Crispy tendon

Methods of crispy and rotten tendons:

Raw materials for making crispy and rotten tendons:

200 grams of pork tendon, 3 grams of refined salt, 1 gram of monosodium glutamate, 10 grams of Shaojiu, a few egg yolks and a little alkali.

Steps of making crispy and rotten tendon:

Squeeze the water out of the pork tendon, cut it into 3.3cm sections, and put it into a bowl. Soak it with salt, monosodium glutamate and Shaoxing wine. Take another bowl, ferment it with flour, mix it with a little water, add a little alkali and egg yolk, and mix it with peanut oil. Take the frying pan, pour in the peanut oil, and heat it to 60% heat (about 150 ℃). Drag the tendons to paste. Deep fry them one by one until the shell is removed. When the oil is heated to 90% heat (about 225 ℃), deep fry them again until crisp. When golden, take them out and put them on a plate.

Characteristics of crispy and rotten tendons:

Golden color, crisp outside and fragrant inside, wine and delicious food.

Crispy tendon

Crispy pork tendon is a famous traditional dish in Shandong Province, which belongs to Shandong cuisine. It is delicious and nutritious. The dish is golden yellow in color, crisp outside and fragrant inside. It is delicious with wine. This dish has the effect of strengthening tendons and bones, has a good therapeutic effect on the weak and weak waist and knees, and is helpful to the growth and development of teenagers and slow down the speed of osteoporosis in middle-aged and elderly women.

characteristic

Golden color, wine and delicious food.

raw material

Fat pig tendon 200 grams. 3 grams of refined salt, 1 gram of monosodium glutamate, 10 grams of Shaojiu, a few egg yolks, a little alkali.

Production process

1. Squeeze the water out of the pork tendon, cut it into 3.3cm sections, put it into a bowl, add salt, monosodium glutamate, Shaojiu axillary stains; 2, take another bowl, put on flour fermentation, mix well with a little water, add a little alkali, egg yolk, mix well with peanut oil.

3. Take the frying pan, pour in the peanut oil, and heat it to 60% heat (about 150 ℃). Drag the tendons to paste, fry them one by one until the shell is removed. When the oil is heated to 90% heat (about 225 ℃), fry them again until crisp. When golden, take them out and put them on a plate.

nutritive value

1. Pig hoof tendon is rich in collagen protein, which can enhance the physiological metabolism of cells, make the skin more elastic and resilient, and delay the aging of the skin;

2. It has the effect of strengthening tendons and bones, has a good therapeutic effect on the weak and weak waist and knees, and is helpful to the growth and development of teenagers and slow down the speed of osteoporosis in middle-aged and elderly women.

intended for

It is suitable for all ages, especially for young people, middle-aged and old people, people with weak waist and knees, and people with thin body.

Edible effect

Pig's hoof tendon can nourish blood and liver, strengthen tendon and bone.

Tips

Water hair tendons: first smash the tendons with a wooden stick to make them soft (it is easy to swell the hair, and the finished product is crisp and has high yield), then soak them in water for 12 hours, then add water, steam or stew them for 4 hours, when the tendons are soft, soak them in water for 2 hours, remove the outer fascia, and then wash them with water. Tendons with residual meat to be removed.

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