Fried chicken(jian chu rou )

Fried chicken meat method:

Raw materials for frying meat:

Pork tenderloin (local commonly known as "young meat") 200 grams, 50 grams of yulanpian, 30 grams of peas, 15 grams of onion and ginger, 4 grams of refined salt, 2 grams of soy sauce, 0.5 grams of monosodium glutamate, 15 grams of Shaojiu, 20 grams of sugar, pepper oil and wet starch.

Processing steps of fried chicken meat:

Cut pork fillet into 0.3cm thick slices, cut into 1 / 2 of the thickness of pork slices with a cross knife, and then cut into elephant eye pieces. Marinate with egg white, refined salt and wet starch for use. Take a frying pan, add peanut oil and heat it over medium heat to 60% heat (about 150 ℃). Slide the pork slices into the bottom of the pan and pour in a colander to drain oil. Leave a small amount of oil in the original pan and heat it over medium heat. Add green onion, shredded ginger and Magnolia Stir fry a few slices, then add clear soup, sugar, soy sauce, refined salt, monosodium glutamate, Shaoxing wine, peas, bring to a boil, thicken with wet starch, pour in sliced meat, add pepper oil, turn over the pan and serve.

Characteristics of fried chicken meat:

The meat is fresh and tender, the sauce is red and bright, the taste is mellow and slightly spicy.

Fried chicken

Fried chicken is one of the traditional dishes in Yantai, Shandong Province. It belongs to Shandong cuisine. Therefore, the tenderest pork tenderloin is selected for the dish, so it is called "young meat". Although this dish is called "Jian", it is actually fried, but its characteristic is that it is seasoned with zanthoxylum oil. The so-called zanthoxylum oil is fried Zanthoxylum with sesame. In the light fire will be fried pepper brown, but do not fry pepper paste, after fishing out pepper oil known as "pepper oil.". After the dish is finished, the sauce is red and bright, and the food is fresh and mellow. It is a meat dish with special flavor.

Raw materials

Pork tenderloin 250 grams, soy sauce 10 grams, peanut oil 500 grams (about 50 grams), wet starch 25 grams, MSG 3 grams, onion 3 grams, Shaojiu 5 grams, peas 10 grams, salt 4 grams, ginger 3 grams, sugar 20 grams, soup 125 grams, yulanpiansi 15 grams, egg white 15 grams, pepper oil 5 grams.

Production technology

practice

1. Slice pork loin into 0.3cm thick slices with a cross knife (the depth is 1 / 2 of the meat slice thickness), cut into elephant eye pieces, and size with egg white, refined salt and wet starch.

2. Add peanut oil into the frying pan. When the heat reaches 60%, put the meat slices into the pan and smooth them. Remove the control oil.

3. Leave the bottom oil in the pot, heat it with fire, add shredded green onion, ginger and yulanpian, then add clear soup, sugar, soy sauce, refined salt, monosodium glutamate, Shaoxing wine and peas, bring to a boil, thicken it with wet starch, pour into the sliced meat, sprinkle with pepper oil, stir fry well, and serve.

important tricks of the trade

1. When cutting, the distance should be even and not too deep;

2. When the oil is too slippery, the oil temperature should not be too high;

3. After thickening, the soup should be deep fried and the material should be wrapped;

4. 500 grams of peanut oil should be prepared due to the lubricating oil process.

Key technology

1. When cutting, the distance should be even and not too deep.

2. When the oil is too slippery, the oil temperature should not be too high.

3. After thickening, the soup should be deep fried, and the standard is to wrap the raw materials.

Flavor characteristics

Fried chicken meat is one of the most distinctive dishes in Shandong cuisine. Fried chicken meat is mainly made of peanuts and fried dishes are the main cooking materials.

nutritive value

Pork loin is the strip of tender meat on the inside of the spine. Big loin and small loin. Big loin is the lean meat connected with big ribs, which is covered by tendons on the outside. Usually, when the big ribs are boned, it is the loin meat. Small loin is a muscle on the inside of the spine, which is less and very tender. Pork is one of the most important animal foods on people's table. Pork spine contains abundant high-quality protein, fat, vitamins, etc., which are needed for human growth and development. Moreover, the meat is tender and easy to digest.

