"Roe deer" belongs to the deer family. It is mainly produced in the northeast of our country. It is found in the nature reserves of Wanda Mountain, Xing 'an Mountains and some wetlands in Heilongjiang Province. Now the number of "roe deer" breeding in the wild has dropped sharply. The country has long banned hunting of such animals, but its meat products can be artificially bred and sold, and the price is generally around 30 yuan per catty.
Roe deer meat tastes unique to game. For example, stewed roe deer tendons and stewed roe deer meat taste very good. Roe deer and deer are close relatives, and their nutritional value is second only to deer meat.
Since the theme of this event is "Flying Birds and Beasts", no matter what, the big fry spoon has to get a real animal for everyone to try. Hehe, the taste is really beautiful! Although I use roe deer meat sold in breeding farms, it has its advantages. Because wild roe deer meat is relatively old and requires a long time to cook, while artificially raised roe meat is relatively tender and tender. Although it does not have the strong taste of wild, it still has that wild aroma, and it is quite delicious when cooked!
Now the solar term is "Xiao Man". In this spring and summer season, in order to prevent eating meat from getting angry and increase the nutritional and health value of the game, I have specially improved the production method and used some roses grown by my family and homemade rose sauce, which add a lot of fragrance and achieve certain health and beauty effects. It tastes amazing!
Roses are rich in vitamins A, C, B, E, K, and tannic acid and other substances, which can improve endocrine disorders and are also a good beauty and health care raw material. Fresh roses can be taken orally and externally. They have good effects such as clearing dampness and heat, swelling, detoxifying, purging lung fire, stopping bleeding, stopping diarrhea, diuretic, and increasing blood microcirculation. The rose sauce I made is even more fragrant, haha! In fact, it's very simple. Wash the rose petals you picked, put eight taels of white sugar in one pound of fresh petals, seal them with plastic wrap, steam them, then let cool, and then prepare some honey inside and seal them for preservation. "Rose Sauce" can be used as stuffing for snacks, as well as desserts. It can be used in both Chinese and Western dishes, and it can also be stir-fried for special dishes to enhance the flavor. This sauce will not deteriorate easily after being preserved for several years.
Today's dish is a quick way to make it. I made it by frying and cooking. It only takes 10 minutes to make it. The name is called "Fried Rose Robe Meat". It tastes burnt on the outside and tender on the inside, with a light scent of roses. It is delicious and delicious! The specific practices are as follows;
Fried rose robe meat
Recipe Recommendations
Steps for Fried rose robe meat
1
Select roe deer meat, roses, rose sauce, shredded green onion, shredded ginger, garlic slices, coriander stalks, millet peppers, salt, chicken powder, rice wine, fresh soy sauce, balsamic vinegar, pepper powder, dry corn starch, corn flour, and cooking oil.
2
Shred rose petals for use.
3
Cut the roe deer meat into thick slices for later use.
4
Marinate the cut roe deer meat, add rose sauce to the roe deer meat and mix well.
5
Then add salt, pepper powder, rice wine, chicken powder and fresh soy sauce, add a little water into it, and grasp it repeatedly with your hands until the water is completely absorbed into the meat, and marinate for 30 minutes.
6
Use the marinating time to blend the bowl and thicken it. Put a little salt into the bowl, then add pepper powder, chicken powder, drop a few drops of fresh soy sauce, balsamic vinegar, rice wine and a little raw flour. Add a small amount of water into the bowl and stir well. Stir until there is no particles, stir well and set aside.
7
Put dry corn starch into the marinated roe deer meat, dip the slices one by one with the dry starch, dip the roe deer meat with the dry starch, and then pour for 3-5 minutes to make the dry starch on the slices moisten and drain the water on the slices.
8
Heat the oil pan over the heat, add the meat slices when the oil temperature reaches 50 to 60%.
9
Fry the meat slices and remove them.
10
When the oil temperature is increased to 70% to 80% heat, add the fried roe deer meat again and re-fry it at high temperature.
11
Fry the meat slices until the pulp is crispy and remove them.
12
Pick up another frying pan and put a little base oil to moisten the bottom of the pan and heat it up. Pour the fried roe deer meat into the pan.
13
Then add shredded green onion and ginger, garlic slices, coriander stalks and shredded chili peppers, and cook into a prepared bowl to thicken.
14
Stir quickly over high heat several times, thicken the juice and hang well before serving the pan.
15
Sprinkle with shredded roses after taking out the pan.
16
Serve with a little decoration.Fried rose robe meat Make Tips
Characteristics of this dish: brown-red color, rich aroma, charred skin and tender meat, salty and delicious, slightly sour at the back, and slightly fragrant with rose fragrance. Warm tips: 1. The roe deer meat should not be too thin when slicing. The meat slices should be two coins thick. 2. When marinating, it should be flavorful. It is better to marinate for at least 15 minutes. The rose sauce should not be too much, and it can taste a slight rose aroma. You can also make this dish without using rose sauce. The name of the dish is called "Fried and Cooked Robe Meat". The taste is the same, but it lacks the fragrance of roses and reduces some of its health effects. 3. When frying the robe meat, the oil temperature should not be too low. It should be fried first and then fried again at high temperature. Only then can it taste scorched on the outside and tender on the inside. This dish must be made in a consistent manner during the cooking process. Only then will it achieve good taste and taste. 4. The shredded roses should be sprinkled on the surface of the vegetables while hot, which can increase the attractive aroma and health care effect of the flowers. The shredded flowers cannot be put first, otherwise the shredded flowers will be fried and will not be beautiful. The roses can be eaten raw. The roses can also be cooked separately. They can be wrapped in a thin paste and fried, and then dipped in plum sauce to eat. They have both unique and good taste. If there is an opportunity, they will be displayed to friends in the future.