Northeast dalapi

Northeast dalapi

Introduction:

Production steps:

Step 1: break up the eggs, spread a little oil in the pan, fry the eggs into skin and cut them into shreds; shred the tenderloin; shred the carrots, cucumbers, purple cabbage, black fungus and parsley; set aside.

Step 2: marinate the shredded pork loin with wine, soy sauce and starch for 10 minutes; soften the skin with warm water, boil it in boiling water, and set it aside; add sesame paste, sesame oil, soy sauce and vinegar.

Step 3: blanch shredded carrots and Auricularia auricula in boiling water, remove and cool.

Step 4: heat the pan with a little oil and stir fry the pork tenderloin.

Step 5: mix sesame paste evenly along one direction, add sugar, chicken essence and salt to taste.

Step 6: put the other side dishes such as lapi on the plate, drizzle with sesame sauce, or drizzle with garlic juice, and mix well.

Materials required:

Crystal skin: right amount

Purple cabbage: right amount

Carrot: right amount

Cucumber: moderate

Eggs: right amount

Soak black fungus: appropriate amount

Tenderloin: moderate

White Sesame: a little

Sesame paste: right amount

Soy sauce: moderate

Starch: right amount

Vinegar: moderate

Cooking wine: moderate

Sesame oil: appropriate amount

Garlic juice: right amount

Note: Tips: 1, when marinating shredded meat, if you want to color more, you can add some old soy sauce to color, if you don't like color, you can use raw soy sauce. 2. When marinating meat, starch can make the meat more tender. However, because I have added soy sauce and cooking wine, I often add dry starch directly. If it is too dry, I can also add a little less water. The amount of water should be controlled well.

Production difficulty: simple

Process: mixing

Production time: half an hour

Taste: Maotai flavor