Loose meat, a famous Islamic cuisine. Golden color, once out of the pot, gently bite, the meat inside is tender and smooth, and the skin outside is crisp and delicious, which can make people who have a full meal salivate and have endless aftertaste!

Making loose meat is mainly on the meat stuffing. We need 2 Jin of beef stuffing. First crush the big tofu with a knife and put a piece of tofu in 2 Jin of beef. Beef with tofu makes the stuffing taste more fragrant and tender. You can also use potatoes instead of tofu here, and it tastes good. Then add two eggs to the stuffing, which can not only make loose meat, but also make meat stuffing. Adding some eggs can play a soft role. Stir, then add seasoning, Jiang Mo, chopped green onion, salt, chicken essence and five-spice powder, which is essential for making loose meat! Add some water and stir well, so that the filling is ready. Without oil skin, this loose meat can be called fried meatballs, which is a bean product and can be bought in niujie. Mind you, if you buy oil skin now, it will dry up after a long time. Take a piece of oil skin and add a little wet starch, spread the stirred meat stuffing on the oil skin, about 2-3 cm thick, dip a little wet starch on the meat, cover another piece of oil skin, compact it hard, and cut it about 4 cm. If you think the oil skin is a little dry, you might as well dip it in some water. Then cut into small strips. Pour the right amount of oil into the pot. The oil is hot, put the meat strips in. The fire should not be too big, or the oil skin will easily explode. Look at the golden strips of meat and you can serve them.

It is best to eat loose meat while it is hot. The fragrance outside is tender but not greasy, so I can't put it down.

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Islamic cuisine-pine meat

Loose meat is a traditional food in our Islamic countries. It's the best when it's just out of the pot. It's golden in color. That smell can make people drool after a full meal. Swallow saliva and take a bite gently-tender outside and fragrant inside, with endless aftertaste!

Loose meat is a common occurrence in our traditional Islamic family, and it will be cooked once in a while. But most friends and colleagues of the Han nationality have never even heard of it, let alone eaten it. Sometimes I will make something for my colleagues to taste. After eating the first bite, they will say three words from the heart: "It's delicious!" Then eat one piece after another, and never stop until you finish the last piece. After eating, it is definitely a manifestation of wanting more. If I bring more to work next time, it will only take 1 minute to be robbed, and even my slow hand can't eat it. I can only watch others drool, just want to lose weight every day. Girls weighing more than 120 kg can't help it.

So many people come to ask how this recipe was made after eating it. Initially, this recipe was kept secret. However, under my son's repeated enlightenment, in the spirit of carrying forward the national traditional food culture, I finally decided to make this cookbook public. I feel sincerely gratified at the thought that more people on earth can enjoy this kind of food.

Material: 1 kg beef stuffing

2 Jin of potatoes

250g starch

A little spiced powder

Onion 1

Jiang Mo, a little.

2 pieces of oil skin (bean products, available in Muslim food stores)

Exercise:

1.

First, the potatoes are cooked, peeled and ground into mud;

2.

Add chopped green onion, Jiang Mo, allspice powder and salt into the meat stuffing, stir slightly, then add mashed potatoes and dried starch and stir evenly;

3.

Take 1 piece of oil skin, dip the oil skin with a little wet starch, spread the stirred meat stuffing on the oil skin (about 3 cm thick), dip the meat stuffing with a little wet starch, cover the other oil skin, turn it over (for cutting with a knife), pat it hard with the knife surface several times, and then cut it into rectangular pieces;

4.

The oil pan is 70% hot. Add the meat and fry until golden brown.