Method:Frying

- Raw material
Bread flour 200 grams, shrimp deer velvet 90 grams, water right amount.
- Supplementary material
The dried auricularia auricula, the winter bamboo shoot, soak the pepper, the onion, rape each 50 grams, the abalone end 20 grams.
- Seasoning
Expects the oil, the refined salt, the monosodium glutamate, the high-quality chicken fine, the Lao Bai Fen liquor, to go against the soup, the sesame oil, the cooking wine, the oyster oil, the white sugar, the minced green onion, Jiang Mo, the garlic piece respectively right amount.
- Manufacture process
1st, joins the few clear water the bread flour, joins the shrimp deer velvet and Cheng Xiarong again the pasta, after slightly xing, on the document, rolls 3 millimeter thick big piece to sliver 3 centimeter about wide strip with the knife, then the left hand takes the strip to put in above the left shoulder, the right hand clutches upwardly the surface by under the thumb stomach big small piece, boils thoroughly after the boiling water bails out is ready to be used; The winter bamboo shoot, soaks the pepper, the onion to sliver the silk, takes small bowl one to put the white sugar, the refined salt, the monosodium glutamate, to live pulls out, goes against the soup, the Fen liquor, the oyster oil, the wet starch to exchange the juice, the rape fries with the boiling water has been ready to be used;
2nd, the wok gets angry pours into the little material oil, after burning the heat, after putting in Jiang Mo, the minced green onion, the garlic piece explode the fragrance, gets down the onion silk, the winter bamboo shoot silk, the auricularia auricula silk, to soak the pepper silk to carry on stir-fries before stewing fries, then boils into exchanges the good juice to turn fries uniform, adds the shrimp deer velvet dough sheet to turn again fries evenly, drenches varnishes chargging, scatters into on the abalone end table.
- Characteristic
Luster red bright, fish fragrant tasty.
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