Zi Tong inlaid bowl
Ingredients: pork tenderloin, green vegetables, green onion, minced ginger, salt, pepper powder, cooking wine, monosodium glutamate, pepper, eggs, red amaranth starch, water fungus, water yellow flower, ringing skin, fried tofu
make:
1, chop the pork tenderloin into puree, add ginger, salt, pepper powder, cooking wine, monosodium glutamate, pepper, whole egg liquid and a little red amaranth starch, whisk into the filling, put it into the steamer basket with gauze to smooth, smear a layer of egg yolk liquid, basket steam until the yolk solidifies, then take out and smear a layer of egg white, and then steam until the basket is cooked thoroughly, that is, make the initial blank of the bowl.
2, after the initial blank is cold, take it out and cut it into long strips, then cut it into thick slices, put it at the bottom of the steaming bowl, and then put on the fried crispy meat, water hair fungus, water hair yellow flowers, ringing skin, fried tofu and other ingredients, pour in the flavorful clear soup, steam it for about 30 minutes, and finally take it out and buckle it in the nest plate with cooked greens, sprinkle with green onions.
Steamed chicken
Ingredients: 1/2 chicken, 2 cipu, a little salad oil, a little salt baked chicken powder, 2 spoonfuls of cooking wine, a little sesame oil, 2 spoonfuls of June fresh soy sauce, 1 red pepper, 3 slices of ginger, and a suitable amount of chives
steps:
1: Wash and drain half a chicken
2: Cut into small pieces
3: Marinate the chicken with cooking wine and salt baked chicken powder for 2 hours
4: Wash and peel and cut into thin slices
5: Lay the slices flat on the bottom of the plate
6: Place the marinated chicken nuggets on top of the slices, ginger slices and green onion knots
7, steam oven tank filled with pure water
8: Put the water tank back into the steaming oven
9, use the mobile phone to operate the low temperature steam, set 100 degrees 30 minutes, generally only 20-25 minutes, my family is the native chicken all I added 5 minutes
10. The steaming oven begins to work
11, the time is up, beep reminder
12: After removing, remove the shallot knots and ginger slices
13: Add an appropriate amount of June fresh soy sauce or soy sauce
14: Sprinkle with green onion and red pepper rings
15: Heat a little salad oil and sesame oil in a small pot and sauté the chives.
Farmers peel the lotus by hand
Ingredients: Safflower root, 10 grams of red pepper strips, shredded onion, coriander segments, 8 grams of green onion segments, 5 grams of garlic slices, 10 grams of red oil (with residue), 8 grams of sweet and spicy sauce, 4 grams of Boryeong vinegar, 3 grams of sesame oil and salt, 500 grams of rice wine juice, 300 grams of honey, 250 grams of sugar syrup, 200 grams of oyster sauce, 100 grams of beef juice, 50 grams of Meiji umami juice, 200 grams of dried chili powder, 150 grams of soybean flour, 100 grams of crispy soybeans
method:
Wash and peel 3000 grams of safflower root, put it into a pressure cooker and add water to soak, stir well with 30 grams of salt, cover and steam for 11 minutes, turn off the heat and open the lid, put it in a ventilated place for 15 minutes until the surface water is completely dry, put it into the crisper box and refrigerate for later.
The cooking process
Take 150 grams of safflower root and tear it long strips by hand, add 10 grams of red pepper strips, shredded onion, coriander segments, 8 grams of green onion segments, 5 grams of garlic slices, add 10 grams of red oil (with residue), 8 grams of sweet and spicy sauce, 4 grams of Boryeong vinegar, 3 grams of sesame oil and salt, and mix well.
Sweet and spicy sauce is made
500 grams of rice wine juice, 300 grams of honey, 250 grams of syrup, 200 grams of oyster sauce, 100 grams of beef juice, 50 grams of Meiji umami juice into the basin, add 200 grams of dried chili powder, 150 grams of soybean powder, and 100 grams of crispy soybeans and stir well.