Harvest Scallop King
Features: Scallops are tender and fragrant, bright color, suitable for all ages.
Ingredients: 10 scallop kings.
Accessories: American corn 20 g, green beans 10 g, carrots 20 g, green pepper 6 g, parsley 8 g, egg 1.
Seasoning: 2 g salt, 2 g chicken powder, tang huang 3 g, sesame oil 6 g, monosodium glutamate 2 g, pepper 3 g.
Preparation method: take out the scallop meat, change the knife into granules, code the egg white for later; carrots, celery, green peppers are cut into grains, flying water for backup; leave oil in the pot, slide the scallops with 30% hot oil, and then turn the carrot grains, celery grains, green pepper grains, scallop meat evenly, add salt, chicken powder, soup emperor, sesame oil, monosodium glutamate, pepper to adjust the taste, put in the shell can be.
Production tips: when sliding scallops, the pot should be hot, and the oil temperature should not be too high, otherwise it is not tender.
Tujia pocket tofu
raw material:
Northeast tofu 3500 grams, pork filling 500 grams, peppers, carrots 100 grams each, 20 eggs.
seasoning:
Ingredient A (30 g salt, 50 g each of monosodium glutamate and chicken powder)
Ingredient B (80 g chili oil, 30 g each of green onion and ginger)
150 grams of starch, 140 grams of sugar, 1 kg of cooked soybean oil, 300 grams of old soup.
make:
1: Break the tofu open, put it in a basket for 15 minutes, remove it and put it together with pork filling, egg, ingredient A and starch.
2: Heat the soybean oil to 40% heat, squeeze the tofu stirred in step 1 into small balls, fry it in the frying pan until golden brown, and remove the oil control.
3, another clean pot, under the B ingredients, pepper, carrot segments stir-fry, scoop into the old soup, drizzle the oil, hook the sauce, out of the pot and plate.
The essential:
1, tofu is made of brine point, the flavor is strong (gypsum tofu is easy to foam when fried), because the brine tofu has a large water content, so after buying it back, it is placed in the basket to crush the water control, about 15 minutes, do not control too dry, otherwise it is not easy to form in the later stage.
2, chili oil is best made by yourself, half chili crushed, half chili oil.
3, when tofu and meat stuffing and made together, do not be too thin and not too dry.
4, if the oil temperature during frying is too low, the tofu is not formed; if the oil temperature is too high, the appearance is not smooth.
Dried Chen village powder
This dish is served with char siu, peanut rice and homemade tomato gravy sauce, and the waiter stirs it on the spot, the rice noodles are smooth and thin, and the soup is salty and sour and slightly sweet.
Cooking process:
1: 500 grams of Chen Cun powder cut into strips, mix a little peanut oil, put into the microwave oven on high heat for one minute, take out and put the yard into the plate, with 50 grams of tomato gravy sauce, 50 grams of roast pork, 40 grams of fried peanut rice, sour cucumber slices (cucumber cut into round slices, add the right amount of white rice vinegar, sugar to marinate into the flavor) 40 grams, chopped coriander, minced perilla 20 grams each to walk together.
2. The waiter pours the gravy sauce into the plate, puts the rest of the accessories in turn, and mixes well to invite the customer to eat.
Tomato gravy sauce:
Ingredient A: 500 grams of aged vinegar, 400 grams of soy sauce, 250 grams of oyster sauce, 250 grams of sugar, 150 grams of white rice vinegar, 100 grams of salt, monosodium glutamate, chicken powder boil over low heat, and set aside.
Material B:
1: Blanch 500g tomatoes in boiling water, peel off the outer skin and cut into small pieces.
2: Heat peanut oil under the pot, add 100 grams of minced meat, 10 grams of minced green onion and stir-fry until fragrant, pour in tomato grains and stir-fry evenly, mix tomato sauce 150 grams, sugar 50 grams, oyster sauce 50 grams, salt, MONOS glutamate 8 grams each, add 300 grams of water to dilute and boil, hook and cook.
Modulation method:
Mix Ingredient A and Ingredient B in a 2:1 ratio to form tomato gravy sauce.