Crispy ice flower Australian belt, garlic grouper, chopped pepper oxtail bamboo shoots

Crispy ice flower Australian belt

Ingredients & Distribution:

150 grams of Australian belt, 2 grams of rosemary, 5 grams of chicken broth mix, 10 grams of olive oil, 0.2 grams of white pepper powder, ice paste

Steps:

1. The scallops marinate with seasoning for ten minutes.
2. 95 grams of low flour, 27 grams of baking powder, 27 grams of glutinous rice flour, 10 grams of clear noodles, 27 grams of sticky rice flour, 160 grams of water, 20 grams of two pot heads, 80 grams of red oil, 5 grams of salt, 8 grams of flavored flour are mixed to make ice paste.
3. Heat the oil in the pot, the oil temperature is hot, pat the pickled scallops on the dry starch, hang the picture with a bamboo skewer, fry until mature, take out the oil control and put it on a plate.

Garlic grouper

Ingredients & Distribution:

Grouper, garlic, onion, Hangzhou pepper, Thai pepper, shallots, garlic chili paste, salt, MSG, red oil, pepper, sesame oil, Huadiao wine, corn starch, lard

Steps:

1. Pork knuckles and chicken feet are steamed, the bones are removed and the meat is left, the juicer is crushed with an appropriate amount of water, and the above-mentioned seasonings and accessories are added to boil over low heat to make a fragrant filter residue for later use.
2. After the grouper is slaughtered, the water is controlled, and the head and tail of the fish are salted and steamed.
3. The fish meat taken out is changed into thin slices, rinsed until white, and after controlling the water, salt, monosodium glutamate, pepper, Huadiao wine, egg white, and corn starch are added, mixed and starched, and put into the plate to make the shape of the fish and steam.
4. After taking it out, pour in the soup boiled in step 1 and add an appropriate amount of garnish.

Chopped pepper oxtail shoots

Ingredients & Distribution:

Oxtail bamboo shoots, garlic, chopped pepper, salt, monosodium glutamate, white vinegar, chives, sesame oil

Steps:

1. Pat the oxtail bamboo shoots loose, change the knife into thick shreds of about 5 cm, and crush the garlic for later use.
2. Bring water to a boil, add vinegar and salt, add the bamboo shoots and boil the water until they are broken, remove and drain the water.
3. Put the shredded bamboo shoots on a plate, add salt, monosodium glutamate, minced garlic and sesame oil and mix well, add chopped peppers and mix well, and sprinkle in chopped green onions after serving.