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Ruan Zha Li Ji
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B0F7NNKVO32
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Geliefert zwischen Do., 30.04.2026 und Fr., 01.05.2026
Details
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Soft fried tenderloin is a traditional dish of Beijing cuisine. The traditional culinary method of this dish begins with the preparation of the main ingredients that include 200 grams of tenderloin, four eggs, 30 grams of cooking wine, 30 grams of flour, 10 grams of sesame oil, 1 kg of pork fat, and salt. The tenderloin is cut into slices 4 cm long and 2 cm thick, and soaked in the mixture of rice wine and salt. Egg whites are mixed with flour in a container to form a paste thick enough to keep a chopstick in a standing position. Pork fat is heated and the marinated meat slices are fried for five minutes. When the cooked tenderloin slices are ready for serving, sesame oil is added. Due to the use of pork fat, the dish is considered unhealthy and the vegetable oil has been used as an alternative, but many have claimed that this results in the dish not being as tasty as when pork fat is used.
Weitere Informationen
- Allgemeine Informationen
- GTIN 09786130942939
- Editor Lambert M. Surhone, Miriam T. Timpledon, Susan F. Marseken
- Größe H220mm x B220mm
- EAN 9786130942939
- Format Fachbuch
- Titel Ruan Zha Li Ji
- Herausgeber Betascript Publishing
- Anzahl Seiten 132
- Genre Biologie
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