Jade in my arms(huai zhong bao yu )

Jade in my arms

Introduction:

"After deep frying, the Pleurotus eryngii, which is more fragrant, tightly wraps the stuffing made of shrimp and lean pork. When you bite it off, it's a thick, crisp and tender mushroom skin, mixed with the delicious smell of fried shrimp and meat stuffing, and the sweet and sour taste of bright red tomato and orange juice. Not abalone, better than abalone. How can such a delicious dish be described only by the mushroom clip in the hotel?! I give it a nice name: Baoyu in my arms. It's homophonic with abalone, but also in line with its Jiadi temperament. Take a moment from last year's banquet table to introduce this delicious dish name, which will surely make the family applaud

Production steps:

Step 1: wash the pork and chop it into mince.

Step 2: soak Chinese prickly ash in warm water for 10 minutes, drain out Chinese prickly ash, add the water soaked in Chinese prickly ash into the meat filling, and stir in one direction. Add appropriate amount of salt, chicken essence, five spice powder, cooking wine and starch, mix well. Let stand for 20 minutes, marinate and taste.

Step 3: remove the sand line of shrimp and rinse it.

Step 4: chop the shrimps into stuffing, add a little salt and cooking wine, mix well and put them into a big bowl with meat stuffing. Dice the scallion and put in the ginger, then squeeze out the ginger juice and drop in. Add a little sugar and stir well to make the filling.

Step 5: add sesame oil and starch, mix well.

Step 6: wash Pleurotus eryngii and cut off both ends.

Step 7: cut the mushroom vertically to two-thirds of the inside, then cut it at about 2cm to the side and cut it into clip shape.

Step 8: put in the right amount of stuffing, and finish all the required mushroom clips.

Step 9: heat the oil to about 60% heat, put the mushroom into the clip one by one, fry for about 30 seconds, and turn it gently after shaping to make it evenly heated. Turn to medium heat and deep fry until the meat is well done.

Step 10: take out the mushroom clip, turn to high heat, raise the oil temperature, then put it into the mushroom clip again, deep fry until the surface color becomes dark, and use a colander to take out the mushroom clip.

Step 11: take a frying pan, heat it slightly, add a little oil, turn to low heat after oil temperature rises, add tomato sauce, orange juice, proper amount of sugar, a little salt, proper amount of water, and mix well to make sauce. Turn to high heat, pour in the fried mushroom clip, stir fry, pour in a little water, starch twice to collect the sauce, drop in white vinegar, stir fry evenly.

Step 12: fill the plate and sprinkle some cooked white sesame seeds.

Materials required:

Pleurotus eryngii: 400g

Pork: 250g

Shrimp: 120g

Water: moderate

Cooked white sesame: appropriate amount

Oil: right amount

Salt: right amount

Chinese prickly ash: 1 / 2 spoon

Chicken essence: 1 / 4 spoon

Five spice powder: 1 / 4 spoon

Cooking wine: moderate

Starch: right amount

Scallion: 15g

Ginger: 3 G

Sesame oil: 2 teaspoons

Tomato sauce: 2 tablespoons

Orange juice: 2 tablespoons

Sugar: right amount

White vinegar: right amount

Note: 1. The amount in the menu can be about the amount in the two plates of photos. You can adjust the amount of ingredients according to how much you do at one time. 2. Stir the stuffing in one direction several times, so that the meat will be strong. 3. Apricot abalone mushroom is easy to be cooked, but the meat should be cooked for a long time. When frying for the first time, the temperature of oil should be controlled properly. When it is 60% hot, it should be put in. After frying, the heat should be reduced to keep 40% or 50% hot. Fry for a long time, about 3 or 4 minutes, to ensure that the meat inside is well done. If the oil temperature is too high, the color will be very dark. It seems that the stuffing on the surface is ripe, but the stuffing inside is not yet ripe. If you don't have a good time, you can take out one when it's fried for 3 minutes and tear it open. If it's not ripe, you can continue to fry for a while. 4. Finally, when frying sauce, put a little salt to improve the sweetness of sauce, but don't put too much salt. If you put too much salt, it will be salty and lose the original meaning of sweet and sour taste. After the white vinegar put forward more sweet and sour taste. Adjust the amount of sweet and sour according to personal preference.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Huai Zhong Bao Yu