Fujian traditional Jiaoliu stir fried "litchi meat"(min cai chuan tong jiao liu xiao chao li zhi rou )

Fujian traditional Jiaoliu stir fried "litchi meat"

Introduction:

"Litchi meat" in "Fujian cuisine" is a traditional Jiaoliu stir fry with a long history, and its taste is sweet and sour. "Litchi meat" was invented by Wang Baoshan, a master from Fuzhou in the late Qing Dynasty. He specializes in sweet and sour dishes and is very famous in Fuzhou and Xiamen. Later, recommended by Fujian Governor Xu Yingfu, he was summoned to the palace in 1896. In the imperial dining room, sweet and sour dishes were specially made for the emperors and empresses. It is said that when Empress Dowager Cixi tasted the dishes he cooked, she greatly appreciated them. As a result, Wang Baoshan was granted the title of "Zhuo Chao Wang" by Cixi, and immediately wrote "Zhuo Chao Wang" as a reward. These are recorded in the "palace food archives" kept by the House Office of the Qing Dynasty. Later, after the court abdicated in the early years of the Republic of China, Wang Baoshan and others were sent back to their hometown. They still made a living as chefs in Fuzhou, and brought some of the court's cooking techniques back to their hometown. Soon they became famous in the local area. After liberation, he was temporarily transferred to Beijing by the relevant leaders of Beijing to teach skills, and died before the cultural revolution. In those days, the sweet and sour dishes in the court were all made by Wang Baoshan, and this skill has been handed down to the present day. At present, the four main flavors of sweet and sour in the palace flavor, such as stir fried fillet, stir fried kidney, stir fried prawns and stir fried fish fillets, are all created by Wang Baoshan after improvement. Today, try to make this sweet and sour taste of traditional Fujian cuisine stir fried "litchi meat", in order to show amateur learning and practice. The main methods are as follows; "

Production steps:

Step 1: cut the pineapple into pieces and set aside.

Step 2: slice the meat into 8 mm thick slices.

Step 3: carve a cruciferous knife on the meat slice. First, cut along the knife. The depth of the knife is two-thirds.

Step 4: cut with a horizontal knife, and the depth of the knife is also two-thirds.

Step 5: after the knife is finished, the whole body of the meat is in the shape of small particles, so that it is easy to be spherical in the process of frying to ensure that the meat will not spread.

Step 6: cut the meat into triangles or trapezoids after cutting the knife.

Step 7: add a little salt to the meat.

Step 8: add a little sugar.

Step 9: add a little MSG.

Step 10: pour in 5 grams of Shaojiu.

Step 11: add appropriate amount of natural food pigment (I use homemade sweet pepper powder, and generally use red koji).

Step 12: hold it well with your hands.

Step 13: pour in the right amount of dry corn starch, about 20 grams, grasp well by hand.

Step 14: then one by one the triangle meat, flat inward ball.

Step 15: after the group is finished, put the plate in order.

Step 16: mix the bowl juice; pour Zhenjiang white rice vinegar into the sugar bowl.

Step 17: put a little salt in it.

Step 18: add a little MSG.

Step 19: sprinkle a little white pepper.

Step 20: pour in about 10 grams of Shaojiu.

Step 21: add proper amount of wet starch and stir well.

Step 22: heat the oil pan and put the meat balls into the pan one by one.

Step 23: deep fry until fully cooked, then raise the oil temperature and fry again to make the skin crisp.

Step 24: leave a proper amount of base oil in the pot, add onion and ginger and saute until fragrant.

Step 25: pour in the sauce and make it thick with medium heat.

Step 26: then pour in the meatballs.

Step 27: pour in the pineapple.

Step 28: stir fry over high heat to make the thick sugar juice fully wrapped.

Step 29: wrap evenly and stir fry evenly to get out of the pot. At this point, all operations are completed, and the cooking time is 5 minutes.

Materials required:

Rump tip: 150g

Pineapple: 100g

Corn starch: 20g

Minced green onion: 5g

Minced ginger: 5g

Natural red pigment: a little

Zhenjiang white rice vinegar: 20g

Sugar: 20g

Salt: 1g

Shaojiu: 15g

Pepper: a little

MSG: 1g

Starch: appropriate amount

Note: the characteristics of this dish: the color is reddish brown, fruity and vinegar fragrant, moderate sour and sweet taste, crisp outside and tender inside. Warm tips: 1. The size of the meatball should be 2.5cm in diameter; 2. Lychee meat belongs to small sweet and sour taste, and the ratio of juice mixed with sweet and sour is one to one, which means that it can be tasted sour, sweet and sour. Some chefs call it lychee taste, that is, it has some sour feeling in the semi mature period of lychee. 3. The amount of sweet and sour juice and the viscosity of boiling should be appropriate, and there should be a little sugar juice in the plate after loading. The traditional dish of Fujian cuisine "litchi meat" with big stir fry spoon is ready. There is a big gap between amateur and professional chefs. Please understand! For your reference only!

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Min Cai Chuan Tong Jiao Liu Xiao Chao Li Zhi Rou