Stir fried kidney(bao chao yao hua )

Stir fried kidney flower method:

Raw materials for stir frying cashew:

Pork loin 400g, fungus 10g, winter bamboo shoots 25g, oil 75g, soy sauce 10g, green onion 5g, ginger juice 5g, cooking wine 8g, monosodium glutamate 3G, garlic 5g, soup and starch appropriate amount.

Processing steps of stir fried kidney flower:

1. Cut the middle part of the pig's waist to remove the smell, then cut it into pieces.

2. Wash the Auricularia auricula, cut the winter bamboo shoots into small pieces.

3. Put soup, soy sauce, cooking wine, ginger juice, monosodium glutamate, garlic slices and starch into a bowl to form a sauce.

4. Blanch and control the water of Auricularia auricula with boiling water.

5. Heat the oil in a wok until 70-80% of the heat is reached. Put in the battered kidney flower, slide it slightly and control the oil quickly. Spoon the bottom oil, add in the scallion, stir fry, kidney flower, Auricularia auricula and winter bamboo shoots, pour in the sauce and stir fry quickly. Pour the oil out of the wok.

Characteristics of stir fried kidney flower

It looks like a wheat ear, and its color is ruddy, bright and crisp.

Stir fried kidney

Stir fried kidney is a traditional dish of Shandong Province, which belongs to Shandong cuisine. Pig's waist and water chestnut are used as main materials. Its characteristics are fresh and tender, mellow taste, not greasy. It has high nutritional value.

The difficulty of making stir fried kidney flower is whether the smell is clean, whether the taste is fresh and crisp. The side dishes and seasonings vary from place to place, and the tastes are sweet, sour, salty and spicy.

On September 10, 2018, "Chinese food" was officially released, and "stir fried kidney" was rated as one of the top ten classic dishes in Shandong.

Characteristics of dishes

Fresh and tender, mellow and smooth.

Production method

Method 1

Ingredients:

Ingredient: pork kidney (350g)

Accessories: water chestnut (70g)

Seasoning: scallion (10g), garlic (10g), ginger (10g), soy sauce (10g), white granulated sugar (5g), white vinegar (10g), starch (broad bean) (5g), pepper (2G), sesame oil (5g), Chinese prickly ash (2G) and peanut oil (40g)

Steps:

1. Wash the pork loin to remove the film, open the flat knife in half to remove the tendons in the middle, and then soak it in clean water (add a few Chinese prickly ash) for 3 to 4 hours to remove the smell.

2. Cut the soaked kidney into 2.5cm wide pieces with a cross knife on the smooth surface.

3. Slice the water chestnut.

4. Cut green onion, firecrackers, garlic and rice.

5. Soy sauce, sugar, garlic, onion, monosodium glutamate, pepper, sesame oil, white vinegar, wet starch, mix into marinade for use.

6. Put the pot on a high heat, pour cooking oil into the hot pot, when it is 80% hot, pour in the cut kidney flower, explode the oil, pour in the colander to drain the oil.

7. Leave the remaining oil in the pan, put it back on the high heat, put in the marinade, stir it in the same direction, immediately pour in the pork loin soaked in oil, turn over the pan, pour in the bright oil, and then put it on the plate.

Method 2

Ingredients: two fresh pork kidney, about 250g, three red peppers, ginger, salt, chicken powder, vegetable oil, vinegar, cooking wine, green onion, raw powder.

Step: cut the pork kidney into two parts, remove the waist, cut into flower shape, shred ginger and red pepper, and dice green onion. Remove the blood from the kidney, add ginger, soy sauce, cooking wine, vinegar, salt, cornmeal and chicken powder. In a hot pan, add the red pepper and stir fry until eight to ripen. Put vegetable oil in the pot, bring to a boil, pour in the pickled pork kidney flower and stir fry. When it's mature, add red pepper, a small amount of oil, pepper and salt. Add a little chicken powder and green onion before starting the pot. It's better to add a little chili sauce to the Hunan dish.

Method 3

Ingredients: 400 grams of pork kidney, 10 grams of fungus, 25 grams of winter bamboo shoots, 75 grams of oil, 10 grams of soy sauce, 5 grams of green onion, 5 grams of ginger juice, 8 grams of cooking wine, 3 grams of monosodium glutamate, 5 grams of garlic, soup and starch.

Step: cut the middle part of the pig's kidney to remove the smell of the waist, then cut it into pieces. Wash the Auricularia auricula, cut the bamboo shoots into small pieces. In a bowl, add soup, soy sauce, cooking wine, ginger juice, monosodium glutamate, garlic slices and starch to form a sauce. First, blanch the Auricularia auricula with boiling water, then control the water. Stir fry for a long time. Heat the oil to 70-80% heat. Put in the cashew, smooth slightly, control the oil quickly. Spoon the bottom oil, add the scallion, stir fry, add the cashew, Auricularia auricula, winter bamboo shoots, pour the sauce, stir fry over high heat, and pour in the oil for a long time.

