Description:The style of cooking is classified: Shandong cuisine | Pork | Suit the taste of both old and young Taste: Salty and fresh Make the degree of difficulty : Cut the mound (elementary ) Make time: 10 minutes The materials: 200 of pork kidney, bamboo sho...
Fry the scalloped pork or lamb kidneys in explosion
- The style of cooking is classified: Shandong cuisine | Pork | Suit the taste of both old and young
- Taste: Salty and fresh
- Make the degree of difficulty : Cut the mound (elementary )
- Make time: 10 minutes
- The materials: 200 of pork kidney, bamboo shoots stretch , water send auricularia auriculajudae respectively 50 grams
- Condiment : 10 grams of soy sauce , 3 grams of refined salt , 1 gram of gourmet powder , continuing 20 grams of wine , wet powder is 15 grams
- Fry the scalloped pork or lamb kidneys method in explosion:
- 1, clean the kidney , cut open two slices , criticize go waist smell of urine , cut open ear of wheat spend knife , cut 2 centimetre wide , long centimetre of pairs, it is tasty to add the soy sauce , mix thoroughly for use with the wet starch .
2, bamboo shoot slice, auricularia auriculajudae use boiling kettle Nao, soy sauce , refined salt , gourmet powder , continuing the wine , clear soup , wet starch to adjust into a juice of the Gorgon euryale.
3, add the peanut oil in the frying pan, burn when 90% is hot (about 225 degrees Centigrade ) on putting the very hot oven , enter the scalloped pork or lamb kidneys and shorten insincerly into form of the ear of wheat to one pulling out rapidly.
4, keep a small amount of oil in the frying pan, burn when 60% is hot (about 150 degrees Centigrade ) , put and stir-fry the garlic stretch , the end of spring onions before stewing and fry, cook and enter the vinegar, continue the wine, add the bamboo shoots stretch , auricularia auriculajudae to slightly fry , pour the juice of the Gorgon euryale into, then put one's back into scalloped pork or lamb kidneys, fast crown of the head look through, is it have chicken oil produce the pan to drench. - Note:
