#挑战30天在头条写日记 #
Ruyi sweet potato pills
Raw material:
500g sweet potato, 1 egg, 100g shredded onion, 50g broccoli, 10g green onion, green pepper and 10g red pepper.
Seasoning:
Pixian bean paste, pickled pepper paste, balsamic vinegar, ginger rice, garlic rice, salt, monosodium glutamate, sugar, dried corn starch, wet corn starch, fresh soup, salad oil.
Make:
1. Peel and cut the taro into thick slices, steam it in a basket, take it out to dry and knead it into a puree, add eggs, salt and MSG to the bowl and knead well, and knead into balls weighing about 50 grams respectively.
2. Heat the oil until it is hot, evenly coat the surface of the taro balls with a thin layer of dried corn starch, fry in the oil until the surface is crispy, remove the drained oil, and place it on the hot iron plate with shredded onions.
3. Heat the oil in the pot until it is hot, first stir-fry the Pixian bean paste, pickled pepper paste, ginger rice and garlic rice until fragrant, mix with a little fresh soup, then add white sugar, balsamic vinegar, spring onions, green peppers, red peppers and stir well, hook the second-rate potatoes with wet corn starch, scoop them out of the pot and spoon them on the sweet potato balls, and put cooked broccoli in the middle.
Cabbage multigrain cat ears
Raw material:
Ingredient A (150 g flour, 75 g water)
80 grams each of yam and taro, 15 grams each of red kidney beans and fresh corn kernels, and an appropriate amount of camelina paste.
Seasoning:
5g salt, 3g chicken broth mix, 250g thick stock.
Make:
1. Mix Ingredient A to make a dough and divide it in two.
2. Take one of the pieces of dough, add 100g of camelina paste, knead evenly into a green dough, and then knead the two types of dough together to make "cat ears", put it into a pot and cook.
3. Steam the yam and taro separately, take them out, crush them into paste, and put them in the bottom of the plate.
4. Blanch red kidney beans and fresh corn kernels separately, put them in the prepared container, and put the boiled cat ears.
5. Bring the soup to a boil, season it, and pour it into the container.
Black pepper beef pot
This "black pepper beef pot", on the basis of the traditional method, has three breakthroughs: first, the breakthrough of shape, the traditional pot dishes are scattered small pieces, and we deliberately made it into a complete "pot" shape in order to highlight the effect of the dish, so that it looks more graphic; Second, a breakthrough in taste. Because this dish borrows the seasoning techniques of Western food - a large amount of black pepper is added to taste, the finished dish has a combination of Chinese and Western charm; Third, a breakthrough in cost savings, this dish is made using beef leftovers.
Make:
1. Steam Thai fragrant rice to make slightly harder rice, take it out to dry the water, stir in corn starch and set aside.
2. Heat the oil in a clean pot, pour the rice into it and spread it into a whole pot, then inject the hot oil and fry the pastry, take it out of the pan and put it on a plate and set aside.
3. Heat oil in a clean pot, stir-fry the minced shallots and celery first, then pour in the marinated beef and black pepper juice, stir-fry into pepper juice, then pour the pot on the pot on the plate, and it is ready.
Steamed turtle with fat sausage
Raw material:
1 turtle, a little fat sausage, green peas, ginger rice, chopped green onion, steamed meat and rice noodles.
Seasoning:
Appropriate amount of mash, curd, watercress, pepper, Sichuan peppercorn powder, chicken essence, dark soy sauce, and red oil.
Make:
1. Clean the fat sausage, cook it in a pot, and cut the back of the comb.
2. Clean the turtle, cut the shell into six pieces, chop the meat into small pieces, take 12 pieces of fleshy thick, rinse the blood and water, and set aside.
3. Dry the turtle pieces with a towel, then add ginger rice, mash, curd, chicken essence and pepper together with fat sausages and marinate for 20 minutes.
4. Take out the marinated turtle pieces, add dark soy sauce, watercress, and peppercorn powder and marinate for another 10 minutes, then add steamed meat and rice flour and mix well, drizzle in an appropriate amount of red oil.
5. Pick out the turtle shell, place it in the buckle bowl, then put the mixed turtle pieces evenly into the buckle bowl, leaving a nest in the middle, and finally mix the green peas, fat sausage and the remaining steamed meat and rice noodles, put it in the nest, steam it in the steamer for 2 hours until the fatty sausage turtle is cooked, take out the inverted buckle on the plate, sprinkle with green onion.
Tips:
Add a small steamer basket and heat it on the cassette stove so that it doesn't cool too quickly.
Kung Pao meat flower
Ingredients: 300g pork tenderloin, 25g dried chili, 20g ginger, 40g green onion, 10g garlic, 2g salt, 3g sugar, 20g Sichuan peppercorns, 20g water bean flour, 20g pastry peanut kernels, 20ml cooking wine, 30ml soy sauce, 3ml balsamic vinegar, 20ml red pepper oil, 50ml clear broth, 50ml vard, 120ml refined oil
Make:
1. Remove the fascia from the pork tenderloin, trim the edges, first cut the cross knife, about 3/4 of the depth, then cut about 4 cm long and 3 cm wide. 5 cm diagonal square.
