Meilin ridge

Meilin ridge method:

Raw materials for making Meilin fillet:

200g pork loin, 2 egg white, 150g Merlin tomato sauce, 1g monosodium glutamate, 2G soy sauce, 5g sugar, 2G salt, 15g Shaoxing wine, 5g vinegar, 25g starch, 20g flour, 1000g cooked lard (about 75g consumption).

Steps of making Meilin ridge:

Slice the tenderloin into 0.5cm pieces, pat it flat with a knife, then chop it back and forth with a virtual knife, then cut it into diamond shaped pieces 2cm in length and 3cm in length, put it into a bowl, mix it with 10g Shaoxing wine, refined salt and monosodium glutamate, add 20g egg white and wet starch, mix well, and then add flour. Mix tomato sauce, soy sauce, sugar, vinegar and Shaojiu 5g, wet starch 5g, clear soup 15g into juice for use. Heat the pan on the fire, add lard to 50% heat (about 110 ℃), put the meat into the pan, deep fry until hard and remove. When the oil temperature rises to 70% heat (about 154 ℃), fry again and remove the oil. Leave the bottom oil in the pan, pour in the sauce until it is thick, put in the fried fillet, stir well, pour the oil out of the pan.

The characteristics of Meilin ridge are as follows

The meat is crisp and tender, pink in color, sweet and sour.

Meilin ridge

Meilin Liji is a famous local traditional dish in Zhejiang Province, belonging to Zhejiang cuisine. The meat is crisp and tender, pink in color, sweet and sour. Slice the tenderloin into 0.5cm pieces, pat it with a knife, then chop it back and forth with a virtual knife, then cut it into diamond shaped pieces with 2cm in length and 3cm in length. Put it into a bowl, mix it with 10g Shaoxing wine, refined salt and monosodium glutamate, marinate it, add 20g egg white and wet starch, mix well, and then add flour. Mix tomato sauce, soy sauce, sugar, vinegar and Shaojiu 5g, wet starch 5g, clear soup 15g into juice for use. Heat the pan on the fire, add lard to 50% heat (about 110 ℃), put the meat into the pan, deep fry until hard and remove. When the oil temperature rises to 70% heat (about 154 ℃), fry again and remove the oil. Leave the bottom oil in the pan, pour in the sauce until it is thick, put in the fried fillet, stir well, pour the oil out of the pan.

Raw materials

Pork tenderloin 200 grams. Egg white 2, Merlin tomato sauce 150 grams. MSG 1g, soy sauce 2G, sugar 5g, salt 2G, Shaojiu 15g, vinegar 5g, starch 25g, flour 20g, cooked lard 1000g (about 75g).

Production process

1. Slice the tenderloin into 0.5cm pieces, pat it flat with a knife, then chop it back and forth with a virtual knife, then cut it into diamond shaped pieces 2cm in length and 3cm in length, put it into a bowl, mix it with 10g Shaoxing wine, refined salt and monosodium glutamate, add 20g egg white and wet starch, mix well, and then add flour.

2. Mix tomato sauce, soy sauce, sugar, vinegar and Shaojiu 5g, wet starch 5g, clear soup 15g into juice for use.

3. Heat the pan on the fire, add lard to 50% heat (about 110 ℃), put the meat into the pan, deep fry until hard and remove. When the oil temperature rises to 70% heat (about 154 ℃), fry again and remove the oil. Leave the bottom oil in the pan, pour in the sauce until it is thick, put in the fried fillet, stir well, pour the oil out of the pan.

Longitude: 104.06573486

Latitude: 30.65946198