Food recommendation: wei Wei drunk weng chicken, homemade sheep kidney, orange eel back preparation method

2022-06-16 0 By

Wei Hua drunk Weng Chicken this dish highlights a “wine” word, and then orange juice with unique flavor.Characteristics: crisp and tangy in the mouth.Ingredients: 30g breast meat, 50g water chestnut, 35g AGAR, 10 wafer paper, 30g breadcrumbs.Seasoning: 4 grams of salt, 2 grams of sugar, 2 grams of MSG, 100 grams of Changyu dry red, 100 grams of Vermex, 5 grams of rose liqueur, 5 grams of orange juice, 300 grams of salad oil.Make: 1. Cut chicken breast into large pieces, blanch in boiling water for 1 minute, remove and add salt, MONOsodium glutamate, horseshoe grains, Changyu dry red wine, Wemeisi and AGAR, bring to a boil with high fire, turn to a low fire and boil for 5-8 minutes, take out the pot and refrigerate into chicken breast.2. Cut the frozen chicken breast into strips, wrap them in wafer paper, drag the egg mixture, pat the breadcrumbs, fry them in 50% hot oil over medium heat until golden brown and remove.3, rose wine, orange juice, sugar into a dipping sauce to serve.Production key: 1, the wine flavor just prominent, not too heavy, otherwise the finished product only wine flavor, not rich enough.2, AGAR can not be too little, otherwise it is easy to explode in the process of frying.Vermouth: a sweet flavoured wine.Clean the kidneys, or testicles, one by one, and cut them wide enough to score into small pieces. Rinse frequently to remove the odor, then fill a bowl with salt, pepper, egg white, and cornflour to taste. Drop into a pot of boiling water and cook until curled and turned.2. Cut fresh shiitake mushrooms into small strips and scald in a pot of boiling water. Remove and set aside.3 net put oil in the pan, heat up, ginger, garlic, pickled peppers and stir-fry, after a little bean paste only in a Onions, mushrooms, celery and sheep kidney stir evenly, and then mixed with proper amount of water, and add salt, sugar, monosodium glutamate, burn to ruwei thin sauce mix and pour a little watercress oil and dish up plate, sprinkle coriander section.Orange eel highlights: It is easy to fry eel segments in the frying pan. If eel segments are first starched and then fried like beef, the taste will be tender.Fried eel segments with orange sauce to make sweet and sour taste, with fresh orange slices to eat, compared to braised people have appetite.Features: sweet and sour appetizer, beautiful and generous.Ingredients: 3 eel (150 grams each), 1 orange.Seasoning: 1000 g salad oil, 100 g orange sauce, 5 g salt, monosodium glutamate, 2 g pepper, 5 g yellow rice wine, 2 egg whites, 5 g cornflour.Orange juice sauce: 500 grams of concentrated orange juice to add 30 grams of sugar, 50 grams of white vinegar small fire boil thick.Operation: 1. Kill the eel, turn it into a 4 cm long section, and marinate it with salt, MONOsodium glutamate, pepper, yellow rice wine and egg white for 10-15 minutes.2. Put salad oil in the pot, and when it is 70% hot, put a little cornstarch into the pot and fry it.3. Wash the orange, cut the whole into thin slices, put the fried eel segments on the top respectively, put the toothpick through the plate, put the orange sauce into the other pot, put the cornstarch into the sauce, pour over the eel segments, then squeeze a few drops of orange juice on the top, serve, hold the toothpick to eat eel segments and orange slices together.