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"She Xiang Hosta" is a famous traditional dish with a history of 600 years in Guizhou. Its original name is fried rhinoceros horn, which is fried with fat and thin pork and pepper. According to legend, in the Ming Dynasty, the local rulers in Guizhou used this dish to entertain the envoys sent by the Ming emperor to surrender. As pepper was just introduced into China at that time, and its cultivation and consumption were not yet popular, the envoy didn't know pepper and was not used to spicy taste, and mistakenly thought that the other party had framed him with poison, which led to the interruption of the negotiations. Fortunately, the ruler's wife was clever, and immediately told the court the story. When the court found out 1, she was named "Mrs. Shexiang", so Guizhou surrendered to the Ming Dynasty, and history almost changed because of a dish. Since then, Guizhou has renamed this dish "She Xiang Hosta" in memory of Mrs. Shexiang, which has been passed down to this day. Production method raw materials: pepper (green, sharp), shrimp, pork (fat). Seasoning: egg white, mushrooms, green onions, ginger, starch, cooking wine, soy sauce, monosodium glutamate, salt, sesame oil and peanut oil. Technology: wrapping, rolling and frying. 1. Chop pork, shrimps, mushrooms, onions and ginger, add cooking wine, soy sauce and monosodium glutamate, mix them into stuffing, put the meat stuffing into green peppers, and mix them with starch, egg white, salt, sesame oil and water to make egg white paste. 2. Add oil to the pot and heat it to 70%. Wrap the stuffed peppers with egg white paste and fry them in the oil pan one by one. Production tips 1. Select fresh pork ribs and fresh shrimps. 2. Adding sesame oil into the egg white paste can make the paste fragrant and crisp, the egg white paste should not be wrapped too thick, and the meat stuffing should be properly seasoned. 3. The operation is fine, and the dipping paste should be even, otherwise it will spill oil. 4. Because of the frying process, 700g of peanut oil should be prepared.
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