"One day the color changes, the second day the fragrance changes, the three days the taste changes, and four days away, the color and fragrance are gone."
It is said that the "red face and thin life" of the lychee.
Today, lychees are not a rare fruit, but in the past, it was much more expensive.
"A red dust concubine laughed, no one knew that it was a lychee coming."
This poem also illustrates from the side that lychees born in the south are rare southern fruits in the north.
In order to feel this sweet taste at any time, the ancients used tenderloin to develop a dish that resembles lychee in both appearance and taste, called "lychee meat".
Lychee meat is a traditional dish in southern Fujian.
The most widely spread practice is to use the most tender tender tenderloin, first cut into thick slices, then hit with a diamond-shaped flower knife, after marinating, wrapped in minced water chestnut, fried in oil until the skin is golden brown, rolled into a lychee shape; and then use red, vinegar and sugar to bring out the "lychee flavor" sauce, and finally drizzle it to achieve the effect of both color and flavor.
However, James has always disliked eating water chestnuts, and the lychee meat brought to you today has "willfully" removed the water chestnut in the material, leaving only a full meat aroma~
The shell of the prepared lychee meat is as full of grain as the fresh lychee, and the bite is the tender meat that is white and crimson, the taste is sour and sweet, and there is really a little bit of lychee taste~
Yangchun April, has not yet reached the best taste of fresh lychees, hungry friends may not try this dish at home, may give you unexpected surprises Oh ~ ~ ~
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1 piece of small tenderloin 1 dish of red lees 1 dish of garlic paste to taste
Starch to taste 20 grams of green onion Small ground sesame oil to taste
[1] Handle ingredients
Finely chop the green onion and set aside; cut the tenderloin into thick slices and place a one-sided flower cutter in a bowl for later.
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Be careful not to cut too deeply when cutting the flower knife
So as not to cut off the meat
[2] Marinated meat slices
Put sesame oil, salt, soy sauce, rice wine, white pepper, sugar and red residue in a bowl, grasp well and add corn starch to mix well.
[3] Fried tenderloin
When the oil temperature in the pan rises to 150 °C-160 °C, roll the meat slices slightly into the pan, fry until the surface is hard, and then fish out the filter oil.
[4] Make a sauce
Heat the oil, add the appropriate amount of minced garlic and stir-fry until fragrant, add the red sauce and sugar to taste, then add rice wine to boil, and finally add white vinegar to the sauce, stir well and add the sauce to the sauce.
[5] Out of the pot
Stir-fry the fried tenderloin into the sauce, wrap in the sauce, and sprinkle with green onions
Although there is no lychee in this lychee meat, I still love it to the point that I can't ~ Master wrapped a layer of powder on the outside of the meat, and the granular skin formed on the surface after frying really resembles a lychee, and it is sour and sweet, and it tastes like a lychee! This dish is very suitable for entertaining at home, and everyone quickly collects it
Minnan Lychee Meat: "I look like this!" ”
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