raw material

Clean fish150g, chopped green onion and Jiang Mo15g, Shaoxing wine10ml, 2g of refined salt, 3g of monosodium glutamate and sesame oil, 50g of old flour fertilizer and 0g of dry noodles100g.

manufacturing process

1. Cut the fish into 30% thick chunks, then cut into strips two inches long and three minutes wide, put them in a bowl, add chopped green onion, Jiang Mo, Shaoxing wine, refined salt, monosodium glutamate and sesame oil, and marinate;

2. Put the old flour fertilizer into a bowl, add water and stir, add dry flour and clear water, stir into a thick paste, and ferment at 30 degrees Celsius. At the beginning of the paste, a small amount of alkali is added, then peanut oil is added and stirred evenly;

3. Put the lard into the pot and simmer until it is 50% hot. Dip the marinated fish strips in batter one by one, and then fry them in a colander. When the batter on the fish swells and turns golden yellow when heated, remove the dripping oil, remove the paste residue outside the fish strips and serve on a plate.

roast

Fried meat is a kind of pastry food with strong local flavor, which belongs to the unique traditional cuisine of Longevity Street, an ancient town in northern Hunan. Xian Yi has a long history, unique taste, ancient and young, and is deeply loved by diners all over the world. As well as spiced dried sauce, rice tofu, grilled fish and black sauerkraut, it is known as the five local specialties.

roast

Just put the prepared batter into a spoon and put it in an oil pan to "soak" (Pingsheng, dialect, meaning fried). When the dough is golden yellow, take it out and eat it. Because of its skin explosion, it is named "fried meat". Fried meat is different from ordinary fried noodles. Its exquisite materials, crisp and delicious taste and cooking technology make the audience pleasing to the eye, and the eater has an endless aftertaste, which is praised by the audience. The beauty of fried meat lies in its quality. Its main ingredients are taken from local wheat ears and wheat seeds, which are completely dry and sand-free. After entering the mill, they were ground into powder by a big stone mill. The grinding process is completed by yellow cattle, and the first few wheat flour screened by powder sieve are excellent fried meat flour. White and moist, it can be turned into a ball when held, but it can be scattered when thrown, and the humidity is moderate. The color of traditional stone mill pure wheat flour is slightly inferior to that of modern refined flour, but it smells fragrant and tastes better. The eggs in the auxiliary materials are native eggs stored in clay pots and placed under the bed with constant temperature and humidity after winter. Eggs are yellow and red. Six to eight eggs per catty of pure wheat flour, mixed with a little spring water, added with a little edible soda ash, fully stirred into batter, mixed with peanut-seed-sized flower oil diced, and then put into an oil pan. The flower oil diced meat is taken from the high-quality oil beside the large intestine of fat pigs. There are two kinds of oil used in the oil pan: tea oil and lard. Tea fried meat is easy to preserve, and there is less lard. Besides storage, the choice of oil depends on everyone's taste. The beauty of fried meat, especially the shape. Cook the frying pan slowly with slow fire. When the oil is 90% hot, add the batter and the chef turns the pastry up and down. When the fist-sized fried meat is soaked to golden brown, remove it with a colander. The fried skin burst, crisp and delicious, and the broken color was egg yellow, and the wheat was rich. Flour is shiny, recognizable and honeycomb-shaped. It's mouth watering, mouth watering. The beauty of fried meat lies in its fragrance. In addition to cloves, oil and wheat, there are chopped green onion and garlic in the batter, and now there are apple slices and diced bananas, which add their fragrance and sweetness. The beauty of fried meat is more concerned with its beauty. As a custom of longevity, every household will kill pigs and cows at harvest time. There are three kinds of traditional foods in New Year's food: glutinous rice cake (homophonic year after year), oily tofu and fried meat, which are well-made. On the 24th of the Lunar New Year's Day, every family sweeps the courtyard, invites Master Chef, then kills pigs and sheep, puts lard in the pot, prepares oily tofu and fried meat, that is, invites middle-aged elders to taste it and put it on the ancestral list together with the three sacrifices. In this way, the family, wealth, sorry, and people in the coming year all have omens in this delicious food. Fried meat will bloom in the coming year.

Fried shrimp with eggs

Raw materials:

350g of shrimp, 50g of bean sprouts, proper amount of alkaline noodles, monosodium glutamate, pepper, egg white, dried starch, onion, ginger and oil.

Exercise:

(1) Marinate shrimps with a little alkaline noodles, then rinse off the alkali with water, dry the water with a dry towel, add salt, pepper, egg white and dry starch for sizing, smooth with oil, and empty to remove oil;

(2) Leave the bottom oil in the pot, stir-fry the chopped onion, ginger and shrimp, pour the prepared bowl juice (water starch, salt, pepper and soup), stir-fry and put it on a plate, and stir-fry the bean sprouts.