Nowadays, more and more people will decide to make some delicious dishes by themselves in their daily life. Therefore, this famous dish that this article will introduce to you is the very famous fried cloud and mist dish made in Jiangsu Province. Next, we will learn about the method of fried cloud and mist.
Fried cloud and mist is a delicious famous Han food, belonging to Jiangsu cuisine. Zhongshan is Zijin Mountain. Because the mountain is surrounded by clouds and mist, the tea produced is called Yunwu Tea. Jinling Yunwu Tea is not only a good tea, but also a good cook. It's written by tea people. It's not rare everywhere. There's a famous dish "Longjing shrimp" in Hangzhou, and a delicacy "Yuhua Fengwei" in Nanjing. This dish takes Zhongshan Yunwu Tea as the main ingredient, so it's called "fried Yunwu".
Jinling Yunwu Tea is not only a good tea, but also a good cook. It's written by tea people. It's not uncommon everywhere. There's a famous dish "Longjing shrimp" in Hangzhou, and a delicacy "Yuhua Fengwei" in Nanjing. This dish takes Zhongshan Yunwu Tea as the main ingredient, so it's called "fragrant fried Yunwu".
Ingredients: 10 g Yunwu Tea tip, 2 g pine nuts, 125 g shrimp, 1.5g monosodium glutamate, 2.5G Shaoxing wine, 15g dry starch, 0.5g refined salt, 25g tomato sauce, 6 egg white, 750g cooked lard
Cooking method: 1. Chop the shrimps into antlers, put them into a bowl, add Shaoxing wine, monosodium glutamate, refined salt, and starch, and mix them into shrimps paste.
2. Put the tip of Yunwu Tea into a bowl, soak it in 50 grams of boiling water for 30 seconds, take it out and drain it.
3. Whisk the egg, take 1 / 4 of it, mix it with tea point and shrimp paste, and then put the remaining eggs and chopped pine nuts into paste.
4. Heat the wok over medium heat, scoop in the cooked lard, and heat it for 20% to leave the fire. Spoon the shrimp paste into the pot with a spoon. When it turns white, turn over gently one by one. Drain it for about 1 minute. Remove it with a leaky spoon. Move the pan to tempering, remove it with a leaky spoon, and put tomato sauce on the side of the pan for customers to dip.
Process key:
1. Containers for egg white should be clean and free of oil, salt and raw water. Use chopsticks to beat in the same direction. Do not pause in the middle of the beating. Make the egg white as white as cream. Insert chopsticks and stand still.
2. Oil cloud and mist, not big fire, 40% oil heat, heat for degrees, color can not be yellow, white as clouds, the recipe is consistent with the dish name.
From the description in the article, I believe that you have a certain understanding of the specific production methods of the fragrant fried cloud. In fact, apart from the high nutritional value of the dish, the effect of the fragrant fried cloud can not be ignored. Therefore, you should also know more about the method of fragrant fried cloud.