Paper-wrapped beef (with detailed description of paper-wrapped frying techniques)
Features: crispy on the outside and tender on the inside, delicious in taste.
Paper bag frying technique detailed:
Definition: The raw materials are processed into small shapes or pureed, seasoned, wrapped in wafer paper or cellophane, directly or hung with paste and fried to make a mature cooking method. Wafer paper, commonly known as glutinous rice paper, is an edible paper, with the characteristics of white and translucent color, and instant melting in the mouth. Dishes processed from wafer paper generally have a moist and tender texture, and the filling is mainly salty and fresh, mellow and delicious. When operating, it is necessary to master the consistency and tenderness of the filling.
Features: Can maintain the original juice, so that the raw materials are particularly tender.
Process flow: raw materials - change knife molding (paste, slices, silk) - pickling into the flavor - wrapping raw materials - frying - draining oil - loading.
Raw material selection: Raw materials are mainly tender and boneless animal raw materials, such as chicken slices, shrimp, tender and less odor, tender chicken fillets, shrimp, tender meat, fish fillets, egg yolks and so on. Plant-based raw materials should be selected from shiitake mushrooms, bamboo shoot tips, horseshoes and so on. Raw materials should be processed into thin slices, and the ingredients should be few, not more.
Operation Essentials:
1, fresh raw materials processed into fine pieces, silk, dice, grains, paste-like, small body shape is easy to mature.
2. Before frying, the raw materials need to be seasoned. After the paper bag, the raw material moisture does not overflow, there is no moisture permeation outside, the taste is mainly salty, cooking wine, monosodium glutamate, sugar, soy sauce, oyster sauce, raw garlic shreds, green onions, pepper, sesame oil and other spices. After seasoning, the raw materials should not be too wet, because too much moisture is not easy to wrap the paper: it can not be too dry, otherwise the juice is missing.
3, the operation of the application of fire, emphasizing low temperature operation, in the cold oil or oil to 30% of the heat into the raw materials, to boil the oil, the paper package floats up to light yellow that is. If the oil temperature is too high, it may cause the water vapor in the paper package to evaporate, the volume expands, and the paper package breaks, affecting the beauty of the dish.
Dishes: paper wrapped three fresh, paper wrapped chicken, paper wrapped gold roll, wafer seafood roll, paper wrapped egg yolk roll.
Ingredients: 150 grams of beef tenderloin, 15 pieces of glutinous rice paper, 5 grams each of onion, french incense and fresh red pepper.
Seasoning: a ingredient (10 grams of oyster sauce, 5 grams of seafood sauce, 6 grams of cooking wine, 5 grams of green onion and ginger rice, 2 grams of sugar, 1 gram of monosodium glutamate), 0.5 grams of tender meat powder, 15 grams of egg whites, 15 grams of dry starch, 1 dry gram of salad oil (30 grams of actual consumption).
Preparation Method:
(1) Change the beef tenderloin into slices, add the tender meat powder and stir well, put in the a-batch marinade for 20 minutes, and set aside.
(2) Spread out the glutinous rice paper, put the marinated beef tenderloin slices, wrap it well, mix it with egg white and dry starch into egg white slurry, seal it, and make a raw blank.
(3) Heat the pan into the cold oil, when it is 40% hot, put in the paper wrapped beef fillet blank, fry on low heat until it floats, remove the drainage oil, and put it on the plate.
Flavor feature frogs
Preparation:
Bullfrog 500 g, fresh ginger 100 g, bedding (30 g of well-made fungus, 100 g of potato flour), oil (150 g of salad oil, 50 g of cooked chicken fat), 5 g of fresh green peppercorns and vine pepper oil, 10 g each of pickled pepper, pickled ginger, green onion, garlic, 80 g of fresh millet spicy, 50 g of green two gold strips, a ingredient (salt 3 g, wet starch 20 g), b ingredient (10 g salt, chicken powder, monosodium glutamate 20 g each, sugar 5 g), coriander 1 g.
Initial processing:
1, the frog is handled cleanly, add a material to grasp and mix evenly.
2: Wash the ginger and cut into 4 cm thick wires.
Cooked treatment:
1. Blanch the ingredients separately and put them into the bottom of the container.
2, put in the oil, burn to 50% heat, put in the fresh green pepper and stir-fry, then add the pickled pepper, pickled ginger, green onion, garlic sautéed to fry the aroma, then add 40 grams of millet spicy, fry out the spicy flavor and pour 1 kg of water on high heat, down into the bullfrog and ginger shreds, then add the remaining millet spicy, simmer on medium heat for about 3 minutes, down into the blue two gold strips, seasoned with b ingredients, and finally pour in the vine pepper oil, out of the pot into the container containing the bedding, sprinkle with coriander garnish.
Barrel bean blossoms
Bean blossom is also the favorite of Shaanxi people, this dish will be boiled in advance bean blossom juice boiled some bean blossoms, partial acid appetizer, also put in the fried twist flowers, with wooden barrels, back to the simple flavor.
material:
raw material:
800 grams of bean blossoms, 100 grams of fried twist flowers, 10 grams of fried soybeans, 5 grams of green onions.
seasoning:
Bean flower juice 750 g, wet starch 10 g, sesame oil 3 g.
make:
Heat the pot, add the prepared bean blossom juice to boil, add the bean blossoms to boil, hook the mustard, drizzle sesame oil, beat well out of the pot, sprinkle the fried twist flowers, fried soybeans, green onions can be.
Bean blossom juice:
5 kg of clear soup, 400 g of pickled pepper rice and balsamic vinegar, 200 g of garlic rice, 250 g of red oil, 100 g of minced green onion and ginger, 60 g of coriander, simmer for 30 minutes.