How to prepare the sauce fried in oil and sweet?

During this time, because of online classes, children always say that their eyes are dry and sometimes they feel itchy, which is probably the reason for excessive use of eyes. Especially in recent years, families with children in school have a deep understanding that children spend a long time online, which will inevitably lead to eye fatigue. In addition, people who are engaged in computer science, software application, electric power, video player and electronic office. Among all the ingredients, pig liver is the most beneficial to the eyes, and it is a good eyesight-improving ingredient; Therefore, when people overuse their eyes, they should make some pork liver dishes for their families.

Hot dishes in classic Shandong cuisine

When it comes to pork liver dishes, people will suddenly think of the classic Shandong cuisine, which is definitely the representative of cooked dishes, and its position in Shandong cuisine is no less than that of fried kidney flowers. Although this dish is stir-fried, it is textbook-like: the liver tip of willow leaves, which is very thin, is quickly oiled in 80% hot high-temperature oil for three seconds, forming a faint bloodshot state, so that it will taste crisp and tender. After all the ingredients are put into the pot, pour in a bowl of sauce prepared in advance and stir-fry quickly for several times to form the texture of the sauce wrapping the ingredients, which is bright and translucent, which is the best state of cooking. No wonder people often say that the liver is smooth and the tip of the tongue is authentic. Only a bowl of flavored juice has 14 kinds of seasonings, which is worthy of being a classic Shandong cuisine.

Production process: 1. Prepare a fresh liver tip, about 350g, clean it, cut it into long strips of "willow leaves", wash it for 2-3 times, and drain the remaining water.

2. Processing side dishes: 100 grams of water-soaked winter bamboo shoots, cut into long slices about the size of the liver tip, blanch and cool, and control the water for later use. Washing auricularia auricula, and tearing into auricularia auricula leaflets; 3 green garlic, cut into small pieces with an oblique knife. 30g of green onion, chopped "eyebrow onion" with oblique knife, 20g of garlic and 0/5g of ginger/kloc, and cut into small slices.

3, the bowl is the soul flavor juice of this classic Shandong cuisine: take a small bowl, add 1 g salt, and mix a basic bottom flavor; 2 grams of white sugar, fresh taste, but the dosage is rather less than more, can not eat sweet; You can add a small amount of chicken powder, about 2 grams, to increase the flavor, remember not to add monosodium glutamate; 0.5g of Zanthoxylum bungeanum, enhancing the deodorizing effect. 20 grams of aged vinegar is the key seasoning, 20 grams of soy sauce is to increase the flavor of sauce, and 3 grams of soy sauce is to coordinate the color of dishes. Use 20g cooking wine to remove fishy smell and enhance freshness. Cooking is inseparable from boiled starch, and the dosage should not be too large, about 30 grams; The cooking bowl should be slightly wider, and then add about 30 grams of onion Jiang Shui; Finally, 5 grams of sesame oil is indispensable for visceral vegetables. Take half a slice of onion, ginger and garlic and put it in a bowl of sauce. This bowl of sauce is finished.

4. Pour enough vegetable oil into the pot and heat it on medium heat. Only in this way can the liver apex be treated. Put the tip of willow liver into a small pot, add 1g salt and 5g cooking wine, code a bottom flavor and mix well. Looking at the vegetable oil in the pot, the oil temperature rose slightly, and the oil temperature was almost 80% hot. 15g of dry starch is put into the tip of liver, and 5g of sesame oil is poured after being evenly grasped, and mixed evenly.

5. Quickly put the processed willow liver tip into hot oil, put it aside, spread it out with chopsticks, oil it back and forth for no more than 3 seconds, and pour it into a big colander to drain the oil.

6. Leave 30 grams of base oil in the wok, and add the remaining half of onion, ginger and garlic, which smells like generate. Add winter bamboo shoots and water-borne fungus and stir fry quickly to make the pot fragrant. Pour in the oiled liver tip, pour it into the thicken bowl, and let it stand for a while until the thicken juice is slightly solidified, and stir-fry quickly and evenly with high fire.

7. Sprinkle in green garlic seedlings, and pour 5 grams of mature vinegar along the side of the pot, stir fry evenly again. Cease fire, pour 5 grams of onion oil on the surface of the dishes to increase the brightness of the dishes. Don't fry, just serve.