Raw materials: pork tenderloin, ginger, green onion, refined salt, chili powder, cooking wine, monosodium glutamate, five-spice powder, starch, egg, sesame oil, etc. Preparation:
1, cut pork tenderloin into slices, marinate in ginger, green onion, refined salt, monosodium glutamate, cooking wine to taste, and then threaded into a skewer with an iron stick.
2, the water, starch, mix into a paste. Add the egg white, use chopsticks to mix well in one direction to make egg foam paste.
3, frying pan on the fire, add oil to 50 percent heat, will be dipped in the meat skewers into the egg foam paste and put, gently turn with chopsticks, about 5 minutes until the outside of the frying charred, brush with a brush dipped in sesame oil brush, will be powdered chili powder, five-spice powder sprinkled and so on in the above, can be served.
Features: bright red color, burnt outside and tender inside, salty and spicy. This method can also be used to fry lamb kebabs, ham sausage, vegetarian chicken. Note: If lamb and other raw materials, you can add cumin to the seasoning, the flavor is more beautiful!
Pickling was a very effective method of preserving vegetables in the early days. Nowadays, pickling of vegetables has been transformed from a simple means of preservation to a processing technology for unique flavorful vegetable products. The traditional food of pickles is the crystallization of the wisdom of our people through the ages, and is part of the valuable cultural wealth of our motherland.
Pickling is the use of salt preservation, fresh fruit or other methods have been processed raw materials with salt pickle made of food.