There are four kinds of authentic Jingzhi fried meat:
1 coriander snacks
2 Fried pork with leek
3 portions of fried pork with garlic sprouts
4 Gongcai snack meat
Its meat is as thin as vermicelli, including fungus, sesame oil, fennel, shrimp,,, among which a dish of meat accounts for 70% and vegetables for 30%.
How to stir-fry meat with coriander;
Ingredients: pork tenderloin 200g, coriander stalk100g.
Ingredients: vegetable oil, salt, soy sauce, oil consumption, shredded ginger and chopped green onion.
Practice: wash coriander, remove leaves and cut into small pieces of 3 cm; Shred pork tenderloin; Prepare shredded ginger and chopped green onion for later use; Add a small amount of hot water to the pot, pour the shredded pork after boiling, add a little soy sauce to color it (this will make the shredded pork fresh and tender), then take it out and drain it for later use; Open another oil pan. After the oil is heated, add shredded ginger and chopped green onion, quickly pour shredded pork and coriander stalks, stir-fry for a while, and then take out the pot. You can add a little fuel consumption before cooking, and the taste is more delicious. In this way, a delicious and authentic Jingzhi stir-fried meat is out of the pot. The shredded pork is fresh and tender, and the coriander is crisp and fragrant.
The most classic fried shredded pork with Jingzhi is this shredded pork with coriander, also called shredded pork with coriander. The other three kinds of shredded pork with leek, shredded pork with garlic and shredded pork with tribute can refer to the method of shredded pork with coriander. Jingzhi golden noodles have a history of more than 300 years, which is a good white case of three-page cakes. Because of its thin yellow silk, it is named as golden silk. Golden noodles are made of refined flour, eggs and salt. First, put the eggs into a pot and mix well, then add refined flour and salt to make hard noodles, roll them into transparent pancakes, cut them into filaments, take them out and put them into chicken soup, and add proper amount of seasonings such as vinegar, sesame oil, shrimp skin, pepper noodles, Toona sinensis powder, coriander stalks or tender leeks. The gold face is light yellow in color, as thin as gold, moderate in hardness, fragrant and delicious.
The inventor of golden noodles is Li Hongkai, the current head of Zigong Yanbang Restaurant. Li Hongkai said that when he was a chef in Beijing Hotel, he saw that many guests were coming for famous Sichuan snacks, and he came up with the idea of making better Sichuan snacks. After several studies, on the basis of Dandan Noodles, he gradually invented a continuous golden face as thin as a hair. He described in detail that under normal circumstances, half a catty of noodles can roll out a fine dough with a width of 75 cm and a length of more than 4 meters, and sliced fine noodles can pass more than 30 pieces at a time in the eye of a needle. One of the traditional snacks in Jingzhi Town has a long history. The finished product is a milky white cube with delicate texture, crisp and refreshing taste, and is sweet and pleasant. Its process is to mix selected maltose, maltose, white sugar, etc. Boil in a container, add fried sesame seeds, stir until the mixed maltose and sesame seeds adhere evenly, then shape with an authoritative mold and cut by hand. It is characterized by exquisite selection of materials and fine production, which makes the product specifications, organization and taste excellent and well received by the masses.