Method 4

(Qianwei (Gongbao) Yaohua)

1. Use two fresh pork loins of the day (i.e. buy and use, don't put them in the refrigerator), cut them from the middle and cut off the crimson part in the middle.

2. After washing, cut it into chrysanthemum strips, and then prepare 10 grams of Guizhou dry pepper (from other places, but the taste is not good), garlic (or garlic) and shredded ginger.

3. Put oil in the pan, when the oil temperature is 90%, immediately put the cut pork loin into the pot, keep turning, until the surface of the pork loin can't see the blood color (the pork loin in the pot for a long time will affect the taste), out of the pot for standby.

4. Put the dried pepper into the oil (about 80% of the oil temperature), stir fry it. After the color is a little dark (it can't be scorched), put it out of the pot and set it aside.

5. If you are preparing garlic (not garlic), put green pepper, red pepper, garlic, ginger into the pot (spicy oil), stir fry until fragrant, then put the dried pepper into the pot, add salt and monosodium glutamate, a little soy sauce (coloring), and then put a little sugar (improve the taste, can't eat sweet), quickly stir fry out of the pot.

6. If you're preparing garlic sprouts, just put them before you start cooking. As for the severity of the spicy flavor (that is, how much chili pepper is used), you control it. You can add a little cooking wine or Baijiu to remove the natural fishy smell of the waist, but be careful not to put it in the fridge, otherwise the pig's waist will be very fishy.

Method 5

Ingredient: 300g pork loin

Accessories: 1 hot pepper, 1 red hot pepper

Seasoning: salad oil, salt, soy sauce, vinegar, pepper, cooking wine, starch and pepper

Steps:

Then wash it, cut it into small pieces and soak it in cooking wine for a quarter of an hour;

Then wash the soaked kidney flower, and grasp it with salt, soy sauce, vinegar, cooking wine, pepper and dry starch;

< I3. < / I heat the oil in the pan, stir fry the kidney flower quickly, cut off and serve;

< I < / I < I < / I < I4. < / I put a little oil in the pot, stir fry the pepper in the pan, and then add the kidney flower to stir fry for several times.

Light practice

Main ingredients: kidney flower, pepper section

Accessories: oil, pepper, salt, soy sauce, vinegar, cooking wine, pepper, dry starch

Production steps:

1. Wash the kidney flowers, cut them into small pieces and soak them in cooking wine for a quarter of an hour;

2. Wash the soaked cashew flowers, and then grasp them with salt, soy sauce, vinegar, cooking wine, pepper and dry starch;

3. Heat the oil in the pan, add the cashew and stir fry quickly, cut off and serve;

4. Put a little oil in the pot, stir fry the pepper in the pan, then pour in the kidney flower and stir fry a few times.

Cuisine

Shandong cuisine

It can be seen in different cuisines. The preparation method is basically the same.

The evaluation criteria were: whether the smell of Sao was removed completely, and whether the taste was fresh and crisp.

The side dishes and seasonings vary from place to place, and the tastes are sweet, sour, salty and spicy.

Process tips

1) Wash the kidney, cut it into two pieces, remove the smell of waist, cut it into wheat flower knife, cut it into strips 2 cm wide and 5 cm long, add soy sauce, mix with wet starch and set aside;

2) Bamboo shoots, fungus with boiling water pot Nao about, soy sauce, salt, monosodium glutamate, Shaojiu, soup, wet starch into sauce;

3) Add peanut oil into the frying pan and heat it over high heat to 90% (about 225 ℃). Slide the kidney flower into oil until it is rolled into wheat ear shape and quickly remove it. Leave a small amount of oil in the frying pan. When it is 60% (about 150 ℃), stir fry the garlic slices and green onion. Add vinegar and Shaoxing wine. Stir fry the winter bamboo shoots and Auricularia auricula. Pour in the sauce. Then put the kidney flower into the frying pan and pour over the chicken oil ；

4) The frying oil temperature should be high and the action should be fast. Due to the lubricating oil process, 700 grams of peanut oil should be prepared.

Taste of cashew

Pork loin originally has a very heavy smell, it will be difficult to swallow if it is not handled properly, so before doing: 1) be sure to cut open the pork loin, and thoroughly remove the white fat inside.

2) It must be blanched.

3) Make sure to put sugar and vinegar in the sauce to remove the fishy smell of cashew. Don't remove the two flavors.

nutritive value

·65 kcal;

·Vitamin B6 (0.16 mg);

·28 g protein;

·63 g); fat (56;

·Pantothenic acid (0.11 mg);

·Carbohydrates (31.40 g);

·Folic acid (17.80 μ g);

·68 g dietary fiber;

·Cholesterol (1239.00 mg);

·76 0

Chinese PinYin : Bao Chao Yao Hua