Stir-fried kidneys are a masterpiece of Shandong cuisine’s superb knife skills and cooking skills.
The pork loin itself is tender and contains a lot of water. It requires the chef to use exquisite knife skills to process it into a wheat ear shape, and then apply oil on it. The temperature of the oil and the heat at this time are extremely critical. It must be shaped and shaped. Not too old.
Among the Shandong cuisines that are famous for their seasoning and techniques, there is also a dish called "Fried Kidney" that comes from the same family as "Stir-fried Kidney". This dish is on the verge of being lost, and it is exactly what chefs are making today. Lanterns are looking for "old skills and old taste".
The Shandong cuisine chef also disguised the mushroom caps as "kidney flowers", making this old dish not only retain a bit of "traditional style", but also take into account the health and wellness needs of modern diners.
Later, the chefs discovered that the meat version was too meaty and the vegetarian version was too vegetarian, so they created a semi-vegetarian version of "Stir-fried Kidneys", combining the meat version with the fungus-flavored version to reduce the amount of pork. The amount of kidney is reduced, and half of the shiitake mushrooms disguised as kidney flowers are added for frying, which has attracted various stores to follow suit.
Ingredients: 2 dry pork loins, 15 grams of bamboo shoot slices, 10 grams of fungus, 3 grams of green onions, and 5 grams of garlic slices.
Sauce: 3g Luweixian soy sauce, 5g vinegar, 1g salt, 4g MSG, 2g sugar, 5g pepper, 5g water starch and mix thoroughly.
Preparation:
1. Cut the pork loin open, remove the loin smell, and slice it transversely into 0.5 cm thick slices.
2. First make a diagonal cut on the waist piece. The cutting depth is about 2/3 of the thickness of the waist piece.
3. Rotate the waist piece 45°, and make a row of straight knives. The cutting depth is about 4/5 of the thickness of the waist piece. In this step, some people will rotate the waist piece 90° after making the oblique knife before making a straight knife, and some people will only rotate 45° before making a straight knife. The effect of the flower knife is very good. Master Su Guoyuan demonstrated this time. Is the version rotated 45°.
4. Chop the waist into small pieces along the direction of the straight knife.
5. Add cooking wine, pepper water, and dry starch to the cut waist slices, mix well, marinate and sizing.
6. Pour the starched waist slices into 80% hot oil and stir quickly to disperse, and "steam" for about 6-8 seconds. "Promoting" is a traditional term in Shandong cuisine circles, which means "stimulating" and refers to using high-heat oil to quickly cook the ingredients. "Prompt" until the wheat ears open into flower shape and immediately pour into a colander (put bamboo shoot slices and fungus at the bottom of the spoon) to control the oil.
7. Heat the oil in the pot, add garlic slices and stir-fry, add kidney slices, bamboo shoot slices, and fungus and stir-fry for a few times until cooked, add the sauce, stir well over high heat, and let the juice Wrap the gravy evenly on the kidney flowers, remove from the pot and place on a plate.
Key points for making:
1. To make this dish, choose fresh pork kidneys that have a bright red appearance, elastic feel, low moisture, and are relatively dry. Do not choose frozen kidneys, otherwise The taste is not tender and the color is dark.
2. After adding 80% hot oil to the kidney flower, stir it up quickly with iron chopsticks, and then pour it out to control the oil. The oiling time (called "whisking" by Shandong cuisine chefs) should not exceed 8 seconds. If the time is long, the waist will become old.