Sunflower plums(kui hua yuan zi )

Sunflower cone method:

Raw materials for making sunflower seeds:

Pork (fat three thin seven) 500g, pine nuts 25g, egg yolk 80g, flour 75g, green leaves 200g, egg 1, wet starch 5g, refined salt 4.5g, monosodium glutamate 2G, Shaoxing wine 20g, onion and ginger 2G each, soft sugar 6G, cooking oil 750g (about 75g), peanut oil 35g, chicken soup 200g.

Steps for making sunflower cone:

1. Cut the pork into small pieces of rice, then chop a few knives, chop 5 grams of pine nuts, and put them in a bowl together with the minced meat. Knock in an egg, add 10 grams of Shaojiu, 2 grams of onion and ginger powder, 1.5 grams of refined salt, 1 gram of monosodium glutamate, and 5 grams of wet starch. Stir well to make a sunflower round with a diameter of about 18 cm, a middle thickness of 3.5 cm, and a side thickness of 1.5 cm.

2. Take a large disc and pour in 20g peanut oil. Pour 80 grams of egg yolk into a bowl and mix well. Add flour to make egg paste. Spread half of the egg paste evenly on the top of the round. Put the rest of the pine nuts on the meatball with the tip upward.

3. Heat up the frying pan, boil the oil until it is 60% hot, put the meatballs in, deep fry them until they are shelled on both sides, take them out, put them into the soup plate, and steam them. Heat the wok, add 15g oil, heat and pour

The characteristics of sunflower cone are as follows

Golden color, sunflower like shape, fragrant and oily, crisp and delicious.

Sunflower plums

Sunflower Yuanzi is a famous local traditional dish in Jiangsu Province. Golden color, sunflower like shape, fragrant and oily, crisp and delicious. The main ingredients are net pork (fat three thin seven) 500g, etc.

essential information

[recipe name] sunflower plums

Jiangsu cuisine

[taste characteristics] golden color, sunflower like shape, fragrant, oily, crisp and delicious

The raw materials are crisp and delicious

25 grams of pine nuts, 80 grams of egg yolk, 75 grams of flour, 200 grams of green leaves, 1 egg, 5 grams of wet starch, 4.5 grams of refined salt, 2 grams of monosodium glutamate, 20 grams of Shaoxing wine, 2 grams of onion and ginger powder, 6 grams of soft sugar, 750 grams of cooking oil (about 75 grams), 35 grams of peanut oil, 200 grams of chicken soup.

Production process

(1) Cut the pork into the size of rice, chop a few knives, chop 5 grams of pine nuts, and put them in a bowl with the minced meat. Knock in an egg, add 10 grams of Shaojiu, 2 grams of onion and ginger powder, 1.5 grams of refined salt, 1 gram of monosodium glutamate and 5 grams of wet starch. Stir well to make a sunflower round with a diameter of about 18 cm, 3.5 cm in the middle and 1.5 cm in the edge thickness. (2) Take a large disc and pour in 20 grams of peanut oil. Pour 80 grams of egg yolk into a bowl and mix well. Add flour to make egg paste. Spread half of the egg paste evenly on the top of the round. Put the rest of the pine nuts on the meatball with the tip upward. (3) Heat up the frying pan, boil the oil until it is 60% hot, put the meatballs in, deep fry them until they are shell on both sides, take them out, put them in the soup plate, and steam them to a place. Heat the frying pan, add 15g of peanut oil, heat up, pour in green vegetable leaves, add 1.5g of refined salt and 1g of sugar, stir fry slightly, keep green, shovel out and set around the round. (4) Add 200g chicken clear soup, 5g soft sugar, 1g monosodium glutamate, 1.5g refined salt, bring to a boil, thicken with a little wet starch and 10g Shaoxing wine, add 10g cooked cooking oil, and pour on the round.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Kui Hua Yuan Zi