First, Hunan Hunan Hunan cuisine classic - net oil crisp fang is a classic Hunan dish that tests the chef's skills.
Chef is a traditional handicraft work, often a craft profession for children from poor families to learn the art of eating, and it is necessary to learn the art from the teacher for 3 years and practice hard to get out of the teacher. Until August 1936, moved to changsha leek garden new site of the Hande Girls' School, after the addition of a special teaching girls to cook vegetables, experienced public-private partnership, Hunan cuisine chefs and reform and opening up of the reception needs of prominent contradictions, training both fast, but also high-quality check requirements, I don't know which and vegetable chef Qiancui came up with a dish like dim sum production and like oil 9 reorganization of Hunan cuisine, used to assess the students' basic skills, patience, tobacco heart and plate art, has become a mandatory topic, and more and more refined.
Second, Hunan Hunan cuisine classic - mesh oil crisp fang food characteristics
Crispy and crispy, crisp and tender, fragrant,
Third, Hunan Hunan cuisine classic - net oil crisp formula nutritional value
1) Tofu skin is rich in high-quality protein, a large amount of lecithin, to prevent hardening of the arteries, prevent cardiovascular disease, protect the heart.
2) Rich in iron, calcium, molybdenum and other 18 kinds of trace elements necessary for the human body. Children's consumption can improve immunity and promote physical and intellectual development.
Fourth, Hunan Hunan cuisine classic - net oil crisp square ingredients raw materials
1) Ingredients: all skin, lard oil.
2) Accessories: cooked fat meat, hot ham sausage, eggs, flour, starch, pancakes, five-spice powder.
3) Sweet noodle sauce, sugar, salt, monosodium glutamate, sesame oil, lard, green onion, ginger, pepper oil
Fifth, Hunan Hunan cuisine classic - net oil puff pastry specific production methods and steps
Step 1: Wash the green onion, ginger, and cut into foam and set aside.
Step 2: Soak the golden hook and cut it into pieces together with the cooked fat and cooked ham.
Step 3: Wash and dry the net oil with warm water, remove the thick tendons, and repair the rectangular blocks that are about 52 cm long and 27 cm wide.
Step 4: Beat the eggs, add flour, wet starch and water to make a paste and divide into two parts.
Step 5: Add one of the battered egg flour to the cooked fat waist foam, golden hook powder, cooked ham minced, minced green onion, ginger minced, salt, wei he, wang xiang powder, white sugar and stir together to make a filling.
Step 6: Lay half of the net oil flat on the egg, lay the bean skin, filling, lay another layer of bean skin, brush the egg paste, cover the net oil, and then mix the two sides of the net oil with the egg paste after sealing the edges to form a crispy square.
Step 7: Prepare the sweet noodle sauce: crush the sweet sauce blanks, add 50g of sugar, 25g of sesame oil, 50g of water and steam well, stir well.
Step 8: Burn the lard to 50% heat, add the net oil to the filling and fry it over low heat (when frying, use bamboo skewers to punch the air holes), fry it and fish it out, flatten it, and then drive the oil temperature car 60%. Fry again until golden brown, drain the oil, cut into chunks about 5 cm long and about 3 cm wide, plate, drizzle with pepper oil and sesame oil, prepare pancakes, green onions, and mixed with sweet noodle sauce.