Jubilant -- flowers with money(xi qi yang yang hua kai fu gui ban jin qian )

Jubilant -- flowers with money

Introduction:

"For the entries of big stir fry spoon, choose the second group of a dishes to make" jubilant ". Since ancient times, flowers and money have symbolized wealth and status. Flowers, as the name suggests, are the symbol of "beauty". Since the Sui and Tang Dynasties, chrysanthemums and peonies have been used to represent wealth in our country. Scholars praise and admire the life of rich people with the poem "chrysanthemums are everywhere, flowers are everywhere, the moon is closed, and flowers are shamed to compete with peonies". The article describes and describes the beautiful life of rich people's residence and the fairyland life of beautiful wives and concubines. A rich family, rich and well-off, living in the environment of beautiful concubines, how can one not be jubilant? This is people's extravagant hope and a pursuit of a better life! Today, we use these two symbolic patterns to make dishes to express people's pursuit of a better life and the "jubilant" display of human nature after being rich! It's true that he is industrious and rich, and his savings are full of happiness and money; his wife looks like a flower and shows wealth, and her family is full of fragrance and contentment! The details of this dish are as follows; "

Production steps:

Step 1: Shuifa mushroom, three fresh meat paste, tenderloin, egg, dry starch, tomato sauce, white rice vinegar, sugar, salt, rice wine, chicken powder, white pepper, onion, ginger and garlic, etc.

Step 2: add salt, pepper and chicken powder to the mushroom.

Step 3: slice the tenderloin into slices.

Step 4: don't cut the fillet when slicing, leave 0.8 cm for each piece of meat. After slicing, cut it into shreds along the lines of the meat. Don't cut the shredded meat, and leave a 0.8 cm link when cutting to the top.

Step 5: cut the shredded meat with knife, marinate it with yellow rice wine, salt and pepper for 10 minutes.

Step 6: dry the pickled mushrooms, flatten the water, and pat a little dry starch on each mushroom.

Step 7: squeeze the minced meat on top, then smooth it with your fingers.

Step 8: after smoothing the mushroom meat, use scissors to cut a proper amount of Porphyra to embellish it, just like money.

Step 9: grab the marinated sirloin with egg mixture.

Step 10: then coat with dry starch and shake.

Step 11: deep fry the sirloin covered with dry starch and put it into the plate.

Step 12: when frying, fry well first, then burn the oil to 70% heat, and then fry again to make the skin crispy and chrysanthemum like.

Step 13: heat another pot, add proper amount of cooking oil and stir fry shallot, ginger and garlic.

Step 14: add tomato sauce and stir well. Add appropriate amount of white rice vinegar and stir well. Add about 3 grams of salt and stir well.

Step 15: add two tablespoons of sugar and stir fry about 40g. Add 30% water and bring to a boil.

Step 16: bring the tomato juice to a boil and thicken with appropriate amount of water.

Step 17: ladle in the hot oil with half hand spoon and stir fry until thick. Pour the sweet and sour tomato juice on the chrysanthemum fillet.

Step 18: put the soup into the pot, season with salt, chicken powder and white pepper, then add a few drops of yellow rice wine and mix well.

Step 19: thicken with the right amount of starch.

Step 20: after the sauce is gelatinized, ladle in the right amount of onion oil.

Step 21: then pour the sauce on the mushroom, and the dish is finished.

Materials required:

Shuifa mushroom: 80g

Three fresh meat paste: 70g

Tenderloin: 120g

Egg: 1

Dry starch: appropriate amount

Laver: a little

Ketchup: 40g

White rice vinegar: 20g

Sugar: 30g

Salt: 5g

Yellow rice wine: 10g

Chicken powder: 2G

White pepper: a little

Cooking oil: proper amount

Soup: 100ml

Note: this dish features: beautiful appearance, clear color, crispy chrysanthemum, sweet and sour, smooth and fresh mushrooms. Warm tips: 1, mushrooms to choose the size of uniform, bubble after steaming, and then taste and taste better. 2. When brewing mushrooms, you can also use cuttlefish shrimp glue, also known as Baihua glue, which tastes good. 3. When cutting fillet, slice along the lines of the meat. When cutting, pay attention not to cut. The length of the cut meat is about 8 cm. The second dish "jubilant" of the big stir fry spoon competition is finished, please experts and friends to put forward valuable suggestions!

Production difficulty: ordinary

Technology: grilling

Production time: half an hour

Taste: Maotai flavor

Chinese PinYin : Xi Qi Yang Yang Hua Kai Fu Gui Ban Jin Qian