Fried pork is a traditional halal dish in Beijing. Although we are HanMin, we also like halal food. There is a long-established halal chain store in front of the door, and you can go to the front of the door to buy a few things, and fried loose meat is a must-buy every time.
If you eat too much, you have to think about it yourself. In addition to perusing the "content", I checked some more information. It turns out that this loose meat is not difficult.
Try to do it twice, hey, don't say, it's really delicious! The "creak box" used inside can't be made by ourselves, it needs to be thintened with mung bean paste, rolled up, fried, and there is no ingredient or craftsmanship, so we will retreat to replace it with mashed potatoes.
Just two words - delicious!
During the festival, you can eat several meals in a frying pan, refrigerate and save, and when you are too lazy to open the fire or stew, grab a few and use them as a dish.
<h1>------- [Fried pork] -------</h1>
【Ingredients】 500 grams of lean beef, 1 small potato, 50 grams of sweet potato starch, 1/2 green onion, 1 piece of ginger, 15 grams of thirteen spices, salt to taste, soy sauce to taste, oyster sauce 20 grams, a little corn starch, a little cold water, 1 piece of oil bean skin, vegetable oil to taste
【Production】
1. Beef, oil bean skin, potatoes ready;
2. Seasoning ready;
3. Crush the shallots and ginger cubes into pieces, then add the beef cubes into the blender;
4. Beat into minced beef;
5. Peel and steam the sliced potatoes, thirteen spices, soy sauce, salt and oyster sauce into the meat filling;
6. Add sweet potato starch after beating into a paste; potato starch is also possible;
7. This is a well-laid beef filling, delicate and slightly strong;
8. Cut the oil bean skin into two pieces of the same size; there is a kind of thick oil bean skin for shabu-shabu that is not suitable for this dish, and this thin transparent oil bean skin should be used;
9. Add corn starch and cool water to form a starch syrup and spread evenly on the oil bean skin;
10. Spread the minced meat on the skin of the oil bean, the thickness is about 1 cm;
11. Apply starch paste to another piece of oil bean skin, cover the meat filling, and smooth the surface with your hands;
12. Divide the wide strips with a sharp knife about 6 cm wide; dried bean skin, soft meat filling, the next knife must be stable and fierce, if necessary, sharpen the knife, do not grind the twitter, otherwise the meat filling will be "overflowing";
13. Use a fast knife to chop into small pieces, wide and narrow thickness can be liked; or that sentence, do not be soft, do not be afraid of sound, do not feel sorry for the knife and the board, a knife clicks, the incision is neat and the meat filling does not shrink or overflow, and the section also has thickness;
14. Pour an appropriate amount of oil into the pot, heat up on high heat and turn to medium heat, put a piece of raw blank into the oil pot to test the oil temperature, after sinking the bottom quickly float up to show that the oil temperature is appropriate; the appropriate amount of loose meat raw billet into the oil pot, first do not stir, wait for the pine meat strips to float up and then use chopsticks to gently flip, until the color is slightly lighter than they want to fish out the oil control, the residual temperature makes the color darker.
<h1>[Apple private talk].</h1>
1. Potatoes can be used with medium size, steamed and used, playing a role in bonding and diluting the meat filling and increasing elasticity; sweet potato starch also has similarities, which can be replaced by potato starch;
2. Do not stick to the traditional way to make arbitrary adjustments to the ingredients, such as beef for lamb, pork, pork and chicken mixing, etc.; the seasoning can also add chopped coriander; potatoes can be replaced by lotus root crushed, water chestnut crushed, will bring unexpected taste and flavor;
3. The fire of the frying should not be too large, slowly fry over medium or medium heat, to prevent the bean skin from being fried and blackened and the meat filling is not yet cooked;
4. Pine meat can be eaten hot and cold, eat it alone, sandwich flapjack steamed buns, or cook vegetables or stews.
"Make food with love, record the beauty with your heart, and use simple methods to present the mellow taste of ingredients." I am Meggy Dancing Apple, an English teacher for 18 years, and now a "kitchen for love" house cook, gourmet self-media, special original food author, health manager, ACI international registered nutritionist. In the days of dealing with oil, salt, sauce and vinegar, the heart has become more and more gentle, and I have become more and more aware that "companionship" is the most beautiful and important in the world.