#挑战30天在头条写日记 #
Domineering sheep scorpion
Raw material:
750 grams of lamb spine (according to the amount of one dish), 300 grams of white radish, coriander leaves, celery leaves, garlic seedlings, dried red pepper rings 10 grams each, bean paste, green pepper festival, millet pepper ring, green onion festival, chopped onion, garlic, star anise, cinnamon, cumin, tangerine peel, fragrant leaves, chicken essence, monosodium glutamate, stock, sesame oil, peppercorn oil, vegetable oil
Make:
1. After cleaning the sheep backbone, chop it into evenly sized pieces, put it into a pot of boiling water to remove the blood water and part of the smell, and then fish it out for use. Peel the white radish and cut it into hob chunks and set aside.
2. Pour vegetable oil into a pot and heat it, add bean paste, green pepper festival, millet pepper ring, green onion festival, chopped onion, garlic, star anise, cinnamon, cumin, tangerine peel, fragrant leaves and stir-fry until fragrant, then mix with stock and boil, then pour in the watered sheep backbone, simmer over low heat, put the lamb backbone into a large basin, and keep the soup separately. When serving, scoop out a portion of the sheep's backbone from a large pot and place it in a small pot for use.
Gin Yu River shrimp taro
Raw material:
700 grams of taro, 50 grams of small river shrimp, 20 grams of ginger rice, 50 grams of vegetable heart infarction, 2 grams of sugar, 1 gram of pepper, 5 grams of salt, 500 ml of stock, 50 grams of chicken fat, monosodium glutamate, chicken essence, mixed powder, salad oil
Make:
1. Clean the taro, peel it after steaming, cut it into large pieces, add boiling water with an appropriate amount of salt, and pour out and drain.
2. Heat chicken fat in a pot, stir-fry ginger and rice until fragrant, add stock, salt, taro cubes, monosodium glutamate, chicken essence, sugar, pepper and cook to taste, reduce the juice over high heat until thick, sprinkle with vegetable myocardial infarction and cook slightly, pour into a casserole.
3. Wash and drain the small river shrimp, add salt, pepper and mixed powder (custard powder and corn starch are mixed in a ratio of 1:1), mix well, put into a hot oil pan and fry until golden brown, pour out the drained oil, sprinkle on taro, and garnish with goji berries.
Jasmine baked shrimp
This is the use of jasmine flowers in shrimp dishes, and the cooking method is baked to give the finished dish the aroma of jasmine and sauce.
Make:
1. After pinch off the ends of the bean sprouts, put them in the bottom of the pot; In addition, remove the head of the shrimp and cut it into two halves connected by the tail.
2. Arrange the shrimp on top of the bean sprouts, then pour over the homemade compound sauce, sprinkle with the already soaked jasmine flowers (fresh jasmine is better), and bake for 5 minutes.
Instructions: The homemade compound sauce is made by mixing the stir-fried pork cheek with the original juice of pickled jasmine, XO sauce, salt, sugar, chicken essence, monosodium glutamate, pepper, soy sauce, Maggi soy sauce, chemical chicken fat and perilla oil.
Eggplant box treasure in the palm of your hand
Raw material:
200 grams of palm treasure, 150 grams of green and red pepper festival, 100 grams of spicy pastry, 1 purple eggplant, 100 grams of minced pork, 150 grams of homemade crispy pulp, 50 grams of homemade salted egg yolk, cucumber slices, spicy fresh sauce, chicken powder, monosodium glutamate, sugar, sesame oil, salad oil
Make:
1. Wash and cut the eggplant into thick slices, pinch in the minced meat and coat with a crispy pulp. When the oil is boiled until it is five or six hot, fry in the eggplant box until golden brown, then take out the control oil, and then put the treasure in the palm of your hand into the oil pan and fry until golden brown, pour out for later.
2. Heat a clean pan, pour in a little salad oil and heat it, add the homemade salted egg yolk and stir-fry, put in the fried eggplant box, stir-fry over low heat and serve evenly, and put on the cucumber slices arranged on the plate.
3. Wash and heat the pot, put a little oil, pour in the green and red pepper festival to fragrant, then fry the palm treasure, spicy crisp, stir-fry with spicy fresh sauce, monosodium glutamate, chicken powder, white sugar, pour a little sesame oil, and put it in the center of the plate.
A cigar
Desserts are made in the shape of cigars to add atmosphere to the table.
Ingredients: 15 grams of fruit peel, 10 grams of light cream, 10 grams of chocolate sauce
Make:
1. Put the light cream and chocolate sauce into a blender to make a cake, and then roll it up with the spread fruit peel to make the shape of a cigar smoke.
Roasted golden pillow durian
Raw material:
750g Thai golden pillow durian
Make:
1. Separate the durian according to the texture, take one of the pieces, put the shell and meat together in the oven at 180°C for 8 minutes, take it out and put it on a plate, and decorate it slightly.
Rose crispy salad
Raw material:
8 spring roll skins, 8 shrimp, 20g salad dressing, 20g strawberries, 20g cucumber, 5g dried rose petals, cooking oil
Make:
1. Put oil on the heat, add the spring roll skin and fry until crispy and shaped into a nest, and drain the oil. Cut the strawberries and cucumbers into cubes and set aside.
2. Put the shrimp in a pot of water, drain the water, mix well with the bala sauce, divide into a crispy spring roll, sprinkle with strawberries, cucumbers and dried rose petals, arrange them on a plate and garnish slightly.
Italian balsamic vinegar mashed potato salad
Raw material:
1000g potatoes, 50g lettuce, 30g lettuce, 30g cucumber, 20g pomegranate seeds, 10ml Italian vinegar, 20g sugar, 6g salt
Make:
1. Steam the potatoes in a pot and puree them. In addition, wash and tear the lettuce and lettuce into pieces, and cut the cucumber into pieces for later use.
2. Add lettuce, lettuce, cucumber pieces, pomegranate seeds, Italian vinegar, sugar and salt to a pot, and garnish on a plate.