Does anyone know where the fried shop in Linghu moved to

Long Bai Shengfang (opposite the Baichuan family on East Street).

Renmin Lu Rong Ji fried (has moved, according to the school eaters are not far away).

Attached: Ordering meals in Huzhou City**.

Eating story: 2053939 (from 10 yuan).

Yanhe: 2216788 Shuanglin Noodle House: 2032880 Koizumizumi: 2095517

Lan Yuan: 2077107

Mak Heung Yuen: 2066418

Master Jin (dresser): 2031695 Phoenix Store: 2106561 Hongfeng Store: 2211656 Shimo Store: 2388695

Zhujiazhuang: 2369113 (Mihang Street) 2117378 (Phoenix) (from 12 yuan).

Positive: 2052909 (not delivered for the time being).

Keshufang: 2032784

Jiang pot stickers: 2093553

Zhou Xiaosun: 2025825

Wang Ji Dumplings: 2079365 International Store: 2059280

Bosses: 2012533

Dream Garden: 2059729

Family: 2218085

Yonghe soy milk: 2823958

Taste: 2051085

Zhangjia Spicy Restaurant: 2057157

Reds Food City: 2876318

Lianming: 2036087

Yunqi: 2126666

Qiao's mother: 2038077

Dinghao: 7209865 (from 10 yuan).

Old lady: 2035977 2035013 (but it seems to cost 50 yuan).

Taste source: 2101981 (Phoenix) 2215348 (Hongqi Road).

Hongfeng Yao Ji Secret Bone Broth Wonton: 2210123 (No. 318, Longxi Road, Huzhou City [opposite Xinjin Bridge]

Fresh meat wonton: yuan vegetable meat wonton: 3 yuan chicken soup small wonton: 2 yuan spiced tea egg: 1 yuan.

Farmer: 2050928

Gu Xiangzhai: 2876317 7273689

The upstairs is too professional.

I know, but I forgot, I don't know how to tell you.

Cuisine and efficacy: Zhejiang cuisine.

Taste: salty and sweet Process: raw pan-fried raw pan-fried meat patty Ingredients: Ingredients: 425 grams of pork leg meat.

Excipients: 75 grams of fatty meat, 50 grams of eggs.

Seasoning: 5 grams of green onions, 15 grams of green onions, 25 grams of sweet noodle sauce, 15 grams of rice wine, 1 gram of salt and pepper, 3 grams of salt, 2 grams of monosodium glutamate, 40 grams of starch (corn), 25 grams of lard (refined) The characteristics of raw fried meatloaf: This dish is brown and yellow, soft on the outside, fresh and tender on the inside, and is served with pepper salt, green onions, and sauce, which makes the taste better.

Teach you how to make raw fried meatloaf and how to make raw fried meatloaf to be delicious1Chop two kinds of pork into a coarse puree and put them in a bowl;

2.Grind the dry starch into a powder and sprinkle it on top;

3.Finely chop the green onion;

4.Knock the eggs in another bowl and beat them, pour them in the middle of the meat puree, add salt, monosodium glutamate, rice wine, and minced green onions, mix well, squeeze them into meatballs by hand, and then make them into a flat circle (the size and thickness should be even), and put them on a plate for later use;

5.Heat the wok on a hot fire, slide the pan with oil, add the lard, cook until it is hot, remove the wok from the fire, put in the meatloaf, and move it to fry on the slight heat. At the same time, use a hand spatula to pinch the meatloaf slightly, and turn it over in a timely manner, fry on both sides for about 6 minutes on each side, so that it is brown and yellow, put it on a plate, and sprinkle with pepper and salt;

6.In addition, serve sweet sauce and green onion white on a small plate. The key to making raw fried meatloaf: Because it needs to be fried during the production process, it is necessary to prepare 100 grams of cooked lard, and the actual consumption is 25 grams.

Tip - Food Restraint:

Fatty meat: Pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey meat, lamb liver, coriander, soft-shelled turtle, water chestnut, buckwheat, quail meat, and beef. It is not advisable to drink a lot of tea after eating pork.

Eggs: Eating with goose meat damages the spleen and stomach; Eating with rabbit meat and persimmon causes diarrhea; At the same time, it should not be eaten with soft-shelled turtle, carp, soy milk, and tea.

Do you do it at home? It's easier to buy, you can buy the meat foam that has already been cut, otherwise you have to cut it yourself. It is best to have a little fat in the meat foam, so that it is more tender to eat.

