[birds and beasts] - "fried and cooked rose robe meat"(fei qin zou shou zha peng mei gui pao zi rou )

[birds and beasts] - "fried and cooked rose robe meat"

Introduction:

"Roe deer" belongs to the deer family. It is mainly produced in the northeast of China. There are more roe deer in Wandashan mountain, Xing'anling mountain and some wetland nature reserves in Heilongjiang Province. Now the number of wild breeding roe deer has decreased sharply. The state has banned hunting this kind of animal for a long time, but it can be artificially bred and sold. The price is generally about 30 yuan per kilogram. Roe deer meat has a unique flavor of game, such as stewing roe deer tendon and stewing roe deer meat. Roe deer and deer are close relatives, and their nutritional value is second only to deer meat. Since the theme of this activity is "birds and beasts", how can we have a real animal for everyone to taste? Ha ha, the taste is really beautiful! Although I use roe deer meat sold in the farm, it has its advantages, because the wild roe deer meat is relatively old, it takes a long time to cook, and the artificially bred roe deer meat is relatively fresh and tender. Although it doesn't taste as strong as the wild roe deer meat, it also has some wild flavor, and the cooking method is quite delicious! Now the solar term is "Xiaoman". In this season of spring and summer, in order to keep the meat from getting hot and increase the nutritional and health value of the game, I specially improved the method of making it. In it, I used some roses planted by my family and rose sauce made by myself, which added a lot of fragrance and also achieved a certain effect of health care and beauty. It tastes strange Good! Rose is rich in vitamins A, C, B, e, K, tannic acid and other substances, which can improve endocrine disorders, and is also a good beauty and health care raw materials. Fresh rose can be taken orally or externally, with good effects of clearing dampness and heat, detumescence, detoxification, purging lung fire, hemostasis, antidiarrhea, diuresis, increasing blood microcirculation, etc. My rose sauce is more fragrant, ha ha! In fact, it's very simple. Wash the rose petals, put eight liang of sugar in one jin of fresh petals, seal them with plastic wrap, steam them, and then cool them in the air. After that, make some honey inside and seal them. "Rose sauce" can be used as stuffing for dim sum and desserts. It can be used in both Chinese and Western dishes. It can also be used to stir fry special dishes to improve taste. This sauce is not easy to deteriorate after several years of storage. Today's dish belongs to the fast cooking method. I make it by frying and cooking. It takes only 10 minutes to get out of the pot. It's called "fried and cooked rose robe meat". It tastes tender inside and scorched outside. It has a faint rose fragrance. It's delicious and delicious! The specific measures are as follows; "

Production steps:

Step 1: select roe deer meat, rose, rose sauce, shredded onion, shredded ginger, sliced garlic, coriander stem, millet pepper, salt, chicken powder, yellow rice wine, fresh soy sauce, vinegar, pepper, dry corn starch, raw meal and cooking oil.

Step 2: shred the rose petals.

Step 3: cut roe deer meat into thick slices.

Step 4: marinate the cut roe deer meat and mix it with rose sauce.

Step 5: add salt, pepper, yellow rice wine, chicken powder and fresh soy sauce, and then add a little water. Grasp the meat repeatedly until the water is completely absorbed into the meat. Marinate for 30 minutes.

Step 6: use the curing time to mix the bowl, put a little salt in the bowl, then add pepper, chicken powder, drop a few drops of fresh soy sauce, vinegar, yellow rice wine and a little raw powder, then put a little water in the bowl, stir until there are no granules, stir well and set aside.

Step 7: put dry corn starch into the pickled roe deer meat, dip the meat slices with dry starch one by one, dip the roe deer meat slices with dry starch, and let them boil for 3-5 minutes to make the dry starch on the meat slices moisten and absorb the water on the dried meat slices.

Step 8: heat up the oil pan. When the oil temperature reaches 50% or 60%, put in the meat slices.

Step 9: deep fry the meat and remove it.

Step 10: raise the oil temperature to 70% or 80% heat, then add deep fried roe deer meat again and re fry it with high temperature.

Step 11: deep fry the sliced meat until the pulp is crisp.

Step 12: start another frying pan, add a little oil to moisten the bottom of the pan, heat it up, and pour the fried roe deer meat into the pan.

Step 13: add shredded onion and ginger, garlic slices, coriander stem and shredded pepper, and cook in the bowl.

Step 14: stir fry a few times with high heat, and then put the sauce in the pan.

Step 15: Sprinkle Rose Silk on the tray.

Step 16: serve with a little embellishment.

Materials required:

Roe deer meat: 250g

Rose: 2

Rose sauce: 15g

Shredded scallion: 10g

Shredded ginger: 10g

Garlic slices: 10g

Coriander stalk: 10g

Millet pepper: 2

Salt: 2G

Chicken powder: 2G

Yellow rice wine: 15g

Fresh soy sauce: 10g

Vinegar: 15g

Pepper: a little

Dry corn starch: appropriate amount

Raw powder: a little

Cooking oil: proper amount

The characteristics of this dish are tender, salty, brown, slightly red, and delicious. Warm tips: 1. Roe deer meat slice should not be too thin, meat slice to two coins thick is good. 2. Pickle to taste, at least pickled more than 15 minutes is good, not too much rose sauce, can eat a little rose flavor. This dish can be made without rose sauce. The name of the dish is "fried robe meat". The taste is the same, but it lacks the fragrance of rose and reduces some health functions. 3. When frying the robe meat, the oil temperature should not be too low. It should be cooked first, and then fried again at high temperature, so that it will taste tender inside and scorched outside. In the cooking process, this dish should be cooked in a consistent manner, so as to achieve good taste and taste. 4. The Rose Silk should be sprinkled on the surface of the dish while it is hot, which can increase the attractive aroma and health care function of the flower. The flower silk should not be put first, otherwise the flower silk will be fried and not beautiful. The rose can be eaten raw. The rose can also be used for cooking alone. It can be wrapped in thin paste and fried, and then dipped in plum sauce to eat. It has unique flavor and good taste. If you have the opportunity, it will be displayed for friends in the future.

Production difficulty: Advanced

Technology: deep fried

Production time: half an hour

Taste: Vanilla

Chinese PinYin : Fei Qin Zou Shou Zha Peng Mei Gui Pao Zi Rou