【flying Birds and Beasts】——"fried and Cooked Rose Robe Meat"

【flying Birds and Beasts】——"fried and Cooked Rose Robe Meat"

by Large frying spoon

4.8 (1)
Favorite

Difficulty

Hard

Time

30m

Serving

2

"Roe deer" belongs to the deer family. It is mainly produced in the northeast of my country. There are more in the nature reserves of Wanda Mountain, Xing'an Mountains and some wetlands in Heilongjiang Province. Now the number of wildly reproduced "Roe deer" has dropped sharply. The hunting of this animal has long been banned, but its meat products can be bred and sold artificially, and the price is generally about 30 yuan per catty.
Roe deer meat tastes unique to game, such as stewed roe deer tendons and braised roe deer meat. Roe deer and deer are close relatives, and their nutritional value is second only to venison.
Since the proposition of this event is "birds and beasts", no matter how the big wok has a real beast for everyone to taste, hehe, the taste is really beautiful! Although I use the roe deer meat sold in the farm, it has its advantages, because the wild roe deer meat is relatively old and takes a long time to cook, while the captive roe deer meat is more tender and tasteless. The wild flavor is strong, but there is also a wild fragrance, the cooking method is still quite delicious!
The solar terms are now "small and full." In this spring and summer season, in order to prevent eating meat from getting angry, and to increase the nutritional and health value of its game, I have deliberately improved the production method. I added some self-grown roses and homemade rose sauce, which added a lot of fragrance, and can also achieve a certain health and beauty effect. It tastes wonderful!
Roses are rich in vitamins A, C, B, E, K, tannins and other substances, which can improve endocrine disorders and are also good raw materials for beauty and health care. Fresh roses can be taken orally and externally. It has good effects of clearing dampness and heat, reducing swelling, detoxification, reducing lung fire, stopping bleeding, stopping diarrhea, diuresis, and increasing blood microcirculation. The rose sauce I made is even more fragrant, huh! In fact, it's very simple. Wash the picked rose petals, put eight taels of sugar in a pound of fresh petals, seal it with plastic wrap, and steam it, then let it cool, and then make some honey inside and seal it for storage. "Rose sauce" can be used as fillings for desserts, desserts, Chinese and Western dishes, and special dishes can also be used to enhance the flavor. This sauce will not deteriorate after being stored for a few years.
Today’s dish belongs to the quick preparation method. I made it by deep-fried cooking. It only takes 10 minutes to get out of the pan. The name is "Fried and cooked rose robe meat". It tastes tender on the outside and tender on the inside. There is a rose fragrance, which is delicious and delicious! The specific method is as follows;"

Ingredients

【flying Birds and Beasts】——"fried and Cooked Rose Robe Meat"

1. Selected roe deer meat, rose flower, rose sauce, green onion, ginger, garlic slice, coriander stalk, millet pepper, salt, chicken powder, rice wine, fresh soy sauce, balsamic vinegar, pepper, dried corn starch, cornstarch, cooking oil.

【flying Birds and Beasts】——"fried and Cooked Rose Robe Meat" recipe

2. Shred the rose petals and set aside.

【flying Birds and Beasts】——"fried and Cooked Rose Robe Meat" recipe

3. Cut the roe deer meat into thick slices.

【flying Birds and Beasts】——"fried and Cooked Rose Robe Meat" recipe

4. Marinate the cut roe deer meat, add rose sauce to the roe deer meat and mix well.

【flying Birds and Beasts】——"fried and Cooked Rose Robe Meat" recipe

5. Then add salt, pepper, rice wine, chicken powder and fresh soy sauce, and add a little water into it, and then repeatedly grasp it with your hands until the meat is completely absorbed into the meat, and marinate for 30 minutes for later use.

【flying Birds and Beasts】——"fried and Cooked Rose Robe Meat" recipe

6. Use the marinating time to blend the bowl of gorgon, put a little salt in the bowl, then add pepper, chicken powder, a few drops of fresh soy sauce, balsamic vinegar, rice wine and a little cornstarch, then put a small amount of water in the bowl and stir Evenly, stir until there are no particles, stir well and set aside.

【flying Birds and Beasts】——"fried and Cooked Rose Robe Meat" recipe

7. Put dried cornstarch into the marinated roe deer meat, and dip the roe deer meat slices with dry starch one by one. Dip the roe deer meat slices with dry starch and let them stir for 3-5 minutes to make the dried starch on the meat slices moisten and absorb the dried meat On the moisture.

【flying Birds and Beasts】——"fried and Cooked Rose Robe Meat" recipe

8. Heat the oil in a pan, and add the meat slices when the oil is 50% to 60% hot.

【flying Birds and Beasts】——"fried and Cooked Rose Robe Meat" recipe

9. Remove the meat slices after deep-frying.

【flying Birds and Beasts】——"fried and Cooked Rose Robe Meat" recipe

10. Raise the oil temperature to 70% to 80% hot, and then add the fried roe deer meat again at high temperature for re-frying.

【flying Birds and Beasts】——"fried and Cooked Rose Robe Meat" recipe

11. Remove the meat slices when they are deep-fried until the skin is charred and crispy.

【flying Birds and Beasts】——"fried and Cooked Rose Robe Meat" recipe

12. Put a little oil in the bottom of the wok to heat the bottom of the wok, and pour the fried roe deer meat into the wok.

【flying Birds and Beasts】——"fried and Cooked Rose Robe Meat" recipe

13. Then add the green onion and ginger, garlic slices, coriander stalk and chili shreds, and cook into the prepared bowl of gorgon.

【flying Birds and Beasts】——"fried and Cooked Rose Robe Meat" recipe

14. Stir fry quickly over high heat for a few times, and the juice can be cooked out after the sauce is evenly hung.

【flying Birds and Beasts】——"fried and Cooked Rose Robe Meat" recipe

15. Sprinkle rosettes on the pan.

【flying Birds and Beasts】——"fried and Cooked Rose Robe Meat" recipe

16. It can be served with a little embellishment.

【flying Birds and Beasts】——"fried and Cooked Rose Robe Meat" recipe

Tips:

The characteristics of this dish: brown-red color, strong aroma, tender skin, tender meat, salty and delicious, slightly sour in the mouth, with a slight rose fragrance.



Tips;

1. Roe deer meat should not be too thin when slicing. The meat slices should be two coins thick.

2. It should be delicious when marinating. It is better to marinate for at least 15 minutes. The rose sauce should not be too much, and it can be eaten with a slight rose fragrance. You don't need to use rose sauce to make this dish. The name of the dish is "fried boiled robe meat". The taste is the same, but it lacks the fragrance of roses, which also reduces some of the health benefits.

3. When frying the robe meat, the oil temperature should not be too low. It must be fried first and then re-fried at high temperature. It will have a tender texture on the outside and tender on the inside. This dish should be cooked in a consistent manner during the cooking process. A good taste and mouthfeel will be achieved.

4. The rose filaments should be sprinkled on the surface of the vegetables while it is still hot to increase the attractive fragrance and health effects of the flowers. The filaments must not be placed first, otherwise the filaments will not be beautiful when they are fried. Roses can be eaten raw. Use roses. The flower can also be cooked separately, it can be wrapped in a thin paste and fried, and then dipped in plum sauce to eat. It has both distinctive taste and good taste. If you have the opportunity, you will show it to your friends later.

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