Tofu skin spring rolls
ingredient:
Oil skin 500 g, winter shoots 100 g, shrimp 100 g, cabbage 750 g, lean pork 150 g, wheat flour 50 g, sesame oil 100 g, monosodium glutamate 3 g, salt 5 g, ginger 10 g.
steps:
1: Cut each tofu skin (oil skin) into six small pieces and cut into 30 pieces
2: Wash and cut the winter shoots and pork into fine strips.
3: Wash the cabbage, put it in a pot of boiling water and blanch it slightly, drain and chop.
4: Put the flour in a bowl and add water to make a wet paste.
5: Heat 100 grams of sesame oil in a wok and add shredded winter shoots, shredded meat, cabbage, shrimp, monosodium glutamate, salt and ginger and stir-fry for 3 minutes.
6: Spread out the tofu skin on the board, roll a packet of filling, and coat the top with the pulp at the mouth (a total of 30 spring rolls).
7: Place the original wok on high heat, put the sesame oil, burn until it is 50% hot, fry the spring rolls one by one until golden brown, and then fish out the serving plate.
Fried rice cakes with eight treasure sauce
20g ham, 20g chicken snooze, 20g winter shoots, 20g shiitake mushrooms, 20g shrimp, 20g green beans, 20g dried tofu, 20g carrots, 200g rice cakes, 1 teaspoon (15g) of seafood sauce, 1 teaspoon of white sugar (5g), 1 teaspoon of dark soy sauce (5ml), 1 teaspoon of salt (5g), 30ml of oil.
1: Wash the ham, chicken gizzard, winter shoots, dried tofu, shiitake mushrooms and carrots separately, cut into 0.5cm cubes, and cut the rice cake into 0.5cm thick slices and set aside.
2: Place the soup pot on the induction cooker, pour in water, press the boiling water button to boil, add diced ham, chicken ribs, diced winter shoots, dried tofu, diced shiitake mushrooms, carrots, green beans and shrimp blanched until cooked, soak in cold water and soak, drain the water.
3: Put another wok on the induction cooker, pour in the oil, press the frying button, burn the oil until it is six ripe, put in the rice cake slices and fry slightly, and fry on both sides until golden brown.
4: Heat the oil in the pot, add the blanched Eight Treasures ingredient and sauté until fragrant, pour in the fried rice cake slices and stir-fry evenly, add the seafood sauce, dark soy sauce, white sugar and salt and stir-fry for a while.
Minced pepper roasted sour winter melon
600 grams of winter melon, rice water to taste, minced pepper, pure rice vinegar, oyster sauce, chicken essence, ginger, garlic, green onion, soy sauce.
1: Put the rice water into an oil-free pot and boil it to cool; peel and rinse the winter melon, cut into small pieces about 1.5 cm thick, chop the ginger and garlic into minced pieces, and cut the green onion into flowers.
2: Put the cut winter melon into the cool rice water, add three teaspoons of pure rice vinegar, stir a few times, cover the lid, and soak for about 5 hours.
3: Remove the soaked sour winter melon and wash it with clean water and drain it.
4: Heat the pan with oil, add ginger and garlic and minced chili pepper, stir-fry the aroma and add the sour winter melon, stir-fry well.
5: Add salt, chicken essence and oyster sauce and stir-fry evenly.
6: Pour in about 60 ml of water and simmer for about 5 minutes until flavorful.
7: Add green onion and soy sauce and stir-fry evenly.
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