Sweet and sour Pleurotus eryngii meat box(suan tian xing bao gu rou he )

Sweet and sour Pleurotus eryngii meat box

Introduction:

"I'm used to eating lotus root box and eggplant box Today, I'd like to have a mushroom box! Only Pleurotus eryngii can make a meat box with mushrooms. Its thick stems are not only fragrant and tender, but also suitable for slicing into meat boxes. Mushroom umbrellas and roots should not be wasted. They should be chopped and mixed with meat stuffing to enhance the taste and taste. They should be wrapped with a homemade beer crisp fried paste to ensure that the finished product is crisp on the outside and tender on the inside. Then they should be poured with a sour sweet tomato Rich sauce, better nutrition! It's a private dish with a unique style! "

Production steps:

Step 1: cut scallion and ginger into large pieces, add 1 / 2 tsp salt, 1 tsp pepper, 1 tsp cooking wine and 5 TSP water, stir well, and let stand for half an hour to form scallion and ginger seasoning water;

Step 2: add a small amount of onion and ginger seasoning water into the meat stuffing for many times, and stir evenly in the same direction each time;

Step 3: until the meat is strong, set aside;

Step 4: wash Pleurotus eryngii and cut off the head and tail;

Step 5: cut the stem into thin slices for standby;

Step 6: chop the head and tail into small pieces for later use;

Step 7: add the minced meat into the stuffing;

Step 8: mix well in the original direction to make meat stuffing;

Step 9: put some meat stuffing between two pieces of Pleurotus eryngii to make Pleurotus eryngii meat box;

Step 10: put eggs, flour, corn starch and a little salt into a large bowl, mix them into a batter, add 1 to 2 tablespoons of beer, adjust the consistency of the batter, and make it crisp and fried;

Step 11: evenly coat the Pleurotus eryngii meat box with a layer of flour;

Step 12: add crispy fried batter;

Step 13: heat up the frying pan, add proper amount of cooking oil, continue to heat until the oil is about 60% hot, then put it into the Pleurotus eryngii box, deep fry until it is shaped and fished out; continue to heat up the oil in the frying pan until it is 80% hot, then deep fry again for about 30 seconds until the surface of the meat box is golden;

Step 14: take out the meat box; put it on the kitchen paper to absorb the excess grease;

Step 15: 1 tsp pepper, 2 tsp chicken powder, 2 tsp sugar, 2 tsp vinegar, 1 tsp soy sauce, 1 tsp cooking wine, 1 tsp ketchup, 1 tsp starch, 5 TSP water, add 5 cloves of garlic, cut into powder, put them into a small bowl, stir them into sauce;

Step 16: put the sauce into a small pot, simmer slowly until it thickens into sweet and sour sauce, and do not stir during the process;

Step 17: pack the meat in a box and pour it with sweet and sour juice.

Materials required:

Pleurotus eryngii: 2

Minced meat: 150g

Scallion: right amount

Ginger slices: right amount

Salt: a little

Pepper: 1 tablespoon

Cooking wine: 1 tablespoon

Water: 5 tbsp

Eggs: 2

Flour: 2 tablespoons

Corn starch: 6 tbsp

Beer: 2 tablespoons

Chicken powder: 2 teaspoons

Sugar: 2 tablespoons

Vinegar: 2 tablespoons

Raw soy sauce: 1 tablespoon

Ketchup: 1 tablespoon

Water: 5 tablespoons

Starch: 1 teaspoon

Minced garlic: 5 pieces

Note: 1. When slicing Pleurotus eryngii, be sure to cut it decisively, one piece at a time. Don't go back and forth, or it's easy to cut. 2. You can choose the stuffing by yourself. Pork, beef, mutton, chicken All right. Look at your own taste.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Suan Tian Xing Bao Gu Rou He