I'm running a restaurant in Qinghai, and a customer ordered a traditional Qinghai dish called Beehl's Ribbons, can you tell me how to make it?

Here's how to make Beehive Ribbons, which is divided into four steps: whipping the egg batter, making the filling, deep-frying the battered meatballs, and mixing the gravy.

Step 1: Whipping the Egg Foam Batter

Prepare 4 to 6 eggs, separating the yolks from the whites. Only the egg whites are used in this recipe, and the yolks can be reserved for other uses.

Include the egg whites in the bowl and whisk them in one direction with a few discrete chopsticks or a hand whisk. This process is very hard, usually by hand, almost 15 to 20 minutes. Until the egg whites are beaten into a thick froth and the chopsticks don't fall down when you stick them in. Of course, there are now electric whisks, so basically this job is done in three to five minutes.

At this point, slowly add the potato or wheat starch to the foam, while constantly beating in one direction. Until the foam becomes a smooth, creamy paste.

The second step: make the filling

The tenderloin or lean meat gluten, chopped into meat stuffing with the right amount of salt, white pepper, black pepper, the right amount of cornstarch, the right amount of cooking wine, the right amount of green onions and ginger water modulation, let him marinate for 5 to 10 minutes.

Also can also be also can be wood ears, mushrooms, seaweed soaked and cleaned, chopped into minced and meat mixture, note that the ratio of vegetarian filling and meat filling should be 1:3 ~ 1:4, otherwise the filling is easy to disperse, and then regular seasoning can be.

Finally, the filling can be rolled into thumb joint-sized balls.

Step 3: Warm Oil Dip Frying

Start a frying pan and when the oil is 30% hot, hold the balls with chopsticks. Turn them in one direction for a few times so that the batter evenly coats the balls and then deep-fry them in the pan. This will keep the filling in the center so that it won't be exposed.

Some cooks like to dip the balls into the batter and then fry them in the pan, but the batter is not evenly coated, and the filling is likely to show through. With a spoon to dig into the pot is even more undesirable, the weight of the balls themselves, it will sink directly to the bottom of the spoon, fried out of ten six are leaky bottom.

Keeping the oil temperature slowly rising, when the egg foam balls molding, you can pick up with the left hand with a strainer, the right hand keeps scooping the oil in the pot and pouring it on. This will ensure that the light foam balls are heated evenly, and the color will naturally be even.

This way, you can fry the balls until they are golden brown.

The fourth step: mix the sauce

Old-school sauce: one part red vinegar, half part white vinegar, two parts sugar, salt, water starch.

New school sauce: tomato sauce, a half-powdered hawthorn slices crushed, concentrated orange juice, sugar, salt, water, water starch, water starch.

Add all ingredients except water starch to the pot, stir-fry over medium-low heat and stir-fry, pour in water starch to thicken to sticky (packet gravy) and then hand over to the pills can be.

Written in the end:

Beeer loin this dish is not very simple practice? Older dishes are practically like that, they look easy, but you can't go wrong at every step.

But honestly, the restaurant industry is always moving forward. The reason why the old dishes are out of the history stage is because his flavor situation have not been able to keep up with the new era.

Like the Beehive Ridge dish, when the old generation are gone, and the young people have grown up, it will either be improved by the bones, or will slowly be lost.