Hibiscus meat is the so-called "Beijing-Hangzhou cuisine". There are many dishes that we have long been familiar with and are relished by diners. If you go to Nanjing, you must try the "Jinling osmanthus chicken" in Qifangge, which is famous for its tender fragrance. When you visit Yangzhou, don't forget the "Yangzhou Lion Head", which has delicious soup and fresh meat. In Hangzhou, "Flower Girl Chicken" is called outside the building with delicious chicken. How many people can resist its temptation? The "West Lake Shepherd Soup", even if it is not colorful, smooth and delicious, only has the waves of the West Lake and the love story that has been circulating for thousands of years, which makes people linger and revel.
Materials:
250g of lean pork, flour150g, 2 duck eggs, 750g of raw oil (dosage100g), 5g of refined salt, 5g of wine, 2g of pepper powder, 5g of monosodium glutamate, 3g of baking powder, 25g of raw flour, and 0g of clear water120g.
Steps:
1. Cut 5g of cooked ham into powder and 5g into plum petals for later use;
2. Cut the tenderloin into four-season green slices with a length of 6.6 cm, a width of 3.3 cm and a thickness of 0.7 cm, evenly grease it with salt, monosodium glutamate and hot sauce, and put it flat in a bamboo basket to dry;
3. Peel off the thin film of pig suet and cut it into 25 grains evenly;
4. Spread the tenderloin slices on the chopping board and sprinkle with dry starch;
5. Put 1 piece of pork plate oil on the curved surface of tenderloin;
6. On the sweet side, put 1 shrimp, then pat one on the left and right with a knife to make suet and shrimp stick to the meat slices;
7. Then spread the broken egg white on the shrimp and pig fat;
8. Divide the ham into 25 pieces and put them on each shrimp;
9. Put 1 washed coriander leaves on the suet;
10. Spread the tenderloin slices on a colander, blanch them in boiling water for a while, and then drain;
1 1. Heat the wok, first add sesame oil, heat it to 70%, add pepper and fry for about 5 seconds, and take it out when it turns black;
12. Add cooked lard, and when the oil temperature rises to 60%, pour the oil on the tenderloin slices for three times continuously until the shrimps and slices are jade white;
13. Take 1 disks, and stack the meat slices on the disks, with 10 slices on the bottom and second floors, 7 slices on the third floor, and 5 slices on every fourth floor. Take ginger as the flower core, put ham flowers around it, pour out the hot oil in the pot, put it on medium fire, and add yellow wine, refined salt, monosodium glutamate and yellow wine.
Grams of food stage
Shrimp: Shrimp should not be eaten with some fruits. Shrimp is rich in nutrients such as protein and calcium. If you eat with fruits containing tannic acid such as grapes, pomegranate, hawthorn and persimmon, not only will the nutritional value of protein decrease, but tannic acid will combine with calcium ions to form insoluble conjugates, which will stimulate the gastrointestinal tract and cause discomfort, vomiting, dizziness, nausea, abdominal pain and diarrhea. Seafood should be eaten with these fruits at least 2 hours apart.