Always smile(xiao kou chang kai )

Always smile

Introduction:

"The new year is coming, the brand-new 2012, we are full of gratitude, self-confidence, positive, hard work, come on!! give you a happy new year, wish the food world is getting better and better, wish all people a thousand smooth, happy, just like my dish: always smile!"

Production steps:

Step 1: prepare ingredients: wash eggplant, Pleurotus eryngii and drain water, wash carrot, peel and drain, wash pork with proper amount of baking soda and drain.

Step 2: Chop pork with a little onion and ginger, add chicken egg white, raw starch, salt, pepper noodles, and crush tofu.

Step 3: stir well and add oyster sauce.

Step 4: slice the Pleurotus eryngii, carrot and eggplant separately. Don't cut the bottom of the two slices to the end, but connect a little.

Step 5: open the Pleurotus eryngii slices and put in a little minced meat, which has the function of adhesion and adhesion.

Step 6: on the basis of step 5, add eggplant slices, then fold carrot slices, open carrot slices, and put minced meat with chopsticks.

Step 7: make the batter: add egg yolk and water to the raw starch and flour in the ratio of 1:2, not too thin or too thick.

Step 8: stir the batter in step 7 and leave for 5 minutes.

Step 9: dip the meat box wrapped in step 6 evenly with paste.

Step 10: add oil to the pan, heat it to 80% heat, fry the meat box, and remove it when the surface is golden.

Step 11: put a little ketchup, water, salt, sugar and vinegar in the pot, and mix well over low heat (because I bought pure ketchup, so I have to flavor it by myself, or I can use tomato sauce instead, but he has too many additives, so I have to trouble myself, and it's better to bring out my favorite taste). On the top and bottom edge of the fried meat box, draw two, also like the shape of the mouth. Set the table and taste.

Materials required:

Pork hind leg: 350g

Tofu: 150g

Egg: 1

Pleurotus eryngii: 1

Carrot: 1

Long eggplant: 1

Ketchup: a little

White noodles: a little

Raw starch: a little

Shallot: a little

Jiang: a little

Salt: a little

Water: a little

Oyster sauce: a little

Sugar: a little

Vinegar: a little

Chinese prickly ash noodles: a little

Note: 1. Put the Pleurotus eryngii on the outermost layer, it will effectively block the oil inhalation, so that the internal meat is tender, soft, fragrant and smooth, not greasy. 2. Slice the three kinds of food as thin as possible, too thick to deep fry. 3. The batter should be able to hang best

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Xiao Kou Chang Kai