Guilin is a world-famous scenic tour city, ancient Guilin landscape a world of beauty, I want to talk about food, Guilin cuisine is also better, eating is an art, eating is a kind of enjoyment, we eat every day, but you have eaten a few kinds of food that can be considered gourmet? The scenery is unique, the food is shared by everyone, let us walk into the food world together, and let our stomachs move together. Food pays attention to color and flavor, do you feel it today, let you feel unparalleled feelings, and start today's sharing
Stir-fried hibiscus crab mushrooms
Fees:
Hairy crab, egg whites
steps:
1. 4 hairy crabs are steamed, two of which are crab powder for later. The other two just nibbled on it
2. Stir-fry with ginger, garlic and crab powder, add soy sauce and salt to taste
3. Stuff the sautéed crab powder into the crab shell and fill it
4. Whisk 1 egg white until hard foaming
5. Pack the petals into a framed bag and squeeze out the petals on the surface
6. Squeeze another layer of petals in the middle
7. Bake in a preheated oven at 175°C for 5-8 minutes.
Mint porridge
Directions: 30 g of fresh mint, or 15 g of dried mint, decoct the soup and set aside. Take another 100 grams of rice and cook it into porridge, add mint soup and an appropriate amount of rock sugar when the porridge is cooked, and boil for a while.
Mint porridge itself is a cool feeling, boiled into porridge has the effect of clearing heat and relieving heat, cooling the wind and heat, and clearing the throat.
Lettuce with oyster sauce
ingredient:
1 g lettuce, 1.5 tbsp vegetable oil, 1 tsp salt, 2 tbsp oyster sauce, 5 g corn starch, water to taste, 5 g garlic, 1/2 tsp sugar
method:
1) Wash the lettuce and drain the water and set aside
2) Crush the garlic and chop the coarse rice, mix with cornstarch and water to form water starch (slightly thinner), boil a pot of boiling water, and put 1 small spoonful of salt
3) Then add the lettuce, blanch for about 10 seconds and quickly drain the water
4) Blanch the lettuce on a plate and set aside
5) Heat a little vegetable oil until 50% hot, add minced garlic and stir-fry until fragrant
6) Add oyster sauce, sugar and water starch, bring to a boil and drizzle over the lettuce
Dongjing shrimp
1: Shell the shrimp, squeeze out the shrimp, change the water and wash it. Wash this three times, wash the shrimp white, drain the water (or absorb water with a clean dry towel), put it in a bowl, add salt, monosodium glutamate and egg whites, stir with chopsticks until it is sticky, add dry starch and mix with sizing.
2, take a teacup, put on the tea leaves, brew with boiling water 50 grams (do not cover), put for 1 minute, filter out 40 grams of tea juice, the remaining tea leaves and juice set aside.
3: Heat the wok, use oil to smooth the pan, cook the lard, cook until it is 40% or 50% hot, add the shrimp, and quickly use chopsticks to find the dispersion, about 15 seconds after taking it out, pour into a colander to drain the oil.
4, leave a little oil in the wok on the fire, pour the shrimp into the pot, and quickly pour in the tea leaves and tea juice, cook wine, add salt and monosodium glutamate, stir-fry a few times, you can get out of the pot and plate
Well, today I will go here, quoting a sentence from the ancients: do not smell the fireworks in the world, but eat the human world delicious, haha, like to give a concern Ha, like to share it, share the food every day