Features fine texture, salty and mellow.
raw material
Pork loin, cucumber, ginger, onion, garlic, pickled pepper, salt, monosodium glutamate, soy sauce, sugar, vinegar, wet starch, fresh soup, cooked vegetable oil.
manufacturing process
1. Cut the pork loin into two pieces, remove the oily skin and the smell of the loin, first cut it obliquely with a counter knife, then cut it into an eyebrow shape with a straight knife, and size it with salt and wet starch. Wash cucumber, remove pulp and cut into strips. Mix with salt, sugar, monosodium glutamate, soy sauce, vinegar, cooking wine, wet starch and fresh soup to make juice.
2. Heat the oil in the pot, add the kidney flower and stir fry, add the ginger, garlic, onion, soaked red pepper and cucumber strips and stir fry, and boil the juice to collect the juice.
2 "Hot waist flower"
Materials:
2 pieces of pork loin (about 200g), 30g of soaked magnolia slices, 30g of soaked auricularia auricula, 2 pieces of pickled peppers, 25g of red onion, 5g of ginger slices, 5g of garlic slices, 0g of 65438+ monosodium glutamate, 4g of refined salt, 0.5g of pepper, 0.5g of sugar, 5g of cooking wine, 25g of bean powder and 70g of melted lard.
Making:
1. Tear off the oil film of pork tenderloin, cut it in half, and remove the waist. Make a clean break, cut into phoenix tail strips about 0.6 cm thick and 6 cm long, wash them with clear water, put them in a bowl and season them with cooking wine and salt. Slice Flos Magnoliae, pickle pepper and cut horse ears. Mix salt, pepper, monosodium glutamate, sugar and soybean powder to make a sauce.
2. Cook the pot and put it on high fire. When the oil is heated to 70%, quickly put the kidney flower into the bowl, add salt and water bean powder into the pot, and then put the ginger and garlic slices into the pot and stir fry. When the kidney flower is stretched out, add cooking wine, Chili festival, onion, magnolia slice and auricularia, stir-fry evenly, quickly cook the prepared flavor juice, and turn it over a few times to serve.
3 "Vinegar burns the waist well."
According to many years' experience in finding hot kidney flowers, the following three points are summarized for chefs to learn and communicate.
1 soak the cut kidney flower in clear water with vinegar and salt for a while, and control the pulp with clear water.
2. When taking oil, the oil temperature should be controlled at 2ooc, and the oil should be drained out of the pot quickly.
3 Heat the oil pan, saute the small ingredients, add the ingredients, add the kidney flower, cooking wine and mixed juice, stir fry a few times quickly, drop a little vinegar, put the oil out of the pan, and the boiled kidney flower is crisp and tender without fishy smell.
4 "Hot Waist Flower"
Two pieces of pork loin (about a catty), one bamboo shoot (or eight water chestnuts), dried fungus (or six small mushrooms), two spoonfuls, one spoonful of chopped green onion, one spoonful of shredded ginger, four cups of oil, two spoonfuls of soy sauce, one spoonful of wine, half a spoonful of sugar, half a spoonful of salt, half a spoonful of monosodium glutamate and white powder.
Exercise:
5 "stir-fried kidney flower"
Composition:
Pork tenderloin 400g, auricularia auricula 10g, winter bamboo shoots 25g, oil 75g, soy sauce 10g, onion 5g, ginger juice 5g, cooking wine 8g, monosodium glutamate 3g, garlic slices 5g, soup and starch.
Production method:
(1) Peel the middle piece of pork tenderloin and cut it into pieces.
(2) washing auricularia auricula, cutting winter bamboo shoots into small segments slightly smaller than waist flowers,
(3) Put the soup, soy sauce, cooking wine, ginger juice, monosodium glutamate, garlic slices and starch into a bowl.
(4) First blanch the fungus with boiling water, and then control the water. (5) Stir-fry for a long time, then put oil on the fire and burn it to 70% to 80% heat. Add the soaked fungus and quickly control the oil when it is slightly slippery. Leave the bottom oil with a spoon, add chopped green onion, stir-fry until fragrant, add auricularia auricula and winter bamboo shoots, add sauce and stir-fry quickly, and pour out the oil for a long time.
Flavor characteristics:
Shaped like ears of wheat, ruddy and shiny, crisp and refreshing.
6 "Hot Waist Flower"
Materials:
Two pork loins, one cucumber, one ginger, one onion, three cloves of garlic, red pepper (not dry), salt, monosodium glutamate, soy sauce, white sugar, vinegar, wet starch, broth and vegetable oil.
Exercise:
1. Cut the pork tenderloin into two pieces, remove the oily skin and waist flavor, first cut it diagonally with a reverse knife, then cut it into eyebrows with a straight knife, salt and wet starch slurry for a while, and mix well. Wash cucumber, remove pulp and cut into strips. Use salt, sugar, monosodium glutamate, soy sauce, vinegar, cooking wine, wet starch and broth, stir well and mix into juice.
2, put the oil in the pot to boil (100% heat, the oil will smoke), add the kidney flower and stir fry, add ginger, garlic, onion, red pepper and cucumber strips, pour the juice, collect the juice, and take the pot and plate.
