Crispy orange(su ju yuan )

Method of crispy orange

Raw materials for making crispy orange yuan

Pig fat meat 300g, flour 75g, egg yolk 50g, red and green silk 5g, kumquat cake 15g, osmanthus bittern 5g, sugar 35g, cooked lard 500g (actual oil consumption 100g).

The process of making crispy orange yuan is as follows:

Cut the kumquat cake and pork fat into fine powder, add egg yolk, flour and appropriate amount of water to make a paste. Put the cooked lard on the heat and heat it to 60% heat (about 132 ℃). Squeeze the fat paste into walnut sized balls. When frying in the oil pan until the shell is formed, remove the end of the pan from the fire, warm it until it is cooked, and then fry it on the heat until it is golden. Pour out the oil. Place the pot on the fire, add appropriate amount of water, add white sugar and sweet scented osmanthus bittern, boil until the sugar dissolves, the marinade turns to bubble, leave the fire, quickly pour the fried balls, and stir them gently with bamboo chopsticks in the pot until the sugar and orange yuan are evenly wrapped. After cooling, form white frost, put them into the plate, remove the red and green silk.

The characteristics of Su Ju Yuan are as follows

It looks like kumquat, golden body and jade clothes. It is rich in orange fragrance, fat and sweet but not greasy. It is crisp and delicious, economical and suitable for all ages.

Crispy orange

Sujuyuan is a famous snack, which belongs to Jiangsu cuisine. It is mainly made of fat meat. Its cooking skills are mainly fried, and its taste is fried. It looks like kumquat, golden body and jade clothes. It is rich in orange fragrance, fat and sweet but not greasy. It is crisp and delicious, economical and suitable for all ages.

essential information

SOUJU yuan

Jiangsu cuisine

[features] it is similar to kumquat in shape, golden body and jade clothes. It is rich in orange fragrance, fat and sweet but not greasy, crisp and delicious, economical and suitable for all ages.

[raw materials]

Pig fat meat 300 grams. 75g flour, 50g egg yolk, 5g red and green silk, 15g kumquat cake. 5 g osmanthus bittern, 35 g Sugar, 500 g cooked lard (100 g oil consumption).

Production process

Cut the kumquat cake and pork fat into fine powder, add egg yolk, flour and appropriate amount of water to make a paste. Put the cooked lard on the pot and heat it to 60% heat (about 132 ℃). Squeeze the fat paste into walnut sized balls. When frying in the oil pot until the shell is formed, remove the end of the pot from the fire, warm it until it is cooked, and then deep fry it on the fire until it is golden. Pour out the oil. Place the pot on the fire, add some water, add sugar and sweet scented osmanthus bittern, boil until the sugar dissolves, the marinade turns to bubble, leave the fire, quickly pour the fried pills into the pot, and gently stir with bamboo chopsticks in the pot until the sugar and orange yuan are evenly wrapped. After cooling, it forms a white frost, put it into the plate, remove the red and green silk.

nutritive value

Kumquat fruit is rich in vitamin A, which can prevent pigmentation, enhance skin luster and elasticity, slow down aging, and avoid skin relaxation and wrinkle. It can also prevent civilized diseases, such as vascular diseases and cancer, regulate qi and relieve cough, strengthen stomach, remove phlegm, prevent asthma and bronchitis. Kumquat also contains vitamin P, which is an important nutrient to maintain vascular health. It can strengthen the elasticity of microvessels, and can be used as an auxiliary food for hypertension, arteriosclerosis and heart disease.

80% of vitamin C in Kumquat is stored in the peel. The peel is effective in detoxifying the liver, maintaining the eyes and protecting the immune system.

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.

Flour is rich in protein, carbohydrates, vitamins, calcium, iron, phosphorus, potassium, magnesium and other minerals. It can nourish the heart and kidney, strengthen the spleen and intestines, remove heat and quench thirst.

Edible effect

Pork tastes sweet and salty, has a flat nature, enters the spleen, stomach and kidney channels, nourishes the kidney and blood, nourishes Yin and moistens dryness;

It is mainly used for heat disease, diabetes, emaciation, kidney deficiency, postpartum blood deficiency, dry cough, constipation, tonifying deficiency, nourishing Yin, moistening dryness, nourishing liver yin, moistening skin, benefiting two stools and stopping thirst. Pork soup can be used to make up for irritability, dry cough, constipation and dystocia caused by body fluid deficiency. Kumquat has the functions of regulating qi, relieving depression, resolving phlegm, relieving thirst, digesting food and sobering up. It can also enhance the body's cold resistance, prevent colds and reduce blood lipids. Those who are depressed, do not want to eat, or full of food, drunk and thirsty;

intended for

Kumquat is suitable for acute and chronic tracheitis, hepatitis, cholecystitis, hypertension, straight tube sclerosis. People with weak spleen and deficiency of Qi should not eat more, and patients with diabetes should not eat more. Those with broken tongue and swollen gingiva should not eat.

It should be taken with caution if the fat meat is damp and hot and the phlegm is stagnant; it should not be taken more if the fat and blood fat are high.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Su Ju Yuan