Jade rabbit multicolored silk

Yutu multicolored silk method:

Raw materials for making Yutu colorful silk:

Pig Tongji 200 grams, quail eggs 10, green persimmon pepper, carrots, mushrooms each 20 grams, rape leaves 10 pieces, 3 grams of salt, cooking wine 8 grams, ginger juice 5 grams, monosodium glutamate 5 grams, egg white 1, soup, starch each amount, oil 100 grams.

Steps of making Yutu multicolored silk:

1. Cut the meat into 10 cm long silk, rub and soak it repeatedly with clean water, remove the blood water, control the drying, add salt, egg white and starch for sizing.

2. Cut persimmon peppers, mushrooms and carrots into shreds slightly thinner than meat. Blanch rape leaves and place them around the plate. Mix cooking wine, ginger juice, salt, monosodium glutamate and lake powder into sauce.

3. Heat the oil in the pot until it is 4-5 mature. Put in the battered shredded meat and slide it until it is 8 mature. Pour in the colander to control the oil. Leave the bottom oil in the pot. Stir fry the shredded meat and other shredded vegetables. Add the right sauce and spoon. Pour the oil out of the spoon and put it in the middle of the plate. Cook the quail eggs, peel them and put them on the rape leaves.

4. Add a small amount of clear soup, salt, cooking wine, ginger juice and monosodium glutamate to boil, thicken with starch, pour in bright oil, and pour the juice on the rabbit.

Characteristics of Yutu multicolored silk:

Beautiful appearance, fresh salty and refreshing.

Jade rabbit multicolored silk

Yutu wucaisi is a Zhejiang dish mainly made of pork and ginger.

Raw materials

Ingredients: 200g pork tenderloin, 10 quail eggs, 20g green persimmon pepper, 20g carrot, 20g mushroom, 10 rape leaves

Seasoning: 3 grams of salt, 8 grams of cooking wine, 5 grams of ginger juice, 5 grams of monosodium glutamate, 1 egg white, clear soup, starch, 100 grams of oil

Production steps

(1) Cut the meat into 10 cm long silk, rub and soak it repeatedly with clean water, remove the blood water, control the drying, add salt, egg white and starch for sizing

(2) Cut persimmon peppers, mushrooms and carrots into shreds slightly thinner than meat. Blanch rape leaves and place them around the plate. Add cooking wine, ginger juice, salt, monosodium glutamate and water starch into sauce,

(3) Put the oil in the pot and cook until 4-5 mature. Put in the battered shredded meat and slide it until 8 mature. Pour in the colander to control the oil. Leave the bottom oil in the pot. Stir fry the shredded meat and other shredded vegetables. Add the right sauce and stir fry with a spoon. Pour the oil out of the spoon and put it in the middle of the plate. Cook the quail eggs and put them on the rape leaves,

(4) Put a small amount of clear soup on the stir fry spoon, add salt, cooking wine, ginger juice and monosodium glutamate, bring to a boil, thicken with starch, pour bright oil, and pour the juice on the rabbit,

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