2。火壶坐下来约七沙拉-热巴城镇在这种Banhao分段纸浆里脊，油炸黄鱼了连败。
3。石油成至现在的9复杂鱼炸至金黄到腰部出热火。
4。锅留在基础油一少，直到热输入葱姜丝火，呈现出良好的更衣室番茄和糖下一首吸收迅速动用快速Dianfan炸里脊肉平均干净锅装盘，撒上香菜可。
注：肉类生产的锅包在于易碎粘贴准备和烹调酱油在{zh1}一步，这与其他类似的菜{zd0}的区别是它的进程的结束，而不是挂干浆烹饪技术导致，盘长时间保持清晰。在与糖醋汁迅速雾化油热，并在甚至味道Dianfan课程。当然，这也增加了灶火旺的强烈需求。这道菜厨师都是这样做并没有番茄酱，醋和糖调汁只有东北部的很多，成品金黄色，进一步减少酱油厚度，以更好地保持它的味道的优势。
淀粉和低筋面粉可以尝试与标准的比例为1:1，1:2，甚至比1的比率：3，水浆脆是维持一口肉，而不是在做“坏肉是“粘到一起，很难分开良好的炸肉，每一块有2-3地壳脆浆毫米的厚度。从火药打1-2茶匙（400克肉）试，标准是使一个好的肉，油炸脆，没有碱味。事实上，在中餐厨师多数不是原材料jq量化，并更多地利用他们的经验和感受，更不要说100人的地铁站，我的标准不一定适合您的口味。因此，拿起只针对男人干吧！
答：
我也学到一些东西来烹调
答：
http:///danone/art/2005-12-05/ 130416381 。shtml
新浪提供“幸福的生活都认为，”视频：东北菜锅包肉
详细描述
答：
肉锅是从包或包类塑料包装材料的复制呀。我不知道^ .. ^
食物如面食，好像北方人会做，但这样做相当好看，味道鲜美就不是。最有可能的，我们南方人吃，不会做：）锅包肉，可能是很难做到的吧。
Pot package of meat how to do?
Question:
pot packages of meat how to do?
Answer:
beef or pork, cut a large, slightly thicker. With coated starch, under the pan deep fry golden brown, remove and Eurya dry. Pot to stay a little oil, with onions, ginger, garlic blasting pot, add soy sauce, vinegar, sugar, chicken boiled, humidification starch thicken, add meat, stir fry pan a few.
Answer:
raw materials: pork loin, rice, rice crust, water, fat edible fungus, bamboo shoots, bowls, sugar pea, sliced onion, green onion, ginger, red pepper foam, soy sauce, vinegar, Sichuan salt, sugar, monosodium glutamate , wet starch, Shaoxing wine, broth, pork-based oil, cooked vegetable oil.
system of law: The removal of white pork loin ribs, Shun Jin Luo cut into 5 cm long 2.5 cm wide and 0.15 centimeters thick films, Sheng into the bowl, wet starch, Shaoxing wine, salt, mix well, winter bamboo shoots sliced ; broth, Sichuan salt, sugar, vinegar, Shao liquor, wet starch, soy sauce, monosodium glutamate into the bowl right into the Zi juice, will be dry rice crust Baicheng 6 cm large pieces, onions, peppers cut into foam ear-shaped MA; stir wok set, add pigs of the oil till the Qicheng hot, place meat causal seeds, plus ginger, onions, sliced onion, bamboo shoots, edible fungus, soak red pepper stir well, cooking Zi into the sauce, Shao Fei Yun Sheng, after pushing into the bowl; wok clean and cooked under the hot vegetable oil till the Bacheng when the float into the rice crust deep fry until golden brown fish out, into the tray, and scoop into the joshan with the band Serve pork with sauce, meat sauce would be poured over the rice crust balls.
features: color, golden rice crust Su Xiang, quality sweet and sour taste.
Answer:
beef or pork, cut a large, slightly thicker. With coated starch, under the pan deep fry golden brown, remove and Eurya dry. Pot to stay a little oil, with onions, ginger, garlic blasting pot, add soy sauce, vinegar, sugar, chicken boiled, humidification starch thicken, add meat, stir fry pan a few.
