Crispy fried spring flower meat is a traditional famous dish in Shandong Province, which belongs to the Lu cuisine family. It is mainly made of eggs, tenderloin and other crispy fried, and the taste is salty and fresh. Eggs and goose meat are eaten together to damage the spleen and stomach; eating with rabbit meat and persimmons causes diarrhea; at the same time, it is not suitable to eat with turtles, carp, soy milk and tea.
【Raw Materials】
Pork tenderloin 500 g. 50 grams of cabbage, 15 grams of winter shoots, 10 grams of shiitake mushrooms, 10 grams of fungus, 5 eggs. 10 grams of green onion, 10 grams of ginger, 15 grams of soy sauce, 50 grams of lard, 5 grams of pretzel salt, 5 grams of refined salt, 3 grams of monosodium glutamate.
【Production process】
1. Cut the tenderloin into 5 cm long, 0.3 cm thick and set aside, put the egg into the bowl, add refined salt wet starch, stir well in the clear soup, make 3 egg skins with a pot, cut each egg skin into equal seven pieces, and then use flour, old yeast noodles and add water to stir well, and then add cooked lard to the alkali to make a fermentation paste. Add cooked lard to the wok, heat over medium heat to 50% heat (110 ° C), add green onion, ginger shredded, shredded meat, winter shoot shredded, cabbage, mushroom shredded mushrooms, shredded fungus, soy sauce slightly stir-fried, then add clear soup, salt, MSG to boil, with wet starch, add sesame oil to fill;
2. Place the sautéed cooked filling on 21 egg skins, roll them one by one into a roll with the thickness of your index finger, and stick to the mouth with batter. Add cooked lard to the wok and cook until it is 80% hot (about 176 ° C), glue the egg rolls one by one to the fermentation paste, fry them until golden brown, fish them out of the plate, and serve with pepper salt and pepper. c
This dish is crispy on the outside, tender on the inside, refreshing and slightly spicy in taste, with high nutritional value, and is often used in banquet dishes.
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