Fried fat-covered tender steak, fried fried chicken, fried bergamot spine, fried vegetarian chicken steak

Fried-fat cover: Ingredients: mutton (fat and lean) (300g)

Accessories: Eggs (60g) Starch (bava beans) (20g)

Seasoning: ginger (10g) soy sauce (20g) sweet noodle sauce (15g) garlic (15g) peanut oil (

2. Cut the cooled mutton into 8 cm long, 3.5 cm wide, and 0.8 cm thick slices, and place them flat on a plate;

3. Add soy sauce and scallions 10 Steam grams, ginger slices, and garlic slices until mashed, about 90 minutes, take out, decant the soup, remove onion, ginger, and garlic slices;

4. Crack the eggs into a bowl, add the wet starch, and stir Stir into a paste;

5. Put peanut oil in a frying pan and heat it over medium heat until it is 80% hot. Dip the meat slices evenly into the egg batter and put them into the oil. Fry until they are almost done and take them out;

6. When the oil temperature rises to 90% hot, fry the meat until golden brown and take it out;

7. Cut the fried meat slices into diagonal pieces and place them on a plate Serve;

8. When serving, bring a bowl with you, mix the sweet noodle sauce and sesame oil together and put it in a plate; put the green onions and garlic cloves in another plate and serve with it.

Tender fried steak: Ingredients for making tender fried steak:

Ingredients: 200 grams of beef (fat and lean)

Accessory ingredients: 75 grams of eggs, 150 grams of cucumber

Seasoning: 30g wheat flour, 150g bread crumbs, 10g cooking wine, 4g onion juice, 4g ginger juice, 2g allspice, 1g pepper, 2g salt, 2g MSG , 60 grams of soybean oil

Features of tender fried steak:

Crispy on the outside, tender on the inside, soft, waxy and fragrant, suitable for all ages.

How to make tender fried steak:

1. Wash and chop the beef into puree, put it into a bowl, add cooking wine, onion and ginger juice, allspice, pepper, and refined salt , MSG, stir in one direction and stir evenly.

2. Spread the flour on a flat plate, knock the eggs into the bowl and stir well.

3. Place the minced meat on the chopping board, pat it into slices, put it on the flour and stick it evenly with the flour, then lightly apply a layer of egg liquid, place it on the bread crumbs and pat the bread crumbs on both sides. .

4. Heat a frying spoon and add soybean oil to 50% heat. Add the meatloaf and fry until it turns golden brown. Take it out, change the knife and place it on a plate. Wash the cucumber and cut it into semi-circular slices. Place them opposite each other on the side of the plate.

Key tips for making tender fried steak:

Due to the deep-frying process, you need to prepare about 1000 grams of soybean oil.

Fried chicken: wash the mutton and put it into a pot of cold water, cook for about 5 minutes to soak out the blood, take it out and let it cool, cut it into 8 cm and 2.5 in width

cm, 0.8 cm thick slices are placed flat on a plate, add soy sauce, green onion segments, ginger slices, garlic slices and steam until cooked (about 90 minutes)

Take out, drain the soup, remove the green onions, Ginger, garlic slices. Crack the eggs into a bowl, add wet starch and mix well to form a paste. Put peanut oil in a casserole, put it on medium or high and heat it until it is 80% hot (more than 200 degrees). Roll the meat slices one by one evenly, put the egg paste into the oil and fry until it is 90% cooked. Take it out and wait until the oil temperature rises to 90%. When it is hot (more than 225 degrees), add the meat slices and fry until golden brown. Remove and cut the fried meat slices into diagonal pieces and put them in a plate. Mix the sweet noodle sauce and sesame oil together and put it on a sauce plate. Add the green onions and garlic cloves to a small plate and serve with the vegetables.

Fried bergamot spine: Ingredients

750g pork spine, 150g eggs, 150g lettuce leaves, 200g fine bread crumbs, 800g vegetable oil (actual consumption is about 100 g), 5 grams each of MSG and salt, 10 grams each of cooking wine and Worcestershire sauce, and 50 grams of dry starch.

Production process

(1) Cut the pork ribs into 5 trapezoidal segments 7 cm long, then divide each segment into two and cut into 10 pieces (each Tablets weigh approximately 75 grams). Then cut 4 knives along the wide edge of the meat slices (such as the seam between fingers), leave the narrow edge uncut, and marinate slightly with cooking wine, monosodium glutamate, salt, and ginger water. Dip the meat slices in dry starch, brush with beaten egg liquid and pat both sides with bread crumbs. Repeat this again, and turn the three meat strips in the middle downwards into a "Buddha's Hand Fold".

(2) Heat the vegetable oil with a frying spoon until it is 70% hot. Place the bergamot meat rolls in a colander and deep-fry them in the oil. At this time, remove the spoon from the fire and dip it until the meat rolls are in the oil. Let it float, continue to heat and fry until golden brown, remove and drain. Cut the bergamot roll into two pieces, place on a plate (into its original shape), pour spicy soy sauce on it, and surround it with washed lettuce.

Fried vegetarian chicken steak: Ingredients

400 grams of cooked yam, 25 grams of winter mushrooms, and 25 grams of winter bamboo shoots. 50 grams of egg white, 50 grams of tofu skin, and 25 grams of eggplant. 25 grams of steamed buns. 15 grams of green onions, 3 grams of pepper, 1 gram of MSG, 5 grams of refined salt, 50 grams of starch, 150 grams of peanut oil, 15 grams of coriander, 15 grams of white scallions, and 50 grams of sweet noodle sauce.

Production process

1) Peel the cooked yam and make it into puree. Cut the mushrooms and winter bamboo shoots into 0.3 cm cubes. Put them in a bowl and add green onion and pepper puree, MSG and refined salt. , egg white and mix thoroughly;

2) Cut the tofu skin into oval slices 7.5 cm long and 3 cm wide, add the prepared yam paste and spread it flat on the tofu slices, and then cover each tofu slice , then insert the front to make a "chicken steak";

3) Peel the steamed buns and cut into 0.2 cm square pieces;

4) Combine the egg whites with starch and refined salt Mix into the egg white paste, and dip the chicken cutlets evenly into the egg white paste;

5) Dip the steamed buns evenly, put it into a 40% hot (about 100℃) oil pan and fry until golden brown, then drain the oil and place it aside. Place the cilantro on a plate and take out the green onions and sweet noodle sauce.