知识储备——碎屑料炸

Knowledge reserve——Chip blasting technique

【技法介绍】/Introduction to techniques

将经刀工处理过得主料经腌渍入味后，再拍粉、蘸蛋液、再放入碎屑料中，均匀粘裹上碎屑料品，然后放入热油锅中炸至主料熟、质酥脆，捞起沥干油，装碟成菜，这种先粘裹上碎屑料后再炸制的工序叫碎屑料炸法。

After the main ingredients processed by the knife worker are pickled and tasted, they are then powdered, dipped in egg liquid, and then put into the crumb material, evenly stick and wrap the crumb material, and then put into the hot oil pot to fry until the main ingredients are cooked and crisp, pick up and drain the oil, and then put them into a dish. This process of sticking and wrapping the crumb material before frying is called crumb material frying method.

常见的碎屑料品有面包碎、馒头碎、燕麦片、玉米片（见图2-5-1）、核桃碎、花生碎、腰果碎、芝麻等。选用这些原料有一些共同的特点就是含水量少，呈固体状，可粘性强，炸后可呈酥脆质感。

Common crumb materials include bread crumbs, steamed bread crumbs, oatmeal, cornflakes (see figure 2-5-1), walnut crumbs, peanut crumbs, cashew nut crumbs, sesame, etc. Some common features of these raw materials are low water content, solid shape, strong viscosity and crisp texture after frying.

                          图 2-5-1 玉米片 Fig. 2-5-1 cornflakes

【技法要求】/Technical requirements                                   

1.一般选用质地细嫩、鲜味充足的动物性原料为主料，经刀工处理后多为块、片、板等厚大的状态，也可先将主料加工成泥茸再加工成球丸或饼状等。

1. Generally, animal raw materials with delicate texture and sufficient flavor are selected as the main materials. After being processed by knife workers, they are mostly in the thick state of blocks, pieces and plates. The main materials can also be processed into mud antler first, and then into ball or cake shape.

2.原料需先腌制入味后再蘸干面粉或干淀粉，蘸均匀后再拖挂鸡蛋液，最后再蘸挂碎屑料，挂蘸要结实均匀，可用手轻轻拍压，这样碎屑料蘸附在主料上可以更加牢固。

2. The raw materials shall be pickled and tasted first, then dipped in dry flour or dry starch, dipped evenly, then dragged and hung with egg liquid, and finally dipped and hung with debris. The hanging and dipping shall be firm and uniform, and can be gently pressed by hand, so that the debris can be more firmly dipped and attached to the main material.

3.下油锅中炸制时，油温要在5成左右，文火慢炸，炸至恰到好处。

3. When frying in the oil pan, the oil temperature should be about 50%. Fry slowly until it is just right.

【代表菜品】/Representative dishes

广东菜“吉列虾排”（见图2-5-2）、“吉列虾球”，广西菜“芝麻鱼排”（见图2-5-3）、“杏仁鸡排”，四川菜“花生兔排”，海南菜“芝麻豆腐饼”，香港菜“糠炸牛小排”“香酥核桃雪鱼丁”，福建菜“香炸核桃鸡片”等。

Guangdong cuisine "Gillette shrimp chops" (see figure 2-5-2), "Gillette shrimp balls", Guangxi cuisine "sesame fish chops" (see figure 2-5-3), "Almond Chicken chops", Sichuan cuisine "peanut rabbit chops", Hainan cuisine "sesame tofu cake", Hong Kong cuisine "bran fried beef chops", "crispy walnut snow fish Ding", Fujian cuisine "fragrant fried walnut chicken slices", etc.

                图 2-5-2 吉列虾排  Fig. 2-5-2 Gillette shrimp steak

                  图 2-5-3 芝麻鱼排 Fig. 2-5-3 sesame fish chops

实训示例——面包糠鱼卷

Training example——Fried fish rolls with bread bran

（一）面包糠鱼卷视频（中文版）/Fried fish rolls with bread bran video (Chinese version)

（二）面包糠鱼卷视频（英文版）/Fried fish rolls with bread bran video (English version)

（三）制作工艺/Manufacturing process

【原料配备】/Raw material allocation

主料：龙利鱼片200g（见图2-5-4）；辅料：瘦肉丝75g，香菇丝40g，姜丝10g，鸡蛋2个，生粉75g，面包糠100g（见图2-5-5）；调料：白糖3g，鸡粉1g，料酒8g，蚝油10g，精盐2g，胡椒粉1g。（见图2-5-6）

Main ingredients: Longli fish fillet 200g (see figure 2-5-4); Auxiliary materials: 75g lean meat shreds, 40g mushroom shreds, 10g ginger shreds, 2 eggs, 75g raw meal and 100g bread bran (see figure 2-5-5); Seasoning: 3G sugar, 1g chicken powder, 8g cooking wine, 10g oyster sauce, 2G refined salt and 1g pepper. (see figure 2-5-6)

                         图 2-5-4 主料 Fig. 2-5-4 main materials

                                 图 2-5-5 辅料 Fig. 2-5-5 auxiliary materials

                     图 2-5-6 调料 Fig. 2-5-6 seasoning            

【制作流程】/Production process

熟制馅心→腌制鱼片→卷制→“过三关”→入油锅中炸→捞起沥干油→摆入碟中成菜。

Cook stuffing → marinate fish fillets → roll → "pass the three passes" → deep fry in an oil pan → remove and drain the oil → put it into a dish to become a dish.

