In the current information and fast-paced urban life, people often pursue the maximization of speed and benefits, which makes a group of people who can do Sichuan cuisine and can do traditional Sichuan cuisine gradually fade out of people's sight, and also let many well-known traditional tastes pass.
Today, I still introduce you to the traditional Sichuan cuisine category, called goose yellow meat. The method is still taught by Chengdu Sichuan cuisine chef Deng Yong, I hope that everyone will look at it carefully, learn it seriously, and also collect it for the New Year to learn to make it for their families!
Ingredients: pork, shiitake mushrooms, horseshoe, eggs, onion, ginger and garlic, cooking wine, soy sauce, starch, salt sugar, etc
method:
1, first process the pork, shiitake mushrooms and horseshoe, chop these ingredients and stir well with ginger, after bowling, add the appropriate amount of salt, pepper, monosodium glutamate, water starch and a small amount of cold chicken soup to stir well, make a filling. After the egg and salt, water starch and water are halved, spread a small amount of cooking oil in a pan to form a thin egg skin and set aside.
2, the egg skin of the stall number is flattened, and then smeared with a little bit of egg liquid, put in the prepared pork filling, manually rolled into a cylinder shape, and then pressed into a long strip about 5 cm wide, and cut into a five-knife and one-cut bergamot shape with a kitchen knife, and then sealed with corn starch where the egg skin is not reported, and finally put into a 60% hot oil pan, fry until the color is golden and the outside is crisp and cooked inside, fish out the drainage oil and plate.
3. Add a small amount of oil to the pot to heat, add ginger rice, garlic rice and green onion and stir-fry fragrantly, add chopped chili pepper until the aroma comes out, fry out the red oil color, and finally pour in the compound juice with salt, cooking wine, soy sauce, vinegar, monosodium glutamate, sugar, pepper, water starch and fresh soup, after the juice is brightened, sprinkle in the green onion and push evenly, pour it on the plate on the fried bergamot roll, put on the white silk shaped like a flower, and you can produce the dish.
This traditional Sichuan dish is made with crispy aroma in the mouth, delicate residue, salty, sweet, sour and spicy, and the ginger, onion and garlic flavor is outstanding! Although it is fried, it is not a little greasy to eat, and the sweet and sour taste can greatly promote appetite! There is a world of difference from the home-cooked Sichuan flavor that is served in a few minutes inside the restaurant, so quickly learn this dish with super high appearance, excellent taste, and full of Sichuan cuisine, and show a handle in front of your family in the New Year!
Finally, if you think the article is good, please like and share it for more people to see. If you want to make this dish, remember to forward it and collect it, and come back at any time to take the scriptures Oh ~~