8款特色北京菜（8 special dishes of Beijing cuisine）.docVIP

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8款特色北京菜（8 special dishes of Beijing cuisine）.doc

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8款特色北京菜（8 special dishes of Beijing cuisine）

8款特色北京菜（8 special dishes of Beijing cuisine） Soft-Fried Pork Tenderloin Raw materials: Pork Tenderloin 400 grams, 50 grams of Astragalus, 1 egg, starch 20 grams, scallion, ginger 10 grams, 12 grams of soy sauce, cooking wine 50 grams, 500 grams of vegetable oil, monosodium glutamate, salt amount. Practice: 1, the Astragalus slice, by the water extraction method, the extract of Astragalus juice 50 grams standby; 2, the scallion, ginger, soy sauce, MSG, salt, cooking wine of juice; 3, the tenderloin removed white ribs, cut into 0.4 cm thick slices, two knife into the crosswise, then cut into 0.8 cm wide, 2.5 grams, put a bowl of cold water, clean blood, with a clean cloth rolling dry, then egg yolk, water starch in a bowl, stir by hand the tenderloin into paste, paste in mixing spoon; 4, will set the fire pan adding vegetable oil, oil heat 30%, will tenderloin by block pot, golden fried meat was launched, the oil decanting, with the sauce of Astragalus and concentrated juice sprinkled on the good meat, edible body turned two or three Beijing Roast Duck Ingredients: duck (Yue Sijin), Beijing onion or spring onion (two trees), soy sauce (two tablespoon), Griddle Cake (moderate) and cucumber (cut) (half), ingredients: salt (two teaspoon), wine (tablespoon), with duck leather: maltose (two tablespoons), water (three cups) Practice: 1, duck on the wing bottom to open a hole, remove the intestines (please do, wash, duck stalls) with ingredients evenly duck cavity. 2, with a three inch long wooden duck into the cavity, the crosspiece on the two wing bone, inserted a tube in the duck head, blowing the duck omnidirectional expansion. 3, pour hot water into the bump duck skin, cooked duck leaching leather evenly duck skin hung in the wind blowing at. 4, with a fork holding the duck on the stove burning, to repeatedly rotate and repeatedly oiled, till crispy golden and red dish. 5, if using the oven to roast duck, tinfoil to eight mature, remove the foil and bake until golden ye