Garlic butterfly bone
Raw material:
1000g pork steak, 2 eggs, 15g garlic powder, 10g custard powder, coconut paste, salt, corn starch, salad oil.
Make:
1. Cut the pork essence chops into two connected small sections, first rinse the blood water with running water, drain the pot, add salt, garlic powder, egg, custard powder and corn starch and mix well to taste.
2. When the oil is boiled in a clean pot until it is 50% hot, fry the ribs on low heat until golden brown, take them out and put them on a plate with coconut paste.
Peerless crispy frog
Make:
1. Cut the clean bullfrog meat into large cubes, add salt, cooking wine, ginger and onion juice and starch to grasp well and set aside.
2. Put a large amount of oil in the pot and cook until it is 70% hot, fry the frog until the outside is crispy and the inside is cooked, then take out and drain the oil; Fry in another crystal pan until crispy.
3. Heat oil in a pot, first add ginger slices, garlic slices, dried chili festivals and dried peppercorns to fragrant, and then stir-fry the frog meat together, add salt, monosodium glutamate, sesame oil and peppercorn oil to adjust the taste, put it in a crystal pot and turn well, put the pot on a plate, sprinkle with chopped chives and cooked white sesame seeds, and it is ready.
Cucumber rolls with plum sauce
Ingredient:
Cucumber, plum sauce, mustard, osmanthus.
Make:
1. Knead the skin of the eggplant with salt, clean it after removing impurities, and scrape it into thin slices with a spatula.
2. Take three overlapping pieces and roll them up in one direction for later use.
3. Mix the plum paste and mustard well, pour it on the cucumber roll, and sprinkle with dried osmanthus flowers.