Hui Cuisine: inch of golden meat(hui cai cun jin rou )

Hui Cuisine: inch of golden meat

Introduction:

"Cunjin meat is a famous traditional dish of Anhui cuisine. This product is made of sirloin as skin, ham as stuffing, rolling egg paste, fried with sesame oil. It looks like "Cunjin sugar", so it is named "Cunjin meat". It is golden in color, crisp and delicious. It has the effect of tonifying kidney and blood, nourishing yin and moistening dryness. "

Production steps:

Step 1: prepare all the ingredients.

Step 2: Chop onion and ginger, add hot water to make onion and ginger juice.

Step 3: slice pork tenderloin into large pieces and loosen with the back of the knife.

Step 4: put pork slices into a bowl, add salt, pepper, chicken essence, yellow rice wine, onion and ginger, mix well.

Step 5: mince ham, add scallion and 1g starch, mix well.

Step 6: add 14g starch into the egg and mix well to make the batter.

Step 7: put the marinated meat into the right amount of ham stuffing.

Step 8: roll the long strip seal and stick it firmly with egg liquid.

Step 9: do it all in turn.

Step 10: roll the egg evenly.

Step 11: in the sesame.

Step 12: heat the oil pan for 50% and fry the meat sticks until floating.

Step 13: remove the oil.

Step 14: when the oil temperature rises, add it again and fry again until golden.

Step 15: take out the oil and put it on the oil absorption paper to suck out the oil. When eating, cut each piece into three small sections.

Materials required:

Pork loin: 170g

Ham: 25g

Egg: one

White Sesame: right amount

Onion and ginger: 20g

White pepper: 2G

Yellow rice wine: 5g

Appropriate amount of salt: appropriate amount

Chicken essence: 1.5g

Starch: 15g

Note: after slicing pork, pat it loose and thin with the back of a knife, and then marinate it to make it taste better. When frying, the oil temperature should not be too high to avoid sesame paste.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hui Cai Cun Jin Rou