Have to ask you a question: "are there in your home when he found Cook salt is not a time? ”
Last night, LG told me something today at three o'clock in the morning to units to deal with. After the dinner packed, I plan to lunch with lunch in advance (usually my lunch the morning preparing for the day), with vegetable ingredients are all square away, while preparing the opening fried ignition, only to find the family amount of salt is even a dish that is not enough. And LG said: "unit set meal at noon tomorrow, no salt at home. "The result is LG says with a laugh:" what age, salt can not eat at home. "Also, in my impression has been remembered in the House there is a bag of salt, you spend rummaging through last night is not found, alas! The cooking lady when really you enough!
In my own when mocking by LG, I said: "no, now most deficient is the salt. You didn't find on supermarket shelves before, less than a dollar of salt are always full. Now that a row is always empty, encounters salesman last time, uncle aunt who is a few bags bags of Rob. "Since the major supermarket shelves last year, is likely the most numerous of all kinds of nutrients, such as strengthening the Selenium salt, enhanced Zinc salt, low-salt iodine nutritive salt, Sun and so on, sometimes is really confusing, touch not a clue, don't know which kind of salt. There is no such confusion do you have?
Still, today's menu bar. Home every year, I think I and LG is a cargo, because once a year on the back, relatives and friends think we rarely go back to a visit, have invite to dinner. In fact, the meals are almost, dishes are Shanxi people feast. And this dinner favorite is a classic cold cuts of Shanxi people, whether go home, I first stuttering chopsticks must be of the dish. Regardless of how the taste, although the home made taste is different, but I still ate with relish. This is Shanxi people's "volume FRY" is a good egg skin, wrapped meat sauce on cage of steam production, is home to festivals must-have classic cold cuts.
"Raw materials and spice":
"Raw materials": pig meat 250 g, egg 3 on its hind legs.
"Seasoning": one-second spoons, homemade pepper 2 tablespoons of water, salt, white pepper and shallot slightly spiced powder, water, starch, edible oil.
"Preparation":
A. egg skin assessment system:
Egg skin assessment method of point: kitchen novice spread good egg skin 10 Tips – how to make an omelet
B. minced meat preparation process:
Minced meat production process:
1. prepare for 250 grams of pig meat on its hind legs, rinse with water.
2. place the pork on the foil, cut into small pieces with a knife.
3. cut sliced pork in the cooking Cup.
4. cooking Cup tighten the lid, placed in the care of machine on the plane, power and pork into mud.
5. the meat sauce mud lay out into a large bowl.
Meat sauce seasoning process a:
1. lay the meat sauce of mud.
2. prepare homemade pepper 2 tablespoons water.
3. pour the water several times of Chinese prickly ash in meat sauce, one direction from whipping to energetically.
4. take 1 egg, egg white and yolk separation.
5. in the egg white into the meat sauce, one direction from whipping to energetically.
Meat sauce seasoning process b:
6. cut the onion minced scallion alternate.
7. in a small minced scallion in a meat sauce, adding salt one-second key and five spice powder, white pepper a little, whipping to energetically continue to work in one direction.
8. adding a little water in the dry powder, aside for a moment.
9. wet starch will sink at the end of the bowl to join in a meat sauce.
10. meat sauce in the shower in 5 drops of cooking oil.
11. continue to work in one direction, and whipping to energetically.
"Process":
A. volume FRY production process:
1. take one good egg skin, put on the chopping board.
2. eggs evenly coated layer of dry starch skin.
3. will filter to egg yolk of egg white, beaten egg yolk paste with chopsticks.
4. Paste with a brush dipped in egg yolk intake moderate, even brush the egg on the skin.
5. dip with scraper of producing fine meat sauce appropriate anointed eggs on the skin, gently scrape into a thin layer, evenly dispersed in the eggs on the skin.
6. egg roll up the skin from end.
7. egg skin volume into satisfaction.
8. the foil spreading a layer of cling film, egg skin on the volumes on the fresh-keeping film.
9. egg skin roll wrapped with a fresh-keeping film standby.
B. steaming process fried the volume:
1. put the amount of water in the pot.
2. steam drawers into the pot.
3. good egg skin roll-and-drop the part a volume on the steaming drawers, the fire boil, go small fires in steaming 15-20 minutes.
4. the steamed egg rolls out, put on the chopping board.
5. with a weight above pressing for one night, make egg rolls come flat long circle.
6. remove the cling film.
7. keep the oil from roasted sesame seeds.
8. with a brush dipped in taking oil from roasted sesame seeds, uniform coating in rolls on both sides of the eggs on the skin.
9. use a knife to cut into equal parts of uniform size, shape of satisfaction.
"Blazing star experience and experience":
1. volume frying the meat the best cooking machine down into mud, such at the time of rolling good operation and cut it costs nothing to loose, taste taste
More delicate.
2. If it is to use a knife to chop up meat sauce, also try to chop the meat reaches into mud realm.
3. to add Chinese prickly ash water in meat mud, not only in the best conditions, and aroma.
4. Add egg minced meat can make soft tender for meat sauce, two of egg white plastic glue also energetically in favour of meat sauce.
5. join the wet starch in meat mud, is also to meat sauce with gusto in the whip bonded.
6. adding a little cooking oil in meat mud, you can make when steaming meat mud lock in moisture and flavor of the meat itself is not lost.
7. whipping the process as a whole, are always in one direction from whipping to energetically. Otherwise, the meat cooked not bonded together after, when cut loose.
8. before rolling in and brushed with egg yolk of eggs on the skin to sprinkle dry starch paste, aims of minced meat and egg skin-friendly adhesive closer.
9. when meat mud on the egg, to be applied evenly, so that out of the finished product not asperity.
10. when meat mud on the egg skin, short travel to light a little to avoid shaving egg skin, affecting the appearance.
11. volume egg rolls according to your preferences, like flat volumes have wide, like the volume to a narrow number of round.
12. because the meat sauce adjusting very tender, egg is cooked, so the whole steaming process does not have to take too long.
13. steamed egg skin roll out, it shall be placed in a relatively flat surface, with weight above to suppress a period of time, in favour of minced meat and egg skin adhesive
Forming.
14. before pressing forming the egg roll in slices, brush a layer of oil from roasted sesame seeds on top, you can increase the eggs of skin color.
15. the slice is cut out shape according to their preference, but be aware-cut fried widths consistent with good volume, wobble-plate compared in appearance.
Look after tracheotomy, cutting plane can see the meat and delicate, not loose.
More with Shanxi flavor characteristics:
*, Jin Jin people food:
Roast meat characteristics of Shanxi, Shanxi June meat Shanxi home tofu
Pepper potato fennel white silk Shanxi, Shanxi noodles fried with garlic carrot in Shanxi oil meat
*, Jin Jin people face:
Flow pointed face featured scissors surface characteristics of Shanxi, Shanxi, Shanxi Braised noodles
Roll of Shanxi Ma Xiang pig bi-color hand-extended noodle soup with tomato egg mix
Jin man * snacks:
Flavor food distillation m hand pie in Shanxi, Shanxi, Shanxi snack-no black children
2011 YUTU Yingchun, meaning happy new year series:
Tail wings jade full bloom and prosper sunny open
Usually you will choose what kind of salt in the supermarket? Optional up to 1 itemcreated time: 2011-01-21 deadline: 2011-03-21 turnout: 0
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