Hibiscus tendon(fu rong ti jin )

How to make Furong tendon:

Raw materials for making Hibiscus tendon:

300 grams of tendons, 100 grams of egg white, 25 grams of ham, 25 grams of cooked winter bamboo shoots, 200 ml of chicken soup, 15 grams of cooking wine, 2.5 grams of refined salt, 2 grams of monosodium glutamate, 5 grams of sesame oil, 40 grams of Lake powder, 750 grams of chicken oil (actual consumption of 75 grams).

Processing steps of Hibiscus tendon:

1. Place the tendons on the anvil, cut each tendon into two parts with a knife, and slice ham and canned bamboo shoots.

2. Add 7.5 grams of cooking wine, 1 gram of refined salt, 1 gram of monosodium glutamate, 20 grams of water starch and 100 ml of water into the porcelain bowl. Stir well and set aside.

3. Heat up the frying pan, add chicken oil and heat it to 50% heat. Then push the egg white with a hand spoon. When the egg white is turned over, pour it into a colander. Control the oil to dry. Heat up the pan again. Add chicken soup and tendons. Then, add 7.5G cooking wine, 1.5g refined salt and 1g monosodium glutamate. After the egg is thoroughly cooked, pour in Hibiscus eggs, and then put winter bamboo shoots and ham slices on Hibiscus eggs Above, with 20 grams of water starch, pour into the pot to thicken, while shaking the pot, add sesame oil, out of the pot, into the plate.

Note:

half

Characteristics of Hibiscus tendon:

White as hibiscus, tender and fragrant.

Hibiscus tendon

300 grams of tendons, 100 grams of egg white, 25 grams of ham, 25 grams of cooked winter bamboo shoots, 200 ml of chicken soup, 15 grams of cooking wine, 2.5 grams of refined salt, 2 grams of monosodium glutamate, 5 grams of sesame oil, 40 grams of Lake powder, 750 grams of chicken oil (actual consumption of 75 grams).

Food characteristics

[cuisine] Korea

[Characteristics] white as hibiscus, fat, waxy, tender and fragrant.

Production process

1. Place the tendons on the anvil. Cut each tendon into two parts with a knife. Cut ham and canned bamboo shoots into slices. 2. Add 7.5G cooking wine, 1g refined salt, 1g monosodium glutamate, 20g water starch and 100ml water into the porcelain bowl. Stir well and set aside. 3. Heat the frying pan over high heat. Add chicken oil and heat it to 50% heat. Pour in egg white. Then push it with a spoon. When the egg white is turned over, pour it into a colander. Control the oil to dry. Heat the pan again. Add chicken soup and tendons. Then, add 7.5G cooking wine, 1.5g refined salt and 1g monosodium glutamate. After it is thoroughly cooked, pour in Hibiscus eggs. Then put the slices of winter bamboo shoots and ham in Hibiscus On the egg, pour 20 grams of water starch into the pan to thicken. Shake the pan while pouring. Add sesame oil. Remove from the pan and serve. Note: the method of half oil hair and half water hair is as follows 1. First put the pig's hoof on the stove to dry, then put it in the oil pot and simmer for about 2 hours at low temperature. When all the tendons are soft, remove them with a leaky spoon. Then use a high fire to heat them up to 70%. Pour in the tendons and turn them with a hand spoon until the tendons are swollen enough. Remove the end of the pot from the fire. Then remove the tendons with a leaky spoon and control the oil dry. 2. Soak the fried tendons in clean water for about 1 hour. When the tendons are softened, remove them and put them in a pot. Add clean water and bring to a boil. Then simmer for about 1.5 hours. When the tendons are hard enough, remove them and put them in a basin. Add some alkali and soak them in boiling water. Then wash off the greasy, remove and rinse them

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Fu Rong Ti Jin