red ginseng tofu
Ingredients: Japanese tofu 4 barrels, carrots 200 grams, 1 egg.
seasonings: refined salt, monosodium glutamate, chicken powder, starch.
production: 1. Use scissors to cut off the outer plastic skin of Japanese tofu skin, and cut it into inch sections with a top knife;
2. Break the eggs into a bowl, add starch, refined salt, monosodium glutamate, and chicken powder to make a paste, wash the carrots and put them in Put it into the steamer, steam until it is cooked, take it out, put it into a juicer and beat it into puree, pour it out, add refined salt, mix well and set aside. Add salad oil to a clean pot and heat it until it is 50% hot;
3, stick a layer of Japanese tofu on it. Coat the batter evenly with a thin layer of starch, put it into a frying pan and fry until crispy on the outside and tender on the inside. Remove the oil and place on a plate;
4. Place the mixed carrot puree on top of the Japanese tofu. Features: Crispy on the outside and tender on the inside, salty, delicious and nutritious. Key point: Japanese tofu is relatively fresh and tender, so you must flip it lightly when frying to avoid breaking the tofu.
Golden Salad Honeydew
Golden Salad Honeydew
Ingredients: 200 grams of honeydew melon, 150 grams of potatoes, 2 eggs.
seasoning: salad dressing, French mustard, refined salt, crispy fried powder, flour, starch.
Preparation: 1. Peel the honeydew melon, cut into sections and coat with starch; cut the potatoes into thin strips, soak and set aside;
2. Add salad oil to the pot and heat until it is five layers hot, add shredded potatoes and fry until loose. When golden brown and crispy, remove the oil and remove the fried oil from the heat.
3. Mix one egg with flour, crispy fried powder and starch to form a Sanhe paste. Stir the other egg yolk with salad dressing, French mustard and refined salt. Set aside together;
4, continue to put the fried oil on the fire to heat up, cover the cantaloupe with Sanhe paste, put it into the pot one by one and fry until golden brown, remove and control the oil;
5, cover all the fried cantaloupe Use egg yolks, salad dressing, French mustard, and refined salt to make the sauce, then roll the potato floss one by one and put it in a container.
