Fried mutton(guo tie yang rou )

Fried mutton

Introduction:

"Frying, braising, braising, braising and marinating, steaming and stir frying are the best cooking techniques in Shandong cuisine! It involves and uses a wide range of raw materials, dishes are very emphasis on cooking techniques. In cooking, seemingly disordered, the actual use of the rules, techniques are very rigorous, and this technique, handed down from generation to generation, meticulous. "Shandong cuisine" is not only everyone, but also the pioneer of Chinese cuisine. Confucius, the originator of Chinese education, made the highest summary about the state of Chinese food culture two thousand years ago and how to develop it in the future. This is the best conclusion that can guide future generations to work hard all their lives. "Confucius sage" is named Qiu, the word Zhongni, is also Shandong Qufu people. In the long course of history, there will not be a "Saint" for thousands of years. If we reach the standard of "Saint", we need to be "erudite and virtuous"! Shandong is the hometown of sages and sages. Under the influence of the past dynasties, how can the land of Jiaodong not produce famous teachers and dishes? ha-ha! Today, to make a fried dish in Shandong cuisine is called "guotie mutton". The main methods are as follows

Production steps:

Step 1: pour the bamboo shoots into the mutton stuffing.

Step 2: add onion powder, ginger powder and pepper powder.

Step 3: sprinkle salt, chicken powder, pepper, meijixian soy sauce and some yellow rice wine.

Step 4: add sesame oil and stir well.

Step 5: take a piece of soybean skin and smooth it.

Step 6: apply flour paste on the soybean skin.

Step 7: put the mutton stuffing on the soybean skin, fold the bottom first, then fold it left and right, then fold the top down and smooth it with hands.

Step 8: put it into the plate for standby.

Step 9: heat the frying pan with a little oil.

Step 10: fry the mutton in the pot.

Step 11: fry until the bottom is golden and set, then turn over and continue frying.

Step 12: in the process of frying, keep poking the skin with toothpick to prevent swelling.

Step 13: after frying, cut the pieces into barcode and put them into the plate.

Step 14: a little embellishment can be on the table to eat, so far the operation is complete.

Materials required:

Mutton stuffing: 150g

Flour: right amount

Winter bamboo shoots: 30g

Fried soybean skin: two sheets

Cooking oil: proper amount

Pepper powder: 1g

Minced green onion: 15g

Ginger powder: 10g

Salt: 1g

Yellow rice wine: 15g

Meiji fresh soy sauce: 2G

Sesame oil: 10g

Note: this dish features: golden skin, pleasant meat, crisp skin, tender filling, delicious. Warm tips: 1, this can be posted a variety of dishes, such as beef, it is called "guotie beef", with pork tenderloin stuffing, it is called "guotie tenderloin", you can paste it at home, ha ha! Like pouring garlic juice or dipping pepper salt can, eat up unique flavor. 2. "Oil bean skin" to choose the kind of soft, such as the use of dry, you can first soak in hot water, until it is soft to use, before use to dip in the water above. 3. Don't forget to poke with toothpick when frying! This kind of Shandong cuisine fried product "guotie mutton" is ready. It tastes delicious. I like to dip it in garlic juice. It tastes better, ha ha! For your reference!

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Guo Tie Yang Rou