Ingredients for Thai juice crispy tofu balls: 3 pieces of fat tofu. Seasoning: 50g homemade Thai sauce chicken sauce, 100g crispy paste, 1500g salad oil. Production: 1. Use a winter melon mold to dig out nine balls with a diameter of 2 cm. 2. Mix the crispy paste well with water,

Thai juice crispy tofu balls

Raw materials:

fat tofu 3 pieces. seasoning:

homemade Thai sauce chicken sauce 50 grams, crispy paste 100 grams, and 1500 grams of salad oil. production:

. Use a winter melon mold to dig out nine balls with a diameter of 2 cm.

. Mix the crispy paste well with water, put it in tofu balls hang paste, fry it in a 120℃ oil pan for about 1 minute, take it out and fry it in hot oil at 180℃ for about 20 seconds until the outer layer becomes crispy, and put it on the plate.

. Put the heat on the pot, add Thai sauce, boil, dredge the glaze of glaze, pour a little bright oil, and pour it on the crispy ball. Features of : crispy on the outside and tender on the inside, sweet and sour. Attachment: How to make homemade Thai juice chicken sauce: 500 grams of Pantai Tai juice chicken sauce added to 50 grams of Hunan chili sauce, 100 grams of new orange juice, fresh lemon juice (squeezed from 3 lemons), and 50 grams of honey. Mix the above ingredients evenly to make homemade Thai sauce chicken sauce.

Nestle sauce squid squid balls

Ingredients:

Cuttlefish balls 250 grams, green and red pepper 10 grams.
seasoning:

salt 2 grams, chicken powder 1 gram, Donggu Yipin fresh soy sauce 3 grams, seafood sauce 5 grams, zhuhou sauce 33 grams, sesame oil 2 grams, refined sesame oil (a kind of vegetable oil often consumed by the people of Inner Mongolia. It is the oil squeezed from the seeds of the plant quash grown on the grassland, and can also be replaced by rapeseed oil) 5 grams, soybean noodles sauce 3 grams.
production:

. Change the big cuttlefish head to a clip-in blade to blanch it into a cuttlefish ball. Add oil to the pot and cook until 30% hot. Put the cuttlefish ball on low heat for about 5 seconds. Take out the oil immediately and drain the oil. Cut the green and red peppers like eye slices and then slide it out. Blanch and to wait for use. 2. Add the bottom oil to heat it, fry the sauce below, mix the seafood sauce, garlic, and minced ginger and stir-fry it, cook soy sauce, and finally add green and red pepper flakes and cuttlefish balls, thicken it, pour sesame oil and cooked sesame oil to put it on the pan. Nestle Fry and place tin on paper with cuttlefish balls.

Golden Duck Roll

Ingredients:

Roasted duck, 100 grams of Jingchun, Flower mushroom 200 grams, 8 wafer paper.
seasoning: 3 grams of salt, 3 grams of MSG, 10 grams of sweet noodle sauce, 2 eggs, 2 grams of coriander, 1 kg of salad oil.
production: 1. First cut the roast duck into 0.3 cm thick shreds, wash the onion and flower mushrooms and cut them into shreds for later use. 2. Add a little salad oil in the pot and cook until 60% hot, add sweet sauce and and stir-fry, add three kinds of shredded duck meat, green onion, and flower mushrooms, stir-fry evenly over high heat, then wrap it in wafer paper, drag the egg liquid and cook until 70% hot oil, fry it over low heat for 1-2 minutes until golden brown and mature, and sprinkle with coriander.

loofah abalone sausage

20 Dalian abalone jails, Guangdong loofah 250 grams, 20 grams of sweet potato starch, 10 grams of onion shreds, and 5 grams of red pepper shreds.
seasoning:

salt 5 grams, MSG 5 grams, cooking wine 8 grams, Meiji fresh soy sauce 3 grams, salad oil 50 grams, sesame oil 2 grams.
production:

. Wash the Dalian abalone, change the loofah into a chopstick strip; put 5 grams of salad oil in the pot, and when it is 40% hot, add onion shreds and red pepper shreds in medium heat and stir-fry for later use.

. Put the abalone and loofah into boiling water respectively. Blanch for 15 seconds and drain the water. Add the fried onion and red pepper shreds, season with salt, MSG, cooking wine, Meiji fresh soy sauce, salad oil, sesame oil, starch and seasoning and mix well.

. Place the pot on the heat, burn the oil over medium heat until 30% heat, spread the mixed loofah and abalone in the pot, fry over heat for 3 minutes until both sides are golden brown, and then leave the pot.

green juice purple potato shrimp chop

raw materials:

Australian crayfish 400 grams, purple potato 100 grams, yam egg 4, and 2 red cherries.

Seasoning: 150 grams of

soup, 2 grams of green mustard, 38 grams of pumpkin juice, 30 grams of Carrey white sauce, 30 grams of coconut milk, 5 grams of chicken powder, 10 grams of fragrant fried powder (garlic), white wine, and olive oil.

Made:

. First wash the yam eggs and red cherries to make candied haws ; roast purple potatoes and peel them for later use.

, heat the soup, add 2 grams of green mustard, 8 grams of pumpkin juice, 30 grams of Jiale white juice, 30 grams of coconut milk, 35 grams of Jiale chicken powder, and close the juice over high heat, season to make green mustard white juice and set aside.

. Remove the shell of the crayfish, remove the meat, cut it into pieces, sprinkle a little salt, and stick it with crispy fried powder.

4. Place the frying pan on the heat and heat it. Add olive oil to fry the lobster meat, spray white wine, place it on purple potatoes, and pour it on homemade white sauce.

Crystal cold skin mixed with conch slices

Main ingredients:

Conch meat slices 300 grams, gluten 200 grams, appropriate amount of cold skin, 1 cucumber

Auxiliary ingredients:

A little ginger wine, a little salt, a little sugar, a proper amount of sesame paste, a proper amount of spicy oil, a proper amount of vinegar, a little garlic juice, a little soy sauce

Make:

. Conch meat slices are made into extremely thin slices, and add ginger wine to remove the fishy smell; ml3

. Wrap the dough in gauze and knead it. The remaining gluten in the gauze is, take it out and steam it in the basket, take it out and cut it into strips for later use;

. Clear the water for washing the dough, pour out the water, pour the slurry in a frying pan, blanch it in a boiling water pot, take out and cut it into cold peel for later use;

4. Put the snail slices into a pot of boiling water and cook them. Add ice water to cool them down and take them out for later use;

5. Cut cucumbers shredded for later use;

6. Salt, sugar, sesame paste, spicy oil, vinegar, garlic juice, and soy sauce to make a juice;

7. Put the remaining main and auxiliary ingredients into the shredded cucumbers and drizzle them with sauce.

-grade meat

Main ingredients:

Pork belly with skin 10 jin (10 servings)

Auxiliary ingredients:

Water-fast farmer dried beans 300 grams

Seasoning:

Rock sugar dark soy sauce 100 grams, Weidamei chopped pepper fish head fresh soy sauce 200 grams, Weidamei delicious fresh soy sauce 200 grams, seed-removed dried chili powder 2000 gram, 200 grams of Liuyang fermented black beans

Make:

. Cut the pork belly with skin into about 2cm squares;

. Blanch the pork belly, put it in a pressure cooker, add all seasonings, press for 15 minutes, and simmer for another 3 minutes;

. Take a cup utensil and place the dried beans at the bottom, and put the pressed meat into the container.