In the autumn and winter vegetable market, we can often see the ingredients of zibai, although other seasons can also eat zibai, but only the late autumn zibai meat is more fat and sweet, coupled with the unique crisp and tender taste and rich nutrition, this season does not eat more, it is really a loss, autumn zibai is on the market, teach you delicious methods, crisp and refreshing, spicy and enjoyable, delicious and cooking.
Zibai grows in the mud, but its flesh is snow white, people often call it "daffodil", Zibai cooking methods are many, mostly used in oil stewing, stewing or stir-frying, today to share a russet white delicious home-cooked method, Zibai fried meat slices, although it is a simple home-cooked dish, but there are still many friends who do not do enough crisp and refreshing, mostly because the zibai slices directly under the pot after frying, no wonder zibai fried is not delicious, zibai delicious has a trick, add this step before frying, crisp and tender and nutritious, simple and easy to learn.
After cleaning and cutting into diamond-shaped pieces, the thickness is about two centimeters, do not cut too thinly, otherwise it will affect the taste, and the fried white is not crisp enough, cut well and put into a large bowl.
Next, prepare half an onion, slice it, scatter the onion and put it on a plate for later. Prepare some green and red millet spicy, cut into circles and plate for later.
Cut into slices of ginger and two lumps of garlic, put the ginger and garlic into a small bowl and add a little dried peppercorns to the small bowl for later. Prepare three or two pork, cut into thin slices and place in a bowl.
Boiling water, dripping a few drops of cooking oil, after the water boils, pour the russet white into the pot to blanch the water, many friends fry the zibai directly under the pot to fry, this practice is not right, the zibai contains higher oxalic acid, after the boiling water, the taste is more crisp, after the water is boiled again, the zibai fished out the drainage water for later. Heat the oil in a pan, put the slices of meat into the pan, fry until the pork changes color, then add a little cooking wine to remove the fish, then pour in ginger, dried garlic, peppercorns, dried peppers, sauté to make the seasoning aroma, then pour in a little spicy sauce, sauté the red oil.
Pour blanched water of the white, at this time must be open to high heat stir-fry, fry for two minutes after turning to medium heat to start seasoning, add salt, soy sauce, oyster sauce, sugar fully mixed evenly, and finally sprinkle with onions, green and red millet spicy, fry until broken, you can come out of the pot to plate and eat.
Two more sentences:
(1) Do not cut too thin when sliced, too thin zi bai after blanching water and stir-frying soft, eating in the mouth is not crisp enough.
(2) Friends who have children or do not like to eat spicy can not add millet spicy. The taste is also very good.
(3) When stir-frying the russet white, be sure to stir-fry it with a high heat. Medium-sized heat is easy to exceed the moisture of the white. It is not crunchy and refreshing to eat.
The above is the homely method of white fried meat slices shared with you today, although it is a home-cooked dish, but if you want to be crisp and refreshing, you still need a little skill, that is, you must blanch the water before frying, so that the fried white is crisp and refreshing, nutrition is not lost, delicious appetizer, super rice artifact, if you also like, you may wish to try it at home.