Crispy lotus flavor
Ingredients & Ingredients:
Lotus root, minced pork, flour, egg, breadcrumbs, shallots and ginger juice, salt, chicken essence, pepper, starch, cooking oil
method:
Wash and peel and chop the lotus root, mix with the minced pork, add salt, onion and ginger juice, chicken essence, pepper and starch and stir vigorously
Flour and eggs, salt and water mixed into a dough to stand and roll out into thin slices, lay flat and put in the prepared filling, then cover the remaining dough, fry in a frying pan to remove the oil control, and use kitchen paper to dry the surface grease
Beat the eggs into egg liquid, fry the shaped embryos wrapped in a layer of powder, then dip in egg liquid, wrap them in breadcrumbs, put them in a frying pan again and fry them thoroughly, fish out the oil control and cut them into pieces and plate them
Abalone juice tea tree mushrooms
Tea tree mushrooms, Shanghai green, green and red peppers, cordyceps flowers, abalone juice, salt, cooking oil
Tea tree mushrooms and cordyceps flowers are treated in advance, Shanghai green is cleaned, and green and red peppers are removed from the stems and seeds cut into strips for later use
Bring the water to a boil, put in the clean ingredients and rinse off the water, remove the dried water and set aside
After cleaning the pan, add garlic and sauté until golden brown, remove it, sauté the tea tree mushrooms and cordyceps flowers in the oil of fried garlic seeds, add abalone juice and salt to taste and cook until ripe
Add the shredded green and red peppers and stir-fry until they are broken, scoop them out and serve
Eye fish flower sauce crispy cuttlefish roll
Cuttlefish, pork belly, wood fish flowers, dried flour, roast sauce, green onion, green onion and ginger juice, salt, egg white, pepper, cooking oil
Treat the cuttlefish cleanly, add the appropriate amount of fatty meat and chop it into minced meat, add onion and ginger juice, salt, egg white, pepper and mix to mix into the filling
Rinse the blood water, cut into thin slices, lay flat on the board, put in the mixed cuttlefish filling, roll up in one direction, dip in dry powder, and fix it with a toothpick
The oil temperature is 5-6 into heat, put into the pan and fry the shape, after fishing out the oil control, wait for the oil temperature to rise, put it in the pan and re-fry until crispy, fish out the oil control
Leave the bottom oil in the pan, bring to a boil in the sauce and starch water, add the fried crispy cuttlefish rolls to wrap evenly, and put the pan on the plate
Sprinkle with fish flowers and green onions