Introduction: In winter, it is better to eat carrots and cabbage, the whole body is a treasure! Dispel cold and relieve pain. Warming the kidneys and liver, women should eat more!
Hello everyone, I am Shajie Gourmet. Food and beautiful scenery are the only things in life that I cannot live up to. In addition to cabbage and radish, there is another vegetable that is particularly suitable for eating now, which is fennel. Especially female friends, whose hands and feet tend to get cold in the cold winter, should eat more fennel. As the saying goes: Eat in season and nourish in time, it is not only nutritious but also nourishing.
Fennel is familiar to everyone. We often use it to steam steamed buns and make dumplings, but it has a special taste because it contains a large amount of fennel oil . Eating it appropriately can increase appetite, ward off colds and warm the body. Next, I will share with you how to eat fennel freshly. It is full of fragrance, crispy on the outside and tender on the inside. Let’s take a look at the specific method.
[Small crispy pork] The ingredients prepared are: fresh pork tenderloin, flour, pepper, salt, oyster sauce, cooking oil, fennel, eggs, green onions, garlic, ginger
[Specific method] 1. Remove the roots of the fresh fennel you bought, clean it, control the moisture, then chop it up, put it in a basin and add a few drops of cooking oil to lock in the moisture of the fennel.
2. Then select a piece of lean meat, preferably pork tenderloin, clean it, wash away the blood inside, and then cut it into long strips, not too thick, but even in thickness. Then prepare ginger slices and garlic slices and put them into the tenderloin. Pour in a spoonful of very fresh flavor, pepper, appropriate amount of salt, and oyster sauce. Stir evenly and marinate for 20 minutes to let it absorb the flavor.
3. Put a little flour into the fennel and add an egg. When making short-cut pork, many people are prone to frying it. This is caused by adding only flour. When mixing the batter, be sure to add a little flour and add a few more eggs. This way, the short-cut pork will not be fried and will be browned and crispy, which is very delicious.
4. The batter should look like the picture below. The batter should be thinner, like yogurt, as long as the tenderloin is covered with a thin layer. If the batter is too thick, the fried short meat will not be crispy, and it will be easy to burn. Next, prepare a pot, pour in more cooking oil, first heat the oil to 60% heat, then turn to low heat. Put the batter-covered meat strips into the pot. Do not put too much at one time to avoid sticking together. Fry slowly over low heat. When you see the small crispy meat slowly floating, fry until brown and crispy, then you can take it out. Fry for about 3 minutes. Remember to stir with chopsticks during the frying process to avoid burning.
5. After frying the fried crispy pork, control the oil and put it into a plate. Friends who like to eat cumin or salt and pepper can sprinkle some. The outside is crispy and the inside is tender. It is fragrant and delicious. Adults and children rush to eat it after it is served. It is very simple to make short-lived pork at home. It is clean, hygienic, nutritious and affordable. The short-lived pork with fennel is fragrant and twice as delicious. Come and give it a try.
Cooking Tips: 1. You must choose lean meat for short crispy pork, so that it will taste better. 2. There is no need to re-fry, just fry it thoroughly once, because lean meat is easier to cook, and it will be completely cooked in about 3 minutes. If you re-fry it, it will taste greasy.
Have you ever tasted fennel crispy pork? Highly recommended, very delicious. Do you know any new ways to eat fennel? That’s it for today’s sharing. I hope you can gain something from my sharing. Thank you for your reading and support. See you tomorrow, bye.
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