Pea shrimp
ingredient
1 small bowl of fresh peas, 200g of anchovy shrimp,
1 tsp sugar, 1/2 tsp salt,
1 tablespoon oil, 1 handful of peeled white fruit
steps
1. Wash the peas and white fruits separately.
2. Bring a pot of water to a boil, add peas and white fruits and blanch for 3 minutes.
3. Wash the anchovies and use a paper towel to absorb the moisture. Heat oil to a frying pan, heat over medium heat to 40% heat and stir-fry the shrimp until discolored.
4. Then add the peas and white fruits and continue to stir-fry.
5. Add sugar and salt, stir-fry evenly and out of the pan.
Fried tofu in toon sauce
South Tofu 400g, Toon Head 50g,
Toon buds Garnish a little, sesame oil 2 tablespoons,
1 teaspoon salt, 2 tablespoons oil
1. Remove the toon, wash and let dry. Add the toon and salt to a blender, add sesame oil and whisk into a sauce. The degree of toon whisking can be chosen according to personal preference, and it is delicious to crush or coarse.
2. Cut the tofu into thick slices with a width of 2cm and a length of 3cm. Fill a saucepan with oil, heat over medium heat to 70% heat and carefully add tofu and fry until golden brown.
3. After turning over, fry the other side until golden brown, put it on a plate and drizzle with toon sauce.
Pea yellow
Dried peas 100g, sugar 10g,
30ml oil, 200ml water
1. Soak the dried peas in clean water and soak for about 6 hours. The water should be less than peas, but not too much.
2. After the peas are soaked, rub off the bean skin by hand, fish it out, then put it on the heat, turn the heat to medium-low after opening the pot, cover and cook until the beans are pressed to become a paste. When the peas are boiled soft and rotten, drain the water, do not discard the water that boils the peas, and set aside.
3. Roll the peas into a dense sieve and remove the slag. This is best rubbed with the finest sieve so that the tender pea paste can be rubbed.
4. After that, mix the minced beans with the soup of boiled beans again, simmer over low heat, add the appropriate amount of sugar, and stir while cooking until the minced beans become very thick.
5. Put the bottom oil in the pot, heat it on medium-low heat, put the bean paste in after the oil is hot, pay attention to be careful, do not be burned by the broken bean paste, then keep stirring, the bean paste is easy to become more thick.
6. Pour the sautéed minced beans into a vessel, let it cool and seal the plastic wrap and put it in the refrigerator. Remove the cut pieces the next day.
Chicken juice with cabbage pomegranate bun
Cabbage 500g, pork grind 300g,
Horseshoe 50g, 2 oil bean peels, 1 chives,
2 slices of ginger, chives leaves to taste, chicken broth 250ml,
Shaoxing rice wine 1 tbsp, light soy sauce 2 tbsp,
1 teaspoon sugar, 1 teaspoon dry starch, 1/2 teaspoon salt
1. Wash the cabbage, it is best to wash it several times to avoid residual sediment. Bring a pot of water to a boil, add the cabbage and blanch it quickly, remove it and dry it, and chop it into small pieces. Finely chop the chives and ginger separately. Blanch the chives or leek leaves for bunding in the water of the scalded cabbage and set aside.
2. In a large bowl, put the minced pork, minced chives, minced ginger, add Shaoxing rice wine, soy sauce, white sugar and dry starch and stir evenly, add 1 tablespoon of cold water, stir clockwise until the water is completely absorbed, add 1 tablespoon of cold water, stir again, add water one by one to stir until absorbed, until the meat filling is strong, not soft collapse (after kneading into a round ball, it can keep the spherical shape without flattening). Add the minced cabbage and salt to the minced meat and stir well and set aside.
3. Soak the oil bean skin (curd coat) back to soft and divide into 15cm square pieces.
4. Put an appropriate amount of spinach meat filling in the middle of the oil bean skin, gather the four sides of the oil bean skin to the middle, bundle it with chives or leek leaves into a small bun, and place it in a deep dish.
5. Pour chicken broth into a deep dish, steam in a steamer on high heat for 20 minutes, and garnish the young leaves of the cabbage on top of the bun to serve.
Egg stew with milk
=Ingredients=
2 eggs, 250g milk,
15g of cotton sugar, 20g of papaya grains
=Step=
1. Put the egg into a bowl, add the cotton sugar, beat it up, let it sit for 3 minutes, let the sugar and egg liquid dissolve fully.
2. Sift the egg liquid through a fine sieve to remove the large pieces of solid magazine in it.
3. Add the milk and stir well, use the tip of the spoon to pick out the bubbles on the surface, and then seal the bowl with plastic wrap.
4. Bring the water in the steamer on high heat, move the bowl containing the egg liquid into the steamer, steam on high heat for 3 minutes, then turn to medium heat and continue steaming for about 10 minutes.
5. Do not open the lid immediately after turning off the heat, continue simmering for 5 or 6 minutes, then take out and sprinkle with papaya grains.
Three cups of bamboo shoots
Spring shoots 400g, nine-storey tower 2 trees,
5 shallots, 2 asahi peppers,
8 garlic, 2 slices of ginger, 3 tablespoons soy sauce,
Oil 100ml, sesame sesame oil 1 tbsp,
2 tablespoons rock sugar, 3 tablespoons Taiwanese rice wine
1. Peel the shallots and remove the roots. Wash and cut ginger into small pieces. Cut the pepper into diagonal slices. The spring shoots are shelled and cut into hob pieces. Wash the nine-story tower and take the leaves to keep.
2. Heat the oil in the wok over medium heat and fry the bamboo shoots until it is 70% hot.
3. When the surface of the bamboo shoots shrinks slightly, fish out the controlled dry oil.
4. Re-wash the wok, infuse sesame sesame oil, heat over medium heat to 50% heat, add garlic, shallots, ginger slices and chaotian pepper and stir-fry. Then add the fried bamboo shoots, add soy sauce and rock sugar and stir-fry for a while.
5. Add Taiwanese rice wine in the pot, heat the heat until the soup is getting thicker, and stir-fry the nine-layer tower leaves until the leaves are soft.
Asparagus mixed with bacon
30g asparagus, 2 slices of bacon,
1 egg, black pepper to taste,
A little cooking oil
1. Cook the asparagus slightly until cooked.
2. Finely chop the bacon, stir-fry quickly in oil and stir-fry the asparagus.
3. Fry the eggs until golden brown on one side, cover the asparagus and sprinkle a little black pepper.
Lemon mixed with shrimp
8 cherry radish, 9 asparagus,
1 asahi pepper, 2 lemons,
8 large shrimp, a few dill leaves,
3 tablespoons sugar, 3 teaspoons fish sauce
1. Wash the asparagus and break off the old roots, and use a shaving knife to plan into thin slices. Wash the cherry radishes, remove the radish wisps and cut into very thin slices.
2. Shell the sea shrimp, cut it from the back, keep the abdomen connected, remove the shrimp line, cook it with water and dry it for later.
3. Squeeze the lemon into a bowl. Chop the pepper into the lemon juice, continue to add sugar and fish sauce until the sugar melts, and finally add the dill leaves to make the sauce.
4. Place the asparagus slices, radish slices and shrimp on a plate, drizzle with the sauce and mix well to serve.