2. Cut ginger and garlic into small cubes; Cut green onions into horse's ear shapes about 3 cm long; Remove the seeds of the dried peppers and cut into long knots of about 2 cm.
3. Add a little cooking wine, soy sauce, salt and bean powder to the meat flowers; Take a yard hopper and add bean flour, soy sauce, sugar, broth, balsamic vinegar and salt to form a nourishing sauce.
4. Put refined oil and lard in a wok, and when it is 60% hot (this step requires more oil), slide the meat flowers into the pan, pull the oil until the seeds are loose, turn the flowers, and then take out the drained oil and set aside.
5. Boil the dried chili peppers in the remaining oil in the pot until light brownish red, then add peppercorns, ginger slices and garlic slices to stir-fry until fragrant, then slide the meat flowers into the pot, stir-fry quickly over high heat, then stir-fry the green onions well, quickly cook the right juice, after the juice is wrapped on the ingredients, put red pepper oil, crispy peanut kernels and stir-fry evenly, and put on a plate.
Hot waist flower
Raw material:
400 grams of pork loin, 100 grams of garlic grains, 50 grams of millet pepper festival, green pepper festival, green peppercorn, Sichuan pepper, ginger slices, ginger rice, garlic cloves, salt, monosodium glutamate, pepper, soy sauce, water starch, fresh soup, lemon slices, edible oil
Make:
1. Wash the pork loin, remove the waist, shave the knife, add peppercorns, lemon slices, ginger slices and an appropriate amount of water starch to grasp and marinate evenly.
2. Put the pot on the heat, put oil and cook until it is 40% hot, the lower waist flower is cooked, and the pan is drained.
3. Heat oil in a pot, add ginger rice, garlic cloves and stir-fry until fragrant, add garlic seeds, millet pepper festival, green pepper festival, green pepper and stir-fry, and then lower the flower, cook the flavor sauce made with salt, monosodium glutamate, pepper, soy sauce, water starch and fresh soup, stir-fry evenly and then put on the plate.
Amber orange flavored walnut shrimp
Raw material:
6 red prawns 500g, corn starch 60g, flour 50g, baking powder 8g, freshly squeezed orange juice 50ml, mayonnaise 500g, concentrated orange juice 800ml, honey 100g, maltose, sugar, salad oil
Make:
1. First make orange juice sauce: put freshly squeezed orange juice, mayonnaise, concentrated orange juice and honey into a clean basin, mix well to get.
2. The preparation of homemade shrimp paste is: add corn starch, flour, baking powder, 100ml of water, 10ml of salad oil to the clean basin, and mix well to get.
3. Make amber walnuts: pour an appropriate amount of salad oil into a pot and heat it, fry the walnuts until golden brown, remove and drain the oil. Leave the bottom oil in the pot, boil an appropriate amount of maltose and white sugar to make amber, pour in the fried peach kernels, stir-fry and mix well.
4. Peel the red prawns and clean them, wrap them in shrimp paste, put them in a hot oil pan, fry them until golden brown and crispy, take them out and drain the oil, then put them on the container one by one, drizzle with homemade orange sauce, put amber walnuts, and garnish slightly.
Fusion fried beef ribs
Raw material:
400g beef ribs, 100g olive oil, 4g sea salt, basil spices, a pinch of black pepper, ginger slices
5 slices, 8g brandy, 1/2 lime, a little shallot juice.
Make:
1. Soak the beef ribs in clean water to clear the blood water, wash and drain the water, add ginger slices, add brandy, sea salt, black pepper, basil spices, mix well, poke each piece of meat with a fork a few times and marinate for 8 hours.
2. Pour olive oil into a frying pan, heat the oil for 5 minutes, add ribs and fry until 3 minutes, turn over and pour in the shallot juice, then cover and fry over medium-low heat for 3 minutes, then open and drip a few drops of lemon juice, add some black pepper powder and put it on a plate.
Pepper perfume library turtle
Raw material:
1000g turtle, 20g red dried pepper, 10g each of red and green pepper rings, 8g raw potato starch, 5g salt, 15g soy sauce, 25g spring onion, 25g garlic, 10g ginger, 2g monosodium glutamate, 1g pepper, 150g lard, 2g sugar.
Make:
1. Slaughter and wash the turtle, cut off the head, feet, shell, guts, leave the skirt, and chop into 5 cm square pieces.
2. Put the pot on a hot fire, pour in cooked lard, cook until 60% hot, add the turtle and fry until it is broken, fish out for later use. Then put the ginger slices and garlic into a wok for a while, add 1000 grams of rib broth, soy sauce, fine salt, monosodium glutamate and boil, put the turtle, cover and simmer, when the soup is thick and the turtle is crispy, put in the green onion, thicken with wet starch, pour in cooked lard and serve on a plate, put the oil in the red dried pepper segment, and fry the red and green pepper rings and pour them on the turtle.