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. With spiced dried sauce, rice tofu, grilled fish and black sauerkraut, it is known as the five local specialties.

Fried meat production, simple and clear. Just put the prepared batter in 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.

As the saying goes, cold fried meat is not admirable. Fried meat can't be eaten cold, which hurts the stomach and causes disease. The beauty of fried meat lies in the heat. There are several ways to eat longevity fried meat, one of which is coarse grains. Is out of the frying pan, you scramble to eat one after another; The second is to make soup. Slice the fried meat and cook it with white tofu and shrimp to make a delicious soup; Third, steamed food. This is the most traditional way to eat. At the table of the Eight Immortals, ten bowls and eight bowls are pushed in turn, and fried meat is the first course. In order to pray for God's blessing, the chefs will cut the fried meat into a pancake shape of about 2 cm, build a cone-shaped tower structure, and pile it in an eight-inch sea bowl like a wall. After steaming a column of incense in a steamer, it will be covered with soups and vegetables of various materials. Generally, "hijab" has stage names such as "Snow Gai" (with bean sprouts and venetian blinds) and "Green Mountains and Green Waters" (with minced vegetables). After tasting it, it can't help but be amazing.

The practice of frying meat in southern Fujian

Ingredients: three layers of meat, sweet potato powder, liquor, sugar, salt, Shandong powder (or spiced powder)

Practice: Slice the three layers of meat evenly, put it in a pot, add edible white wine, sugar, salt and Shandong powder (or spiced powder) and stir. Let it stand for 20 minutes and let the seasoning penetrate into the meat. Then when the oil is hot, dip the meat slices in sweet potato powder and fry them in a pot until golden.

Note: Don't burn too much, otherwise it will be easy to fry undercooked.

Homemade fried meat

Ingredients: a piece of lean pork, balsamic vinegar, soy sauce, sugar, starch (preferably ground)

Production method: first cut the pork into strips, then add vinegar, soy sauce and sugar to soak.

Soak (you can add a little water) for 30 minutes, then pour in the starch.

In a small dish, heat the pan and drain the oil. The oil is hot, so stick the meat strips with starch.

Fry in the oil pan, and when the meat turns golden, take it out. Remember, the more sticky starch is,

The more the better! ! ! ! I hope everyone can taste delicious fried meat! ! ! Hee hee.

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Crispy meat

Materials:

Plum blossom meat (tendon) 10, garlic 1.

Seasoning:

Appropriate amount of sweet potato powder, salt and pepper.

(1) Ingredients: 2 tablespoons soy sauce, 2 tablespoons white powder, rice wine 1 tablespoon, a little sesame oil, and sugar 1 tablespoon.

Exercise:

1. Wash plum blossom meat (inner tendon) and cut it into small thick slices. Peel garlic and cut into pieces. Marinate with (1) for 20 minutes. Drain the water and soak the sweet potato powder evenly.

2. Fry the meat in hot oil, turn to low heat, without shoveling, and then take out and drain the oil after the meat is cooked and turned to high heat.

Finally, sprinkle some pepper and salt to eat.

Fried meat with red wine granules

raw material

Ingredients: 500g pork belly, 20g Redmi.

Accessories: salad oil 600g, starch 30g, soy sauce 20g, garlic 10g, sugar 10g, monosodium glutamate 2g.

prepare

(1) Cut the pork belly into 2 cm wide long pieces; Wash garlic and cut into powder.

(2) Put the red distiller's grains, soy sauce, minced garlic, white sugar and refined salt into a bowl, and put the sliced meat for 20 minutes.

(3) Wrap the meat slices with starch, put them in medium-cooked oil, fry for 4 minutes on medium fire, and take out the platter.

trait

Bright color and sweet taste.

Thousand pieces of fried pork

Ingredients: pork 1 50g, egg 1 00g, egg white 25g, cooked pig1g, monosodium glutamate1g, refined salt 2g, wet starch 20g, cooking wine10g and flour/kloc-0g.

The specific method is cut and matched: 1. Beat the eggs in a bowl, moisten the starch and mix well with refined salt. Cut the onion and ginger into rice. 2. Chop pork into mud, mix it with egg white, onion, ginger, rice, monosodium glutamate, refined salt, cooking wine and sesame oil, and make stuffing. 3。 Add water to the flour to make a thin paste. Cooking: 1. Wipe the pan on the fire, grease it and heat it around. Scoop the stirred egg liquid into the pot for three times, hang three egg skins, and cut the middle of each egg skin. 2. Spread the egg skins on a flat plate, spread the meat on the knife edge, hang the batter on a semicircle and roll it into an egg roll with a diameter of 2 cm. 3. Put a clean pot on the fire, add a large pot of oil, and when it is 80% hot, add an egg roll and fry until golden brown. Take out the control oil, replace it with horseshoe-shaped section, and put it on the plate. The key to mastering: 1. The egg skin should be hung evenly and the stuffing should be light. 2. The oil temperature should not be too high, which is easy to fry and bubble. Remarks: Chicken with stuffing is "Fried Chicken Thousand" and shrimp with meat is "Fried Shrimp Thousand".

Stir-fried meat huoshao

Cai Ming Zha rou huoshao

Features crisp skin, fat and tender stuffing, strong onion flavor, fresh and delicious.

raw material

Raw materials: 750g flour, 400g meat (pork, beef and mutton), 400g chopped green onion, boiled water 1. 15kg.

Ingredients: sesame oil 10g, yellow sauce 40g, refined salt 8g, pepper 4g, Jiang Mo 5g, alum 3.5g, vegetable oil 2kg (actual dosage 175g).

manufacturing process

1) Wash the meat and screw it into internal powder; Soak Zanthoxylum bungeanum in boiling water to make pepper water; Put minced meat and pepper water into a pot, add 40g of Jiang Mo, yellow sauce, salt and water and mix well. Finally, add sesame oil and chopped green onion and mix well to make stuffing.

2) Pour water into the pot to boil, add alum to melt, add flour and stir until cooked, then take it out, put it on a polished chopping board, let it cool, knead it evenly, and put a little oily sweater and.

3) Tear the instant noodles into 50g 5 small doses, dip them in oil one by one, press them into central cakes, wrap them with meat and flatten them.

4) Pour the oil into the pot, heat it to 60% heat with high fire, and fry the round cake in the oil until cooked. The round cake will sink as if it had just been put into the pot. After floating, fry for a while until the sauce is yellow.

The key to making: this point should be fried and eaten, and then wrapped and fried. Besides chopped green onion, Chinese cabbage or leek can also be used as stuffing.