【Crayfish Mooncake】
Ingredients
Medium flour water oil skin: 11; warm water oil skin: 50; sugar water oil skin: 10; lard water oil skin: 35; low flour oil crisp: 100; lard oil crisp: 50
Accessories
Minced pork: 100; crayfish meat: 250
Specific steps
Step 1
Small crayfish washed in water
Step 2
Remove the head and shell the meat, and remove the mud sausage
Step 3
Seasoning can be used in the method of mixing, I am afraid not to taste all the stir-fry, add a little oil to the pan to fry ginger slices into the crayfish meat, add some cooking wine, soy sauce, salt, oyster sauce, sugar, sesame oil and stir-fry well
Step 4
The minced pork is also seasoned and added with cooking wine, soy sauce, soy sauce, salt, sugar, oyster sauce, sesame oil and chicken powder
Step 5
Mix the minced pork and crayfish and set aside
Step 6
Put the ingredients of the water oil skin into the bread machine bucket and the noodles
Step seven
The dough must come out of the film and remove
Step 8
Place the puff pastry material into a basin
Step 9
And into a puff pastry ball, if you feel too soft can put in the refrigerator for a while
Step 10
The water and oil dough and puff pastry dough are divided into 10 equal parts, relax for more than half an hour, and be sure to cover it with plastic wrap
Step 11
Take a small dough of water and oil skin and wrap it in a puff pastry dough
Step 12
Wrapped up one by one, a total of 10 slack for a while
Step 13
Take a flattened roll out into a long strip
Step 14
Slowly roll up, 10 of them all operate the same, cover the whole process with plastic wrap and relax for 20 minutes
Step 15
Take another roll and roll it out in another direction, roll it out and cover it with plastic wrap and relax for 20 minutes
Step 16
Take a loose roll and move the 2 ends closer to the middle
Step 17
Flatten and roll out and add the appropriate amount of crayfish minced meat
Step 18
Tighten the mouth
Step 19
On a baking sheet, I also printed a pattern with an octagon dipped in red pigment
Step 20
Bake at 180 degrees in the oven for about 20 minutes
【Perilla crayfish】
Crayfish: 500; Perilla: 100
Oil: 40; Ginger: 5; Garlic Seeds: 5; Cooking Wine: 15; Salt: 1; Soy Sauce: 15; Spicy Hot Pot Base: 20
1. Crayfish are stocked with clean water for a few days, and the dead are eliminated, leaving only the living
2. Remove the shrimp head first
3. Pinch the tail piece in the middle of the tail with your hand and pull the out
4. Brush the lobster's abdomen clean with a brush in running water
5. Treat it in turn, put the cooking wine and stir it evenly and marinate for a while
6. Wash the perilla, peel and cut the ginger and garlic
7. Heat the oil in a hot pan and sauté the crayfish for a while
8. Add ginger and garlic and simmer until fragrant
9. Put the hot pot base and stir-fry evenly
10. Stir-fry with salt
11. Stir-fry evenly
12. Pour in an appropriate amount of water and cook for two minutes
13. Add perilla and cook for another minute
14. Start the pot and plate it
【Sweet and sour crayfish】
Crayfish: 1000
Oil: appropriate amount; soy sauce: appropriate amount; osmanthus aged wine: appropriate amount; salt: appropriate amount; ginger slices: appropriate amount; aged vinegar: appropriate amount; chicken powder: appropriate amount; garlic: appropriate amount; rock sugar: appropriate amount
1. Wash the crayfish, cut off the feet and whiskers, carefully brush the lobster belly with a toothbrush, soak in light salt water for 15 minutes and then fish out, remove the shrimp intestines, drain with water.
2. Fill the pot with an appropriate amount of cooking oil, add ginger slices and garlic heads, and sauté until fragrant.
3. Add the crayfish and sauté until the shrimp turn red
4. Sauté with salt and rock sugar until the rock sugar is completely melted.
5. Pour vinegar, soy sauce, chicken powder and osmanthus wine into the pot and bring to a boil over high heat.
6. Cover and reduce the heat and simmer for 15 minutes, turn the heat to collect the juice and put it on the plate.