Salt and pepper cuttlefish
Ingredients: Cuttlefish, 2 tablespoons of wine, egg white, white pepper, salt, sweet potato flour.
method:
1: Mix the squid with the seasoning.
2: Heat the frying oil (about one-third of the pan), mix the sweet potato flour into the pickled squid, put it in the oil and fry it.
3. Wash the pot, dry it on the fire, then add the fried and drained squid to the pot, stir-fry with the salt and pepper, and let the salt and pepper stain on the squid, then you can start the pot.
concentrate:
1, squid to keep as dry and cold as possible, you can wash it when you buy it back, dry it with a paper towel, and put it in the refrigerator for backup.
2, before the pot, dip the appropriate amount of sweet potato flour and fry, should not be dipped more, so as not too slimy and not crispy enough.
Orange two-color tofu
Ingredients: 1/2 piece of organic tofu, 1 organic orange, 100 grams of yam, salt, sugar, black sesame seeds, white sesame seeds, vegetarian oyster sauce to taste.
1. Organic orange juice, yam rub into mushrooms.
2. Press the organic tofu into a mushroom, add sugar to half, add salt to the other half, and add yam mushrooms.
3: Make a cake of tofu, glue the sugary bean cake with white sesame seeds, and stick the salted bean cake with black sesame seeds.
4: Fry the bean cake in organic coconut oil until it is colored, salty drizzled with oyster sauce juice and sweetly drizzled with orange juice.
Soak the chicken nuggets in oil
Ingredients: 1 light tender chicken (1000 grams), 15 grams of refined salt 3 grams of monosodium glutamate 0.5 grams of egg white 2 dried starch 15 grams of green onions 5 grams of ginger 5 grams of refined vegetable oil 1000 grams (actual consumption of 50 grams).
1. Cut the abdomen of the light chicken, remove the internal organs, feet, claws, head and neck, and cut it into 4 cm long pieces with a knife. Peel and slice the ginger and cut the green onion into 6 cm long pieces.
2: Marinate the chicken nuggets in rice wine, salt, green onion and ginger slices for 20 minutes, remove the onion and ginger and then add MONOS glutamate, egg white and dry starch and mix well to set aside.
3: Heat the wok on the heat, use the oil slippery pan, add refined vegetable oil to 30% heat, put in the chicken nuggets, soak for about 20 minutes until cooked and fished out and plated.