How to make lychee meat, how to make lychee meat

Lychee meat just change the table tenderloin into small pieces, fry the beef, add some tomato sauce, and boil some sugar. Sweet and sour sauce will do.

Hello, if you want this lychee, you can put it directly in the sun, or put it in the oven, the roasted wings are very delicious, and you can make dried lychees.

First take out the shell of the lychee, and then wash it, you can also stir-fry it, or you can stew the soup in a stewed way, or you can do it.

Marinate the lean meat for 10 minutes, wrap it in a gusset and roll it up, fry it in a pan and wrap it in sauce.

Lychee meat is similar to making dried longan. And after all, it is more delicious than longan, meaty, and delicious.

350g tenderloin, 3-5 water chestnuts, 5g red yeast powder, 10ml vinegar, 10g sugar, 20g tomato paste, 20ml light soy sauce, 120ml broth, sesame oil, cooked lard, minced green onion, minced garlic, corn starch, water.

01 First, cut the loin with the fascia removed into pieces of about 5 mm, make a cross knife on the surface to a depth of about half the thickness, and then cut it diagonally into an evenly sized triangle and move it into a bowl.

02 After that, add salt, cooking wine, wet starch and red yeast powder, add the peeled and cut water chestnuts, and marinate for 10 minutes.

03 Next, adjust the sauce, the ratio of sugar to vinegar is about 1:1, then add light soy sauce, tomato paste, stock, and finally add wet starch and stir well, and the sweet and sour sauce is ready.

04 Then pick out the marinated meat, turn the knife side outward, fold it inward along the three corners, and knead it into a lychee ball with the tiger's mouth.

05 Wait until the oil pan is 80% hot, put the meat into the pan one by one, fry it until it is crispy, remove it, then put in the water chestnut and fry it slightly, remove and drain the oil.

06 Then leave a little base oil in the pot, first add the minced garlic and green onion. Pour in the sauce and mix well, heat until slightly condensed, and immediately add the fried water chestnuts and meat.

07 Stir-fry until evenly coated with sauce, drizzle with sesame oil and melted lard to brighten and flavor. After that, it's time to remove from the pan and serve on a plate.

1.The bright color of lychee meat is mainly based on red yeast rice powder and tomato paste.

2.The shape of lychee meat mainly depends on the knife work, and the depth of the cross knife will affect the shape of the meat.

3.The tenderloin should be balled first and then fried.

Materials:

300 grams of pork leg meat, 100 grams of fresh lychee meat (net), 2 eggs, 25 grams of wet starch, 60 grams of sugar, 30 ml of white vinegar, 1000 grams of vegetable oil (about 50 grams of actual consumption), 1 drop of edible red pigment, appropriate amount of refined salt and rice wine.

Method

Cut the pork leg meat into 2 pieces, loosen it with the back of the knife and change the knife into square pieces (24 pieces), add a little refined salt, a little edible red pigment, egg white, 15 grams of wet starch, mix well and set aside. Put the fresh lychee meat in half. Heat the pan and put oil, when the oil is hot to six or seven hot, fry the pork leg meat piece by piece in the oil pan until it is cooked inside and crispy and yellow outside, pour out the oil in the pot, add rice wine, 100 ml of water, sugar, white vinegar, refined salt, wet starch thickening, pour in the fried meat and fresh lychee meat and stir evenly, pour a little cooked oil, and put it on the plate.

It is enough to dry the raw lychee, and it is convenient to eat, and do not remove the shell when collecting, because the shelled lychee does not have the same fresh time as the unshelled lychee.

If the lychee meat is made with other meat, then you must first put a little salt when the meat is almost cooked (when there is a meat fragrance), and then put the shelled dry lychee meat into it, and then cook it for more than ten minutes.

If you don't think that it doesn't matter if the lychee turns into water, it will be put in the pot at the same time as the meat.

Lychee meat is a traditional famous dish in Fuzhou, which originated in the early Qing Dynasty and has a history of two or three hundred years. This dish is red in color, resembles lychee, crisp and tender texture, good sour and fragrant, sweet and sour.

Ingredient main

250g tenderloin, a few small pieces of pineapple, 1 potato, 3 servings.

Excipients others

5 grams of green onion, 3 cloves of garlic, 5 grams of ginger, 1 spoon of starch, appropriate amount of salt, 1 teaspoon of red yeast rice powder, 2 spoons of tomato paste, half spoon of sesame oil, spoon of vinegar, 1 spoon of sugar, 1 spoon of light soy sauce, 5 spoons of water starch.

Preparation of lychee meat.

Step 1

Peel the potatoes and cut them into hob cubes, cut the pineapple into small pieces, and dice the green onions, ginger and garlic.

Step 1

Cut the tenderloin into thicker slices and beat a cross knife on top. Don't cut through. Wet with red yeast powder, starch, salt, a little water, and grasp well.

Step 1

The oil in the pan is hot, about sixty percent. Put the tenderloin in one by one and fry it over low heat. Until the meat slices are rolled up and cooked thoroughly, then remove them, continue to heat the oil, re-fry it again to make the surface of the meat crispy, and pour out the filtered oil.

