Raw materials: 500g of shrimp, peanut oil 1000g (actual dosage 15g), 60g of vinegar, 0.5g of monosodium glutamate/kloc-0, 0.5g of onion ginger, 50g of sugar, 2.5g of salt, 0.0g of rice wine/kloc-0, and 0.0g of sesame oil/kloc-0.

Production method:

1, heat the pot, put peanut oil, when the oil is 80% hot, put the shrimp in the pot and fry until cooked. Fry until the shell is red and crisp, and then drain the oil;

2. Residual oil in the original pot 10g. Add onion, Jiang Mo, vinegar, sugar, yellow wine, refined salt, sesame oil and monosodium glutamate. After boiling, put the fried shrimp in the pot and turn it over a few times to eat.

(2) Tofu mixed with Toona sinensis buds

Ingredients: Toona sinensis bud 100g, bean curd residue 200g, salt, wine and other condiments.

Production method:

Wash and chop Toona sinensis, put oil in the pot, stir-fry the bean curd residue thoroughly and adjust the taste, then add the cut Toona sinensis buds and stir-fry until cooked.

(3) Spring rolls with bean curd skin

Ingredients: five pieces of bean curd skin (soybean oil skin), clean winter bamboo shoots 100g, fresh shrimp 100g, shepherd's purse 750g, lean pork 150g, sesame oil 1000g (about 200g), monosodium glutamate and flour.

Production method:

1, each piece of tofu skin is cut into six small pieces, totaling 30 pieces. Winter bamboo shoots and pork are cut into filaments. Wash shepherd's purse, put it in a boiling pot, scald it slightly, take it out and drain it, and chop it up. Put the flour into a bowl and add water to make wet slurry;

2. Put the wok on a big fire, add 100g sesame oil to heat it, add shredded winter bamboo shoots, shredded pork, leeks, shrimps, monosodium glutamate, refined salt and ginger, cook for 3 minutes, and then take the pan to make stuffing;

3. Spread the bean curd skin on the chopping board, wrap the fillings into rolls one by one, and coat the joints with batter (a total of 30 spring rolls). 4. Put the original wok on the fire, add sesame oil (100g) and heat it to 50%. When the spring rolls are fried to golden brown one by one, take them out and eat them.

(4) shepherd's purse winter bamboo shoots

Ingredients: 300g of cooked winter bamboo shoots, 0/00g of shepherd's purse/kloc-,20g of cooked carrots, refined salt, monosodium glutamate, raw oil, water starch and chicken soup.

manufacturing method

1, cut the cooked winter bamboo shoots into pieces, wash the shepherd's purse, blanch it with boiling water, take it out and put it in cold water for cooling, squeeze out the water, cut it into coarse powder, and cut the cooked carrots into powder for later use;

2. Sit in the pot, put oil on it and heat it. Stir-fry winter bamboo shoots and add chicken soup, coarse salt and monosodium glutamate. Boil, add leek and water starch, add carrot and serve.