Lotus Finch(he hua tie que )

Method of lotus iron Sparrow:

Raw materials for making lotus finch:

There are 450 grams of iron sparrow, 25 grams of glutinous rice flour, 20 grams of Shaojiu, 2.5 grams of refined salt, 15 grams of onion and ginger juice, 7.5 grams of minced garlic, 25 grams of vinegar, 50 grams of sugar, 15 grams of sesame oil and 750 grams of peanut oil (actual oil consumption is 50 grams).

Production steps of lotus finch:

Iron sparrow stroked the hair, cut a small mouth from the tail to squeeze out the internal organs, then cut the sternum from the back of the spine, beat off the spine and leg bones, cut off the tip of the mouth, dig out the eyes, and wash. Put the cured sparrow into a bowl, add Shaojiu, refined salt, onion and ginger juice, mix well, marinate for 10 minutes, take it out, and pat with glutinous rice flour. Put the pan on the fire, ladle in the peanut oil and heat it to 70% heat (about 175 ℃). Deep fry the iron sparrow and take it out. Cool it slightly. Then deep fry the iron sparrow until crisp. Put it into the plate. Heat the original pot, add oil, fry garlic until fragrant, add vinegar and sugar. Boil with clear water, pour sesame oil, and pour on the iron sparrow.

The characteristics of lotus tit are as follows

It has golden color, crispy pork and unique flavor.

Lotus Finch

Lotus finch is a famous snack in the coastal area of Lianyungang City, Jiangsu Province. Its production method is to remove the hair of iron sparrow, deep fry it until it is crisp outside and tender inside, and then pour it with sweet and sour juice. It is characterized by its unique flavor and crispness

. It's made up of 450 grams of iron sparrow. 25g glutinous rice flour. Shaojiu 20g, refined salt 2.5G, onion ginger juice 15g, garlic 7.5G, vinegar 25g, sugar 50g, sesame oil 15g, peanut oil 750g (actual oil consumption 50g).

essential information

[recipe name] lotus Finch

Jiangsu cuisine

[taste characteristics] it has golden color, crisp meat and unique flavor.

Raw materials

Iron sparrow 450 grams. 25g glutinous rice flour. Shaoxing wine 20g, refined salt 2.5G, onion ginger juice 15g, garlic 7.5G, vinegar 25g, sugar 50g, sesame oil 15g, peanut oil 750g (actual oil consumption 50g).

Production process

Iron sparrow stroked the hair, cut a small mouth from the tail to squeeze out the internal organs, then cut the sternum from the back of the spine, beat off the spine and leg bones, cut off the tip of the mouth, dig out the eyes, and wash. Put the cured sparrow into a bowl, add Shaojiu, refined salt, onion and ginger juice, mix well, marinate for 10 minutes, take it out, and pat with glutinous rice flour. Put the pan on the fire, scoop in peanut oil and heat it to 70% heat (about 175 ℃), deep fry it in tieque and take it out. Cool it a little, then deep fry it until crisp, and put it into the plate. Heat the original pot, add oil, fry garlic until fragrant, add vinegar and sugar. Boil with clear water, pour sesame oil, and pour on the iron sparrow.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : He Hua Tie Que