Hive shrimp balls
Shrimp gel balls wrapped in cheng noodles can be directly fried into the oil to create a honeycomb-shaped nest, and when eaten, it is also dipped in a special flavor dish, which is very distinctive.
Features: The taste is crisp and fragrant, and the flavor plate is umami.
Ingredients: 600 g of noodles, 7 cooked and salted egg yolks, 50 g of shrimp, 20 g of mesh.
Seasoning: 1000 g of salad oil, 3 g of salt, 2 g of monosodium glutamate, 1 homemade saucer, 4 g of stink powder.
make:
1: Stir the shrimp and the eye fish into a paste, add salt and MSG to make shrimp gel balls.
2: Add 90 degrees of water to the noodles, add cooked salted egg yolks, stink powder, 150 grams of salad oil and knead well, knead into small agents, knead into 0.5 cm thick cakes, wrap shrimp gum balls for later.
3, the wrapped shrimp balls into the oil burned to 60% hot to set the shape, fished out, the pot away from the fire, until the oil temperature drops to 30% hot and then under the shrimp balls, fry on medium heat for 2-3 minutes until the color is golden, until the oil temperature rises to 50% hot when fished out, at this time the honeycomb shape is intact.
4. Bring a homemade saucer to the table.
Production key:
1, there are two keys to frying into a honeycomb: one is that when the ratio of the noodles is hot, the ratio of the noodles to the water is 3:1; the second is that the shrimp balls must be set in high oil temperature first, and then reduce the oil temperature and fry in the medium heat.
2, and add some stink powder, salted egg yolk and salad oil to the noodles to better shorten and ensure that the finished product produces a honeycomb shape.
How to make a homemade saucer: 100 grams of broth with 20 grams of shiitake mushrooms, 20 grams of grass mushrooms, 10 grams of oyster sauce boiled, add 2 grams of salt, 2 grams of sugar, 2 grams of monosodium glutamate to taste, add 3 grams of dark soy sauce to color.
Comments: This dish is a good recipe, it is recommended to change the salad oil to lard, so that the taste is more crispy and the hive looks better.
Lamb steamed eggs
material:
Ingredients:
Lamb, soybeans, eggs.
Accessories:
Ginger rice, garlic rice, Pixian bean paste, pickled pepper, pickled ginger rice, peas.
seasoning:
Salt, homemade red oil, salad oil, sugar, monosodium glutamate, chicken essence, vinegar, sesame oil.
method:
1, grind the soybeans into soy milk, add egg liquid (the ratio of the two is 2:1), add a little salt and stir well, put into the steaming plate, basket steaming for about half an hour, take it out to cool, cut into small pieces and set aside.
2: Heat the steamed egg cubes until they are 80% hot, fry the steamed egg pieces until golden brown, and put them on a hot iron plate.
3: Heat homemade red oil and salad oil in a net pot, stir-fry ginger rice and garlic rice, add Pixian bean paste, minced pepper and pickled ginger rice to fry the aroma, add the minced lamb and stir-fry for a while, add a little water, and add the pre-cooked peas.
4: Add sugar, monosodium glutamate and chicken essence to the pot, pour a little vinegar and sesame oil, pour over the egg cubes on the plate, sprinkle some green onions.
Sauce grilled garlic alone
Ingredients & Ingredients:
Garlic, salt, sugar, soy sauce, oyster sauce, sesame oil.
1: Peel the garlic, leave the innermost film, wash and drain and set aside.
2: Mix salt, sugar, soy sauce, oyster sauce and sesame oil to make a sauce, add the pre-treated garlic and mix well and marinate for 8 hours.
3: Put the marinated garlic in the preheated oven at 200 degrees for 15 minutes, then remove and plate.