Crispy fritters
Ingredients: 2 g yeast powder, 150 g flour, 105 g water, 1 g baking powder, 2 g salt, 1 spoonful of peanut oil, 500 g corn oil.
Directions: Place the flour in a basin, add salt, baking powder and baking powder and stir well, then add a little water and stir well to form a smooth dough. Pour a little oil and stir well, knead until fully absorbed, cover with plastic wrap and refrigerate overnight.
Remove the waking dough and let stand for 30 minutes. Take out the dough and gently press the rectangle and cut into small portions, fold the small noodles on top of each other, dip the chopsticks in water, put it on the noodles and press it, and pinch the two ends with your hands to elongate and set aside.
Heat the oil in a pan and fry the noodles over medium-low heat to make the surface golden brown. After the oil is slightly heated, add the fritters and re-fry for 10 seconds, then remove the oil and put them on the plate to eat.
Beef pie
Ingredients: 200 g of beef, 250 g of flour, 1/2 onion, 1 tsp light soy sauce, 1/2 tbsp cooking wine, 1/2 tsp of peppercorns, corn oil to taste, 1 tbsp salt, 2 green onions, 1 piece of ginger.
Directions: Place the flour in a basin, add 2 grams of salt and water and stir to form a smooth dough, cover with plastic wrap and let rise for 2 hours. When awake for an hour, remove and knead well, cover with plastic wrap and continue to wake up.
Beef washed and chopped into small pieces, green onion and ginger into minced, onion washed and chopped into small pieces into a basin, add peppercorns, salt, corn oil, soy sauce, cooking wine and stir vigorously, then add the right amount of water and stir until fully absorbed and set aside.
Take out the waking dough and roll it into long strips and divide into small portions. Roll each small dough into a long strip and brush it with a layer of oil for 15 minutes. Roll out the waking dough into a rectangular dough, roll up the beef filling and tighten the mouth, cover with plastic wrap and let it sit for 15 minutes.
Press the waking dough vertically and roll it out into a round cake shape. Brush the pan with oil, add the dough until golden brown on both sides, put it on a plate and serve.
Three fresh wontons
Ingredients: 100 grams of pork belly, 80 grams of shrimp, 50 pieces of wonton skin, 2 slices of ginger, 5 chives, 1 spoon of soy sauce, 1 spoon of sesame oil, 1 spoon of pepper, 1 half spoon of cooking wine, 1 half spoon of salt, 3 grams of sugar, 1/2 spoon of chicken essence, 2 eggs, appropriate amount of seaweed, 1 shrimp skin, 2 chicken racks.
Directions: Wash the chicken racks and put them in a pot, add water, salt and 1/2 tablespoon of pepper to a boil over high heat, skim off the froth and simmer over medium-low heat for 40 minutes. Turn off heat and set aside.
Wash and chop the pork belly, wash and chop the shrimp into pieces, put them in a bowl, add soy sauce and sesame oil and stir vigorously. Add salt, sugar, chicken essence, pepper, ginger and garlic and stir well.
Wrap the stirred filling in the ravioli crust and tighten the mouth and set aside. Beat the eggs in a bowl and stir well to set aside. Heat a non-stick pan, pour a small amount of egg liquid to quickly spread out and solidify, then take it out and put it on the board, make it in turn and cut it into strips for later.
Wash and cut the parsley into strips. Add soy sauce, vinegar, seaweed and shrimp skin to a bowl, pour in the cooked chicken broth and stir to set aside. Bring water to a boil, boil the wontons over medium heat, remove and place in a bowl, sprinkle with parsley, sesame oil and shredded eggs and serve.
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