Rong'an Furong Crispy [Guangxi Rong'an Specialty]

What is Rong'an Furong Crispy? Authentic Guangxi Rong'an specialty: Rong'an Furong Crispy

Content summary:Do you want to know what Rong'an Furong Crispy is? This article is a detailed introduction to the special product of Rong'an, Guangxi - Rong'an Furong Crisp. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Rong'an Furong Crisp. The full text takes about 5 minutes to read, mainly including the basic introduction of Rong'an Furong Crisp and the product characteristics of Rong'an Furong Crisp? How did the history of Rong'an Furong Crispy come about? The production method of Rong'an Furong pastry, etc

Basic Introduction to Rong'an Furong Crisp

Furong Crisp is a famous dish in Rong'an. Every festival, the people of Rongcheng will make a bowl of Furong Crisp, and this dish is also indispensable when hosting banquets.

. This dish is made from over 10 types of meat, vegetables, and other ingredients such as lean meat and shiitake mushrooms, mixed with flour, egg white, and other seasonings, and then fried in oil

Furong Crispy Meat and Vegetable Pairing, oily but not greasy, belongs to low-fat and high calorie food, suitable for both young and old, and is also a premium gift for gourmet food

Method for making Rong'an Furong Crispy

Ingredients: 2 eggs, 200 grams of flour, 3 tablespoons of starch, 1.5 pounds of minced meat, half a pound of water chestnuts, 10 shiitake mushrooms, 5 fungus, 3 scallions, 2 tablespoons of oyster sauce, 1 teaspoon of soy sauce, 1 teaspoon of five spice powder, 1/2 teaspoon of white pepper powder, appropriate amount of salt

1. Cut the fungus, water chestnuts, shiitake mushrooms, and scallions separately, put them in a bowl with minced meat, add 2 tablespoons of oyster sauce, 1 teaspoon of soy sauce, 1 teaspoon of five spice powder, 1/2 teaspoon of white pepper powder, appropriate amount of salt, stir and add 3 tablespoons of starch. Slowly knead in one direction

2. Beat the eggs in a bowl, add a little salt, and use chopsticks to beat until they bubble. Gradually add flour and stir with chopsticks until it becomes a viscous paste. When picking it up with chopsticks, hang the long threads.

3. Spread the meat filling on a cutting board and lay it evenly in long strips about 2 centimeters thick. Pour the batter into the center of the meat filling and slowly spread it outwards with chopsticks. After evenly spreading the batter, use a kitchen knife to lightly chop back and forth a few times to ensure that the meat filling is embedded with the dough. Then cut it into several small pieces for easy frying.

5. Heat up the pot with a little more oil. When it's 70% hot, adjust the heat to medium to low. Use a clean kitchen knife to pass through the oil, then scoop up the meat pieces and put the dough into the pot. After shaping, turn them over and fry the meat on this side. Repeat this process twice, fry for about 10 minutes, and the meat pieces will float up and have a golden appearance. You can then take them out of the pot