7 "Tips for Stir-frying Kidney Flowers"
Stir-fried kidney flowers should be beautiful in shape and patterned. The method is to put a push knife on the waist first, and the pattern should be crossed twice, and then cut into pieces, such as diamond pieces, which will become plum blossoms after frying; If cut into a narrow square, it will curl into ears of wheat; If it is cut into a long and narrow square, it will curl into a wheat flower, which will look very good after serving.
8 "Fried kidney with sesame oil"
Materials:
Black sesame oil, kidney flower, ginger, soy sauce, wine.
Exercise:
1, cut the kidney flower in half, cut off the white membrane in the middle, cross cut the kidney flower, cut the diagonal slice again, scald it with hot water and pick it up, then soak it in clear water repeatedly to remove blood.
2. Wash and slice ginger. Add sesame oil to the hot pot, then add ginger slices, stir-fry until the ginger slices are slightly burnt, stir-fry kidney flowers with high fire, add seasoning, and stir-fry twice with high fire.
Efficacy: improve cold hands and feet, poor blood circulation and enhance physical strength.
9 "Fried Kidney Flowers with Zhejiang Cuisine"
It is characterized by smooth taste, dry fragrance and no fishy smell.
raw material
Pork tenderloin 1 pair (about 250g), 3 red peppers, 200g cucumber, 5g ginger, 2 green onions, vegetable oil, refined salt, monosodium glutamate and soy sauce.
manufacturing process
1. Wash the pork tenderloin, remove the tendons, cut it into two longitudinal sections, remove the waist, cut it into pieces with a length of 3 cm and a width of 2 cm, blanch it with boiling water and drain it for later use.
2. Wash red peppers and cucumbers and cut them into 3 cm long pieces; Cut the green onions into small pieces.
3. Put the pot on a strong fire. When the oil is heated to 50%, put the kidney flower into the pot to drain the oil and remove it quickly. Leave a little oil in the wok, saute ginger, onion, pepper and cucumber, add kidney flower, add appropriate amount of salt and soy sauce, stir well with monosodium glutamate, and serve.
10 "Crispy waist flower"
material
15 mushroom, jade powder, toothpick, shredded ginger, nine-story tower, sugar, soy sauce, vegetarian meal, sesame oil.
Exercise:
1. Soak mushrooms until soft, remove the head, squeeze them dry with water, cut the inner cross with a knife, fix the shape with a toothpick, dip it in corn flour (not too much), fry them with a toothpick for the first time, and then remove the toothpick for the second time.
2. Pour 1 tbsp oil into the pot. Pour the shredded ginger, basil, sugar, soy sauce, miso and sesame oil in turn, add a little water, and slowly boil it to a sticky state with low fire. Then pour the finished product of method 1 into the pot and stir evenly. Note: Add more sugar to the sauce.
1 1》
Fried kidney flower with Eucommia ulmoides Oliv.
material
Pork tenderloin 250g, Eucommia ulmoides15g. , soy sauce 15g, edible oil 10g, sugar 10g, water starch 100g, cooked lard 40g, plant dye 500g, vinegar, monosodium glutamate, onion and a little Jiang Mo.
working methods
① Shred Eucommia ulmoides Oliv. Boil in water to get concentrated juice 15g, cut kidney into two pieces, remove the waist flavor, cut into diagonal knives, cut into rectangular blocks with a length of 3cm and a width of 1.5cm, and mix with 80g of water starch.
(2) Put the pot on the fire, pour in the plants, and when the oil is hot enough to smoke, put the kidney flower in the oil pot piece by piece (this can avoid sticking together). If the fire is too big and the oil is too hot, fry it slowly for a while and take it out when the waist is brown.
③ Put 20g of soy sauce, vinegar, sugar, cooking wine, monosodium glutamate, Eucommia ulmoides concentrated juice and water starch into a bowl and mix well (for thickening).
(4) Pour lard into a wok, heat the oil, add onion and Jiang Mo, rest for a while, then pour the prepared juice, and after the juice becomes thick paste, pour the fried kidney flower into stir-fry until the juice is hung on the kidney flower.
12 "Super Super Hua Yao"
Its cuisine is Zhejiang cuisine.
It is characterized by smooth taste, dry fragrance and no fishy smell.
Ingredients: 1 pork tenderloin (about 250g), 3 red peppers, 200g cucumber, 5g ginger, 2 green onions, vegetable oil, refined salt, monosodium glutamate and soy sauce.
Production process: 1. Wash the pork tenderloin, remove the tendons, cut it into two pieces longitudinally, remove the waist, cut it into flower knives for wheat ears, cut it into pieces 3 cm long and 2 cm wide, blanch it with boiling water and drain it for later use. 2. Wash red peppers and cucumbers and cut them into 3 cm long pieces; Cut the green onions into small pieces. 3. Put the pot on a strong fire. When the oil is heated to 50%, put the kidney flower into the pot to drain the oil and remove it quickly. Leave a little oil in the wok, saute ginger, onion, pepper and cucumber, add kidney flower, add appropriate amount of salt and soy sauce, stir well with monosodium glutamate, and serve.