Crispy perilla leaf pork(xiang cui su zi ye bao rou )

Crispy perilla leaf pork

Introduction:

"Today, my mother made a pile of suziye, which is the kind of Korean barbecue, two big boxes. I'm so worried. I usually only use Suye to wrap the meat. I usually eat it during the barbecue. How can I eat the rest? So I pondered for a long time and mixed it? So much silk is as high as a hill. If you can't finish it, you can't eat it the next day. After thinking about it, it's better to mix the pork with the leaves of Jiangsu. Do you want to use the leaves of Jiangsu to wrap some meat stuffing, steam it or fry it? Once steamed, all the leaves are rotten, so you'd better fry them. Unexpectedly, they are fragrant and delicious! Crispy, because the choice is thin meat stuffing, the fire fried and timely use oil absorption paper to absorb the oil, so eat time is not greasy, if a little cold, bake in the oven for a while, immediately the leaves become crispy, really fragrant... This dish should be pasted with autumn fat

Production steps:

Step 1: remove the stem from the washed leaves

Step 2: add a whole egg into the lean meat stuffing, first add a little ginger powder and mix well; then add a little white pepper powder, cooking wine, salt, soy sauce, a small spoon of sugar to make it fresh, mix well, then put in the onion powder, sprinkle sesame oil on the onion powder and mix well

Step 3: fill a little meat stuffing in the leaves of Perilla frutescens and wrap it well

Step 4: seal with meat

Step 5: mix an egg paste and add a little flour to the egg. Stir evenly until the paste can be stuck

Step 6: pour a little oil into the pot, just a little more than usual. When the oil is hot, deep fry it in the pot until golden, that is, the layer of eggs on the surface turns golden, so you should fill a little less meat stuffing before, so as not to make the leaves crispy outside and eat a lot of oil inside.. After the pot with oil absorption paper to absorb excess oil or control oil. When fried, the whole room is full of the fragrance of perilla leaves. It tastes delicious. It's good to eat once in a while!

Materials required:

Lean meat stuffing: a little according to the amount of perilla leaf

Cotyledon of Perilla frutescens: moderate amount

Eggs: right amount

Common flour: a little

Scallion: right amount

Ginger: right amount

Cooking wine: moderate

White pepper: right amount

Sugar: right amount

Salt: right amount

Soy sauce: right amount

Sesame oil: appropriate amount

Note: it should be noted that the leaves should be filled less and the meat should be as thin as possible, otherwise the meat filling will not be easy to be cooked when frying, and the leaves will also absorb a lot of oil.

Production difficulty: ordinary

Technology: deep fried

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Xiang Cui Su Zi Ye Bao Rou