Stir fried shredded fillet(chao li ji si )

Stir fried sirloin

Ingredients for stir fried sirloin:

There are 250g pork loin, 25g cooked bamboo shoot, 2G monosodium glutamate, 10g Shaojiu, 5g scallion, 2.5G refined salt, 0.5g ginger, 25g wet starch, 1 egg white, 500g cooked lard and 25g white soup.

Processing steps of fried shredded fillet

Meat with egg white, salt 1.5g, wet starch 20g sizing mix. Put the oil in the frying pan over medium heat until it is 30% hot (about 66 ℃). Cut the fillet into the pan. When it is white, pour in a colander to drain the oil. Leave the bottom oil 15 grams in the pot, stir the onion and ginger to make the fragrance, then add the bamboo shoots into the pot, add Shaoxing wine, Baijiu, MSG and refined salt 1 grams, use 5 grams of wet starch to thicken, stir in the fillet fillet, sprinkle the lard 15 grams, and cook the pot.

Characteristics of fried sirloin

The shredded meat is white and tender, and the shredded bamboo shoots are tender and fragrant, smooth and delicious.

Stir fried shredded fillet

Fried sirloin is a famous traditional dish, belonging to Zhejiang cuisine or Shandong cuisine. Beautiful color, fragrant, mellow taste. Fried pork fillet is common in both north and south, but the way of Jinan is totally different from other areas. The container it chooses is not a flat plate, but a soup plate, and the dishes it cooks should have three portions of soup. Stir fried with shredded yulanpian, garlic sprouts and cooked soup, the color is white, smooth and tender, fresh and elegant. The food is refreshing and not greasy.

Recipe name

Stir fried shredded fillet

Cuisine

Zhejiang cuisine

Manufacturing materials

Ingredient: 200g pork loin

Accessories: 100g green pepper, 25g egg white

Seasoning: onion 15g, yellow rice wine 15g, monosodium glutamate 2G, starch (broad bean) 13g, sesame oil 5g, salad oil 30g

Production technology

1. Slice pork tenderloin into large pieces, and then cut it into uniform thick and thin silk;

2. Rinse the sliced pork fillet in clean water, drain the water and put it in a bowl;

3. Add refined salt and egg white into the shredded meat, scratch it, and mix with wet starch for sizing;

4. Wash the green peppers, remove the pedicels and cores, and cut them into shreds for use;

5. Put the frying pan on a high heat, add salad oil and heat it to 30% heat. Put the sirloin into the pan and spread it with chopsticks;

6. When the pot is about to start, add shredded green pepper, then pour into the colander and drain the oil;

7. Leave oil in the original pan, put it back on the fire, put in green onion, shredded fillet and green pepper, add 100ml white soup, refined salt, monosodium glutamate and yellow rice wine, stir fry slightly, thicken with wet starch, pour with sesame oil, stir well in the pan, and serve on a plate.

Process tips

1. The sirloin should be cut long and thin evenly, and should be even and forceful when pinching and sizing, otherwise it is easy to desquamate, which will affect the tenderness of sirloin;

2. 750 grams of salad oil should be prepared due to the lubricating process.

Taste of dishes

Beautiful color, fragrant, mellow taste.

dietary nutrition

Pork loin: 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 tonifying kidney, nourishing blood, nourishing yin and moistening dryness; pork loin is rich in high-quality protein, with relatively less fat and cholesterol, which can be eaten by the general population.

Green pepper: green pepper fruit is rich in nutrients, vitamin C content is higher than eggplant, tomato, in which spicy capsaicin can enhance appetite, help digestion, contains antioxidant vitamins and trace elements, can enhance people's physical strength, relieve fatigue caused by work and life pressure. There is also rich vitamin K, can prevent and treat scurvy, gingival bleeding, anemia, vascular fragility have adjuvant treatment. Its unique taste and capsaicin can stimulate the secretion of saliva and gastric juice, increase appetite, help digestion, promote intestinal peristalsis and prevent constipation.

Egg white: egg white is rich in protein, 8 kinds of amino acids necessary for human body and a small amount of acetic acid, which can enhance the lubrication of the skin, protect the skin from slightly acidic, and prevent bacterial infection; in addition, egg white also has the effect of clearing away heat and toxin; Chinese medicine also believes that egg white is slightly cold and has clear Qi, which can easily replenish qi, moisten the lung and throat, clear away heat and toxin, and help to delay aging.

The recipe is complementary

Pork loin: 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.

Egg white: egg white cannot be eaten with saccharin, soybean milk and rabbit meat.

History and culture

Pork tenderloin is the tenderest strip of meat on the whole pig. It is very smooth and tender when used to make dishes. Add a little green pepper and pork tenderloin to cook, green and white.

Production method 2

Pork tenderloin, 150g MSG, 2G

150 g clear soup

Pucai..... 50g egg white..... 1

Water hair yulanpian.. 50g wet starch.. 30g

Garlic..... 50g, ginger..... 5g

Refined salt..... 4G, scallion..... 5g

Cooking wine... 10g cooked lard... 500g

1. Slice pork tenderloin into large slices, and then cut into thin strips along the texture of the meat. Put it into a bowl, add salt, egg white and wet starch, and stir well. Wash the garlic and cut it into 3.3cm long sections. Cut the Pucai and Yulan slices into the same length of filaments and soak them in boiling water.

2. Put the frying spoon on the medium heat, pour in the cooked lard, and when it is 50% hot, put the top sirloin into the oil, quickly break it up with iron chopsticks, slide it until it turns white, and pour in the colander when it is mature. Leave a little oil in the spoon, add onion and ginger, stir up the flavor, add Pucai, yulanpian, sirloin, garlic sprouts, clear soup, refined salt and cooking wine, stir well, bring to a boil, then add monosodium glutamate and soup plate.

1. Cut along the texture of tenderloin, not easy to break, tender after cooked.

2. Cook the soup quickly and in a short time. Stir fry the soup quickly and cook it out.

(flavor characteristics)

1. Fried pork fillet is common in both north and south, but the way of Jinan is totally different from other areas. The container it chooses is not a flat plate, but a soup plate, and the dishes it cooks should have three portions of soup. Stir fried with shredded yulanpian, garlic sprouts and cooked soup, the color is white, smooth and tender, fresh and elegant. The food is refreshing and not greasy.

2. It is said that this dish was made by a peddler. Every day hawkers carry the burden through the streets. They usually bring their own dry food for lunch. But after all, it can't match the meat flavor of restaurants. So sometimes I go to a small restaurant and ask for a plate of fried shredded meat for dinner. But it's hard to eat vegetables without soup. It costs money to have soup. As soon as the smart peddler planned, he called the waiter over and asked him to tell the master to put on the big green head (ingredients), cook two spoonfuls of soup and serve it on another soup plate. As a result, the hawker even solved the problem of eating and drinking. Over time, this practice has become a fixed model and has been handed down.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Chao Li Ji Si