Production steps
1. Wash the pig liver, cut it into willow slices, put it in a bowl, and add refined salt, monosodium glutamate, cooking wine, wet starch, etc. Sizing after mixing evenly;
2. Cut carrots and onions into diamond-shaped pieces; Put a bowl of soy sauce, salt, cooking wine, sugar, monosodium glutamate, wet starch, etc. , mix them into juice. All stand by.
3, the wok is on fire, put salad oil to burn.
When the liver is ripe, put the cut liver in, spread it until it is ripe, and pour it into a colander to drain the oil.
4. Leave the bottom oil in the pot, add chopped green onion, Jiang Mo, minced garlic, stir-fry carrots and shallots, add liver slices, cook the right sauce, stir-fry evenly, and then pour in a little sesame oil, and serve.
Exercise 2
Food preparation
250g of pork liver, carrot 1 root, green pepper 1 root, 3 dried auricularia, 6 slices of ginger, 3 segments of green onion, 3 dried peppers, 30ml of soy sauce, 5g of salt, 5g of sugar, 30ml of cooking wine and 20ml of water starch.
Production steps
1. Wash pork liver, slice it into thin slices, add 15ml cooking wine, water starch and 2 g salt, mix well, then pour 15ml cooking oil and marinate for 30min. Cut carrot and green pepper into pieces, soak auricularia in warm water, wash off sediment and tear it into small pieces for later use;
2. Heat the wok on a large fire, then add the cooking oil, add the pork liver and slide it quickly, and take it out immediately after seeing the discoloration of the pork liver.
3. Put the oil in another pan, heat it to 30%, add the dried chili and stir-fry until fragrant, then add the onion ginger, fungus and carrot and stir-fry until fragrant;
4. Add the previously fried liver tip, pour in soy sauce and cooking wine, add salt and sugar and stir-fry until the color is the highest;
5. Finally, put the green pepper slices in front of the pot, stir-fry them evenly and take them out of the pot immediately.
Fresh pork liver (200g), cucumber (100g), carrot (50g) and auricularia auricula (50g).
Material adjustment
Cooking oil (30g), soy sauce (3g), vinegar (3g), cooking wine (5g), salt (3g), sugar (5g), ginger (5g), onion (5g), garlic (5g) and starch (10g).
make it clear
The proportion of raw materials in this table is provided by nutrient source test.
1. Soak fresh pig liver in clear water for 5 minutes to remove fishy smell, then blanch it with boiling water and take it out for later use.
2. Cook carrots and black fungus for later use, and mix starch, soy sauce, sugar, vinegar and salt into juice.
3. Remove the oil pan. When the oil is hot, saute shallots, ginger and garlic, add pork liver and stir-fry with cooking wine 1 min.
4. Add carrots, cucumbers and auricularia in turn, stir-fry for 1 min, add seasoning juice when the soup is thick, and turn off the heat.