Main ingredients:
white radish 600g
auxiliary ingredients:
clams 200g, cuttlefish eggs 50g, pickled yellow croaker 80g, straw mushrooms 30g, shredded ginger, 3g minced celery, 1g red ginger powder, 20g onion and ginger slices
seasoning:
chicken powder 3, concentrated chicken sauce 3g, salt 1g, pepper 1g
production:
1. Peel the white radish and steam it, steam the cuttlefish eggs and tear slice it, pickle the yellow croaker and cut the meat into pieces, and chop the straw mushrooms;
2. Spit the clams clean the sand, add the oil to the pot and stir-fry the green onion and ginger, add the clams and stir-fry until the opening is added, add water to boil, remove the clams and leave the shell and meat, and then drain the upper layer of clear soup after the soup is left to stand;
3. Add 800 grams of clear soup in the pot, add the radish and straw mushrooms to boil, add seasonings to make the thin starch, then add clam meat, cuttlefish eggs, and yellow croaker grains and mix evenly, put it in a pot and sprinkle with celery and red ginger powder.
cube-scented squid squid
Ingredients:
300 grams of squid squid squid, 50 grams of shredded onion, 30 grams of millet pepper section, cumin hot sauce, peanut butter, sesame paste, vegetable juice, crispy fried powder, salt, MSG, pepper oil, sesame oil, salad oil, appropriate amount of each
Preparation:
1. Peel the squid squid and clean it, add peanut butter, sesame paste and vegetable juice to pickle, then pat a little crispy fried powder, and fry it in the oil pan until crispy, pour out and drain the oil.
2. Leave the bottom oil in the pan, add shredded onion and pepper festival, stir-fry with fragrant aroma, add cumin hot sauce, pour in the squid beard, add salt and MSG, stir well, pour a little pepper oil and sesame oil, and put it into a pan and put it into a dish.
paper-pack beef
raw materials:
beef tenderloin, 50 grams of large green pepper grains, 50 grams of large red pepper grains, 50 grams of onion grains, wafer paper, coarse bread crumbs, egg white, Meiji fresh soy sauce, pepper powder, salad oil, appropriate amounts of each
Made:
1. Chop the beef tenderloin into a bowl, add large green pepper grains, large red pepper grains, onion grains, Meiji fresh soy sauce and pepper powder to mix well to make a filling.
2. Take wafer paper, scoop in an appropriate amount of beef filling and wrap it, and make it into paper-packed beef green beef.
3. Put the heat on the clean pot, add oil and burn until 40% hot, drag the paper-wrapped beef green beef and evenly stick the egg white and stick the coarse bread crumbs, soak and fry until the wafer paper is bulging, golden color, crispy on the outside and tender on the inside, remove the oil, sprinkle green and red pepper and onion granules, and then decorate it.
Instructions: Make the beef filling slightly dry to prevent the wafer paper from melting in water.
Green cabbage taro
Ingredients:
Taro 400 grams, 100 grams of green vegetables, 1 egg white, ginger slices, scallion sections, salt, MSG, chicken essence, water starch, clear soup, melted chicken oil, salad oil, appropriate amounts of each
Preparation:
1. Peel and clean the taro, steam it in a cage, take it out and press it into a paste, then add egg white, salt and water starch and stir well, squeeze it into a round slice, squeeze it into a boiling water pot and cook it, and drain it out. Also, put the vegetables into a pot of boiling water and blanch them. Take them out and put them in cold water and cut them into pieces.
2. Add salad oil to the clean pot and heat it, add slices of ginger and scallion, stir-fry the aroma, add chopped vegetables, add clear soup and boil, then add taro balls, mix in salt, MSG, and chicken essence, add thin starch with water and starch, sprinkle the chicken oil, and then put it out of the pot and put it on the plate.
cream coconut shredded peel shrimp
main ingredients:
250g
auxiliary ingredients:
shredded coconut 60g, 1 egg, 2 grams of garlic, 3 grams of basil
seasoning:
chicken powder 3 grams, butter 50g
production:
1. Cut off the head, tail and two sides of the shrimp, and fry a little raw powder at 70% oil temperature and fry it crispy;
2. Heat the butter and add the egg liquid and beat it into egg shreds, add garlic and stir-fry it fragrant, add fried shrimp and chicken powder, then add shredded coconut and basil to stir-fry, and then stir-fry it.
Black pepper duck liver
Main ingredients:
Fresh Duck liver 250g
Auxiliary ingredients:
Red onion shredded 150g, green and red pepper onion rice 5g
Seasoning:
Black pepper juice 50g, black pepper 3g minced black pepper
Making:
1. Wash the duck liver, remove the fascia, and cut into strips that are 5 cm long and 1 cm wide;
2. Add a little salt, cooking wine and starch to marinate the chopped duck liver;
3. Heat the pot and add the bottom oil, stir-fry the onion shredded onion and put it in the plate to set the bottom;
4. Add salad oil to the original pot and heat it until it is 40% hot. Put the marinated duck liver into the pot in turn and slide it open;
5. Leave a little base oil in the pot, add green and red peppers and onion rice, stir-fry and crush the black pepper and add black pepper juice, then pour in the slippery duck liver, stir-fry and thicken it and put it on the plate.
Cooking points: When rough processing of duck liver, you must remove the fascia, otherwise it will affect the taste.
Clam Soup Soaked Melon
Main Ingredients;
Clam 300g Cold Melon Green 200g
Auxiliary Ingredients:
minced meat 150g garlic 50g
Seasoning:
Concentrated Chicken Sauce 15g, 300g clear soup, 2g salt, 0.5g minced pepper
Made:
1. Clams are washed and cold and set aside;
2. Add 2000 grams of water to the minced meat and garlic, and hang the soup over a slow heat for a while, add clams (shelled) and cook for 10 minutes;
3. Filter off the residue from the boiled soup base, add seasoning;
4. Cut the cold melon into shreds and filter dry in water, add 250 grams of finished soup, and put it on a plate.