Add an appropriate amount of cooking wine to the meat foam, green onion white, salt and chicken essence, press flat on the plate, beat two or three eggs, pinch a few times with chopsticks, make the eggs and meat taste better, be careful not to break the egg yolk, sprinkle a little salt on the surface, pour a little cooking oil around, and put the steamed eggs in.

Steaming the gerry, the rice is cooked, and the eggs are ready.

Raw fried meatloaf: Ingredients: 250 grams of ground pork, 200 grams of carrots, 1 egg white, 1 tablespoon (15ml) of cooking wine, 5 grams of chopped green onions, 15 grams of minced ginger, 3 tablespoons of starch (45ml), appropriate amount of salt, a little black pepper, a little chicken essence, oil method:

1. Wash and peel the carrots, cut them into fine pieces or rub them into fine strips with molds, add a little (about half a teaspoon of 3 grams) of salt, grasp well, marinate for 10 minutes, and decant the oozing water. 2. Mix the marinated shredded carrots with the meat filling, egg white, cooking wine, chopped green onions, minced ginger, starch, 1 teaspoon (5ml) of salt, black pepper and chicken essence, stir in the same direction to make the meat filling viscous, squeeze the mixed meat filling into meatballs, and then flatten it into a meat patty with a uniform thickness and put it on a plate for later use. 3. Heat the pan, put a little oil, when the oil is hot to 5 (you can feel the temperature when you put your hand on the top of the oil), put in the meatloaf, fry it over low heat until golden brown on both sides, fry each side for about 5 minutes, pay attention to turn it over moderately.

4. The fried meatloaf can be eaten directly, or it can be dipped in tomato sauce or your favorite sauce, or: after the meatloaf is fried, decant off the excess oil, pour in an appropriate amount of cooking wine, soy sauce, sugar and water, cover and thicken the soup with low heat, and turn the meatloaf halfway.

Ingredients: 500 grams of minced pork belly.

2 tablespoons cooking wine.

Blanched winter bamboo shoots 1 stick.

30 grams of chopped green onions.

Sesame seeds 10 grams.

2 scoops of sesame oil.

Essence of chicken 1 scoop.

Salt 10 grams.

Cornstarch 15 grams.

Lemon 1 slice.

The practice of Linghu meatballs.

All the above materials are mixed and stirred evenly.

Knead into the shape of a skin-seeping ball.

Put it in the steamer, dismantle the fire and steam it for about 20 minutes (adjust the time according to the size of the meatballs).

Steamed, eaten.

Ingredients. Ingredients.

Meat. 200g

Dough. 200g

Accessories. Egg.

30 g cucumbers.

20 g fungus.

20 g carrots.

20 g sesame oil. 5 ml salt.

2 g pepper. 1g step.

1.Add eggs, cucumbers, carrots, chopped fungus, salt and sesame oil to the minced meat and mix well.

2.Half hot and half cold water and the dough.

3.Roll into two agents and press them flat.

4.Roll into thin slices.

5.Roll out the four corners.

6.Spread out with the minced meat, cut and fold to the left.

7.Stack it up again.

8.Overlap the right side to the left side and cover it tightly.

9.Just roll it out thinner.

10.Put a little oil in the pan and put in the cake blank.

11.Fry over low heat, color one side and then turn over before frying.

12.Fry until golden brown on both sides.

If done well. Of course, if you ask me to choose one of the steamed buns and fried fried for breakfast, I will choose the fried bun.

500g of coconut white, soy sauce, sugar, salt, chicken essence, pepper, cooking wine, ginger, 500g of pork belly

Appropriate amount of chopped green onion.

Method: 1. Finely chop the green onion and ginger. The white of the callus is also washed, the old skin is removed, and the mincing is fine.

2. Chop the pork into a puree, add salt, chicken essence, sugar, soy sauce, pepper, cooking wine and mix well, then beat an egg, add minced green onion and ginger, stir until it is strong, if the minced meat is still relatively loose, you can add some water to beat it, or you can make green onion and ginger water, the taste will be better.

3. Add the white powder and stir well.

4. Take the same amount of chicken jelly as pork and mix in the meat filling.

Meat filling + chopped green onion + skin jelly + cooking wine + salt + monosodium glutamate.

The cake shop has to sign a contract for a period of two years, and if there is a breach of contract, the deposit will be withheld.

There is also a recipe and technique that can be learned by yourself. It is recommended to go to a cake factory to learn.