Beer spicy crab
material:
raw material:
2 3 double female hairy crabs, 50 grams of dried chili pepper segments, 100 grams of green shoot slices, half a bottle of beer, ginger slices, garlic slices, and green onions.
spices:
Peppercorns, fragrant leaves, cumin, star anise, cinnamon, white root, sand kernel, fragrant fruit each appropriate amount.
seasoning:
Perfume fish feed, chicken rice soy sauce, soy sauce, lard, rapeseed oil, monosodium glutamate, sugar, corn starch each appropriate amount.
make:
1, the hairy crab slaughtered and cleaned, cut in half from the middle, pat corn starch, fry in 60% hot oil pan to set the shape, fish out the drainage oil and set aside.
2. Pour a piece of green shoot into water, drain the water, and put it in the bottom of the vessel.
3: Add rapeseed oil, sauté all spices and perfume fish feed, pour in beer, mix in an appropriate amount of water, add hairy crab chunks and spices, heat for 5 minutes, and plate the pot.
4: Heat the oil in the net pot, add the peppercorns and dried peppers and fry until fragrant, pour the pot on the hairy crabs, sprinkle with green onions and serve.
concentrate:
Perfume fish feed is a finished seasoning that is available on the market.
Roasted onion zhen ear white fruit small gluten
Ingredients:
Water hair elm ear 50g, water hair yellow ear 50g, water hair autumn ear 50g, fresh white nut 50g.
ingredient:
200g of water tendon, 100g of broth, 50g of white jade mushrooms, 50g of crab mushrooms, 50g of shallots.
Fortuna oyster sauce 20g, light soy sauce 10g, dark soy sauce 5g, sesame oil 2g, cooking wine 10g, sugar 10g, salad oil 10g, aquatic powder 4g, pepper to taste.
1, the three kinds of ears with cold water to soak hair, wash and change the knife; fresh white fruit over the frying incense; white jade mushrooms, crab mushrooms to root; water tendons cut into small pieces, with oil slightly fried out of the out; beijing onion peeled, cut off and set aside.
2, after the pot is heated, add salad oil, sauté the shallots, then add the processed main ingredients to stir-fry together, cook the cooking wine, add sugar, fortuna oyster sauce, soy sauce, soy sauce, soy sauce, pepper, broth and simmer for a while, and then collect the juice on high heat, and finally pour in a small amount of corn starch and sesame oil to get out of the pot.
Spicy crispy lilies
Ingredients: 80 grams of fresh lilies, 100 grams of spicy puff pastry.
Seasoning: 2 grams of salt, 5 grams of monosodium glutamate, a little green onion and red oil, 5 grams of sesame seeds, 2 egg yolks, glutinous rice flour to taste.
1: Remove both ends of fresh lilies, break into small cloves and wash, put them in a bowl, add salt, egg yolks and glutinous rice flour to mix well, put them in a 40% hot oil pan and fry for about 1 minute until golden brown.
2: Stir-fry sesame seeds in red oil, add fried lilies, spicy crisps, MSG and stir-fry well, put into an eight-inch plate with lace paper, sprinkle green onions.
The key to making: pay attention to the frying of lilies to separate the pan, so as not to stick.
Comments: During the production process, I feel that using glutinous rice flour is too sticky, such as changing glutinous rice flour to corn starch is more appropriate. Because the cornstarch was originally yellow, I only added an egg yolk color when I tried it, which was good and saved costs. The frying time should be slightly longer, otherwise the lilies will not be easy to shape. The dish itself is very fragrant, it is best not to add MSG.