Cherry potatoes
【Ingredients】350 grams of potatoes, 1 egg.
【Seasoning】75 grams of dry starch, 35 grams of sugar, 10 grams of soy sauce and vinegar, 5 grams of sesame oil, and an appropriate amount of ginger (can be soaked in ginger juice with water).
【Preparation】 1. Wash the potatoes and steam them in the basket, soak them in water for a while, peel them, use the knife noodles to crush the potatoes into a puree, add half of the ginger juice and stir well.
2. Use 50 grams of dry starch to crush into 25 grams of fine minced, mix into water starch, sprinkle the remaining starch into the mashed potatoes and stir evenly, then beat the eggs into the mixture and mix well into the filling.
3. Spread an appropriate amount of oil on a flat-bottomed dish and squeeze the filling into mud balls one by one.
4. Put the oil on the fire in the frying pan, the oil is hot and foaming, and after the foam is gone, it is fried into one-third of the mud balls, and when the mashed potatoes become golden brown, it is fished out, so that the remaining mud balls are fried, the oil is poured out, and the bottom oil is left to be appropriate.
5. Put sugar, vinegar, soy sauce, ginger juice, water starch, water to an appropriate amount, mix into a sauce, pour into the pot, after cooking, put in the fried mashed potato balls, turn it upside down, and pour sesame oil out of the pan. This dish is shaped like a cherry and has a sweet and sour taste.
Pot collapsed spinach
【Ingredients】 200 grams of spinach, 25 grams of egg yolk, shiitake mushrooms, ham, 150 grams of clear soup.
【Seasoning】 Peanut oil, starch 50 grams each, refined salt 5 grams, green onion 15 grams, ginger 10 grams.
【Preparation】 1. Spinach cut off the roots, remove the old skin and front tips, cut into 6 cm long segments with a knife, blanch them slightly in boiling water, and quickly fish them out.
2. Whisk the egg yolks into the soup dish, then add wet starch and fine salt and stir well into an egg yolk paste; put the spinach neatly into the dish so that it is covered with egg yolk paste; cut the green onion, ginger, mushrooms and ham into thin strips.
3. Put peanut oil to 40% heat, put in the green onion and ginger shreds slightly fried, and then neatly push into the hanging spinach, use the low heat to fry until golden brown, turn over, so that both sides are golden brown, and then put in the clear soup, fine salt, cover and fry for 1 minute, when the soup will be exhausted, sprinkle with ham and mushroom shreds. The dish is golden in color and crispy and tender.
Dinghu Shangsu
【Ingredients】Shiitake mushrooms, elm ear, yellow ear, osmanthus ear, mushroom, grass mushroom, white fungus, bamboo thorn, fresh lotus seed, white fungus, bamboo shoot flower, vegetable heart, mung bean sprouts, vegetarian soup each appropriate amount.
【Seasoning】Sugar, soy sauce, monosodium glutamate, sesame oil, wet starch each appropriate amount.
【Preparation method】 1. First blanch or process the cooked elm ear, bamboo thorn, fresh lotus seeds, yellow ear, grass mushroom, bamboo shoots, white mushrooms, etc. into the pot together, simmer with vegetarian soup and condiments, white fungus, osmanthus ear also simmered, and then stewed or blanched shiitake mushrooms, mushrooms, grass mushrooms and elm ear, yellow ear, bamboo thorn, fresh lotus seed, bamboo shoot flower, white fungus, etc. into the pot and simmer thoroughly, take out and use a net cloth to absorb the water.
2. Take a large soup bowl, according to the order of white mushrooms, grass mushrooms, yellow ears, fresh lotus seeds, shiitake mushrooms, bamboo mushrooms, mushrooms, bamboo shoots, elm ears, take a part, from the bottom of the bowl up in a layered arrangement, put the remaining materials into the bowl to fill, cover the bowl on the dish, in a layered mountain shape, with cooking wine, vegetarian soup, sesame oil, sugar, soy sauce, monosodium glutamate, wet starch, etc. into the pot to cook, take a large amount of mustard juice poured into the dish, put the osmanthus ear in the top middle of the "mountain", white fungus on the waist, vegetable heart, The mung bean sprouts are edged from the inside to the outside, and then the remaining mustard juice is poured on the osmanthus ear and white fungus.
Jade rabbit sunflower tip
【Ingredients】 500 grams of sunflower tip, 150 grams of flour, 20 grams of cooked chicken, cooked lean ham, canned winter shoots, 1 sugar water cherry, 350 grams of milk soup. 【Seasoning】 Sichuan salt 4 g, ginger 10 g, green onion 15 g, pepper 1.5 g, monosodium glutamate 2 g, wet starch 15 g, chicken fat 20 g, lard 30 g.
【Preparation method】1. Chop the chicken, ham and winter shoots into very fine grains. Put the wok on the fire, put 15 grams of lard, cook until 60% hot, stir-fry the chicken, ham and winter shoots, add 1 gram of Sichuan salt, 1 gram of monosodium glutamate, 0.5 grams of pepper, stir-fry well and then stir-fry into three fresh fillings.
2. Put the tip of the sunflower into the boiling water pot and cook it neatly, put it in clean water and rinse it, add 0.5 grams of flour and Sichuan salt, pour boiling water and cook, knead into a ball and make 12 agents, wrap in three fresh fillings respectively, and knead into rabbit shape.
3. Put the wok on high heat, cook the lard to 50% heat, stir-fry the ginger and green onion and add the milk soup, Sichuan salt and pepper to the boil, and then remove the ginger and green onion. Heat the tip of the sunflower in the pot to taste, take it out and put it in a large dish and arrange it neatly. In the pot, the msg and wet starch are hooked with sweet potatoes, drizzled with chicken fat, and poured over the hearts of the vegetables.
4. While roasting the sunflower vegetables, steam the noodle rabbits, cut the cherries into small grains and set them on the rabbit's head to make red eyes and rabbit mouths, and then place them around the tip of the sunflower vegetables. This dish is salty and fragrant, and the sunflower vegetables are tender and pleasant.