Fried fat cover(zha zhi gai )

Method of frying fat cover:

Raw materials used for making fried fat cover:

500g mutton, 50g egg, 10g soy sauce, 15g scallion, 15g ginger, 10g garlic, 10g wet starch, 15g sweet flour sauce and 15g sesame oil.

Manufacturing steps of frying fat cover:

Wash the mutton, put it in a cold water pot, boil it for about 5 minutes to extract the blood, then take it out to cool, cut it into pieces 8 cm long, 2.5 cm wide and 0.8 cm thick, put it on a flat plate, add soy sauce, scallion, ginger and garlic, steam for about 90 minutes, remove the soup, remove the onion, ginger and garlic. Beat the eggs into a bowl, add in the wet starch and stir well to make a paste. Put peanut oil into the frying pan and heat it on the medium heat until 80% heat (about 200 ℃), roll the meat one by one, put the egg paste into the oil, fry until 90% heat (about 225 ℃), then put in the meat and fry until golden yellow. Take out the meat, cut the fried meat into oblique pieces and put it into the plate. Mix the sweet flour paste and sesame oil together and put them in the saucer. Then put the scallion and garlic in a small dish. Serve with the dishes

Characteristics of fat cover:

Golden color, crisp outside and tender inside.

Fried fat cover

"Fried fat cover" is a traditional dish of Hui nationality in Jinan. It is operated by laomajia restaurant and is one of the famous dishes on display in 1956. Located in the "Grand View Garden" of Jinan, the shop has been famous for its unique Hui cuisine since 1950s. It tastes fried and roasted. The finished dish is golden in color, crisp outside and tender inside. It is dipped in sweet sauce, sesame oil, green onion and mashed garlic.

Recipe effect

Winter health conditioning limb cold fear cold conditioning

Manufacturing materials

Ingredient: mutton (lean and fat) (300g)

Accessories: egg (60g) starch (broad bean) (20g)

Seasoning: ginger (10g), soy sauce (20g), sweet flour paste (15g), garlic (15g), peanut oil (50g), shallot (30g), sesame oil (5g)

Production technology

1. Wash the mutton and put it into a cold water pot, boil it for 5 minutes until the blood is extracted, and then take it out to cool;

2. Cut the cooled mutton into pieces 8 cm long, 3.5 cm wide and 0.8 cm thick, and put them on the plate;

3. Add 10 grams of soy sauce, scallion, ginger and garlic, steam until rotten, about 90 minutes, take out, decant the soup, remove the scallion, ginger and garlic;

4. Beat the eggs into the bowl, add the wet starch and mix well;

5. Put peanut oil in a frying pan and heat it over medium heat until 80% of the heat is reached. Dip the whole body of the meat into the oil and put the egg paste into the frying pan. Deep fry until it is 90% mature and remove it;

6. When the oil temperature rises to 90% heat, put in the meat and fry it until golden yellow;

7. Cut the fried meat into oblique pieces and put it into the plate;

8. Bring a bowl with you when serving. Mix the sweet sauce and sesame oil well and put them in one dish. Add scallion and garlic to another dish.

Process tips

1. There are three main points to make this dish: first, the meat should be crisp; second, it should be fried with heavy oil; third, it should be served on the plate with materials;

2. The main ingredient of this dish can also be pork streaky with fat and thin parts. The meat should be skinned, cooked and rotten in saucepan, and fried with egg paste. It tastes salty and fresh, crisp and fragrant, fat but not greasy;

3. Due to the frying process, 750 grams of peanut oil should be prepared.

dietary nutrition

Mutton (fat and thin): mutton is tender, easy to digest, high in protein, low in fat, and contains more phospholipids. Compared with pork and beef, it has less fat and cholesterol. It is one of the delicacies for cold prevention and warm tonic in winter. Mutton is warm and sweet in nature, which can be used for tonic and dietotherapy. It is an excellent strong and disease eliminating food. It can replenish qi and deficiency, warm in the middle, warm in the lower temperature, tonify kidney and invigorate Yang, and promote muscle strength, The effect of resisting wind and cold.

Eggs: eggs are rich in protein, fat, vitamins, iron, calcium, potassium and other minerals needed by the human body. Its protein is the best protein in nature, which can repair liver tissue damage; at the same time, it is rich in DHA, lecithin and ovalbumin, which is beneficial to the development of nervous system and body, can strengthen brain and intelligence, improve memory, and promote liver cell regeneration; eggs It contains a lot of vitamin B and other trace elements, which can decompose and oxidize carcinogens in human body, and has anti-cancer effect; the egg is sweet in taste and flat in nature; it has the effect of nourishing heart and calming mind, nourishing blood, nourishing yin and moistening dryness.

Starch (broad bean): broad bean is rich in calcium, zinc, manganese, phospholipids, etc. it is an important component of brain and nerve tissue, and rich in choline, which can increase memory and strengthen brain. For those who are dealing with examinations or mental workers, it may be effective to eat broad beans properly. The protein in faba bean can delay arteriosclerosis, and the crude fiber in faba bean skin can reduce bile retention and promote intestinal peristalsis. At the same time, broad bean is also one of the anti-cancer food, which has a certain role in the prevention of cancer.

The recipe is complementary

Mutton (fat and thin): mutton should not be eaten with pumpkin, watermelon and catfish, which can easily make people stagnate and get sick; avoid eating with dried vegetables; do not add vinegar to eat mutton, otherwise it will be hot; it should not be eaten with buckwheat and bean paste.

This product is against Pinellia ternata and Acorus calamus. Do not drink tea immediately after eating mutton, and do not drink tea while eating mutton.

Eggs: eggs should not be boiled with sugar; eating with saccharin and brown sugar can cause poisoning; eating with goose can damage spleen and stomach; eating with rabbit and persimmon can cause diarrhea; eating with turtle, carp, soybean milk and tea is not suitable.

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

Nutrients

·20 kcal;

·Vitamin B6 (0.22 mg);

·31 G protein;

·84 g); fat (102;

·Pantothenic acid (0.10 mg);

·68 g), carbohydrate (31;

·Folic acid (19.80 μ g);

·Dietary fiber (1.20g);

·Cholesterol (276.00 mg);

·Vitamin A (252.70 μ g);

·Carotene (278.00 μ g);

·Thiamine (0.26 mg);

·Riboflavin (0.66 mg);

·Nicotinic acid (14.55 mg);

·Vitamin C (7.75 mg);

·Vitamin E (26.97 mg);

·Calcium (112.95 mg);

·Phosphorus (609.55 mg);

·Potassium (1004.35 mg);

·68 mg);

·Iodine (16.32 μ g);

·Magnesium (116.80 mg);

·09 mg); iron (13;

·29 mg);

·Selenium (101.30 μ g);

·Copper (2.52 mg);

·Manganese (1.04 mg);

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Zha Zhi Gai