Food techniques Teach you to fry big flats and fry soup balls by hand
Fry the big flat
【Cuisine】Lu cuisine
【Features】
Crispy on the outside, tender on the inside, loose and mellow, apricot yellow in color, accompanied by green onions, sweet noodle sauce is better served.
【Raw Materials】
Pork fat lean meat 200 g. 75 grams of water hair sea cucumber, 50 grams of cooked water chestnut, 50 grams of net winter shoots, cooked taro, egg paste, 4 grams of refined salt, 10 grams of rice wine, 10 grams of soy sauce, 1 gram of monosodium glutamate, 15 grams of minced green onion and ginger, 1500 grams of peanut oil (actual oil consumption 75 grams).
【Production process】
The pork is washed and cut into 5x3x3 cm cubes, placed in a bowl with Shao wine, monosodium glutamate, soy sauce, fine salt, ginger and minced green onion, mixed and soaked, sea cucumber, cooked meat fat, cooked water chestnut, winter shoots, thin vegetable heads cut into 5x3xl cm flat dice, placed in a diced pork bowl, mixed into fillings into 15 parts. Put the wok on fire, add a small amount of peanut oil, heat it to 30% heat (about 75 ° C), put a small amount of egg paste into the pot: take a filling on the egg paste, press it into a flat shape by hand, and then pour the egg paste on top of the filling, slightly solidify, push it into the oil pan, fry until mature and drain the oil, that is, it becomes a big flat. Make 15 "big flats" in turn. When the frying pan is moved to a medium heat and the oil is 70% hot (about 175 ° C), put the prepared flat into the oil pan, fry it into apricot brown, pour it into the dish, sprinkle with pepper salt, and put the green onion and sweet noodle sauce into a small dish and serve together.
Deep-fried soup balls
【Dish name】
【Cuisine】
Lu cuisine
The meatballs are crispy on the outside and wrapped in soup. The color is brownish yellow, fresh and delicious, and the taste is better when eating with five-spice powder.
Pork lean 250 g. 100 g broth jelly, 50 g minced bread, 500 g peanut oil, 50 g starch, 1 egg (weighs about 50 g). 10 grams of refined salt, 5 grams of five-spice powder.
【Preparation】 Pork lean meat washed and chopped into meat puree, put into a bowl, add salt, egg white, wet starch mix well, broth frozen cut into 1 cm square pieces, a total of 12 pieces to set aside. Balls of about 2.5 cm in diameter are made from minced meat, and a piece of broth jelly is wrapped in the middle of the meatballs, and the surface is evenly covered with a layer of minced meat, making a total of 12 of them with each other. Heat the wok over medium heat, pour in peanut oil, burn until it is 50% or 60% hot (about 125 ~ 1500 ° C) and put in the meatballs one by one, fry until brown brown, fish out and plate, and dip it in five-spice powder.