Flat and crisp(bian da ku su )

The method of flat and dry crisp is as follows:

Raw materials used for making flat and big crisp

There are 750 grams of pork ribs, 250 grams of raw water chestnut, 50 grams of egg yolk, 15 grams of chrysanthemum leaves, 75 grams of Japonica rice flour, 15 grams of sesame oil, 20 grams of wet starch, 500 grams of peanut oil, 15 grams of refined salt, 15 grams of monosodium glutamate, 25 grams of soy sauce, 20 grams of sugar, 25 grams of Shaojiu, 25 grams of wet starch, 25 grams of vinegar, 500 grams of clear oil and 10 grams of sesame oil.

The processing steps of flat crisp are as follows:

Chop the pork ribs and raw water chestnut into the size of rice grain, put them in a bowl, add egg yolk, rice flour and seasoning, and stir them well to make 5 round cakes with a diameter of 8 cm. Heat the pan on the fire. Ladle in the clear oil and fry it to 70% heat (about 175 ℃). Fry the meat cakes one by one in the pan until pale yellow. Take out. When the oil is 80% heat (about 200 ℃), fry the meat cakes until golden yellow. Leave the pan off the fire for a few minutes, and then fry it on the fire for about 2 minutes until the meat cakes turn dry yellow. Drain the oil and put it into a long plate. While frying the meatballs, stir fry the chrysanthemum leaves with sesame oil, salt, monosodium glutamate and sugar until they are emerald green, and then put them on both ends of the long plate. Put chicken clear soup on the fire, add soy sauce, sugar and Shaojiu, bring to a boil, thicken, add vinegar, pour in sesame oil, and pour on the meat cake.

Characteristics of flat, big and crisp

Yellow color, aroma, sweet and sour delicious, with tender chrysanthemum leaves, refreshing fragrance, unique.

Flat and crisp

Bian Da Ku Su is a famous traditional dish in Jiangsu Province. It is fried with minced meat and rice flour. The patty is oblate and yellow, with crisp skin and crisp inside. It can be served with peach or fresh dry red wine.

essential information

Recipe name: bianda Kusu

Cuisine: Jinling cuisine

Recipe efficacy: anemia conditioning youth recipes constipation conditioning

Manufacturing materials

Main ingredients: pork ribs (streaky pork) (375g)

Accessories: egg yolk (150g) fat meat (60g) pea seedling (125g) Japonica Rice (30g) seasoning: cooking wine (15g) soy sauce (30g) monosodium glutamate (2G) ginger (50g) starch (faba bean) (15g) salt (2G) white granulated sugar (10g) lard (refined) (80g) shallot (30g)

Production technology

1. Wash and cook pig fat;

2. Pea seedlings should be cleaned, disinfected and reserved;

3. Wash and cut ginger;

4. Remove the root of scallion, wash it and cut it into pieces;

5. Japonica rice is ground into rice flour;

6. Chop the rib meat and fat into rice size stuffing, then put them into a bowl together, add egg yolk, japonica rice flour, onion, ginger, salt, and a small amount of monosodium glutamate, and stir evenly;

7. Divide the evenly mixed stuffing into 5 parts and make 5 round cakes with a diameter of 7.5cm by hand;

8. Heat the pan over a high heat. Ladle in the cooked lard until it is 80% hot. Put the meat cakes one by one. While frying, flatten them with an iron spoon. When the color is yellow and the shell is soft, remove the oil with a leaky spoon and cool for 1 minute;

9. Put it into a 80% hot oil pan, move it with an iron spoon and fry until it is golden. Leave the end of the pan away from the fire for 3 minutes, and then fry it on a high fire for about 2 minutes until the meat cake turns dry yellow. Pour in a colander to drain the oil and place it in the center of a long plate;

10. At the same time of frying meat cake, heat the frying pan on a high fire, ladle in 25g lard, add pea seedlings, add appropriate amount of refined salt, soft sugar and monosodium glutamate, stir fry until it is emerald green, start the frying pan, and put it into both ends of the long plate;

11. Add 300 ml chicken clear soup, 8 g soy sauce and soft white sugar, bring to a boil, add a little cooking wine and monosodium glutamate, dilute and thicken with wet starch, pour in 15 g cooked lard, take off and pour on the meat cake.

