Stir fried fillet with fresh Chinese wolfberry

Stir fried fillet with fresh Chinese wolfberry

Raw materials for making stir fried fresh Chinese wolfberry fillet:

Pork tenderloin 200g, tender Chinese wolfberry 100g, egg white 1, monosodium glutamate 1.5g, Shaojiu 2G, clear soup 100g, wet starch 10g, cooked lard 750g (consumption 80g), refined salt 1g.

The processing steps of stir fried fillet with fresh Chinese wolfberry are as follows:

Slice the tenderloin, mix with 1g salt, 5g wet starch and Shaojiu. Add egg white, stir and size. Wash the fresh head and blanch it in boiling water. Let it cool. Heat the oil in a wok over the fire until it is 40% hot (about 88 ℃). Put the meat slices into the wok and remove the oil when the color rises. Leave the bottom oil in the pot, stir in the fresh Chinese wolfberry, add 1g refined salt, 5g monosodium glutamate and 5g wet starch, dilute and thicken, pour in the fillet, pour in the oil, fry slightly, and then put on the plate.

Characteristics of stir fried fresh Chinese wolfberry fillet tablets:

Fresh Chinese wolfberry is green and fragrant, with white, smooth and tender loin, fresh and delicious.

Stir fried fillet with fresh Chinese wolfberry

Stir fried fresh Chinese wolfberry fillet is a delicious food with fresh Chinese wolfberry green fragrance, white, smooth, tender and fresh taste.

essential information

Stir fried fillet with fresh Chinese wolfberry

Zhejiang cuisine

[taste characteristics] fresh Qi is green and fragrant, with white, smooth and tender tenderloin, fresh and delicious.

Raw materials

Pork tenderloin 200 grams. There are 100g tender Chinese wolfberry, 1 egg white, 1.5g monosodium glutamate, 2G Shaojiu, 100g clear soup, 10g wet starch, 750g cooked lard and 1g refined salt.

Production process

Slice the tenderloin, mix with 1g salt, 5g wet starch and Shaojiu. Add egg white, stir and size. Wash the fresh head and blanch it in boiling water. Let it cool. Heat the oil in a frying pan over the fire until it is 40% hot (about 88 ℃). Put the meat slices into the pan and remove the oil when the color rises. Leave the bottom oil in the pot, stir in the fresh Chinese wolfberry, add 1g refined salt, 5g monosodium glutamate and 5g wet starch, dilute and thicken, pour in the fillet, pour in the oil, fry slightly, and then put on the plate.

Longitude: 104.06573486

Latitude: 30.65946198