Pork loin is divided into outer and inner ridges. In the back position, the upper part of the back is the outer ridge, which runs through the whole back, so it is also called Tongji, Biandan meat and hard ridge. It is the tenderest lean meat (it is called "3hu meat" in the butcher's shop, and some people also call it "Liji"). The Liji is located on the lower side of the outer ridge, between the waist and Fenshui bone. It is a long round meat with a slightly thin head, which is the tenderest meat (also called "Yaoliu meat"). Because the amount of tenderloin is too small (there is only one tenderloin and one outer tenderloin in a fan), the outer tenderloin is often used to replace the tenderloin in cooking.

Pork provides high quality protein and essential fatty acids for human beings. Pork can provide heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia.

intended for

The patients with dampness heat and phlegm stagnation should take it with caution; the patients with obesity and high blood lipid should not eat more.

Usage and dosage

1. When processing the tenderloin, we must first remove the tendons and membranes attached to the meat, otherwise it is not only difficult to cut, but also tastes bad;

2. It's tender and gluten free. It's all lean meat with good processability. It can be sliced, shredded, diced, fried, distilled, fried and fried;

3. Pork should be cut obliquely. The meat quality of pork is relatively fine and has few tendons. If it is cut crosswise, it will become messy and scattered after frying. If it is cut obliquely, it will not be broken and will not be stuffed. Pork should not be soaked in water for a long time;

4. Do not wash pork with hot water before cooking, because pork contains a kind of muscle soluble protein, which is easy to dissolve in water above 15 ℃. If it is soaked in hot water, it will lose a lot of nutrients, and the taste is not good;

5. Pork should be cooked, because sometimes there are parasites in pork, if eaten raw or not fully prepared, there may be hookworms in the liver or brain.

Edible effect

It is sweet and salty in taste and flat in nature. It enters the spleen, stomach and kidney meridians. It can nourish the kidney and blood, nourish yin and moisten dryness. It is mainly used for treating heat disease, diabetes, emaciation, kidney deficiency, postpartum blood deficiency, dry cough, constipation, tonifying deficiency, Nourishing Yin, moistening dryness, nourishing liver yin, moistening skin, benefiting two stools and stopping thirst. Pork soup can be used to make up for irritability, dry cough, constipation and dystocia caused by body fluid deficiency.

What to eat

1. It is not suitable to drink a lot of tea after eating pork, because the tannic acid of tea and protein can synthesize astringent tannic acid protein, slow down the intestinal peristalsis and prolong the retention time of feces in the intestine, which not only causes constipation, but also increases the absorption of toxic substances and carcinogens, affecting health;

2. In the meat shop, there are often upper meat and middle meat marked separately. At this time, as long as you look at the color of the meat, you can see its softness. The same pork, whose color is red, means that the meat is older. This kind of meat is thick and hard, so it's better not to buy. The meat with light red color is softer and better quality.

3. Once the raw pork sticks to the dirty things, washing it with water is greasy, but it will get dirtier and dirtier. If you wash it twice with warm rice washing water, and then rinse it with clean water, the dirt will be removed easily; in addition, you can also take a ball of flour and roll it back and forth on the dirty meat, and the dirt will soon stick away.

4. Because pork also contains fishy smell, many people don't like it either. This is because the fat has a long-time oil odor, and then has luster and elasticity when pressed, that is, fresh meat. If the meat is not solid and the color is not fresh, the fat contained in the meat will not taste good no matter how it is cooked. Once the fat is oxidized, it is easy to cause stomach irritation I don't feel well. Pork spoilage period is three times faster than beef, so special attention should be paid to preservation.

5. The quality of seed pork is poor, it can't be boiled and tastes bad.

recognition methods

1. The skin of the meat is thick and hard, with thick pores. There is almost no clear distinction between the skin and fat, especially in the scapula. The fat is thick and hard after skin and bone removal, which is almost the same as that of the meat with skin.

2. The color of lean meat is dark red, the muscle fiber is rough, the grain is clear, the moisture is less, and the connective tissue is larger.

keep in storage

1. Cut the meat into pieces, put it in a plastic box, spray a layer of cooking wine, cover it and put it in the refrigerator. It can be stored for 1 day.

2. Cut the meat into pieces, then spread the meat in a metal basin, freeze it in the freezer, then wrap the meat layer by layer with plastic film, and store it in the freezer. It will not go bad for one month.

3. Cut the meat into pieces, add oil in the pot, stir fry until the meat turns color, Sheng, cool and refrigerate.

The food is mutual restraint

Starch (broad bean): broad bean should not be eaten with snail.

Egg white: egg white cannot be eaten with saccharin, soybean milk and rabbit meat.

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Chinese PinYin : Jian Chu Rou