Lychee meat

Lychee meat method:

Raw materials for making litchi meat:

About 300 grams of lean pork, 100 grams of water chestnut, 3 grams of minced garlic, 15 grams of scallion, 50 grams of tomato juice.

Processing steps of litchi meat:

1. Cut the lean pork into small pieces, cut it into oblique pieces with a cross knife, and then mix with water chestnut slices with wet starch.

2. Add seasoning to clear soup to make marinade. Deep fry the meat and water chestnuts for 2 minutes, then remove them in Litchi shape.

Lychee meat

Litchi meat is a famous traditional dish in Fuzhou and Putian of Fujian Province. It has a history of two or three hundred years. Because the raw materials include white water chestnut and pork cut into cruciferous knife, it gets its name because it looks like litchi after cooking.

The method is to cut the lean pork into oblique pieces with a cross knife. Because the depth and width of the lean pork are even and appropriate, the lean pork will be rolled into litchi shape after deep frying, supplemented with red lees, fragrant vinegar, sugar, soy sauce, sesame oil, wet starch and other seasonings.

Characteristics of dishes

Litchi meat has a history of two or three hundred years. It's named for the white water chestnut (horseshoe) and pork cut into cruciferous knives, which are all like litchi after cooking. But now many restaurants have used potatoes instead of water chestnuts. Litchi meat has the unique characteristics of Fujian cuisine, which tastes sweet and sour. It is a common dish in Fuzhou.

practice

Authentic Fuzhou practice:

Raw materials:

300g lean pork, 15g scallion, 2G garlic, 6G water chestnut, 15g soy sauce, 13g vinegar, 15g sugar, 5g Monascus powder, 35g wet starch, 30g bone soup, 2G sesame oil, 1kg cooked lard (75g consumption)

Method:

1. Wash the lean pork, cut it into pieces about 10 cm long, 5 cm wide and 1.3 cm thick, and then cut each piece with a cross knife 0.5 cm wide and 0.8 cm deep. Then cut the sliced meat into 2.5cm long and 1.5cm wide oblique pieces. Cut the water chestnut into thick slices, and then mix with the meat. Use red koji powder and wet starch (30g) to mix. Scallion cut inch section, garlic cut rice.

2. Put the frying pan on the high heat, add lard and heat it to 80%. Stir fry the pork slices and water chestnuts with wet starch for 2 minutes. When the meat slices appear litchi shape, pour in a colander and drain the oil. Put the remaining oil in the frying pan on the high heat, stir fry the garlic and rice first, then add onion, sugar, vinegar, soy sauce, bone soup, sesame oil and wet starch (5g) to thicken, pour in Litchi meat and water chestnut, add 15g lard, stir fry a few times, and put them on the plate.

Features: red color, litchi like shape, crisp and tender texture, crisp fragrance, sweet and sour taste.

Practice 1

Ingredients

Ingredient: pork (lean) 300g

Accessories: water chestnut 100g

Seasoning: green onion 15g, red lees 50g, white vinegar 10g, soy sauce 10g, white granulated sugar 15g, garlic 5g, starch (broad bean) 10g, monosodium glutamate 3G, sesame oil 5g, peanut oil 50g, each appropriate amount

Production steps

1. Wash the refined meat, cut it into 10 × 5 × 1cm thick pieces, then cut it into 3 pieces with a cross knife.

2. Cut horseshoe (water chestnut) into small pieces, 2-3 pieces each.

3. Use wet starch and finely chopped red lees to mix the horse's hooves and meat slices.

4. Remove the root of scallion, wash, take the scallion white and cut the horseshoe scallion.

5. Soy sauce, white vinegar, sugar, monosodium glutamate, soup, wet starch marinade for use.

6. Put the pan on a high heat, add 80% peanut oil, pour in the starched meat slices and horseshoes, scrape them with a spoon, when the meat is cut into litchi shape, use a colander to pick up and drain the oil.

7. Leave the remaining oil in the pan, add minced garlic and scallion first, stir, then add the marinade to boil, then pour in the lychee meat and horseshoe, stir fry for several times.

Practice 2

Ingredients

Raw materials: About 300g lean pork, 100g water chestnut slices, 3G minced garlic, 15g scallion, 50g tomato juice

Production steps

1. Cut the lean pork into small pieces, cut it into oblique pieces with a cross knife, and then mix with water chestnut slices with wet starch.

2. Add seasoning to clear soup to make marinade. Deep fry the meat and water chestnuts for 2 minutes, then remove them in Litchi shape.

3. Stir fry minced garlic and scallion, pour in marinade, then stir fry litchi meat and water chestnut slices, and serve on a plate.

Practice 3

Food preparation

Raw materials: 400 grams of fresh litchi, a fresh lemon, 50 grams of minced pork, 20 grams of green and red pepper, 10 grams of Shuifa fungus, 5 grams of ginger.

Seasoning: 1 tbsp olive oil, 1 tsp sugar, 1 / 3 tsp salt, 1 / 2 tsp chicken powder, 1 tsp potato starch.

Production steps

1. Peel and core the fresh litchi and cut the ginger into mince.

2. Cut green and red pepper into triangular pieces and tear Auricularia auricula into pieces.

3. Mix minced pork with minced ginger, add half salt and chicken powder to taste, put a little starch, beat and grasp well, then slowly put it into the middle of litchi with a small spoon, spread it on the outside, squeeze lemon juice for standby.

4. Put olive oil in the pan, stir fry green pepper, put a spoonful of soup, add sugar and remaining salt to taste.

5. Add litchi and Auricularia auricula and cook for 1 minute. Pour in lemon juice and thicken. Remove.

matters needing attention

1. Applying dry starch to the heart of litchi before stuffing the meat can prevent the lack of adhesion between the meat and the stuffing and the shelling phenomenon after the dishes are mature.

2. In order to increase the sweet taste of litchi, it is necessary to replace rice vinegar with Caragana juice. The taste of the dish is tender, smooth, sweet and sour. It has both the sweet and sour aroma of litchi and lemon, and the moist and delicious taste of meat.

nutritive value

Heat: 1199.71 kcal

Potassium: 602.86 mg

Phosphorus: 407.52 mg

Carotene: 293.2 μ G

Cholesterol: 207 mg

Sodium: 175.84 mg

Vitamin A: 96.63 μ G

Fat: 92.53 G

Protein: 44.5g

Magnesium: 43.68 mg

Calcium: 40.03 mg

Vitamin C: 14.17 mg

Selenium: 9.03 μ G

Nicotinic acid: 8.79 mg

Iron: 7.54 mg

Carbohydrate: 6.29g

Vitamin E: 3.19 mg

Zinc: 2.84 mg

Folic acid: 2.8 μ G

Iodine: 1.25 μ G

Vitamin B1: 0.8 mg

Dietary fiber: 0.49g

Copper: 0.43 mg

Vitamin B2: 0.35 mg

Manganese: 0.04 mg

Vitamin B6: 0.03 mg

All kinds of lean meat contain similar nutrients and are easier to digest than fat meat. It contains about 20% protein, 1-15% fat, 1% inorganic salt and the rest water. Generally speaking, pork, beef and mutton contain higher saturated fat, while poultry, chicken and rabbit contain less saturated fat. At the same time, it is rich in inorganic salts, especially iron (red lean meat), phosphorus, potassium and sodium, but less calcium. Lean meat is also a good source of vitamin B1, B2, B12 and pp. the content of vitamin B1 in lean pork is quite high, but it contains little vitamin A and almost no vitamin C.

Longitude: 104.06573486

Latitude: 30.65946198