Four hi balls
【Dish name】
【Cuisine】
Lu cuisine
【Features】
The color is rosy, the fragrance is fresh and tender, and it is scattered in the mouth, which is suitable for all ages.
【Raw Materials】
Pork fat, lean meat (1:4) 500 g. 10 grams of shiitake mushrooms, 10 grams of winter shoots, 100 grams of eggs. 10 grams of green onion, 10 grams of ginger, 15 grams of soy sauce, 20 grams of rice wine, 15 grams of refined salt, 5 grams of peppercorns, 5 grams of star anise, 15 grams of monosodium glutamate, 25 grams of wet starch, 25 grams of peanut oil.
【Production process】
Cut the pork fat into 0.3 cm cubes, chop the lean meat into a fine mushroom, put it in a bowl, add eggs, minced green onion and ginger, wet starch, soy sauce, and rice wine and mix well to make four balls of the same size for later. Wash and cut the mushrooms and bamboo shoots into slices, add peanut oil in a wok, add meatballs on medium heat (about 150 ° C) and fry until golden brown. Put in a bowl and add soy sauce, sake, peppercorns, star anise, and clear soup to the basket and steam for 30 minutes on high heat, remove and place on a large plate. Decant the original soup into the pot, add winter shoot slices, shiitake mushroom slices, boil over high heat, add MONOS glutamate, green onion oil and mix well, use wet starch to outline the soup, pour on the nine seeds.
Hemp powder elbow
Hemp powder is soft and smooth, the marinade is crystal clear, the meat is rotten, fat but not greasy, meat and vegetarian collocation, refreshing and palatable into the most suitable summer to eat.
Pork knuckle 500 g. 50 g walnut kernels, 20 g white beans, 15 g cucumber. 10 grams of green onion, 5 grams of peppercorns, 10 grams of rice wine, 4 grams of refined salt, 2 grams of ginger, 2 grams of sesame paste, 3 grams of vinegar, 5 grams of garlic.
Scrape the elbow meat clean, put it in the pot and cook until it is nine ripe, fish out the cubes that are cut into lengths of 4.5 cm, 2 cm wide and 1 cm thick and then put them into the pot, add shallots, rice wine, and fine salt and boil over high heat, slowly pour into the pot with wet mung bean starch and sesame paste, stir with pouring, boil and pour into a bowl, let it cool and put it in the refrigerator to cool it into hemp powder, cut into elephant eye pieces. Then use the wok, put in the clear soup, fine salt to boil the hook, and then add the shallots, rice wine, ginger juice, shallot oil after mixing well to become "white jade brine", let it cool and set aside, and then use sesame paste, clear soup, fine salt, vinegar and garlic mixed into a paste, evenly smeared on the elbow, and then mix the elbow with the prepared hemp powder into the plate, walnut kernels, edamame, cucumber shredded on top, flower pepper with boiling water, pat flat in the middle, pour "white jade brine" to serve.
Crispy fried spring flower meat
The outside is crisp and fragrant, the inside is tender, the taste is refreshing and slightly spicy, the nutritional value is high, and it is often used in banquet dishes.
Pork tenderloin 500 g. 50 grams of cabbage, 15 grams of winter shoots, 10 grams of shiitake mushrooms, 10 grams of fungus, 5 eggs. 10 grams of green onion. 10 grams of ginger, 15 grams of soy sauce, 50 grams of lard, 5 grams of pretzel salt, 5 grams of refined salt, 3 grams of monosodium glutamate.
Cut the tenderloin into 5 cm long, 0.3 cm thick and set aside, put the egg into a bowl, add refined salt and wet starch, stir well in the clear soup, make 3 egg skins in a pot, cut each egg skin into equal seven pieces, and then stir well with flour, old yeast noodles and water, and then add cooked lard and alkali to form a fermentation paste. Add cooked lard to the wok, heat over medium heat to 50% heat (110 ° C), add green onion, ginger shredded, shredded meat, winter shoot shredded, cabbage, mushroom shredded mushrooms, shredded fungus, soy sauce and stir-fry slightly, then add clear soup, salt and MSG to boil, use wet starch to outline, add sesame oil to fill. Place the sautéed cooked filling on 21 egg skins, roll them one by one into a finger-thick roll, and stick to the mouth with batter. Add cooked lard to the wok and cook until it is 80% hot (about 176 ° C), glue the egg rolls one by one to the fermentation paste, fry them until golden brown, fish them out of the plate, and serve with pepper salt and pepper.