Special point
Bright yellow
classify
Tianjin cuisine
major constituent
Pork tenderloin, eggs, minced onion and ginger, cooking wine, salt and flour.
taste
Fresh and tender, salty and delicious.
Chinese name
Guota Li Ji
The best choice of formula
Menu information
condiments
Eggs: 3-4 pork tenderloin:150-200g.
condiments
Onion: the right amount of garlic: the right amount
Ginger: a little vinegar: a little.
Soy sauce: right amount of sugar: right amount
Cooking wine: starch amount: amount
Practice steps
1. Slice pork and chop onion, ginger and garlic. Add salt, sugar, cooking wine, egg white and starch to the meat slices and marinate for a while. The egg was broken.
2. Mix the juice. Mix onion, ginger and garlic, soy sauce, salt, vinegar and sugar with a little water.
3. Add oil to the wok, heat it to 40%, and oil the sliced meat.
4. Leave the bottom oil in the pot, put the eggs, turn the pot, and the egg roll becomes bigger. When the bottom is golden and the upper layer of egg liquid is not solidified, add the meat slices. Turn the omelet over.
5. When the egg liquid is slightly solidified, cook the cooking wine along the side of the pot and add the prepared juice.
6. Do not add starch, and collect juice on medium and small fire.
Brief introduction of food
Guota Li Ji
Cai Ming Tower Li Ji
This dish belongs to Tianjin, China.
Characteristic color Huang Liang, fresh and tender, salty and palatable.
seven
Guota Li Ji Atlas
seven
Guota Li Ji Atlas
Raw food raw materials
300g of pork tenderloin, 3 eggs, 5g of minced onion and ginger, 5g of cooking wine15g, 5g of salt, 5g of monosodium glutamate, 35g of flour, 80g of sesame oil, and 5g of shallot foam15g.
manufacturing process
convention
Guota Li Ji
1. Wash pork tenderloin, remove fascia, cut it into large pieces with a length of 10 cm and a width of 7 cm with a knife, put it in a porcelain basin, add chopped green onion, cooking wine, sesame oil 10 g, salt and monosodium glutamate, mix well, marinate for 5 minutes, and then add egg liquid. 2. Heat the wok, add a little sesame oil, arrange the tenderloin slices neatly in the wok, then fry for one minute on low heat, turn over and fry for another minute, pour into the colander and control the oil. 3. Heat the wok and put sesame oil. When it's 50% hot, add onion and ginger to stir fry, that is, add eggs, monosodium glutamate, salt and cooking wine, add fried tenderloin, simmer for 2 minutes on low heat, and add chives.
Tianjin practice
1. Wash the onion and ginger, cut them into powdered starch, add appropriate amount of water, and stir evenly to form 70g of water starch. Remove the tendon from the tenderloin and cut it into 4 cm long pieces. Beat eggs in an open bowl, add a little salt and mix well. Put the tenderloin slices in one bowl (another bowl) and size them with salt, a little egg and water starch.
Guota Li Ji
2. Use a hot spoon to heat oil, spread the tenderloin and slide it over the original spoon of onion and Jiang Mo wok, cook wine, soy sauce and broth, add salt and monosodium glutamate to find a good mouth, pour the tenderloin into the colander, and put it down in a small bowl to catch the soup.
3. Heat with a clean spoon, add clean oil and stir evenly, leaving a little base oil, add about two-thirds of the prepared eggs, pour the tenderloin slices on it, pour a little oil along the edge of the spoon, put the spoon on a small fire to solidify the egg liquid, then add the remaining egg liquid, pour it evenly on the tenderloin slices, stir with oil, turn the spoon over once, and stir again.