【训练要求】/Training requirements

认真研读并熟记糠炸技法的基本知识与技法要求；课前认真观看此菜肴制作的演示视频；课中用工匠之心对待每一个实训环节；课后认真总结，再练习。

Carefully study and memorize the basic knowledge and technical requirements of bran frying techniques; Carefully watch the demonstration video of this dish before class; Treat every training link with craftsman's heart in the class; Summarize carefully after class and practice again.

【基本步骤】/Basic steps

1.炒锅放在灶上锅烧热后下适量的花生油烧热（见图2-5-7），将瘦肉丝、香菇丝、姜丝、京葱丝放入锅中稍微翻炒厚，用白糖、鸡粉、料酒、蚝油等调味料炒至熟透盛出，作为鱼片卷制的馅心（见图2-5-8）。

1. Put the frying pan on the stove and heat it with an appropriate amount of peanut oil (see Fig. 2-5-7). Put the shredded lean meat, Shredded Mushroom, shredded ginger and shredded Beijing onion into the pot and stir fry it a little thick. Stir fry it with sugar, chicken powder, cooking wine, oyster sauce and other seasonings until it is cooked and filled out as the filling core of fish fillet roll (see Fig. 2-5-8).

            图 2-5-7 锅炙热后加油 Fig. 2-5-7 add oil after the pot is hot

                   图 2-5-8 炒馅心  Fig. 2-5-8 fried stuffing

2.将龙利鱼片放入盛器中（见图2-5-9），用料酒、鸡粉、胡椒粉、生粉搅拌均匀（见图2-5-10），腌制约10min。

2. Put Longli fish fillets into the container (see Fig. 2-5-9), stir with cooking wine, chicken powder, pepper and raw meal (see Fig. 2-5-10), and marinate for about 10min.

                图 2-5-9 放入盛器中  Fig. 2-5-9 put it into the container

                         图 2-5-10 拌匀 Fig. 2-5-10 mix well

3.用龙利鱼片平铺在砧板上，放上馅料，将馅料卷起（见图2-5-11），折口用蛋液浆粘裹紧（见图2-5-12）。 

3. Lay Longli fish fillets on the cutting board, put the stuffing, roll up the stuffing (see Fig. 2-5-11), and bind the fold tightly with egg slurry (see Fig. 2-5-12).

                              图 2-5-11 放馅料 Fig. 2-5-11 filling

           图 2-5-12 卷制鱼卷 Fig. 2-5-12 rolling fish rolls

4.将鱼卷粘裹生粉后再沾蛋糊（见图2-5-13），最后拍面包糠（见图2-5-14），摆放于干燥的碟子中。

4. Stick the fish roll with raw flour, then dip it with egg paste (see Fig. 2-5-13), finally pat the bread bran (see Fig. 2-5-14), and place it on a dry plate

           图 2-5-13 鱼卷过蛋液 Figure 2-5-13 fish rolled over egg liquid

    图 2-5-14 鱼卷裹面包糠 Figure 2-5-14 fish roll wrapped with bread bran

5.卷好的鱼卷下5成热油锅中炸（见图2-5-15），炸至鱼卷金黄捞起沥干油，摆放入碟中即成菜（见图2-5-16）。

5. Roll the rolled fish into a 50% hot oil pan and deep fry it (see Fig. 2-5-15). Deep fry until the fish roll is golden yellow. Remove it and drain the oil. Put it into a dish to serve (see Fig. 2-5-16).

               图 2-5-15 炸制鱼卷 Fig. 2-5-15 fried fish rolls

     图 2-5-16 面包糠鱼卷成品 Fig. 2-5-16 finished bread bran fish roll

【质量标准】/quality standard

具有外酥里嫩、大小均匀、不破不裂的特点。

It has the characteristics of crispy outside and tender inside, uniform size and no cracking.

【制作要领】/Production essentials

1.选用新鲜鱼肉，且刀工处理成薄片做主料；选用新鲜荤素原料做馅心。

1. Fresh fish meat is selected, and the knife is processed into thin slices as the main material; Choose fresh meat and vegetable raw materials as stuffing.

2.包裹馅心时要包紧、粘紧。

2. The filling core shall be tightly wrapped and adhered.

3.粘蛋糊时要均匀，拍面包糠也要均匀。

3. Stick the egg paste evenly and pat the bread bran evenly.

4.下油锅中炸时，油要5成热，文火慢炸，炸至恰当好处。

4. When frying in the oil pan, the oil should be 50% hot, and fry slowly until it is proper.

【运用拓展】/Application expansion

运用拍面包糠炸法还可以制作，面包糠肉卷、芝麻虾球、面包糠春卷、核桃碎兔肉卷、小米炸肉丸等菜肴。

The bread bran frying method can also be used to make bread bran meat rolls, sesame shrimp balls, bread bran spring rolls, walnut minced rabbit rolls, millet fried meat balls and other dishes.

一、拓展学习美食图片欣赏

 Expand learning and appreciation of food pictures

二、拓展学习菜谱

 Expand learning recipes