Famous brake longan cooking delicious - Dongbi Dragon Ball
The main ingredient of Dongbi Dragon Ball, "Dongbi Dragon's Eye", is a precious fruit. In Quanzhou City, next to the East Stone Pagoda in the Kaiyuan Temple, there is a small temple in the temple, the temple has a longan tree planted by monks, which is still a rare variety, and the fruit is called "Dongbi Longan". This dish is a special flavor dish that combines local specialties with exquisite cooking techniques.
For Quanzhou famous chef Zhang Chunhuo, it is refined from "Dongbi Dragon's Eye" as the main material, and its shape is like a bead, so it is called "Dongbi Dragon Ball". It uses fresh fruit and meat dishes to match, sweet and salty unity, steaming and frying combined, the entrance has both the fragrance of longan, but also the umami taste of meat, crispy skin filling, sweet and peculiar smell, unique flavor. Where to eat, time is like an arrow, experience life well!
The first step is the preparation of raw materials
120 grams of shrimp, 100 grams of pork belly, 250 grams of Dongbi longan, a little each of kale leaves, eggs, soaked shiitake mushrooms, breadcrumbs, ginger and green onion 10 grams each
The second step is to prepare the seasoning
Starch, flour, cooking wine, salt, chicken powder, monosodium glutamate, sugar each appropriate amount
The third step is the processing of ingredients
1. Mix the pork belly and shrimp and chop them into a puree.
2. Wash and chop the green onion; wash and chop the ginger.
3. Wash the shiitake mushrooms and finely chop.
4. Put the minced ginger, green onion, shiitake mushrooms, shrimp and pork belly into the same bowl, add salt, monosodium glutamate, sugar, egg white, starch, cooking wine, grasp and marinate into the filling for a while.
The fourth step is a demonstration of the practice
1. Place the marinated filling in the steamer.
2. Cover the pot and steam until the filling is cooked through.
3. Remove the filling.
4. Shell the longan, make a small cut of the flesh one by one, take out the core, and then embed the cooked filling into the pulp. Close the opening to form a stuffed dragon's eye.
5. Wrap the stuffed longan in flour and glue the egg yolk liquid and breadcrumbs to make it resemble a "dragon ball".
6. Wrap all the longans in turn.
7. Put the pot on the high heat, pour the oil to 70% heat, pour in the "Dragon Ball", and let the "Dragon Ball" fry until the shell is crispy and golden brown, and then remove the draining oil.
8. Heat up the oil pan, add salt, chicken powder and a little water, blanch the washed kale leaves, drain and spread on the plate, and place the fried "Dragon Ball" on the plate.