Fried bergamot and Tongji

Fried Bergamot ridge method:

Raw materials for fried Bergamot ridge:

There are 750 grams of pork tenderloin, 150 grams of eggs, 150 grams of lettuce leaves, 200 grams of bagasse, 800 grams of vegetable oil (about 100 grams of actual consumption), 5 grams of monosodium glutamate, 5 grams of salt, 10 grams of cooking wine, 10 grams of spicy soy sauce and 50 grams of dry starch.

Processing steps of fried Bergamot ridge:

1. Cut the Tongji meat into 5 trapezoidal sections 7 cm long, then divide each section into two and cut into 10 pieces (each piece weighs about 75 g). Then along the wide edge of the meat cut 4 knife (such as finger seam), narrow edge does not cut, with cooking wine, monosodium glutamate, salt, ginger water slightly salted. Dip the meat slices with dry starch, brush the egg liquid which is made by beating the eggs, dip the two sides with the bag residue and pat firmly. Repeat this again and turn the middle three pieces of meat into "Buddha's hand".

2. Stir fry the vegetable oil to 70% heat, put the Bergamot meat roll in the colander and fry it in the oil. At this time, soak the spoon out of the fire. When the meat roll floats in the oil, continue to heat and fry until it is golden. Remove the oil. Cut the meat roll of bergamot into two pieces, put it on the plate (yard into the original shape), pour on the hot soy sauce, and surround it with the washed lettuce.

Characteristics of fried Bergamot ridge

It's beautiful, fresh, crisp and unique.

Fried bergamot and Tongji

Fried Bergamot Tongji is a delicious food, the main ingredient is pork Tongji, the ingredients are eggs, lettuce leaves, seasoning is vegetable oil, dry starch, monosodium glutamate, etc., mainly made by frying.

Raw materials

There are 750 grams of pork tenderloin, 150 grams of eggs, 150 grams of lettuce leaves, 200 grams of bagasse, 800 grams of vegetable oil (about 100 grams of actual consumption), 5 grams of monosodium glutamate, 5 grams of salt, 10 grams of cooking wine, 10 grams of spicy soy sauce and 50 grams of dry starch.

Production process

(1) Cut the Tongji meat into 5 trapezoidal sections 7 cm long, then divide each section into two and cut into 10 pieces (each piece weighs about 75 g). Then along the wide edge of the meat cut 4 knife (such as finger seam), narrow edge does not cut, with cooking wine, monosodium glutamate, salt, ginger water slightly salted. Dip the meat slices with dry starch, brush the egg liquid which is made by beating the eggs, dip the two sides with the bag residue and pat firmly. Repeat this again and turn the middle three pieces of meat into "Buddha's hand". (2) Heat the vegetable oil to 70% with a frying spoon. Place the Bergamot meat roll in the colander and fry it in the oil. At this time, soak the spoon out of the fire. When the meat roll floats in the oil, continue to heat and fry until golden. Remove and drain the oil. Cut the meat roll of bergamot into two pieces, put it on the plate (yard into the original shape), pour on the hot soy sauce, and surround it with the washed lettuce.

Core tips

This paper introduces in detail the processing method and category of fried Bergamot Tongji, the processing technology, the main and auxiliary materials, various raw materials, cooking methods, recipe nutrition introduction, the method of fried Bergamot Tongji and various nutritional components, etc.

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