This dish is the "fried potato box"! Everyone is familiar with the tomato box and lotus root box. I believe many people have never seen this kind of potato box! Without further ado, let's start talking about the practice! (1) Prepare 1 kg of pork stuffing, 20 g of onion foam, 20 g of ginger foam, 10 g of sugar, 10 g of cooking wine, 5 g of pepper, 3 g of salt, 5 g of soy sauce, 5 g of oil consumption, 10 g of monosodium glutamate, 2 egg liquids and 10 g of pepper water, and mix well (stir in one direction) for use!
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(2) Peel three potatoes with even heads, cut one knife and leave one centimeter at the bottom without cutting, then cut another knife and cut it into potato clips, wash them with clear water to remove the starch of the potatoes, and control the moisture to brew the meat into the potato clips for later use. The key point is to compact the meat stuffing, and the compaction should not be higher than the upper edge of the potato clip!
(3) Stir four eggs, add 400g flour, then slowly add water and stir evenly to form a batter. The consistency is determined by putting chopsticks in and then lifting them to separate them, and a film can be formed in the middle of chopsticks!
(4) Turn on a large fire and burn oil for 1kg-60% heat. Change the potato clips stuffed with meat into a small torch to expose the meat and dip them in the batter, fry them in the oil pan one by one, and take them out when you see that the potato clips have no batter. The batter fragments generated in the frying process should be cleaned up in time, otherwise they will be burnt off. After frying them, turn on a large fire and burn the oil until the oil temperature is 90% heat (slightly visible smoke), and then fry them in the pot until the surface of the potato boxes is golden. Put raw vegetable leaves on the bottom of a flat plate into a potato box, and dip a small plate with pepper, Chili powder, salt and monosodium glutamate! If you like cumin flavor, you can bring cumin powder to the table! A crisp and salty potato box can be enjoyed beautifully! It smells like French fries!
Space is limited. The practice of fake chicken neck in Xujia private kitchen will be shared with you later! Happy Laba Festival, friends!
I come from Tongliao, Inner Mongolia. Tongliao is a prefecture-level city under the jurisdiction of Inner Mongolia Autonomous Region, located in the east of Inner Mongolia Autonomous Region. It borders Siping City, Jilin Province in the east and Shenyang City, Liaoning Province in the south. Therefore, Tongliao people's New Year's Eve dinner should be regarded as a northeast dish.
Well, get to the point. Seeing this question really makes me cry. This is the third Spring Festival that I haven't been home, but I will never forget the taste of the New Year's Eve dinner at home.
Three people will get up early in the morning of New Year's Eve, because in my family, we should eat early in the morning and firecrackers should ring early! The whole fish is eaten in the morning every year, and the bigger the better, the whole fish should be placed on the table, which means that there is more than one year. Besides, when the fish is served, dad will start setting off firecrackers.
Dinner should be served at twelve o'clock at noon. Every year, there are chicken stew, pig's trotters (the front hoof means money hoofs), rice cakes (rising year by year) and steamed buns (thriving day by day). Similarly, when the dishes are served, firecrackers will also be set off.
In the evening, usually, before the Spring Festival Gala begins, the family will pack jiaozi (stuffed with pork and celery), then the family will sit around the kang to watch the Spring Festival Gala and eat jiaozi after the Spring Festival Gala.
In fact, eating is the taste of home.
On New Year's Eve, there is a dish that is indispensable on the dinner table of our family, and that is steamed turbot. Braised prawns, braised pork and pig's trotters imply more fishing in the coming year.