Step 1

Fry the potatoes thoroughly. (Don't worry about wasting fried oil, just fry things yourself at home.) It's still clear, you can strain it with a kitchen paper towel and continue to use it for stir-frying. ）

Step 1

In advance, use 2 spoons of tomato paste, 1 spoon of light soy sauce, 5 spoons of water starch, 1 spoon of sugar, half of sesame oil, and vinegar to make a bowl of juice.

Step 1

Leave the bottom oil in the wok, stir-fry the shallots, ginger and garlic, pour in the seasoned juice, pour in the fried tenderloin and potatoes. Add the pineapple as well, stir-fry evenly so that each piece of meat is coated with sauce. Finally, scoop a spoon of hot oil and pour it on, quickly turn it over, and remove from the pan.

Summary. Pro, 1Pick a meat with fat meat that is more suitable for lychee meat, which will not taste firewood, and then remove the pork skin first.

2.After slicing the pork, cut it into cross knives 3Then cut into a triangle-like shape, and then cut the taro into small pieces4

Add the lees, grasp and marinate for 5-10 minutesThen continue to add starch and egg whites and mix wellThe oil is hot, according to the ** meat wrapping technique, the cross knife is outside, fried in the pot, it is easy to stick to the chopsticks at first, don't be in a hurry to stir first, wait for the meat to be fried hard and then use chopsticks 7

The taro is also fried until browned 8Pour in a little oil and fry the garlic until fragrant, then put the sauce part, and then thicken it with starch, and then turn off the heat after it is sticky9Add lychee meat and taro, mix well, sprinkle some chopped green onions, and you're ready to bake.

Let it sit for a while until the sauce tastes better.

Steps on how to make lychee meat.

Pro, 1Pick a meat with fat meat that is more suitable for lychee meat, which will not taste firewood, and then remove the pork skin first. 2.

After slicing the pork, cut it into cross knives 3Then cut into a triangle-like shape, and then cut the taro into small pieces4Add the lees, grasp and marinate for 5-10 minutes

Then continue to add starch and egg whites and mix wellThe oil is hot, according to the ** meat wrapping technique, the cross knife is outside, fried in the pot, it is easy to stick to the chopsticks at first, don't be in a hurry to stir first, wait for the meat to be fried hard and then use chopsticks 7The taro is also fried until browned 8

Pour in a little oil and fry the garlic until fragrant, then put the sauce part, and then thicken it with starch, and then turn off the heat after it is sticky9Add lychee meat and taro, mix well, sprinkle some chopped green onions, and you're ready to bake. Let it sit for a while until the sauce tastes better.

It's done

The preparation of lychee meat is as follows:Tools Ingredients: pork, potatoes, egg whites, cooking wine, salt, white vinegar, oil, starch, tomato paste, green onions, peanut oil.

1. Prepare the ingredients for later use.

2. Finely chop the green onion and garlic, peel the potatoes and cut them into small pieces for later use.

3. Shape the pork slices into uniform slices and cut them with a knife.

4. Cut the lean pork slices, add egg whites, cooking wine, and a little salt and stir well.

5. Pat the starch evenly on both sides of the lean meat and shake off the floating powder.

6. Pour oil into the pot, heat the oil until it is eighty, and fry the meat slices with flour until golden brown.

7. After frying, remove the drained oil and set aside.

8. Then add the potatoes and fry them until the surface of the potatoes is crispy, remove and drain the oil for later use.

9. Change the wok, add minced garlic and chopped green onion and stir-fry until fragrant, then add oil and tomato sauce and stir-fry well, add a little water starch and boil until thick.

10. Pour the fried potatoes and meat, stir-fry over low heat, let the sauce fully wrap the potatoes and meat, and then turn off the heat.

11. Sprinkle with chopped green onions after serving, and you're done.

The most authentic way to make lychee meat:Ingredients: 250g pork tenderloin, 1 diced potato (dehydrated).

Excipients: appropriate amount of salt, 3 garlic, appropriate amount of tomato paste, appropriate amount of blended oil, appropriate amount of Yuanzhen sugar, appropriate amount of sweet potato powder.

Steps: 1. Cut the tenderloin into evenly sized pieces with a cruciferous knife, add a spoonful of salt and 2 tablespoons of coarse sweet potato powder and grasp well.

2. Cut the potatoes into pieces of equal size.

3. Pour more oil into the pot and boil until it is 9 hot.

4. Fry the meat pieces one by one.

5. Fry until browned, drain the oil, and set aside.

6. Continue to fry the potato wedges with oil in the pan.

7. Drain the oil and set aside.

8. Crush 3 garlic pieces and make garlic puree.

9. Pour the excess oil into another cup, leave a little oil in the pot and stir-fry the garlic until fragrant.

10. Add 3 tablespoons of tomato paste.

11. Add 3 tablespoons of water, 2 tablespoons of sugar, 1 tablespoon of salt and bring to a boil.

12. Put the meat and potato pieces in the pot.

13. Stir-fry quickly, sprinkle with chopped green onions, and serve.

14. The finished product is as follows.