Fried loose meat, pine meat is made of beef filling, mashed potatoes and some "creak", the general way to eat pine meat is to fry it out and eat it directly, crispy and tender, or slip to eat, it is also very good. "Crunch" is a kind of mung bean noodles made of soy products, but this thing is really not easy to buy, cow street must have, but for a piece of soy products to run a trip is really not worth it, and friends in other places can not buy this play, so choose beef and mashed potatoes to do, the taste is also very good.
1. Ingredients: beef 400 g potatoes 300 g
2. Excipients: several pieces of oil bean skin
3. Seasoning: salt 6 g five-spice powder 6 g onion ginger to taste egg one starch to taste
4. Directions:
1) Chop the beef into a filling and prepare the shallots, ginger, and oil bean skin (the advantage of the skin is that it is very thin and tough).
2) Cut the potatoes into thick slices and steam the soft noodles in a pot, let cool and set aside.
3) Put the egg, salt, allspice powder, minced green onion and ginger in the filling, stir well, put a little water starch and grasp well.
4) Then grab the steamed and cold potatoes, put them in the beef filling and stir well.
5) Spread a piece of oil on the case and spread even starch water on the top.
6) Put the appropriate amount of beef filling on the top and spread it out.
7) Spread another oil skin with starch water on the beef filling, remember, to touch the beef with the starch water, cut the long strips with a knife, the size you control, do not cut the size of the bricks.
8) Pour more oil into the pot, burn until it is 70% hot, put the meat down one by one and fry it until the surface is golden brown, even if it is OK, this is fried loose meat.
9) If you want to eat loose pork, take a bowl, put the minced onion and garlic, soy sauce, a little sugar, a few drops of sesame oil and vinegar, and finally a little water, put a little starch, and mix into a bowl of juice.
10) Heat the pot, put a little oil in it, then pour the bowl juice down and burn it to thicken, and finally put the fried loose meat down to fry well, this is loose meat.
postscript:
1. Beef filling is better, if the moisture is very large, too thin, it is easy to rot when fried.
2. Five-spice powder must be put, it is very important, oil skin with starch water will make the beef stuffing stick more firmly.
3. If you want to taste richer, you can put some tofu, but don't have much.
4. When cutting to find a fast knife, the oil skin is still very difficult to cut, do not look at the thin layer, and the knife is best not to rub back and forth after going down, it is easy to make the oil skin and meat stuffing detached, chaotic.
5. The salt taste must be enough, otherwise the fragrance will not be reflected if it is not salty enough.
6. When you slip the loose meat, you don't need to put salt in the juice, because the loose meat itself is salty enough.