Double white rolls with sauce(jiang zhi shuang bai juan jian dan de yan ke cai )

Double white rolls with sauce

Introduction:

In winter, white radish is the most delicious. White radish is rich in water and nutrition. This time we made this dish of "sauce double white roll", which is not only a dish with light taste and strong sauce taste, but also a dish with skillful eating and no satiety (generally speaking, there are all kinds of dishes on the banquet table, one dish is full, other dishes are not enough). Whether it's a home dish or a banquet dish, it's a very suitable dish. Here's a recipe for private dishes - sauce double white rolls. Please share it with your dear friends

Production steps:

Step 1: cut the radish 1 cm wide into 4 pieces.

Step 2: peel the radish with a kitchen knife (or peeler). (the left side of the picture is the white radish skin)

Step 3: then use the kitchen knife (or fruit knife) to lightly mark the two sides of the white radish with 0.1 cm grid pattern. (the plaid pattern is for taste and quick ripening)

Step 4: after drawing the regular grid pattern of white radish, turn the regular grid pattern to the ridge pattern (left and right 45 degrees). Then cut the radish in half from the center.

Step 5: put into a container with a leaky spoon, add water and soak it slightly.

Step 6: drain the radish.

Step 7: set aside the cold pan and heat the oil over medium heat.

Step 8: put the white radish in a row, and then fry it in medium heat oil.

Step 9: Fry one side of white radish into brown, turn over the other side and fry again.

Step 10: turn to see if the other side is burnt yellow.

Step 11: turn to low heat, then add 8,9% water of white radish.

Step 12: cover the pot and simmer over low heat.

Step 13: when the water is still not completely evaporated, open the lid of the pot, turn the turnip on the other side, pour in rice wine, sprinkle with salt and black pepper. (whether to add salt or not in this step, the black pepper can decide for itself.)

Step 14: cover the pot and simmer.

Step 15: stew the white radish until the juice is collected (generally, the white radish is transparent and cooked), and then put it into the plate to reduce the heat of the white radish.

Step 16: wash the pork slices with clean water, lay the spare paper towel flat, then lay the pork slices one by one on the paper towel (cloth or gauze), and then cover it with a paper towel (cloth or gauze). Use your hand to gently press the water of pork slices onto the paper towel, then lift the paper towel, sprinkle salt, black pepper, and pour rice wine to marinate.

Step 17: after the heat of white radish is reduced, put the pickled pork slices on the plate and spread them.

Step 18: lay the radish on the bottom of the center of the pork slice.

Step 19: fold 1 / 4 of the bottom of the pork into a roll.

Step 20: fold up one more layer.

Step 21: the final roll.

Step 22: put the folded pork roll on the plate with its mouth closed.

Step 23: spare a tissue and wipe the pot clean. (for reference, prepare another pot)

Step 24: pour in olive oil (or cooking oil) and heat the oil over low heat.

Step 25: close the pork roll and lay it down. (at this time, if you feel that the small fire is too big, you can use the small fire.)

Step 26: turn it over and fry it again.

Step 27: turn over and fry.

Step 28: turn over and fry until done. Turn off the fire and set aside.

Step 29: add 10-12g cream (butter) to the remaining gravy in the pan, heat the oil over low heat, and then add the spare minced garlic and pepper to dry.

Step 30: stir dry over low heat, add sweet flour sauce and soy sauce.

Step 31: stir the sauce evenly, and then pour it into the container.

Step 32: put the meat roll on the plate, drizzle the sauce with a spoon, and sprinkle the parsley powder evenly.

Materials required:

Sliced pork: 8 slices

White radish: right amount

Minced garlic: two pieces

Chili powder: appropriate amount

Parsley powder: right amount

Olive oil: right amount

Salt: right amount

Black pepper: right amount

Rice wine: moderate

Cream: 10-12g

Sweet flour paste: 1 teaspoon

Soy sauce: 1 teaspoon

Note: after the experience: 1: as for the weight, please drink. 2: Parsley powder & gt; please go to the "diary and recipe of homemade parsley powder" for reference. 3: There are two steps to set the butter. (please go to the diary of "homemade parsley vanilla cream, menu" for reference.) 4: "Recipes for private dishes: double white rolls with sauce [simple banquet dishes]" log, website of recipes.

Production difficulty: simple

Technology: stewing

Production time: three quarters of an hour

Taste: Maotai flavor

Chinese PinYin : Jiang Zhi Shuang Bai Juan Jian Dan De Yan Ke Cai