First, the practice of fried lotus root boxes with minced meat
Recipe introduction: crisp outside and tender inside, delicious taste.
Material for frying meat
Ingredients: lotus root 400g, lean meat150g,
Seasoning: 9 g of wheat flour, 50 g of wheat flour, 3 g of allspice powder, 30 g of baking soda 1 g, 30 g of soy sauce, 3 g of salt, 5 g of onion, 3 g of ginger and 0/00 g of sesame sauce/kloc-0.
The practice of frying meat
1. First, chop the pork into minced meat for later use;
2. Mixing starch with water to form water starch;
3. Wash onion and ginger separately and cut into pieces for later use;
4. Wash the lotus root, peel it, blanch it, cut it into thick pieces with a top knife, and connect every two pieces into hinges;
5. Put the meat stuffing into a bowl, add 6 grams of onion, Jiang Mo, soy sauce, salt and water starch, stir evenly to make stuffing, and then mix the remaining water starch, baking soda powder, spiced powder and flour into paste;
6. Put the meat stuffing into the lotus root, put a layer of paste on the outside and fry it in the pot.
Second, the practice of spiced fried meat
Material for frying meat
Material: Pork belly (pork belly) 600g (peeled and left strips).
Marinade:
2 tablespoons spiced powder
3/4 teaspoon pepper.
1 tbsp garlic
Sesame oil 1/2 teaspoons
1 tbsp huadiao wine
1 tbsp oyster sauce
1 egg
Salt 1 teaspoon
Sugar 1 teaspoon
4 tablespoons cassava flour
Cassava flour is appropriate (in addition, it should be used to dip meat when frying).
The practice of frying meat
1. Peel the flower meat, leave the strips uncut, add the marinade, mix well and marinate for at least 3-4 hours.
2. Dip the flower meat in dried cassava flour, put it in a hot oil pan, fry it over medium heat, and pick it up.
3. Boil the hot oil in the pot again, fry the pork again until golden and crispy, drain the oil, cool and slice.
Third, the practice of Guangdong crisp meat.
The recipe is brownish yellow in color and crisp in taste.
Material for frying meat
Ingredients: fat 1000g,
Seasoning: sugar 20g, salt 15g, soy sauce 100g, liquor 30g, wheat flour 50g, pea starch 100g, egg 60g, fermented bean curd (red) 30g and vegetable oil 120g.
The practice of frying meat
1. Cut the selected fat pork into cubes, about 30g each, and cut evenly, neither too big nor too thin;
2. Add white sugar, refined salt, soy sauce and wine to the cut meat pieces, mix them together and marinate for 30 minutes;
3. Mix flour, raw flour, eggs and milk with water to make a thin paste. Put the marinated meat in, stir it evenly with a wooden stick, and spread the paste all over the meat;
4. Fry the pasty meat in a boiling oil pan for 5 minutes, that is, put it on a wire fence and spread it flat, and then cool it to get the finished product.
Fourth, the practice of fried meatballs
The recipe is simple and delicious, and snacks are good choices. It can be eaten as soup or as a snack.
Material for frying meat
1, pork belly 300g
2. Lotus root
3 1 egg
4. Appropriate amount of starch
5, onion ginger powder
6, soy sauce, salt, spiced powder
The practice of frying meat
1. Wash pork belly, cut it into small pieces with a knife, and then chop it into minced meat.
2. Add soy sauce, salt, allspice powder and minced onion and ginger to the minced meat, and then continue to chop it to make it tasty.
3, lotus root peeled and washed, chopped, add minced meat and continue to simmer for a while.
4. Put it in a bowl, beat in the eggs and add some starch (about a spoonful is enough).
5. Stir the filling evenly.
6. Knead minced meat into small meatballs by hand and fry them in the oil pan.
Tips for frying meat
When the oil is cooked to 70% or 80% maturity, add the meatballs and turn to low heat. The meatballs are not easy to age and are fried more evenly.