Process tips

1. It is the best to choose fat, three thin and seven lean pork.

2. This dish is a typical huogong dish, which requires strict control of the fire and can't be fried.

3. Due to the frying process, 500 grams of cooked lard should be prepared.

Taste of dishes

Taste: sweet and sour

The color is withered and yellow, fragrant, tender inside and burnt outside, sweet and sour.

dietary nutrition

Pork ribs (pork): pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; it has the effect of nourishing kidney and blood, nourishing yin and moistening dryness; however, due to the high content of cholesterol in pork, it is not suitable for obese people and those with high blood lipid to eat more.

Egg yolk: egg yolk is rich in fat, lecithin, cholesterol, calcium, phosphorus, iron and other substances; at the same time, it is rich in high-cost protein; it also contains more vitamin A, vitamin D and vitamin B; the lecithin digested by the human body can avoid mental decline, enhance memory, and is also the killer of Alzheimer's disease; it can promote the regeneration of liver cells and improve the quality of human plasma The egg yolk has the function of Nourishing Yin, calming the heart and calming the mind. It can treat insomnia and stomach vomiting caused by Yin deficiency.

Fat meat: fat meat contains a variety of fatty acids, which can provide very high calories, and contains protein, B vitamins, vitamin E, vitamin A, calcium, iron, phosphorus, selenium and other nutrients; but fat pork has high cholesterol and fat content, so it is not suitable to eat more, while fat people and those with high blood fat are not suitable to eat.

Pea seedlings: pea seedlings contain calcium, B vitamins, vitamin C and carotene, which have diuretic, antidiarrheal, detumescence, analgesic and digestive functions. Pea seedling can treat suntanned skin and make skin fresh and not greasy. Pea seedling contains carotene, ascorbic acid, riboflavin and other nutrients.

Japonica rice: japonica rice can improve the body's immune function, promote blood circulation, thereby reducing the chance of hypertension; japonica rice can prevent diabetes, beriberi, senile plaque and constipation and other diseases; japonica rice bran layer of coarse fiber molecules, help gastrointestinal peristalsis, stomach disease, constipation, hemorrhoids and other curative effect is very good.

The recipe is complementary

Pork ribs (pork): pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey, mutton liver, coriander, turtle, water chestnut, buckwheat, quail and beef.

Egg yolk: egg yolk cannot be eaten with sugar, soybean milk and rabbit meat.

Fat meat: pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey, mutton liver, coriander, turtle, water chestnut, buckwheat, quail and beef. It is not suitable to drink a lot of tea after eating pork.

Japonica rice: japonica rice should not be eaten with horse meat and honey; it should not be eaten with Xanthium sibiricum, otherwise it will cause heartache.

History and culture

This dish is a famous traditional dish in Nanjing. It has a history of more than 100 years and is named after its flat, big, dry and crisp. Flat is called its shape; big is called its shape; dry is called its color; crisp is called its quality; dry and crisp is not scorched and bitter. After frying, pressing, frying, juicing and other processes, the finished product is yellow, fragrant, scorched outside and tender inside, sour and sweet, and unique.

Nutrients

·Heat (4098.06 kcal)

·Protein (70.16 g)

·Fat (398.02 g)

·Carbohydrate (67.02 g)

·Dietary fiber (4.46 g)

·Vitamin A (1345.75 μ g)

·Carotene (3670.75 μ g)

·Thiamine (1.05 mg)

·Riboflavin (0.87 mg)

·Nicotinic acid (12.49 mg)

·Vitamin C (92.05 mg)

·Vitamin E (4028.25 mg)

·Calcium (312.44 mg)

·Phosphorus (937.58 mg)

·Sodium (3148.26 mg)

·Magnesium (238.78 mg)

·Iron (23.84 mg)

·Zinc (14.18 mg)

·Selenium (62.31 μ g)

·Copper (1.07 mg)

·Manganese (13.35 mg)

·Potassium (1559.26 mg)

·Folic acid (9.00 μ g)

·Cholesterol (2813.55 mg)

Another way

[raw materials]

375g pork ribs, 15g Shaojiu

Egg yolk 150 grams soy sauce 30 grams

Cooked pig fat... 60g monosodium glutamate... 2G

Pea sprouts... 125g minced ginger... 50g

30 grams of wet starch

Refined salt... 2G chicken soup... 300g

Soft sugar... 10 g cooked lard... 500 g

Minced green onion..... 30g

[cooking method]

1. Chop the ribs and fat into rice size stuffing respectively, and then mix them together

Chinese PinYin : Bian Da Ku Su