Jinsha lotus(jin sha sai he hua )

Jinsha lotus

Introduction:

Onion is not only a versatile food, but also a favorite food for many people. Like potatoes, it can make many unexpected delicacies. Ordinary onion, because of the change of knife technique, looks like a beautiful lotus, its own slightly sweet, coupled with the crisp Jinsha, a special flavor that can't be expressed in words. Each onion is filled with Jinsha. It's fragrant and crisp. The flavor is very strong

Production steps:

Step 1: 1 onion.

Step 2: all ingredient plans. (pepper and cumin on the left)

Step 3: remove the skin of the onion, wash it, cut it 3 times at the center, divide it into 6 equal parts, and make it into lotus petals.

Step 4: separate each lotus, soak in water for 10 minutes, and drain.

Step 5: drain the onion, add 1 / 2 teaspoon salt and marinate for about 10 minutes.

Step 6: heat the oil in the soup pot. When the oil is 50% hot, pour in the onion and fry until it is cooked.

Step 7: take out the control oil for standby.

Step 8: chop the garlic into fine garlic powder, and grind the cooked egg yolk into granules.

Step 9: start making Jinsha, stir fry the white sesame in a dry pan over low heat, and let cool.

Step 10: stir fry the bread bran in a dry pan over low heat and cool it.

Step 11: stir fry the shrimps in a dry pan over low heat and set aside. (shrimps need to be cut into small pieces)

Step 12: cold oil in a cold pan, stir fry minced garlic and pepper over low heat, remove and set aside.

Step 13: stir fry the remaining oil in the pan over low heat.

Step 14: pour in pre fried sesame, bread bran and shrimps.

Step 15: immediately add salt, sugar, pepper, cumin powder, monosodium glutamate, stir well, turn off the fire.

Step 16: set the onion on the plate, and then add the fried Jinsha. (every layer and every piece of "Lotus" is packed in it, so when you eat it, every piece of "Lotus" is packed with Jinsha.)

Materials required:

Onion: 1

Cooked egg yolk: 1

Shrimp: 5g

White Sesame: 5g

Bread bran: right amount

Chili powder: 2G

Garlic: 1

Table salt: 1 teaspoon

Sugar: 1 teaspoon

MSG: 1 / 4 teaspoon

Black pepper: a little

Cumin powder: a little

Note: poem phrase: 1: when cutting "Lotus", take the center of onion as the center, and divide it into 6 parts on average. It's uniform in size. Soak the cut onion to remove the spicy flavor. 2: The larger the outer layer of the onion, the larger the petals. 3: To make Jinsha, we must fry sesame and bread bran first, so that they have enough time to cool down, and the later Jinsha will be very crisp. (in order to avoid different ripening time, it is suggested to fry the garlic separately as I do) 4: when frying the garlic, it is suggested to fry the garlic slowly in a cold pot, cold oil and low heat. In this way, the garlic will be fragrant, crisp and not scorched. 5: The taste of Jinsha is the key to this dish. In the last step, after mixing all the ingredients of Jinsha, the seasoning should be added at the same time. Do not delay too long in the pot, so as not to affect the taste of Jinsha. It is suggested that all seasonings should be mixed well first, and the sands can be poured in at the same time. After stir frying evenly, turn off the fire immediately.

Production difficulty: ordinary

Technology: stir fry

Production time: three quarters of an hour

Taste: garlic

Chinese PinYin : Jin Sha Sai He Hua