Loquat shrimp
"Ingredients" 26 grass shrimps, 300 grams of pork filling, 70 grams of onions
"Seasoning" Seasoning A (cooking wine, salt, pepper), Seasoning B (salt, fresh chicken powder, cooking wine, pepper) , Seasoning C (vegetable oil)
"Recipe"
1. Wash the shrimps, remove the shells, keep the shrimp tails, remove the intestinal mud, make a cut on the abdomen, add seasoning A and marinate for about 10 minutes, remove, rinse and dry.
2. Chop the onion into mince, add seasoning B and pork stuffing and mix well, divide into 6 equal parts, wrap the shrimp, leaving the tail exposed, trim it into loquat shape, roll in starch, egg liquid, bread flour .
3. Put the "loquat shrimp" into the oil pan and fry until crispy, drain the oil and place on a plate.
Zhuhai Crispy Oyster
"Materials" 150 grams of oysters, sesame seeds 50 grams, 50 grams of egg liquid
"Seasoning" ginger wine, dry starch, Huai salt juice, vegetable oil
"Method"
1. Pick out impurities from the oysters and wash them Clean and marinate with ginger wine for 20 minutes.
2. Boil the marinated oysters in boiling water, pat dry the starch, add egg liquid, and dip in sesame seeds.
3. Heat the oil in the pot until it is 60% hot. Remove the oysters from the fire. Put the oysters into the pot one by one and pour the oil. Then put the pot back on the stove and fry over medium heat until golden brown. Turn to high heat and fry until hard. Remove and drain with Huai. Serve with salt juice.
Features: crispy on the outside, tender on the inside, delicious and fragrant.
Jade Fried Sea Cucumber
"Ingredients" 200 grams of sea cucumber, 80 grams of spinach leaves, 50 grams of chicken mince, 1 egg
"Seasoning" salt, monosodium glutamate, starch, pepper, oyster sauce soup, oil
"Method"
1 .Wash the sea cucumber and cut it into strips, put it into the soup with oyster sauce, and soak it to taste.
2. Chop the spinach leaves and stir into emerald juice. Add chicken mince and stir well. Add eggs, starch and pepper to make a paste.
3. Take the sea cucumber out of the soup, drain the water, sprinkle with a little starch, hang it with jade paste, fry it in 60% hot oil, remove and drain, and put it on a plate.
Salt and pepper cuttlefish roll
"Ingredients" 300 grams of white cuttlefish meat, 50 grams of egg white
"Seasoning" Shaoxing wine, salt, monosodium glutamate, pepper, starch, vegetable oil
"Method"
1. Wash the cuttlefish meat and slant the surface Cut the cross cut into 5 cm long and 3 cm wide strips, put them into a basin, add salt, monosodium glutamate, pepper, Shaoxing wine, egg white, and starch, mix to taste, and set aside.
2. Put the pot on the fire, heat the oil until it is 70% hot, add the cuttlefish strips and fry them thoroughly. When the cuttlefish strips are rolled up and turn light yellow, take them out, drain the oil, put them on a plate, and sprinkle with salt.
