Bacon and oyster mushroom rolls, caviar hive oysters, fried leek buns

Bacon oyster mushroom rolls

Ingredients & Distribution:

Bacon, oyster mushrooms, barbecue sauce

Steps:

1. Prepare the ingredients and scrape the oyster mushrooms into slices.
2. Spread the bacon and oyster mushrooms and sprinkle with barbecue sauce.
3. Roll it up and secure it with a toothpick and bake in the oven at 200°C for 15 minutes.

Caviar hive oysters

Ingredients & Distribution:

1 4 oysters, 165 grams of crispy flour, ginger and scallion water, cornstarch, salad oil, 1 fish-flavored dish

Steps:

1. Take the meat from the oysters, soak them in ginger and scallion water for 20 minutes, remove them and wipe them dry. Add 160ml of water to the crispy powder, mix well and set aside.
2. Heat the salad oil in the pan to about 150°C, wrap the oysters in cornstarch, then put them in the adjusted crispy flour and wrap them well, fry them in the oil pan until they are set, remove the second flour, and then fry them in the oil pan for about 1 minute, remove and drain the oil, and use oil blotting paper to absorb the excess oil to ensure a crispy taste.
3. The preparation method of fish flavor dish (5 servings) is to put 30 ml of pickled pepper oil in the pot and heat it, first add 30 grams of ginger rice and 50 grams of garlic rice and stir-fry until fragrant, then add 50 grams of pickled pepper powder and 20 grams of bean paste and stir-fry until fragrant, add 200 ml of water, boil and boil to bring out the flavor, add 50 grams of sugar, 50 ml of vinegar, thicken with 10 grams of water starch and sprinkle 30 grams of chopped green onions, and put them in a small dish.

Fried leek buns

Ingredients & Distribution:

Minced pork belly, leeks, soybeans, sticky rice noodles, Laotan sour chili, chopped pepper paste, salt, spicy fresh, chicken essence, light soy sauce

Steps:

1. Heat the oil, stir-fry the old tan sour chili, continue to stir-fry the next tablespoon of chopped pepper sauce to bring out the fragrance, pour in the pork belly meat foam, stir-fry to change color, adjust the flavor with salt, spicy fresh and chicken essence, and set aside.
2. Cut the leeks into small pieces, add a spoonful of peanut oil and mix well, pour the meat foam into the leeks and mix well.
3. Mold and oil, heat the pot, add a layer of filling on the mold according to a layer of batter, and then cover a layer of batter, fry it in the pan until it is set and demolded, and fry it until it is golden on both sides.
4. Batter: Use a large handful of soybeans and a bowl of water, use a wall breaker to select the fruit and vegetable function (no need to heat) repeatedly beat 3 times until delicate, add to the sticky rice flour, add water as appropriate, adjust to a consistency like yogurt, and season with salt and light soy sauce.