Cheese meat(tong zi rou )

How to make cheese meat:

Raw materials for making cheese meat:

Main ingredients: 200g peeled pork (half fat and half lean), 200g pig net oil, 2 eggs, 50g white flour, 50g starch. Seasoning: 500g vegetable oil, 10g sesame oil, 10g salt, 10g cooking wine, 10g scallion, 10g ginger, some pepper and monosodium glutamate, and 50g white meat soup.

Processing steps of cheese meat:

1. First cut onion, ginger (peeled) and Chinese prickly ash into fine powder, chop pork into meat paste, put them into a bowl, mix in salt, cooking wine, monosodium glutamate, wet starch (10g), sesame oil and white meat soup, and mix them into stuffing.

2. Beat the eggs in a bowl, add white flour and wet starch (surplus), and stir to make a paste.

3. Wash the pig net with oil and cut it into 20 cm square pieces. At one end of each piece, spread the meat into 1cm thick strips. Spread some egg paste on the net oil of the meat stuffing, then roll it into 2 cm thick and 20 cm long rolls, steam it in the drawer for about 10 minutes, take it out to cool, and cut it into 10 cm long pieces.

4. Add vegetable oil into the frying spoon on the shelf of high heat, heat it, dip the net oil roll with the egg paste, and slowly fry it in the oil for 1-2 minutes until it is golden,

Cheese meat

Cheese meat is a famous traditional dish in Beijing. Golden color, crisp outside, tender inside, delicious, although not greasy, northern flavor, often eat not tired.

Recipe name

Cheese meat

Cuisine

Beijing cuisine

Type

Local characteristics

Basic characteristics

Golden color, crisp outside, tender inside, delicious, although not greasy, northern flavor, often eat not tired

Basic materials

Peeled pork (fat and thin each half) 200g, pig net oil 200g, 2 eggs, white flour 50g, starch

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Tong Zi Rou