trait
Soft and tender, with good color and taste, such as shredded onion, radish strips and sweet noodle sauce, the flavor is particularly good.
raw material
Chicken 1000g, starch 25g, flour 25g, eggs 20g, Shaoxing wine 20g, refined salt 4g, soy sauce 10g, onion 10g, ginger slices 10g, cinnamon 5g, star anise 5g, pepper 5g and peanut oil 65438+.
manufacturing process
Put the chicken in a soup pot, cook until it is nearly done, take out the chicken bones and put them in a large soup plate to keep the original shape of the chicken. Add Shao wine, refined salt, soy sauce, onion, ginger, cinnamon, star anise, pepper and clear soup, steam in a cage for 20 minutes, and take out onion, ginger, spices and decanting soup. Eggs are mixed with starch, flour and water to form an egg paste. Take a plate, pour 1/3 egg paste into the plate and smooth it, put the chicken on it, pour its egg paste and hang it all over the chicken. Put peanut oil on the pot, and when it is 60% hot (finally 150℃), push the chicken into the pot as it is, fry it until golden brown, remove the oil, cut it into strips, put it in a saddle shape, and sprinkle with pepper noodles.
2. Crispy fried spring flower meat
trait
Crispy outside and fragrant inside, fresh inside and tender inside, refreshing and slightly spicy, with high nutritional value, it is often used in banquet dishes.
raw material
500g pork tenderloin. 50g shepherd's purse, winter bamboo shoots 15g, winter mushrooms 10g, auricularia auricula 10g and 5 eggs. Onion 10g. Ginger 10g, soy sauce 15g, lard 50g, salt and pepper 5g, refined salt 5g and monosodium glutamate 3g.
manufacturing process
Source: (/s/blog _ 43c8bc200100af84.html)-Briefly introduce three Shandong dishes! _gmm8405 12_ Sina blog
Shred tenderloin 5cm, with a thickness of 0.3cm. Knock eggs into a bowl, add refined salt to wet starch, stir the broth evenly, make three egg skins in a pot, cut each egg skin into seven equal parts, add water to flour and old yeast, stir evenly, and then add cooked lard edible alkali to make fermented paste. Put the cooked lard into a wok, and when the heat reaches 50% (1 10℃), add onion, shredded ginger, shredded pork, shredded winter bamboo shoots, shepherd's purse, shredded winter mushrooms, shredded auricularia auricula and soy sauce, stir-fry slightly, then add clear soup, refined salt and monosodium glutamate to boil, and hook with wet starch. Put the fried stuffing on the 2 1 egg skin, roll it into the index finger thick roll one by one, and stick the mouth with batter. Add cooked lard to the wok, and when it is 80% hot (about 176℃), stick baking powder on the egg rolls one by one, fry until golden brown, take them out and put them on a plate, and add pepper and salt to serve.
3. Shandong vegetable balls
Features: diverse materials, soft texture, fat but not greasy, rich and delicious soup, sour, spicy, salty and fragrant.
raw material
250 grams of pig fat and lean meat. Coriander 100g, rice 50g, carrageenan 50g and Chinese cabbage 50g. 2 eggs (weight about 100g). 4g of refined salt, minced onion and ginger 10g, 0.5g of monosodium glutamate, proper amount of vinegar and proper amount of sesame oil.
manufacturing process
Wash lean pork, chop it, put it in a bowl, add eggs and stir well. Cut the fat pork into 0.6 cm thick slices in batches, cross the two sides of the slices and cut into 0.6 cm thick squares. Wash rice to remove sediment, and wash antlers. Take 30 grams and cut into fine powder. 20 grams cut into 3 cm long sections. Take a container, put chopped lean meat, onion, Jiang Mo, dried seaweed, carrageenin, Chinese cabbage and coriander, add pepper, monosodium glutamate and refined salt, stir well, make balls with a diameter of 3.3 cm, spread them on a plate, steam them in a cage for about 8 minutes, take them out until cooked, put them in a big bowl, and put clear soup and refined salt in a soup pot.