Cut the oil
By VicentaLakin
It's a very good dish, and it's a very good order at the restaurant, especially at the festival and at the wedding, and it's not as good as it feels, it's almost New Year's. It's got a lot of friends to visit, and it's got to be practiced. Once upon a time, it was thought that the Tseimariko would be very oil-sucking, and that it was very unhealthy, that I had tried to know that I did not do so today, that many things could not really be imagined, that only the practice was true, that the surface of the oil-sucking fried just locked the surface very quickly, that not only did not do so, but the water of the meat was locked, that the taste was great, that the oil before and after the fry was so much better, that I did it in my house a few times, because it was so healthy, that it really had to be decided on the basis of its own materials and practices, that it was really delicious, and that it was so much better to try。
Recipe Recommendations
- pork 400 grams
- eggs a
- baby vegetable 400 grams
- starch appropriate amount
- flour appropriate amount
- ginger a
- shallots appropriate amount
- black pepper a little
- salt appropriate amount
- braised soy sauce appropriate amount
- vegetable oil appropriate amount
- sesame oil few drops
- salty and fresh
- burn
- three-quarters of an hour
- ordinary
Steps for Cut the oil
1
Prepare raw materials。
2
Ginger, onion cut to the end。
3
Pork chops to death。
4
Eggs, ginger onions, salt, a little black pepper, starch. "Don't pour out an egg, leave some behind and make some pasta."
5
Smash it in one direction and then throw it up。
6
The rest of the egg fluid is filled with a little water and a proper amount of starch and flour is turned into paste。
7
The hard-stumped meat is rounded and the surface is evenly covered. (This step is very important, which is the key to low-smoking oil, and the dry humidity of pasta is suitable for mobility, evenly covering a thin layer of the meat circle, which can easily lock water and shape when blown up, and which is very low and reduces the intake of oil for health)
8
Fill the pot with enough vegetable oil, burn it to 60% heat, drop it gently into the meat round, flip it over and blow it up again, and blow it up to the age of six or seven. It's not too long。
9
The casserole is filled with dolls, water, ginger chips, onions, meat round, a little salt, an appropriate amount of red soy sauce, and a half an hour of cooking in small and medium fire. (The pre-positioning of doll foods is intended to blend with the taste of the meat round, if the nutrient loss of vegetables is reduced, then it can be cooked directly, and then cooked in the end, and if there's more soup, then it can be cooked directly according to its taste.)
10
When the meat is boiled, the soup is poured into the pot with a proper amount of starch and a few drops of perfume。
11
Put the plate of dolls, the meatball code on it, pour in the crumbs, put onions。
12
The finished chart。
13
The finished chart。Cut the oil Make Tips
One, the pork tastes better with three cents of fat, seven cents of thin meat, and I'm going to reduce the intake of fat by 28 percent; two, just a little bit of starch added to the meat, and the egg paste and flour ratio is 1:1; three, the meat is going to have to fall hard enough to eat better; in order to reduce the oil, I don't add oil to the meat paste, the mouth feels good; and four, the surface must be evenly covered with egg paste, so that the fried meat is just surface-shaped, with little fat inhaled and relatively healthy。