Paper-wrapped beef
Usually made paper-wrapped beef, the meat filling is added to the celery crushed. This paper-wrapped beef dish is filled with large green pepper grains, large red pepper grains and onion grains to highlight the clear flavor.
Ingredients: 50 grams of beef tenderloin, 50 grams of large green pepper grains, 50 grams of large red pepper grains, 50 grams of onion grains, a little wafer paper, breadcrumbs, eggs.
Seasoning: salt, chicken powder, beautiful fresh soy sauce, pepper, salad oil each appropriate amount.
method:
1: Finely chop beef tenderloin, add green peppercorns, red peppercorns, onion granules, salt, chicken powder, delicious soy sauce and pepper and mix well into the filling.
2. Take the wafer paper, scoop in the appropriate amount of beef filling and wrap it well, and make a paper wrapped beef raw blank.
3, clean the pot on the heat, put the oil to 50% hot, the paper wrapped beef raw blank dragged evenly egg white, sticky bread chaff, under the frying pan soaked until the wafer paper bulging, golden color and crispy inside tender, fish out the drainage oil, plate after sprinkling with green and red pepper grains, onion grains garnish, that is.
Instructions: The beef filling should be slightly dried to prevent the wafer paper from melting in the water.
Hibiscus eggplant box
Ingredients: coarse eggplant, minced meat, minced onion, egg, chopped coriander, seasoning at will.
1: Minced meat + 1 egg white + minced onion + 1/3 amount of water for minced meat, season and stir vigorously.
2: Cut the eggplant into eggplant boxes and sandwich the meat filling in the middle to make a box.
3: Whisk the eggs and water 1:1 evenly, and the amount is just over the eggplant.
4: Put the eggplant box in a deep bowl or dish, pour the egg juice on top and steam for 12 minutes.
5: Add some chopped coriander to add color and flavor after cooking, and then drip seafood soy sauce.
Cod nests are stuffed with yaozhu
Highlights: Make silver cod into nests, learn from Western food techniques, and make Chinese food more foreign.
Ingredients: 80 grams of silver cod meat, 5 grams of dried large yaozhu, 10 grams of Japanese cucumbers, 30 grams of steamed buns, 10 grams of parsley, 5 grams of fresh horseshoe grains.
Seasoning: 3 g salt, 3 g salad dressing, egg liquid 15 g, light cream juice 5 g, corn starch 10 g, green onion ginger water 5 g.
make:
1: Peel and boneless silver cod, cut into mung bean-sized cubes, add corn starch, green onion and ginger water, fresh horseshoe grains (to make the taste crisp and refreshing) and egg whites 10 grams beat for about 15 minutes to make the cod puree strong, mix well with salt, and the whipping method is the same as making Sixi balls. Set aside the vigorous cod mud balls into nest-shaped balls.
2, take the silver cod nest surface to drag the egg liquid, roll the steamed bun grains (this place does not use bread bran, because the silver cod nest is relatively thick, it takes a long time to fry, and the bread crumb particles are small, it is easy to fry for a long time), into a 40% hot oil pot from the fire to fry until golden brown, fish out the oil control for later.
3, take the Yao pillar into the water, on the basket covered with high heat steaming for 20 minutes to take out the spare, cucumber to remove the heart, the inner wall of the salad sauce brewed into the Yao pillar, change the knife into a block, put into the silver cod nest can be.
4: Drizzle the light cream sauce on the edge of the plate, and the small parsley segments with water under the nest can be served.
Comments: I tried to make this dish, the taste is not bad, the outside is crisp and tender, but it is more greasy. I found the production process to be cumbersome and needed to be prepared in advance. I think that the taste of the yaozhu may not be as good as the fresh tape, because the taste of the yaozhu is dryer, and the taste of cod is not very harmonious.