Double-flavored roast duck
Raw material:
100 grams of Peking duck, 50 grams of green onions, 50 grams of cucumbers, 250 grams of breadcrumbs, and 5 pieces of glutinous rice paper.
Seasoning:
250 grams of sweet noodle sauce, 100 grams of sugar, 5 grams of salt, 10 grams of cooking wine, 520 grams of salad oil, 3 eggs, 30 grams of Miao Ling sauce.
Method:
1. Cut the roast duck into small cubes, and the green onion and cucumber into small cubes.
2. Put 20 grams of salad oil on the pot, when it is 50% hot, add duck meat, green onions, cucumbers, add sweet noodle sauce, stir-fry over low heat for 2 minutes, add sugar, salt and cooking wine to taste.
3. Wrap the fried duck meat evenly into 5 packs with glutinous rice paper, drag the egg mixture, dip it in breadcrumbs, put it in 60% hot oil and fry it over medium low heat for about 5 minutes until golden brown and remove it. 4. Pour the Miao Ling sauce on the fried duck rolls and decorate the table.
Hot waist flowers
Raw material:
400 grams of pork loin, 100 grams of garlic sprouts, 50 grams of millet pepper section, green pepper section, green pepper, Sichuan pepper, ginger slices, ginger rice, garlic cloves, salt, monosodium glutamate, pepper, soy sauce, water starch, fresh soup, lemon slices, edible oil.
Make:
1. Wash the pork loin, remove the loin, cut the flower knife, add pepper, lemon slices, ginger slices and an appropriate amount of water starch to marinate evenly.
2. Put the pot on the fire, put the oil and cook until it is hot, then the lower waist flowers are ripe, and drain the oil.
3. Heat the oil in the pot, add ginger rice and garlic cloves and stir-fry until fragrant, put garlic sprouts, millet pepper sections, green pepper sections, and green peppercorns to fry the raw pepper, and then lower the waist flower, cook in the sauce made of salt, monosodium glutamate, pepper, soy sauce, water starch, and fresh soup, stir-fry evenly and then put it on the plate.
Pasta in white sauce with lobster baked with cheese
Ingredient:
1/2 lobster, 200g pasta, 100g cheese, mustard, cream, tarigan, basil, milk, garlic, shallots, butter, olive oil, flour, chives, wine, 1 egg, salt, pepper.
Method:
1. Put oil in a pot and add mustard, taregan, milk, cream, flour, cheese and salt to taste and boil into a batter for later use.
2. Add water, olive oil and salt to the pasta and cook for 7 minutes, remove and mix well for later use, take the lobster and cut the meat into pieces, burn the bones and fry the shrimp meat in butter over low heat, then put garlic and spray a little white wine, then season and finally sprinkle green onions, cook the shrimp shells with water, put the shrimp meat back and smear the batter and bake it for later use.
3. Add garlic and green onions, milk, cream, butter, cheese to the pot, then add the boiled pasta, season, and serve with an egg after the pot.