Mudan Baiqian
Er Luoyang sliced meat
(Ingredients: pork (fat and thin) 200g. Accessories: winter bamboo shoots 40g eggs.
Auricularia auricula 30g (water hair) starch 25g (broad bean) day lily 10g (dry) green beans 25g 15g Seasoning: 5g onion, 2g pepper, 2g soy sauce 10g salt, 3g vinegar10g monosodium glutamate, 2g yellow wine, 5g garlic, 5g lard. Mix pork slices with egg wet starch, refined salt and soy sauce, and stack for later use; 3. Put the wok on a big fire, add lard, and when it is heated to 60%, put the meat slices into the wok, cut them and pour out the oil; 4. Peel, wash and slice the winter bamboo shoots; 5. Wash the fungus; 6. Leave a little oil in the pot, then put it on the fire, add bamboo shoots, fungus, day lily, green beans, chopped green onion and garlic slices, add 750 ml of head soup, yellow wine, soy sauce, refined salt and monosodium glutamate, and burn together; 7. After boiling, add wet starch to thicken, add vinegar and clear oil, stir slightly, put in a large soup bowl and sprinkle with pepper.
Three Luoyang crispy meat:
(Ingredients: pork belly 250g, salt water, soy sauce, chicken essence.
Egg 1, flour 100g, rice flour 100g, peanut oil 100g, star anise 250g, pepper, shredded onion and ginger, broth) Production method: (1) 250g of pork belly is peeled and cut into pieces. (2) Add peanut oil1000g into the pot, heat it to 70% heat, put the prepared meat into the pot, fry until the persimmon is yellow, take it out, put it in a buckle bowl, add 250g of star anise, pepper, onion ginger and broth, steam it in a drawer for 40 minutes, take out star anise, pepper and onion ginger, buckle them in a sea bowl and pour the soup.
Four Luoyang boil goods:
Five lion heads in Luoyang:
Fat six thin four meat pomegranate diced, horseshoe pomegranate diced, add eggs and onions.
Ginger, raw flour and seasoning are beaten together into a big meat ball, or fried or blanched to make a lion's head, and then steamed or braised in soy sauce, and it's okay to order diced lotus root every second!
Luoyang six small bowls of meatballs:
Seven pieces of braised pork
fish in brown sauce
1. Slice ginger, tie shallots into sections, wash the fish, remove the black film on the belly, dry the surface moisture and cut into sections.