Fried walnut loin
This dish is changed to a square thick slice after beating a wheat ear flower knife on the pork loin, fried in hot oil until curly, its shape and color are like walnuts, crispy on the outside and tender on the inside, crispy and delicious.
Production Process:
1, pork loin 400 grams washed, horizontal slices open, tear off the skin after cutting off the waist, change to a large piece of about 6 mm thick and then placed flat on the cutting board, on one side of the lychee flower knife (horizontal vertical straight knife, and cross pattern, that is, lychee flower knife), and then cut into a square thick piece with a side length of 4.5 cm for later use.
2, rinse the waist slices, drain the water and then take the basin, add salt, cooking wine 10 grams each, soy sauce 3 grams, MONOS glutamate 2 grams mix well and marinate for 5 minutes, pour in 50 grams of whole egg liquid, 10 grams of water starch to grasp and sizing.
3: Heat the pan in wide oil to 50%, fry the lower waist slices until slightly curled, fish out, wait for the oil temperature to rise to 80% heat, re-fry the pan until the outside is crisp and tender, put it into a dish with coriander leaves, bring a dish of chili powder (20 grams of pepper salt, 15 grams of fine chili noodles, 3 grams of monosodium glutamate) and go to the dish.
Grape fish
Grape fish, Huaibei Plain, fertile land, mild climate, rich in grapes. Earlier used for winemaking, the Tang Dynasty had the famous verse "grape wine luminous cup". Xiaoxian wine is clear and transparent, soft and refreshing, with a long aftertaste, with a strong fruit aroma and aged wine mellow aroma, which is quite prestigious at home and abroad. Inspired by the fine wine of grapes, Huaibei chefs have unique ingenuity, and after many practices, "grape fish" stands out. Grape fish is made from blue fish with the original grape juice of winemaking, imitating the shape of a whole bunch of grapes. Placed horizontally on the plate, the "grapes" are full of grains, the skin is crisp, the flesh is tender, sweet and sour, and the aroma is rich, which is a traditional dish in Huaibei.
Ingredients: carp, onion, pine nuts.
Accessories: salt, cooking wine, peppercorns, sesame oil, oil, tomato sauce, sugar, warm water, green onion.
make:
1, choose a carp with thicker flesh, slaughter to remove internal organs, gills, scales, fishy lines, wash.
2, carp boneless meat (thick slice), on the fish meat oblique cutting knife, to keep the fish skin continuously. After beating the whole fish evenly with the flower knife, carefully break it into one piece every 5 cm.
3: After cutting all the fish, mix salt, cooking wine, peppercorns and sesame oil and marinate for 10 minutes.
4: Drain the salted fish, wrap a layer of dry starch evenly, fry in 7 mature oils until the surface is crispy yellow, and the fish meat flower knife blooms. Fish out the plating.
5: Dice the onion, sauté the pine nuts in oil and spread over the fish.
6: Leave the bottom oil in the pot, heat it up and stir-fry the tomato sauce a few times, then add sugar and a little warm water, boil until it is viscous, pour the sweet and sour sauce evenly on the fish, sprinkle the green onion and serve.
Hakka steamed fried meat with oil braised crispy root
Ingredients: fine pork belly, lotus nuggets, fresh lotus seeds, fresh lotus flowers, white wine, soy sauce, star anise, cinnamon, flour paste, salt, monosodium glutamate.
Method:
1. Wash the pork belly, peel it, change it into long strips, add white wine, soy sauce, star anise and cinnamon and marinate for 12 hours;
2: Wrap the marinated pork belly in a thin layer of flour paste, fry in 50% hot oil until golden brown, drain the oil, steam for 30 minutes, take out and let cool, cut into thin slices and set aside;
3: Heat the oil in another pot, add lotus nuggets, add salt, monosodium glutamate, simmer for 30 minutes, put out the pot and plate;
4: Before serving, fry the pork belly slices over low heat, plate them with oil-braised lotus blocks, and garnish with fresh lotus seeds and fresh lotus flowers.
Comments: The meat slices are tender and juicy and non-greasy, and the lotus nuggets and fresh lotus seeds enhance the taste and are accompanied by wine.