Chrysanthemum fillet(ju hua li ji )

Chrysanthemum fillet method:

Raw materials for making chrysanthemum fillet:

Pork tenderloin 250 grams.

Ingredients for making chrysanthemum fillet:

5 g dry pepper, 5 g green onion and 5 g ginger, 1 egg, a proper amount of salt, wine, sugar and starch, 25 g red oil.

Processing steps of chrysanthemum fillet:

1. Cut pork tenderloin into 8-cent thick slices, cut them into a cross knife (about 5-cent deep), and then change them into 5-cent square pieces for sizing.

2. Shred the green onion, ginger and dry pepper.

3. Add oil and heat to the frying pan, smooth the pork and drain the oil. Then stir fry the onion, ginger and dried pepper to get the flavor, then add the meat, cook the wine, add the refined salt and sugar, stir well, pour in the red oil, and leave the pot.

Chrysanthemum fillet

Chrysanthemum ridge, because of its finished product shape chrysanthemum named. It is a traditional local famous dish in Guangdong Province, belonging to the Department of Cantonese cuisine. Cut pork tenderloin into 8-cent thick slices, cut into a cross knife (about 5-cent deep), and then change into 5-cent square pieces for sizing. Shred the green onion, ginger and dried pepper. Add oil to the frying pan and heat up. Smooth the pork and drain the oil. Then stir fry the onion, ginger and dried pepper to get the flavor, then add the meat, cook the wine, add the refined salt and sugar, stir well, pour in the red oil, and leave the pot.

Practice 1

Ingredients: pork fillet, dried chilli, onion, ginger, eggs, refined salt, wine, sugar, water, starch, proper amount of red oil

Pork tenderloin 250 grams, 5 grams of dry pepper, onion, ginger 5 grams, 1 egg, salt, wine, sugar, water starch amount, red oil 25 grams

Methods: 1. Cut pork tenderloin into 8-cent thick slices, cut it into a cruciform knife (about 5-cent deep), and then change it into 5-cent square pieces for sizing.

2. Shred the green onion, ginger and dry pepper.

3. Add oil and heat to the frying pan, smooth the pork and drain the oil. Then stir fry the onion, ginger and dried pepper to get the flavor, then add the meat, cook the wine, add the refined salt and sugar, stir well, pour in the red oil, and leave the pot.

Practice 2

Food ingredients:

Ingredients: a large piece of lean meat, eggplant juice, flour

Seasoning: salt, chicken essence, starch, white vinegar, sugar

Cooking method:

1. Cut the meat into small cubes, put it in the refrigerator, and take it out when it's almost hard.

2. Cut the surface of small square meat with a cross knife from top to bottom, but don't cut it. It's similar to the method of Cutting Chrysanthemum fish. Here are two key points: one is fast, and the other is that the hardness of the meat is just enough for you to cut, but it won't be too soft. Put the cut meat in a bowl, mix with cooking wine, salt and chicken essence, and marinate for 20 minutes.

3. Open fire in the pan and add about a kilo of oil. When the oil is hot, pat the cut meat on the flour. Shake once after patting to loosen the shredded meat, and then pat again to make the flour dip into each side of the shredded meat.

4. Put the bottom of the meat upward and the shredded meat downward into the oil pan to fry. I hold the meat at the bottom with my hand and shake it in the oil pan, so that the chrysanthemum can be in full bloom. Wait a minute, then turn around and blow the bottom. At this time, we can see the flower like shredded meat. After frying for a few minutes, the color turns golden and you can get out of the pot.

5. Fried seven or eight chrysanthemums, after the pot, wait for a while and then fry them all again. The second time doesn't need to be too long, just about a minute.

6. After all the chrysanthemums are opened, wash the oil pan and open fire to make juice. After the pot is hot, add a bowl of water, and then add tomato juice, sugar, less white vinegar. Bring to a boil, add starch water and thicken. Put the chrysanthemum tenderloin into the juice and turn it over, then it can be out of the pot.

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Chinese PinYin : Ju Hua Li Ji