Fu Lin fried tenderloin
The main ingredient of this dish is small tenderness, also known as inner tenderness, compared with the common outer tenderness, each pig only produces two small inner ridges, and the output is limited. Secondly, after the small tenderloin is changed into a block, a large amount of onion and ginger water and spices need to be added, and the ingredients are constantly beaten for 20 minutes, and the ingredients are all beaten into the meat, which makes the taste more tender at the same time. Finally, before frying the tenderloin, neither flour nor crispy paste, but mixed with water soaked sweet potato granular starch, the outer layer after frying is extremely crispy, not soft for a long time.
make:
1, small tenderloin 1 kg changed to hob block, into the basin.
2, green onion, ginger slices, peppercorns each add an appropriate amount of water 350 grams of full kneading, the resulting green onion and ginger water into the tenderloin, and then add 5 grams of thirteen spice powder, 5 grams of Donggu yipin fresh soy sauce, 5 grams of salt, 2 grams of monosodium glutamate, 2 grams of chicken essence, 1 gram of sugar, with your hands in the same direction, until all the water is absorbed by the tenderloin.
3, sweet potato granular starch in advance add water to stand for five or six hours, soak it all through.
4: Add the beaten tenderloin to the appropriate amount of soaked sweet potato starch to grasp the sizing, fry in 60% hot oil until the outside is crispy and tender, drain the oil and put it on the plate, and serve with a plate of pepper and salt.
Technical key:
1, be sure to put the onion ginger water and spices into the tenderloin, it takes about 15 to 20 minutes, until there is no juice in the basin, the surface of the tenderloin is sticky, so that the tenderness is tender and does not seep water after frying.
2, soak the sweet potato starch do not need to add too much water, it will be soaked, soak the powder can be, pay attention not to soak into thin water starch, because the water content of the tenderloin is enough.
There is a taste of sour and spicy fish maw
raw material:
200 grams of fish maw, 3 small tang vegetables (one open two), 1 gram of dried chili shreds.
seasoning:
100 g of chili sauce, 5 g of chanterelle, 3 g of corn starch, 6 g of ginger wine, 2 g of salt.
method:
1: Cut the fish belly into slices, put it into boiling water with ginger wine and blanch it through the water, and fish out the water control.
2: Wash the small tang vegetables, fry them with oil and brine, pour up the control of dry water, and put them on the plate.
3: Heat the chicken fat in a net pot, stir-fry the dried chili pepper shreds, then add the sour sauce and fish maw to a boil over high heat, turn the heat down to simmer until it tastes, then collect the juice, pour the chicken fat and turn it evenly, and put it into the plate with small tang vegetables.
Chutney:
1, millet pepper 50g, yellow bell pepper 30g, green onion 10g, ginger 5g, cooked pumpkin minced 80g, fresh soup 200g, chicken fat 10g, salt 3g, chicken powder 2g, pepper 1g, white vinegar 15g, sugar 4g, chicken juice 1g.
2: Chop the millet pepper into small pieces, cut the green onion into green onions, cut the ginger into slices, and set aside.
3, the pot into the chicken fat heat, under the green onion, ginger slices stir-fry, and then into the millet pepper, yellow bell pepper stir-fry out of the aroma, then into the fresh soup, high heat after turning to low heat, the raw materials boiled out of the flavor, and then into the seasoning, fish out the millet pepper, yellow bell pepper, down into the cooked pumpkin puree stir well, filter and serve.
Small melon
With just 1 cucumber and a few shrimps, this dish creates a home-cooked dish with a unique shape, crispy and delicious taste, suitable for all ages.
Production Process:
1: Change 1 cucumber to a sena bowl about 10 cm long, sprinkle salt, MSG 3 grams each, chicken essence 2 grams, white pepper powder 1 gram and then grasp well, then add 20 grams of corn starch and mix well.
2, the net pot into the oil to 30% hot and slippery, the cucumber shredded evenly sprinkled in the pot spread into a round cake shape, put in the powder after the shrimp 40 grams, after the heat poured to 70% hot salad oil 2500 grams, the pan placed in the cucumber shredded about 50 seconds to set, pour into a colander drainage oil, the baked cucumber cake into eight pieces, as shown in the flower type, with a dipping saucer can be served.
Dipping saucer making:
25 grams each of soy sauce, monosodium glutamate water (MSG melted in water), 20 grams of aged vinegar, 15 grams of sesame oil, 15 grams of minced garlic, and 10 grams of bright red millet chili rings.
1, cucumber with salt, monosodium glutamate and other spices to grasp well, should be quickly put into the corn starch to form a "barrier", so as not to kill the cucumber out of the water, affecting its crisp taste.
2, the cucumber shredded and shrimp into the pot, poured into 70% of the hot wide oil, cucumber and shrimp surface corn starch can instantly form a layer of crisp shell, not only to protect the moisture in the raw materials, but also to make the cucumber cake quickly formed, away from the bottom of the pan floating up; but if the oil temperature is too low, cucumber cake will stick to the bottom of the pan.