Answer:
raw materials: pork seasoning: oil, salt, soy sauce, sugar, pepper water, vinegar, monosodium glutamate, starch, onion pieces, ginger, garlic slice. A. Cut the meat production process will be a big one and a half thick sheet, using boiling water boil for a short look, remove and control water, grasping absorbed with concentrated starch paste. b. with the bowl add soy sauce, sugar, vinegar, salt, MSG, pepper Juice of water right into the stand-by. c. sit spoon, refueling till the seven Eighty per cent of heat, it will be under the meat pieces one by one into the stretch to open deep-fried golden brown in oil fish out until the oil temperature rose to eight, Jiucheng hot, then deep-fried red meat once, Absolute control fish out. d. the original spoon remaining base oil, with onions, ginger, garlic cook in soy pan, add meat, cooking a good clear juice into the right, you can speed up spoon transfer to a plate. Note: The cooking juice should be less, faster, finished tray without juice. Do not add starch to the sauce.
Answer:
pork, cut a large, slightly thicker. Starch with the wrapped eggs, under the pan deep fry golden brown, remove and Eurya dry. Pot to stay a little oil, with onions, ginger, garlic, carrot wire, blasting pot, add a little soy sauce, vinegar, sugar, chicken boiled, humidification starch thicken, add meat, stir fry pan a few.
features: color, golden rice crust Su Xiang, quality, taste sweet and sour
Answer:
materials: pork tenderloin, rice, rice crust, water, fat black fungus, bamboo shoots, bowls, sugar pea, sliced onion, green onion, ginger film, foam red pepper, soy sauce, vinegar, Sichuan salt, sugar, monosodium glutamate, wet starch, Shaoxing wine, broth, pork-based oil, cooked vegetable oil.
system of law: The removal of white pork loin ribs, Shun Jin Luo cut into 5 cm long 2.5 cm wide and 0.15 centimeters thick films, Sheng into the bowl, wet starch, Shaoxing wine, salt, mix well, winter bamboo shoots sliced ; broth, Sichuan salt, sugar, vinegar, Shao liquor, wet starch, soy sauce, monosodium glutamate into the bowl right into the Zi juice, will be dry rice crust Baicheng 6 cm large pieces, onions, peppers cut into foam ear-shaped MA; stir wok set, add pigs of the oil till the Qicheng hot, place meat causal seeds, plus ginger, onions, sliced onion, bamboo shoots, edible fungus, soak red pepper stir well, cooking Zi into the sauce, Shao Fei Yun Sheng, after pushing into the bowl; wok clean and cooked under the hot vegetable oil till the Bacheng when the float into the rice crust deep fry until golden brown fish out, into the tray, and scoop into the joshan with the band Serve pork with sauce, meat sauce would be poured over the rice crust balls.
features: color, golden rice crust Su Xiang, quality sweet and sour taste.
Answer:
traditional
raw materials: ** fillet 300 grams of shredded ginger 5 grams onion 20 grams coriander 10 grams of salt, cooking wine, soy sauce, sugar, vinegar, monosodium glutamate, soup water starch, the amount of salad oil.
system of law:
1 .** fillet knife to change into a 7 cm long, 5 cm wide and 0.2 centimeters thick and large, with salt, cooking wine flavor mix yards; water starch and a little salad oil mix to Chou Hu; other with soy sauce, sugar, vinegar, MSG, soup, water, starch, etc. right into Zi juice.
2. wok set the fire and put it into hot salad oil till the Liuqi Cheng, first code Chouhu delicious meat and mix well, then a film to start in each of the next wok, deep fry crisp outside in When tender remove and Lek oil.
3. pot stay in base oil, put shredded ginger, spring onion fried fragrant, the next into the fried pork, cooked into Zi juice, turning after the clean wok evenly mixed transfer to a plate, sprinkle with parsley Serve.
features: color, golden, tender on the inside crisp outside, sweet and sour taste.
improved
improved modulation methods, Zi juice by adding a number of Cantonese spices to make vegetables into the North-South integration, unique flavor.
raw materials: 750 grams of tomato sauce plum sauce 3 bottles of ice-OK juice, half a bottle of Lee Teng-hui Lin juice, 200 grams of tomato sauce a bottle of 1500 grams of sugar 2 bottles of white vinegar 2 carrots 3 tomatoes, fresh lemon 1 carmine, lemon yellow elements of a little.
system of law:
1. carrots, tomatoes, fresh lemon slices are washed.
2. pot set the fire, mixed with 4500 grams of water placed carrots, tomato slices with the fire Shaofei, the turn low heat cook until carrots, tomatoes, Su Lan, playing to the material residue without adding tomato sauce, Plum sauce, OK juice, juice, tomato sauce, sugar, white vinegar, stirring and then heating moments even away from the fire.
