Sydney can cook soup cough mango dishes can be appetizing
Fruit is mostly used to do coleslaw, cut into slices with a note of a little chili pepper or (pepper) vinegar soak for a while plus the sauce is an appetizer, as if it is very tasty look, sour and spicy and taste
Mango prawns main ingredients: 250 grams of prawns, 200 grams of mango
Accessories: peas, 50 grams
Supplementary: Peas, 50 grams
Supplements: the first two of these are the same. 50 grams
Seasoning: 15 grams of green onions, 15 grams of ginger, 2 grams of salt, 2 grams of monosodium glutamate (MSG), 5 grams of cooking wine, 5 grams of starch (peas)
Specialties: shrimp in the white with red, mango yellow in the light, shrimp tender and smooth, mango tender and soft, taste fresh and salty in a slightly sweet and sour.
Practice:
1. Peel the prawns, leave the tail, cut in half, with cooking wine, salt, water starch to grasp; mango cut long hobnail pieces.
2. Add vegetable oil to a hot spoon and heat, add the shrimp tail section and scratch out. Spoon in the bottom of the oil, put onion and ginger cooking flavor, add mango, salt a little stir fry, add anchovy shrimp, green peas, seasoning dripping oil on the good.
Mango chicken fillet
-Raw materials: 1 mango, chicken tenderloin 200 grams, a number of green and red chili. Fine salt, cooking wine, cornstarch, pepper, chicken essence, refined oil.
- operation: chicken, mango, green and red chili pepper cut into strips. Marinate chicken with salt, chicken essence, pepper, cooking wine, cornstarch for 30 minutes. Add oil to the pan, and remove the chicken from the pan. Put a little more oil in the pan, add green and red chili peppers and stir-fry, pour in the chicken strips and stir-fry, and finally add the mango strips and stir-fry, then put away.
Mango salad: Ingredients: 3 ripe mangoes, 500ml water, 250g sugar, 10g four-in-one spice (cinnamon, clove buds, nutmeg, black pepper).
Features: pleasant color, slightly sweet aftertaste.
Operation: Peel the mango, slice and set aside. Mix sugar, 4-in-1 spice and water, bring to a boil, cover and soak. Place the mango slices on a pan, spread them out, submerge them in the sugar water, bring to a boil, then cool and allow the slices to macerate for a few moments. Serve the mango slices in a saucepan. Strain the marinade through a colander and pour over the mango slices.
Mango jam
-Ingredients: Avon mango 600g
Maltose 150g
Sugar 80g
Lemon 1
Operation: 1. Wash the lemon and squeeze out the juice; peel the mango and slice it into large pieces.
2. Put the chopped mango pulp into an acid-resistant pot, add lemon juice and bring to a boil over medium heat.
3. Reduce the heat to low and add the maltose and continue to simmer, stirring constantly with a wooden ladle.
4. Once the maltose is completely dissolved, add the granulated sugar and continue to cook until the sauce thickens.
Mango and Aloe Vera Yogurt
-Ingredients: one mango, one piece of aloe vera, one small bottle of yogurt, a little honey.
Operation: 1. Peel and core the mango, and reserve the pulp.
2. Tear off the skin of aloe vera, put the transparent pulp into the juicer, add mango, yogurt, honey, and beat into juice.
Mango Cheesecake
-Ingredients: 5 small chicken heart mangoes, 200g cream cheese, 200g light cream, 2.5 fish film slices (a little less, not enough to solidify).
-How to do it: Matcha-flavored chiffon piece, slightly rolled
Mango stirred into a paste
Cheese whipped and mixed with the mango paste
Fish film softened in cold water and then heated under hot water until transparent, and then poured into the cheese paste and quickly mixed well
Whipped cream whipped and then mixed with the cheese paste
The bottom of the square box into a portion of cheese paste, and then placed in the rolled up Pour some of the cheese paste into the bottom of the square box and put the rolled chiffon in it
Pour the rest of the cheese paste into the box and smooth it out, and put it in the refrigerator for more than 4 hours or overnight
Pour it out and cut it into slices.
Mango Anchovy Shrimp
-Ingredients: 250g of sea shrimp, 200g of mango.
Peas 50g.
Scallion 15 grams ginger 15 grams salt 2 grams of MSG 2 grams of wine 5 grams of starch (peas) 5 grams of each appropriate amount.
Features: shrimp white with red, mango yellow with bright, shrimp tender and smooth, mango tender and soft, taste fresh and salty slightly sweet and sour.
-Operation: 1. Peel the shrimp, leave the tail, cut in half, with cooking wine, salt, water starch to grasp; mango cut long hobnail pieces.
2. Add vegetable oil to a hot spoon and heat, then add the shrimp tail section and cut out. Spoon in the bottom of the oil, put onion and ginger cooking flavor, add mango, salt fry, add anchovy shrimp, green peas, seasoning dripping oil that is complete.
Mango and cantaloupe braised crab
- Ingredients: sea crab 1000g mango 100g cantaloupe 100g.
Coriander 20g.
Ginger 5 grams salt 3 grams monosodium glutamate 2 grams sesame oil 5 grams starch (peas) 10 grams pepper 1 gram each.
Features: This dish soup fresh meat tender, fresh salty aroma slightly sweet flavor.
Operation: 1. Wash the live crab and steam it in a cage, take out the meat and yolk; cut the mango meat into thick shreds; cut the cantaloupe meat into shreds and blanch it in lightly salted water.
2. Spoon plus soup seasoning, add crab meat, crab yolk and mango, cantaloupe shredded boil, thicken with water starch, sprinkle white pepper, cilantro, ginger, sprinkle peppercorn oil, put into the soup plate that is ready
Mango Chicken
-Originally: Chicken, Mango, Green Pepper, Dried Red Hot Chili Peppers, Ginger & Garlic, Chicken, Soy Sauce, Cooking Wine, Salt.
Operation: 1. Chicken into the hot pan fried dry water multiply out
2. Dry red chili pepper a little put the frying pan stir fry, and then in turn into the ginger and garlic, chicken, soy sauce, cooking wine, salt
3. Stir fry for about 5 minutes and poured into the pressure cooker, pressure 10 minutes. If you do not have a pressure cooker can also be more stir-fry until the flavor, basically cooked through until.
4. frying pan into the green pepper stir fry flavor, and then above the pressure cooker in the chicken added to the frying pan stir fry
5. then it is cut into pieces of mango into the ~ stir fry for 2 minutes after the pan, sprinkled with chopped green onions on the finished.
Mango and purple rice porridge
Raw materials:
200 grams of purple rice, 200 grams of mango, 100 grams of coconut milk, sugar.
Practice:
1, take the mango meat cut into cubes;
2, mango kernel into the pot, add water and cook for 20 minutes;
3, will be cleaned, add the mango water, with a small fire pot, until soft and smooth, add sugar and stir evenly out of the pot;
4, will be sprinkled in the congee on the mango meat, drizzle with coconut milk, can be.
Tips:
1, you can also add some rice in the purple rice, increase the softness of the porridge, purple rice and rice ratio of about 3:1 can be.
2, to small fire slowly boil, and always stir well to prevent sticking to the pot.