The earth will replace the golden cape with a white coat, the cold winter will be unexpected, after entering the winter, the most stored by the northerners may be the green onion, with this green onion and pork collocation can be said to be a perfect match, the two have a very good degree of integration in taste, there is also a very good complementarity in nutrition, so a green onion fried meat was born, which naturally became a traditional dish in Lu cuisine.
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Fried meat with green onions belongs to the dishes of the Lu cuisine in the onion bursting series, after becoming a dish, it is required to achieve salty and fresh taste, tender meat, crisp green onions, and the overall flavor should be beautiful, let's see how I cook this dish! Based on the principle of mutual learning, please correct the areas that are not done well.
<h1 class="pgc-h-arrow-right" data-track="6" > shallot fried meat:</h1>
【Ingredients】: 300g tenderloin, 2 green onions.
【Ingredients】: 1 small piece of ginger, 1 egg, 2 millet spicy, 2 garlic.
【Seasoning】: light soy sauce, dark soy sauce, balsamic vinegar, sesame sesame oil, oyster sauce, sugar, monosodium glutamate, white pepper, oil, salt cooking wine, starch.
【Preparation】:
1, the tenderloin oblique knife cut into 2 large pieces, and then the top knife cut into 2 mm thin slices, cut as far as possible to make the thickness and uniformity, so that the maturity can be consistent. If the knife is poor, you can put the meat in the refrigerator first and then cut it, so that it will really become the meat on your board. The freezing time is about 1 hour.
2, after cutting, put the plate with water to wash 2-3 times, you can remove the impurities on the surface of the meat slices and the blood in the meat slices, so that the fishy smell of the meat slices is not so heavy, and the color of the fried meat slices will not be blackened, and it will look better.
3, after cleaning, squeeze the water dry by hand, so that the seasoning can enter the meat slice when seasoning, or the meat slice is water, then there is no extra space to absorb the seasoning, generally in order to keep the meat slice sufficient moisture, we will also draw water into it.
4, then we can come to the meat slices to season, add 1 gram of salt to increase the bottom taste, salt can not be added, adding more can easily lead to the water in the meat slices out.
5: Add 3g pepper to remove fishy flavor.
6: Add 1 tablespoon of cooking wine to remove fishy flavor.
7, add 1 gram of dark soy sauce to increase the color, so that it looks more appetizing.
8, then use your hands to stir all the sauce into the meat slices in one direction, and always stir the meat slices until they are a little sticky.
9, add 2 spoons of water into it, continue to stir in one direction, let the meat slices absorb the water, stir until you can't see the water, we will add 2 spoons of water to continue to stir in 1 direction, stir until you can't see the water, if you think the meat slices can still eat into the water, then add another 1 spoon to continue stirring, if you feel that you can't add it, then don't add it again, otherwise it will lead to the water you eat.
10, add 1 egg white and stir well, add egg white can make the meat slice more tender, but also play a role in locking the moisture of the meat slice.
11, add 1 tablespoon of starch and stir well, the same starch can make the meat slices more tender, but also play a role in locking the moisture of the meat slices.
12: Stir well and add 2 tablespoons of oil to prevent the slices from sticking when stir-frying.
13, the green onion first cleaned, and then the green onion removed do not, the green onion can be cut into horse ear slices or cut into hob pieces can be, I cut the hob piece this time, cut the green onion slightly scattered, so that it is easier to mature, but also can make each piece of green onion can fully release the aroma of the green onion.
14, millet spicy cut into horse ear slices, millet spicy is mainly used to increase the spicy color, do not like spicy can use not spicy pepper or simply do not add pepper can be. Slice the ginger and slice the garlic and set aside.
15, onion fried meat is about high heat and fast frying, all in one go, so we first adjust the sauce, so that in the later stage of frying will not be busy. Add 2 grams of salt to the bowl, 2 grams of MONOS to freshen, 2 spoons of cooking wine to remove fishiness, 2 grams of sugar and flavor to freshen, 5 grams of soy sauce to enhance flavor, 3 grams of oyster sauce to enhance flavor, 5 grams of sesame sesame oil to flavor, 2 grams of balsamic vinegar to flavor, and then stir well and set aside.
【Cooking Method】:
1, the pot is boiled until slightly smoked, add 2 spoons of oil (about 200 grams), let the oil first moisturize the pot noodles, this oil is mainly used to slide the meat slices, after sliding the meat slices can also be used to stir-fry vegetables, not wasted at all. This time I tried to use a relatively small amount of oil to slide the meat slices, from the situation of this meat slip, it is better to have more oil.
2: When the oil temperature reaches 40% heat, change to medium-low heat, then pour the marinated meat slices into the pot, and then let the meat slices sit for 3 seconds after the meat slices are left in the pot. It should be noted that the oil temperature when the meat slices are cooked in the pan should not be too high, and the fire cannot be used on high heat, otherwise it is easy to slip the meat slices old.
3, after the meat slices are cooked, use a spoon to turn over, so that it can be evenly heated, see the surface color of the meat slices white to fish out the oil control, this process can not exceed 30 seconds at most, when sliding meat slices we should pay attention to, this meat slice in the pot is slippery rather than fried, so the oil temperature and heat can not be too high, the time can not be too long. The slices of meat at this time should mature around 7-8.
4: Leave a little bottom oil in the pot, change the heat and stir-fry the ingredients (ginger slices, garlic slices and millet spicy) together to create the aroma.
5, the aroma of the head of the material comes out (about 6 seconds can be fragrant) will be poured into the pot to quickly stir-fry, the general authentic approach in the heat is very exquisite, this onion is generally not fried for too long, need to maintain a little raw onion flavor, this for northerners is to be so, but for southerners is still not adaptable. So I took a little longer to fry the green onions, and when I saw that there were any scattered ones that were not scratched, I could use a spoon to press and scatter them a few times, until the edges of the green onions were slightly yellow, and then I could smell the rich aroma of green onions.
6: Then pour the slices into the pot and stir-fry all the ingredients in the pan quickly.
7: Stir-fry evenly, cook the prepared sauce from the edge of the pot, and let the high temperature thoroughly stimulate the aroma of the sauce.
8, then quickly stir-fry evenly, so that the ingredients and seasonings are completely integrated with each other, stir-fry out of the pot gas, stir-fry out of the aroma can be out of the pot and plate. Remember that the meat slices should not be fried for too long after the second time, so that the meat slices must be very smooth and tender.
<h1 class="pgc-h-arrow-right" data-track="59" > technical problems, my suggestion:</h1>
1, the "burst" in the fried meat of the onion should pay attention to the rapid fire, in the frying time the heat is very important, open the maximum fire, in one go, so we first adjust the sauce, this is the most stupid method, but also the most practical method, a successful onion fried meat after the dish has juice but does not see the juice, the dish is exhausted and the plate is light. The palate should be tender and crisp, refreshing and not greasy.
2, if you use pork belly, then do not need to oil, the meat slices should be thinned, and then directly cooked.
<h1 class="pgc-h-arrow-right" data-track="64" > Conclusion:</h1>
Every bite can enjoy the charming aroma of green onions, every bite can also feel the smooth and tender taste of the meat slices, and the bold and rugged Northeast cuisine can bring you extremely delicate taste buds to enjoy, so delicious don't you want to try the whole plate?
Seeing this, I believe you also have a deeper understanding of the dishes. Then move your little finger and like + follow! Don't get lost on the taste tour!