Seasonal vegetable shrimp cake
Ingredients & Ingredients:
Shrimp, pork fat, horseshoe, eggs, tomato juice, salt, monosodium glutamate, corn starch
method:
- Remove the shrimp after heading and shelling and remove the shrimp line for later.
- The pork fat is steamed and cut into rice grain sizes for later.
- The shrimp is crushed with the back of a knife and then the gum is removed, the horseshoe is cut into the size of rice grains, and the shrimp mushrooms are mixed with salt, monosodium glutamate, chicken powder, corn starch, horseshoe grains, and fat.
- Add a little soybean oil to a frying pan, fry the shrimp until golden brown on both sides, plate and drizzle with tomato juice.
Crispy sunflower chicken
Sunflower chicken, chives, ginger, white wine, cinnamon, fragrant leaves, white root, sanna, cumin, cloves
- After slaughtering the chickens, put them in boiling water, alternate hot and cold 3-5 times to remove the soaked ice water for later.
- After cleaning the pot, add water, spices and accessories to a boil, put in the chicken and cook for 25 minutes, turn off the heat and simmer for 30 minutes, then remove and set aside.
- After the chicken is cooled, remove the skin and bone, change the meat to a knife and plate it, cut the skin into suitable strips to cover the surface of the chicken, and add green onions to garnish.
Caviar vegetarian roasted tofu skin roll
Fresh curd skin, fish roe paste, broth, garlic, cinnamon, sugar, soy sauce, monosodium glutamate, white pepper, salt
- Use bamboo skewers to shape the tofu skin, fry the oil temperature 60% hot until golden brown and remove for later.
- Add a little oil, sauté with cinnamon, add garlic, bring soy sauce, broth and spices to a boil, add the curd and cook for 3 minutes and set aside.
- Cook the burnt tofu skin into a round shape, cool it naturally, change the knife to plate, and then garnish with fish roe sauce.