Learn a flavor - 24 pretzel dishes with tutorials!

Main Ingredients: 500g of eggplant

Side Ingredients: 300g of minced meat, 30g of ham, 10g of golden hooks, 40g of water chestnuts, 100g of egg-white starch

Seasoning: 1000g of refined oil (consumed) 50 grams), 10 grams of salt, 15 grams of ginger, 2 grams of pepper, 6 grams of monosodium glutamate (MSG), 10 grams of water starch

Preparation:

1, eggplant peeled, cut into two cuts and a break in the round cake.

2, pork minced and stuffed, water chestnuts, ham, golden hooks cut very fine particles and ginger, pepper, onion, monosodium glutamate, water bean powder stirred into the meat filling, continue to fill the meat filling into the eggplant cake, and then evenly smeared with thinner egg bean powder.

3, the pot on a high flame, under the oil burned to fifty percent heat, under the eggplant cake, fried to light yellow and removed, until the oil rose to seventy percent of the heat, and then under the eggplant cake fried to crispy, removed and drained the oil, with salt and pepper saucer can be.

Features: Beautifully shaped, crispy outside and tender inside.

Tips: When frying the eggplant cake, you need to put the frying pan away from the fire, and control the temperature of the oil, the oil temperature is too high, you have to add cold oil in time to cool down, so as not to burn the eggplant cake.

Main ingredient: 200g of chicken bones

Seasoning: 100g of garlic powder, 50g of cornstarch, 2 eggs, 3g of flavored pepper, 2g of salt

Method of preparation:

1. Dip dry water, add garlic powder, cornstarch, salt, egg marinade standby;

2, chicken crispy bones into the frying pan fried to a golden color, add the nest in the bird can be.

Characteristics: chic modeling, crispy and delicious, good with wine.

Key to making: Chicken crispy bone frying pan, the oil temperature should be maintained at 6, 7 oil temperature, otherwise the oil content will be more, eat up will feel all greasy.

Ingredients: 2 sheep's feet, 10 grams of salt.

Seasoning: marinade (i.e., 10 grams of ginger, 3 grams of star anise, 3 grams of cinnamon, 2 grams of cumin, 2 grams of tangerine peel, 3 grams of cloves, 2 grams of grass nuts, 2 grams of Sannai, 5 grams of peppercorns, 2 grams of vanilla, 5 grams of rock candy, 3 grams of sugar coloring, 10 grams of refined salt).

Making Methods:

1, the sheep's hooves to remove the wool and callus skin soaked into the water standby;

2, will be wrapped in gauze marinade, plus sheep's hooves, the old broth (bone broth) 500 grams of water 2000 grams of water together into the pot, small fire brine for one hour;

3, will be brined after the sheep's hooves out, on the crispy water to cool. On the crispy water to cool down the oil temperature of sixty percent of the pan fried into golden brown, fish out of the oil control sprinkled with pepper salt can be.

Technical key:

1, the need for sheep's hooves initial processing, to remove the wool and callus skin;

2, modulation of brine soup, pay attention to the fire, with medium-hot brine.

3, pay attention to the modulation ratio of crispy water.

San Nai: also called sand ginger, mountain spicy, for rhizome. It is mostly used in cooking for burning, brining, and spicy hot pot, and the dosage is mostly between 5 and 10 grams. Cantonese people use sand ginger for making salt-baked chicken.

Crispy Water Preparation: First, dissolve 200 grams of maltose in 150 grams of boiling water, and then stir with 600 grams of white vinegar, 80 grams of Dahongzhe vinegar and 50 grams of Hua Diao wine.

Raw materials: 16 snails, 1000g sea salt, 5g salt and pepper, green onion, ginger and green onion are appropriate

Method:

1, snails take the meat, add ginger and green onion to marinate first, and then sent to the oven on the top for 180 ℃, the bottom for 160 ℃, bake for 5 minutes to the top, then bake for 5 minutes to the bottom for 160 ℃, then bake for 5 minutes to the bottom. The oven, bake for 5 minutes until cooked, then remove, add pepper and salt ingredients together and mix well.

2, the snail shell clean, one by one inserted in the hot sea salt on the edge, and then put the snail meat back into the shell, add green onion garnish that is completed.

Ingredients: shrimp, green and red pepper, garlic, homemade salt.

Method:

1, kiwi shrimp washed, cut off the shrimp whiskers, scalded with boiling water, fished out and drained;

2, the pot into the oil to 160 ℃ ~ 180 ℃, into the shrimp deep-fried to the golden dry incense, fished out and drained the oil;

3, the pot to stay in the bottom of the oil, popping garlic, green and red pepper rice, salt, into the fried shrimp! Turn and stir fry, out of the pan on the plate can be.

Comment: Guangdong traditional practice, sweet and crispy, crispy outside and tender inside, golden color, especially suitable for wine.

Recipe for Pepper Salt: Thirteen spices, salt, five-spice powder, pepper, chili powder.

Ingredients: 5 fresh pig's claws (ten servings), 6g of refined salt, 3g of monosodium glutamate (MSG), 2g of red currant powder, 15g each of green onion knots and ginger slices, 3 grains of fennel, 2 slices of allspice, 15g of peppercorns, 25g of yellow wine, 10g of currant, 100g of maltose, 25g of Dahongzhe vinegar, and 1,000g of refined oil (about 150g consumed).

Method:

1, maltose, big red zhejiang vinegar and white wine blended into crisp water to be used.

2, pig claws scraped clean, each split into two halves, into the boiling water pot blanch net blood fished out and washed, into the tile bowl, put salt, monosodium glutamate (MSG), yellow wine, red currant powder, fennel, peppercorns, sesame seeds, mixed well, on the cage steaming for 2 hours until the skin crispy meat rotten, remove all the spices, put the people in crispy water soak for 2 hours, take out and dry.

3, the pot of oil to eighty percent heat, into the pig's claw, deep-fried into golden red (pig's claw on the pot, with a tight lid to prevent oil splash) skin up crisp out of the oil and then plate. The food is served in sterilized, heat-resistant plastic film gloves, which are used to grab the pig's hand and nibble on it.

Features: Crispy skin, fresh and delicious, unique flavor.

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