Secret appetizing pork knuckles
Peculiarity:
Sour and spicy, appetizing and spleen-invigorating, the flavor juice relieves the greasy of pork knuckles.
Raw material:
About 450 grams of pork knuckles for 2 pieces and 100 grams of sweet potato vermicelli.
Seasoning:
Homemade sauce (500 grams of red soy sauce, 1 kilogram of balsamic vinegar, 100 grams of crushed ginger, 30 grams of minced green onion, 30 grams of minced garlic, 100 grams of fresh millet spicy section, 30 grams of salt, 50 grams of monosodium glutamate and soaked for 8 hours) 200 grams, 5 grams of chicken essence, 5 grams of monosodium glutamate, 5 grams of salt, 10 grams of minced millet pepper, 10 grams of minced coriander, 8 grams of sesame oil, 15 grams of Sichuan pepper oil.
Make:
1. Remove the hair from the pork knuckles, add boiling water (add some green onions, ginger and cooking wine) to remove the blood water, remove the dry water, and then steam it in a steamer for 30 minutes until it is rotten, and then take out the knife and change it into pieces.
2. Sweet potato flour is cooked with boiling water, then boiled in boiling water for 1 minute until cooked, remove it and put it at the bottom of the plate, and buckle the steamed pork knuckle on the vermicelli on the plate.
3. Put the homemade sauce in another pot, add chicken essence, monosodium glutamate, refined salt to taste, add minced millet pepper, sesame oil, and pepper oil to boil, pour on the pig's hands, and sprinkle with minced coriander.
Golden Sands Nine-bellied Fish
Raw material:
500 grams of nine belly fish, 200 grams of breadcrumbs, 15 grams of ginger, 15 grams of green onions, 15 grams of garlic cloves, 10 grams of sugar, 8 grams of salt, 5 grams of monosodium glutamate, 3 grams of pepper, 3 grams of pepper powder, 10 ml of cooking wine, 24 grams of flour, 10 grams of corn starch, 1 gram of baking powder, 2 egg whites, 2 dried chili peppers, corn starch, soybean oil.
Make:
1. Cure the nine-belly fish, remove the bones and change the knife, add the broken ginger, onion, garlic, water, sugar, salt, monosodium glutamate, pepper, pepper powder, and cooking wine to marinate for 20 minutes, remove and drain. In addition, mix the flour, corn starch, baking powder, and egg whites into a crispy fried paste.
2. Put soybean oil in the pot and burn it until it is hot, stick the nine-belly fish to the cornstarch, then wrap it evenly and fry the paste, fry it in the oil pan until the color is golden, remove and drain the oil and put it on a plate.
3. Put the breadcrumbs and dried chili shreds into the oil pan to fry the crispy, remove and drain the oil, and sprinkle it on the fried nine-belly fish.
Crispy golden cuttlefish box
Ingredients:
100 grams of large cuttlefish meat.
Accessories:
50 grams of tofu coating, 18 grams of toon seedlings, 10 grams of red pepper.
Seasoning:
10 grams of soy sauce, 5 grams of salt, appropriate amount of wet starch, appropriate amount of lard.
Make:
1. Slaughter the cuttlefish cleanly and chop it into puree for later use;
2. Prepare green onion, ginger and pepper water, put the prepared cuttlefish puree into a basin, add green onion, ginger and pepper water and stir, add flavor, add egg white, lard wet starch to fully strengthen;
3. Put the strong cuttlefish puree into the bag with a piping bag, place the tofu clothes at the bottom, squeeze the cuttlefish mud to the top, paste the red pepper and toon seedlings to decorate, and then cover it with a tofu coat;
4. Put oil in the pot, heat it for 60 percent, make the cuttlefish box, and fry it in the pot until it is golden brown.