Li Le abstains shrimp paste to explode dish of sweet Tang Sheng

Yin Hai of functionary Beijing Yi joins house administration total hutch

Teach of Li Shi of reason of bear the palm from 2000 from hutch up to now, accumulated much food to taste the hutch after the experience that make is mixed to manage experience, hold in Oriental 2017 cate " one belt all the way " in cate match, he plays the game on behalf of the enterprise, obtained exceedingly good result; Shoot up in prices today, he knows market information in time, new course of research and development is tasted, adjusting control gross profit, gross profit control is inside requirement limits; He still passes analytic business data, adjust the structure that dish tastes, have the department incorporating, one person much duty, much work much firewood, heightened the person effect of the company.

The food that has the spirit from hutch maxim tastes ability is best dish article.

Sell general plan

This " lettuce of shrimp paste the Tang Dynasty " look very simple, but the requirement that goes up to select material and cook ability law is taller however, this dish is in when making, very exquisite boiler is angry, only boiler gas weighs the brittleness that ability general lettuce is frying ripe circumstance fell to maintain lettuce again and color, it is better that the Tang Sheng course that I choose wants than the mouthfeel of general lettuce, ferment new gum is chosen when shrimp paste Dong Xiaobai shrimp, the shrimp paste taste that also makes than other shrimp is more delicious, the condiment such as gourmet powder and gallinaceous essence is not put when making, rely on shrimp paste completely to carry delicacy. Regard us as inn in new a dish that roll out, once roll out,approbate with respect to what got a lot of clients.

Machine first

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1. is taken fresh the Tang Sheng dish that does not have sodden leaf 230 grams are abluent, eliminate rootstock, cut grow 8.5 centimeters, 3 centimeters wide piece.

2. takes the shrimp paste that has fermented 300 grams add 5 eggs, agitate is hit even.

Ripe processing

Salad oil is added inside 1. boiler 40 grams, burn to 6 when becoming heat, enter clear water 50 grams, issue urgent fire of Tang Sheng dish quickly to be fried quickly 4 seconds, 5 seconds, give boiler to accuse to do moisture.

Drench in 2. boiler green is oily 10 grams, fall to mix the shrimp paste of divide evenly 11 grams, fry to dry sweet, dish turns over the Tang Sheng that falls to had been fried fry even, drench bright oil, outfit giving boiler dish can.

Shrimp paste

In glue mix in Dong Xiaobai shrimp salt (the scale of Xiaobai shrimp and salt is 1:1.2) , in loading a crock, with wooden club dolly mixes divide evenly, squeezing ramming wipes calm surface, sealed ferment to Ze Weigong of shrimp dark reddish brown, ferment temperature is 20 ℃ , 25 ℃ , ferment time is 6 months.

The technology wants a place

When 1. makes shrimp paste, must choose fresh and the glue with strong constitution Dong Xiaobai shrimp, agitate divide evenly must fluctuate when dolly, airtight ferment, ferment time cannot under 6 months, shrimp paste color is amaranthine, submit sticky stiff form, odour delicacy is sweet, without fishy smell, sauce is qualitative exquisite, salty spend moderate to be best.

When lettuce of 2. the Tang Dynasty is doing ripe processing, must master very oily temperature, water of urgent fire fast scald, in order to maintain the brittleness of Tang Sheng dish and color.

3. fries shrimp paste in stir-fry before stewing when, oil wants heat, such ability offer the perfume of shrimp paste, if temperature became low, this dish has fishy smell easily.

When the desk on 4. , should burn arenaceous boiler ahead of schedule hot, put the Tang Sheng food that has fried again, can hear the sound of grow having grow, the flavour of shrimp paste is released again, tang Sheng dish draws the fragrance of shrimp paste, more add boiler energy of life.