Fried mutton
The cooking techniques of frying and frying, stewing and stewing, boiling and frying, boiling and stir frying have been brought into full play in Shandong cuisine! It involves and uses a wide range of raw materials, and every dish stresses cooking techniques. In cooking, it seems disordered, but the actual rules and techniques are very rigorous, and this technique is passed down from generation to generation."Shandong cuisine" is a pioneer of Chinese cuisine. This is the best conclusion that Confucius, the originator of education in China, made twothousand years ago on what level the Chinese food culture should reach and how it should develop in the future. It can guide future generations to work hard all their lives.The "sage of Confucius" is a man of Qufu, Shandong Province, whose name is Qiu and whose name is Zhongni. In the long river of history, there will not be a "Saint" for thousands of years. If you meet the standard of "Saint", you need to "be knowledgeable and have virtue all over the world"! Shandong is the hometown of the sages. Under the influence of the past dynasties, how can Jiaodong not produce famous teachers and dishes? ha-ha!Today, I make a fried dish in Shandong cuisine, which is called "guotie mutton". Its main methods are as follows;Characteristics of this dish; The skin is golden, the meat is pleasant, the skin is crisp and the filling is tender, and the meat is delicious.reminder;1. Only in this way can we post a variety of dishes, such as beef, which is called "guotie beef", and pork tenderloin, which is called "guotie tenderloin". You can post it at home, ha ha! Like to pour garlic juice or dip in pepper and salt. It tastes special.2. The "oil bean skin" should be soft. If it is dry, it can be soaked in hot water first, and then used after it is soft. It should be dipped in the water before use.3. When frying, don't forget to poke with a toothpick!This pan fried Shandong dish "guotie mutton" with a large fry spoon is ready. It tastes delicious. I like to dip it in garlic juice. It tastes better. Hehe! For your reference!
Step 1 . First, pour the winter bamboo shoots into the mutton filling.
Step 2 . Add chopped green onions, ginger and pepper powder.
Step 3 . Sprinkle salt, chicken powder, pepper, meijixian soy sauce and an appropriate amount of yellow rice wine inside.
Step 4 . Finally, add sesame oil and stir well.
Step 5 . Take a piece of oil bean skin and smooth it.
Step 6 . Apply the flour paste on the oil bean skin.
Step 7 . Put the mutton stuffing with good taste on the oil bean skin, fold the bottom first, then fold it left and right, then fold the top down, and smooth it with your hands.
Step 8 . Put it into the plate for standby after it is ready.
Step 9 . Heat up the frying pan with a little oil inside.
Step 10 . Put the wrapped mutton in the pot and fry it.
Step 11 . Fry until the bottom is golden and set, and then turn over to continue frying.
Step 12 . In the process of frying, you should constantly poke the leather surface with a toothpick to prevent swelling.
Step 13 . After frying, cut the pieces into bar codes with a sharp knife and put them on the plate.
Step 14 . With a little embellishment, you can serve it. So far, the operation is completed.
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