Sichuan cuisine cooking professional training textbook 34 - light shadow amaranth slices

Light shadow amaranth tablets

Cooking Method: Fry and stir.

Flavor type: Red oil flavor.

Scope of application: single dish of feast, pair setting.

raw material:

Red heart amaranth 500 g

Refined salt 7 g

10 g sugar

Alum powder 3 g pepper chili oil 30 g

Sesame oil 5 g

MSG 1 gram

Vegetable oil 1000 grams consume 80 grams

Preparation Method:

1: Peel and wash the red amaranth, and put the thin slices with a length of 7 cm and a width of 4 cm into the alum water and rinse well.

2、Oil in the pot. Heat the pan to 60% oil temperature, use water twice, fry the slices one by one and keep the light yellow color, mix well with chili oil, salt, monosodium glutamate, sesame oil, and sugar to serve on the plate.

Features: bright red color, crisp and refreshing, slightly spicy and sweet, because the slice is thin and transparent and so named.

Operation Essentials:

1, the amaranth should be as thin as shavings, intact and not rotten. Use water to clear the alum for astringency.

2, piece by piece under the pot, turn frequently, heat evenly.

3, do not use liquid with tinted material, so as not to affect the texture and transparency.