Gourmet practice:
1. Mix the mutton stuffing with eggs, onion, Jiang Mo, monosodium glutamate, salt, soy sauce and starch, squeeze the meat stuffing into balls, put it into a container filled with sesame seeds, and repeatedly press it into a 4 cm round cake to evenly cover the sesame seeds.
2. fry them one by one in warm oil until they are brown. Take it out, cut it into strips and put it on a plate. You can dip sesame seeds, salt and other seasonings when eating.
Cooking key:
Mutton must be made into round cakes after tasting to increase the viscosity and umami when dipped in sesame seeds.
Sesame shredded meat
Crispy and moist, sweet and delicious.
working methods
Raw materials:
500 grams of lean pork and 25 grams of cooked sesame seeds. Ginger onion 1 0g, salt 4g, cooking wine10g, vegetable oil 50g, sugar 20g, star anise 2g, sugar color10g, monosodium glutamate10g, sesame oil10g and fresh soup 350g.
Production method:
Wash pork, cut into thick shreds about10cm long, and mix well with ginger (chopped), onion, salt and cooking wine for about 30 minutes. Put the pot on high fire, heat the vegetable oil (about 150℃), take it out when the shredded pork is fried to light yellow, remove the fried oil in the stream, wash the pot, make shredded pork, add fresh soup to boil, remove oil foam, add salt, white sugar, star anise and sugar to boil, reduce the heat until the juice is dry and spit out the oil, and add monosodium glutamate and sesame oil.