Chrysanthemum pork(ju hua zhu rou )

Chrysanthemum pork method:

Raw materials for chrysanthemum pork:

Pork tenderloin 200g, canned bamboo shoots 25g, vermicelli 15g, egg white 1, soybean oil 500g (actual consumption 100g), soy sauce 30g, refined salt 2.5G, monosodium glutamate 2G, starch 35g, cooking wine 15g, chili sauce 15g, sesame oil 10g, chicken soup 150ml.

Processing steps of chrysanthemum pork:

1. Wash the pork loin, remove the fascia and cut it into filaments. The thinner the better, the canned bamboo shoots will also be cut into the same filaments. Cut the vermicelli into 3-inch long sections with scissors and tie them with a string in the middle of the vermicelli. Soak the starch with water. Use egg white, water starch (1:1) and refined salt paste to prepare the meat.

2. Heat the frying pan with high heat, pour in the soybean oil, when the oil is 60% hot, slide the pork shreds in, scratch them with chopsticks, then pour them into the colander, and pour the remaining oil into the oil tank.

3. Put the frying pan on the fire, add chicken soup, soy sauce, chili sauce, monosodium glutamate, cooking wine, shredded meat and bamboo shoots, mix 25g starch with 10ml water, pour in slowly, throw sesame oil on it, turn the pan over, take it out and put it on one side of the plate.

4. Clean the pan, heat it up, pour in the soybean oil, and use chopsticks when the oil is 6 mature

Characteristics of chrysanthemum pork:

The color and shape are beautiful, the pork is tender and soft, and the taste is delicious.

Chrysanthemum pork

Chrysanthemum pork is a traditional Chinese dish with beautiful color and shape, tender and soft pork, and delicious taste. The main raw materials are 200 grams of pork loin, 25 grams of canned bamboo shoots, 15 grams of vermicelli, 1 egg white, 500 grams of soybean oil (100 grams), 30 grams of soy sauce, 2.5 grams of refined salt, 2 grams of monosodium glutamate, 35 grams of starch, 15 grams of cooking wine, 15 grams of chili sauce, 10 grams of sesame oil and 150 ml of chicken soup.

Raw materials

Pork tenderloin 200g, canned bamboo shoots 25g, vermicelli 15g, egg white 1, soybean oil 500g (actual consumption 100g), soy sauce 30g, refined salt 2.5G, monosodium glutamate 2G, starch 35g, cooking wine 15g, chili sauce 15g, sesame oil 10g, chicken soup 150ml.

Production process

1. Wash the pork loin, remove the fascia, and cut it into filaments. The thinner the better, and cut the canned bamboo shoots into the same filaments. Cut the vermicelli into 3-inch long sections with scissors, and tie them with a string in the middle of the vermicelli. Soak the starch with water. Use egg white, water starch (1:1) and refined salt paste to prepare the meat. 2. Heat the frying pan over high heat. Pour in the soybean oil. When the oil is 60% hot, cut in the pork shreds, spread them with chopsticks, and then pour them into the colander. Pour the remaining oil into the oil tank. 3. Then put the frying pan on the fire, add chicken soup, soy sauce, chili sauce, monosodium glutamate, cooking wine, shredded meat and bamboo shoots, mix 25 grams of starch and 10 ml of water, pour in slowly, throw sesame oil on it, turn the pan over, take it out and put it on one side of the plate. 4. Clean the pan, heat it up, pour in the soybean oil, when the oil is 6 mature, hold the bundled vermicelli with chopsticks and fry them in the oil pan. Shake the chopsticks up slightly to stir them up. Fry the vermicelli into white chrysanthemum shape and put them into the other side of the pork plate.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Ju Hua Zhu Rou