3. to carmine, tartrazine in water and mix thoroughly, slowly adding pot until the color of the gold-red, and finally fresh lemon into the pot, soak to a taste, you can access each dish is available at any time new-zi juice is about 75 grams .
Features:
1. new ZI added carrot juice, tomatoes and fresh lemon, it increased the aroma of fresh vegetables and fruits, which makes the flavor of dishes has been sublimated.
2. new ZI juice added tomato sauce, plum sauce, OK juice, juice, tomato sauce and so on, which makes the taste of a more full-bodied dishes.
3. new ZI juice also added a little food coloring to make it more vivid color and gratifying.
Answer:
authentic practice of the Northeast pot packages of meat
Ingredients; loin 8 2, starch 5 2.
accessories; spring onion, ginger, coriander, Hu Luo Bosi, the amount of garlic.
seasoning; sugar, 1.6 2. 9 degrees vinegar 1.6 2. Salt. Flavor. Sesame oil. The amount of cooking wine.
system of law; 1 to 5 mm thick cut fillet hanging water starch paste (water slurry should not be too thin to stick is better)
2 all of the above ingredients a good bowl of juice reserve transfer.
3 to 6 into a wok put the oil burning heat, by-piece deep fry the fillet into the wok where golden yellow, outer Giori tender. Fish out.
4 to wok under the base oil, fry were placed in accessories, the next into the fried loin, fried quickly into the sauce can be
both characteristics; sweet and sour taste buds outside the coke Rienen.
another way:
raw materials: 400 grams of pork loin, salad oil 500-1,000 g, raw powder, low-gluten flour, a little pink gun fight.
Seasoning: 1-2 tablespoons of tomato paste and Zhenjiang vinegar (or white vinegar) 2-3 spoon right into the thick juice, 4-5 spoons of sugar. Light blue, ginger, coriander amount of salt slightly.
Production Method:
1. the loin into thick pieces 0. 3-0. 5 cm large, add ginger, salt and a little bit, water amount, slightly grasping to release alive, powder, gun powder to play, low-gluten flour, after absorption into the salad arrested Oil 1-2 key, once again grasping uniform. Scallion stalk, peeled ginger, cut both inch long filaments, coriander Cut-inch long segment.
2. the fire pot to sit down to about seven salad - Bacheng fever piecewise under such Banhao pulp loin, fried yellow fish out straight.
3. oil into a hot fire till the 9 complex nowadays deep fry golden fish out into the loin.
4. pot stay in base oil a little, the fire till the heat input onion ginger wire, the next tune into a good tomato Dressing and sugar absorbed quickly draw down the rapid Dianfan fried fillet evenly clean wok transfer to a plate, sprinkled with coriander can be.
Note: The pot packages of meat production lies in the preparation of brittle paste and the final step in cooking sauce, this dish with other similar dishes biggest difference is its end of the process rather than hang dry pulp cooking techniques, resulting in a long time to keep crisp. In the heat of the oil with sweet and sour sauce rapidly atomized, and in the course of even a taste Dianfan. Of course, this has also increased its juh-wang strong demand. This dish cooks are doing a lot of the Northeast without tomato sauce, vinegar and sugar only tune juice, finished golden yellow, the advantage of further reducing the thickness of sauce so as to better maintain its taste.
starch and low-gluten flour can try the ratio of 1:1, 1:2, or even 1: 3, with the proportion of the standard is crisp water slurry is maintained just hanging meat, not that bad at doing the glued to the Together it is difficult to separate a good deep-fried meat, each piece has a thickness of 2-3 mm of the brittle crust slurry. Powder from the gun fight 1-2 teaspoon (400 grams of meat) the trial, the standard is to make a good meat, fried crispy and no alkaline taste. In fact, the majority of Chinese food chef is not the accurate quantification of raw materials, and more to use their experience and feelings, not to mention 100 people Subway, my standards are not necessarily suited to your taste. So, picked up guy only targeted at dry bar!
Answer:
I also came to learn something cooking
Answer:
http:///danone/art/2005-12-05/ 130416381.shtml
Sina offer the video: Northeast dishes pot packages of meat
described in great detail
Answer:
pot of meat was copied from the packet or buns class Plastic Packaging Materials The呀. I do not know ^ .. ^
foods like pasta, as if northerners would do, but doing pretty good-looking, delicious taste just is not. We Southerners most likely to eat, will not do: ) pot package of meat may be difficult to do bar.06-01-11