The sixth method of frying - wrapped fried:
Wrapped and fried is mostly made of boneless fresh and tender raw materials, processed into slices, strips, mushrooms, with salt, monosodium glutamate, rice wine and other condiments after marinating, with cellophane or egg skin, tofu skin and other wrapped up, put into 40% or 50% hot oil fried through, to be floated out of the method is called bun frying. There is a difference between hanging paste and not hanging paste, such as "paper wrapped chicken" without hanging paste, "golden bucket assortment" must be hung paste.
Example: Paper wrapped chicken
Ingredients: 200 g chicken breast.
Ingredients: 15 grams of cooked ham slices, 20 sheets of cellophane 4 inches square, 25 grams of winter shoots, 25 grams of mushrooms.
Seasoning: oil, sesame oil, egg whites, monosodium glutamate, rice wine, oyster sauce, green onion puree, salt, pepper powder each appropriate amount.
Paper wrapped chicken to be prepared
1. Cut the chicken breast into feather slices, mix well with rice wine, salt, monosodium glutamate, sesame oil and egg whites, and marinate.
2. Mix ham, bamboo shoot slices, minced mushrooms with condiments and main ingredients together.
3. Lay the cellophane flat, put the main and ingredients in, and wrap them into 20 small packages, that is, "paper wrapped chicken".
4. Fry the spoon to relax the oil, when the oil is 30% or 40% hot, put the paper wrapped chicken into the oil and fry it thoroughly, fish it out when it floats, and shake the cellophane with chopsticks when eating. Features: Soft and tender and fragrant
Example: Golden Bucket Assortment
Ingredients: 100 g minced meat, 250 g egg, 25 g shiitake mushrooms, 15 g sea rice, 25 g sea cucumber.
Seasoning: lard, rice wine, monosodium glutamate, sesame oil, salt, flour, starch, green onion and ginger each appropriate amount.
Golden bucket assortment practice
1. 150 grams of eggs, add water starch, a little salt to pull into egg skin, and use 75 grams of eggs, flour, starch, large oil to stir into a puff pastry for later.
2. Shiitake mushrooms, winter shoots, sea cucumbers, sea rice, green onions and ginger are finely chopped and mixed with meat filling, and salt, monosodium glutamate, rice wine, and 25 grams of eggs are mixed together to make assorted filling.
3. Use the egg skin to roll the assortment into a finger-thick barrel shape, change it to a 4 cm long segment with a knife, and put the egg skin roll bucket of puff pastry into the spoon and fry it thoroughly, and when it is golden brown, fish out the plate. It's ready to go. Features: Crispy and crispy
1 dish per day:
Assorted tofu
Ingredients: 2 pieces of tofu, egg whites 175 g.
Ingredients: 15 g shiitake mushrooms, 25 g lan slices, 25 g shrimp.
Seasoning: oil, salt, monosodium glutamate, rice wine, sesame oil, starch, flour, green onion and ginger each appropriate amount.
To prepare the assorted tofu
1. Change the tofu into a strip 1.3 cm wide, 1 cm thick and 4 cm long, fry it in hot oil until golden brown, cut off one end of the tofu strip by 0.3 cm, and then hollow out the inside, leaving only the hollow skin.
2. Cut the mushrooms, orchid slices, shrimp, green onion and ginger into small cubes, add salt, MONOSao, sesame oil and egg whites and stir into the filling, and set them into tofu strips.
3. Whip the egg whites into an egg foam paste, add flour and starch to mix well, roll the stuffed tofu strips on a layer of dry flour, then dip the paste into warm oil and fry them out, yard in a dish.
4. Add a small spoon of semi-fresh soup to the pot and bring to a boil, add salt and MONOSodium glutamate, skim off the foam, hook the water starch into milk sauce, add clear oil, sesame oil, pour on the tofu strips. Features: soft and light, salty and delicious.
Friends who like it can try it. In the next issue, we will share.
Personal practice, does not represent the taste of the public, there are different suggestions welcome to pick up!
This article is original by the family with two sons, welcome to pay attention, take you along with long knowledge!