Sichuan cuisine's popular kidney flower (picture)

Features: tender texture, salty and mellow.

Ingredients

Pork kidney, cucumber, ginger, onion, garlic, pickled red pepper, salt, monosodium glutamate, soy sauce, sugar, vinegar, wet starch, fresh soup, cooked vegetable oil

Ingredients p>

Production process

1. Cut the pork kidney into two flat pieces, remove the oily skin and kidney smell, first cut it diagonally with a reverse knife, and then cut it into an eyebrow shape with a straight knife. Salt, wet starch code flavor sizing. Wash the cucumber, remove the core and cut into strips. Mix salt, sugar, monosodium glutamate, soy sauce, vinegar, cooking wine, wet starch, and fresh soup into a sauce.

2. Heat oil in a pot until cooked, add kidney flowers and stir-fry until loose. Add ginger, garlic, green onion, pickled red pepper and cucumber strips and stir-fry evenly. Cook until the juice is reduced. Remove from pot and serve on a plate.

2》Hot Kidney

Ingredients:

2 pork kidneys (about 200 grams), 30 grams of magnolia slices, 30 grams of fungus, Soak 2 sections of red pepper, 25 grams of scallions, 5 grams of ginger slices, 5 grams of garlic slices, 1 gram of MSG, 4 grams of refined salt, 0.5 grams of pepper, 0.5 grams of sugar, 5 grams of cooking wine, 25 grams of soybean powder, and pig 70 grams of oil

Preparation:

1. Tear off the oil film from the pork loin, cut it in half and remove the waist. Cut with three knives, cut into phoenix tail strips about 0.6 cm thick and 6 cm long, wash with water, put in a bowl and add cooking wine and salt to taste. Cut the magnolia slices into thin slices and cut the pickled peppers into horse-shaped sections. Mix salt, pepper, monosodium glutamate, sugar, and soybean powder into a sauce and set aside.

2. Grill the pot, put it on a high fire, add oil and heat it until it is 70% hot. Quickly put the kidneys into a bowl, add salt and water, soybean flour and add evenly into the pot. Add the ginger and garlic slices. Add to pan and stir-fry. When the kidney flowers stretch and spread out, add cooking wine, pepper knots, green onions, magnolia slices, and fungus and stir-fry evenly. Add the prepared sauce quickly, stir a few times, and serve.

3》It is better to add vinegar to hot kidneys

According to many years of experience in making hot kidneys, here are the following three points for learning and communication among chef friends.

1 Soak the cut kidneys in water with vinegar and salt for a while, then drain and sizing them up for later use.

2. When draining the oil, the oil temperature should be controlled at 2ooc. Add the kidneys, quickly spread them out of the pan and drain the oil.

3 Heat the oil pan, sauté the ingredients until fragrant, add the ingredients, add the kidney beans, cooking wine and sauce, stir it a few times, drop a little vinegar, add oil and serve. The kidneys cooked in this way are crisp and tender without any fishy smell.

4》Hot Kidney (/cook/cookbook/dish/district/northpart/n-dis) two pork loin (about one pound), one bamboo shoot (or lettuce bamboo shoot) (or eight water chestnuts) ), dried fungus (or six small mushrooms), two tablespoons, one tablespoon green onion, one teaspoon ginger, four cups oil, two tablespoons soy sauce, one tablespoon wine, half teaspoon sugar, half teaspoon salt, half teaspoon MSG, too One teaspoon of white powder, one teaspoon of sesame oil, and 1/4 teaspoon of pepper

Method:

5》Stir-fried kidneys

Ingredients:

400g pork loin, 10g fungus, 25g winter bamboo shoot slices, 75g oil, 10g soy sauce, 5g green onion, 5g ginger juice, 8g cooking wine, 3g MSG, 5g garlic slices, appropriate amount of soup and starch

Preparation method:

(1) Cut the middle slice of pork loin to remove the smell, cut the wheat ears with a flower knife, and then cut into pieces,

(2) Fungus Wash the winter bamboo shoots and cut them into pieces slightly smaller than the kidney scallops.

(3) Put soup, soy sauce, cooking wine, ginger juice, monosodium glutamate, garlic slices, and starch into a bowl to form a gravy.

(4) First blanch the kidney flowers and fungus separately in boiling water and control the water. (5) Fry for a long time and add oil to 7-80% heat. Add the starched kidney flowers and smooth them slightly to quickly control the oil. Leave the bottom oil with a spoon. Add chopped green onion, stir until fragrant, lower kidney flowers, fungus, winter bamboo shoots, stir-fry over high heat with gravy, drizzle with oil and serve for a while.

Flavour characteristics:

Shaped like ears of wheat, Red and shiny in color, crisp and refreshing.

6》Hot Kidneys

Materials:

Two pork kidneys, one cucumber, one piece of ginger and one green onion. Root, 3 cloves of garlic, red pepper (don't use dry ones), salt, monosodium glutamate, soy sauce, sugar, vinegar, wet starch, stock, vegetable oil.

Method:

1. Cut the pork loin flat into 2 pieces, remove the fat skin and gizzard, cut it diagonally with a reverse knife first, and then cut it into three pieces with a straight knife. Eyebrow shape, salt, wet starch slurry for a while, stir evenly. Wash the cucumber, remove the pulp and cut into strips. Use salt, sugar, monosodium glutamate, soy sauce, vinegar, cooking wine, wet starch, and stock, mix well, and make a juice.

2. Put oil in the pot and cook (100% hot, the oil will smoke), add kidney and stir-fry, add ginger, garlic, onion, red pepper and cucumber strips, stir-fry evenly, and drain the juice. Pour it in, collect the juice, remove from the pan and serve on a plate.