Dried fried shrimp cake
Ingredients & Ingredients:
Grass shrimp, peeled horseshoe, pork belly, salt, sugar, monosodium glutamate, pepper, green onion, ginger, starch
method:
Shell the shrimp to take the meat, remove the shrimp line and rinse it, absorb the water dry, and chop it into shrimp gelatin
Mince pork belly and horseshoe, add shrimp gelatin, salt, cooking wine, chicken essence, monosodium glutamate, wet starch, chopped green onion and ginger and stir vigorously
Heat the oil, add the lard to 50% heat, squeeze the beaten filling into balls, put it in the pan and fry it slightly, use a hand spoon to flatten it into a cake shape, wait for it to be fried, turn over and fry the other side until both sides are golden brown, drain the oil and then plate it
Salad seafood rolls
Shrimp, sea cucumber, crab stick, pineapple, egg, wafer paper, breadcrumbs, shallots and ginger, salad sauce, cooking wine, salt, pepper, sugar
Treat the shrimp and sea cucumber clean, cook them with green onion and ginger cooking wine, drain the water, cut into small pieces with the crab sticks, add salt and pepper, salad sauce and mix well
Open the canned pineapple, cut into granules, add the mixed seafood filling, breadcrumbs into a large dish, and beat the eggs
Take the wafer paper and spread it flat, add the appropriate amount of filling to wrap it into a roll, dip it with egg mixture and then wrap the bread chaff to make a raw embryo
Heat the oil at 50% heat, add salad seafood rolls and fry until golden brown, remove the oil control plate, squeeze in the appropriate amount of salad dressing on the surface
Minced cold tomato
Eggplant, garlic sprouts, large peppers, chaotian peppers, tempeh, salt, minced garlic, minced ginger, salad oil
Chop the large pepper and chaotian pepper into small pieces, add tempeh and salt, put them in a glass jar without water and oil, let them ferment in a cool place for 5-7 days, and add minced garlic, ginger and salad oil to make minced pepper sauce after fermentation
Cut the eggplant into small pieces of 3 cm and the garlic seedlings into minced pieces for later
Heat the oil at 180 degrees, fry the eggplant in the pan for 50 seconds, then let it sit in cold water and reduce it to room temperature
Plate the eggplant, drizzle with the finished pepper sauce and sprinkle with minced garlic sprouts