Shandong cuisine: fried kidney(lu cai qiang yao hua )

Shandong cuisine: fried kidney

Introduction:

"Fried kidney flower is a famous dish in Shandong Province. It is cut with a wheat flower knife on the waist of the pig, and then processed in soy sauce. It is light and elegant in color, crisp and tender in texture, fresh in taste, and suitable for wine. Pork loin is rich in protein, fat and so on. It has the effect of tonifying kidney, tonifying essence and promoting diuresis. In addition, for postpartum asthenia, kidney asthenia low back pain, edema, spermatorrhea, night sweats, deafness of the elderly and other diseases, moderate consumption of pig waist flower also has certain curative effect. It should also be noted that the fat content and cholesterol content of pork kidney flower are very high, so it is not suitable for ordinary people to eat it often. "

Production steps:

Step 1: cut the waist from the middle.

Step 2: use a knife to remove the middle waist Sao piece. This is the source of Sao Qi, so be sure to clean it.

Step 3: cut diagonally first, don't cut.

Step 4: turn it upside down and cut it into ears.

Step 5: cut into small pieces.

Step 6: soak it in water to remove blood.

Step 7: cut carrot and bamboo shoots into rhombus slices. Black fungus bubble hair.

Step 8: wash Auricularia auricula, pull it into small pieces, stir fry it with carrot and bamboo shoots.

Step 9: blanch the kidney flower. Cashew is easy to be cooked. It doesn't need to be cooked for long, which affects the taste.

Step 10: soak the blanched vegetables and pork loin in cold water to cool. Take out the water.

Step 11: mix the sauce with cooking wine, soy sauce, salt, chicken essence and sesame oil.

Step 12: pour in the juice and stir well.

Step 13: put oil in the pot, put more than 10 Chinese prickly ash, fry into Chinese prickly ash oil.

Step 14: pour the fried Zanthoxylum bungeanum oil into the basin, and filter out the Zanthoxylum bungeanum seeds.

Step 15: stir evenly and put on the plate.

Materials required:

Pork loin: 2

Carrot: Half Root

Winter bamboo shoots: a little

Suitable amount: Auricularia auricula

Salt: right amount

Cooking wine: moderate

Soy sauce: right amount

Chicken essence: appropriate amount

Sesame oil: appropriate amount

Zanthoxylum oil: right amount

Note: 1, pig kidney in the middle of the waist Sao is the source of Sao flavor, must be removed clean. 2. The first cut of waist flower is 45 degree angle cutting, the second is right angle cutting. 3. Cashew is easy to ripen, so you don't need to blanch for a long time. 4. Add vegetables according to your preference.

Production difficulty: simple

Technology: fried

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Lu Cai Qiang Yao Hua