1 Microwave Recipe-Zhacai Duck Blood Soup
20g mustard tuber, 5g cooked duck intestines and 2g duck blood clots.
2 grams of monosodium glutamate, proper amount of refined salt, 2 tablespoons of spicy oil, 1 teaspoon of minced chives.
Special soup is spicy, salty and delicious, which is a good accompaniment to breakfast in winter.
Species soup
The production process is 1. Dice mustard tuber, cut duck blood into squares with a square of 1 cm, and cut duck intestines into small pieces with a length of 1 cm.
2. Pour 500 ml warm water into the soup basin, add mustard tuber, duck blood, duck intestines and salt, and heat with strong wave fire for 4 minutes until the soup boils.
Take out and pour in spicy oil, sprinkle with chopped chives and monosodium glutamate.
2 microwave laver tofu soup
Composition:
25 grams of shrimp; 1 tbsp oil; Chicken soup 1 can; Add 3 cups of water; Flour 1 tablespoon; Half a piece of soft tofu is about180g; 4 pieces of laver (9× 20 cm); 2 eggs are scattered; Onion 1 tree diced.
Seasoning:
Salt 1/2 teaspoon (or appropriate amount) pepper and a little sesame oil 1 teaspoon.
Prepare:
Cut tofu into thin strips, about 1/2× 1/2× 4 cm. Soak the dried shrimps in 1/4 cup of water until they are soft. Put it in water and mix it with corn flour evenly. Cut laver into small cubes.
Exercise:
1, put the dried shrimps and oil into a 3-liter deep pot, heat for 2 minutes, and gently cover the dried shrimps with a paper plate to prevent them from bursting in the furnace.
2. Add chicken soup and water, cover it, and heat it for 10 minute until the soup boils and the shrimp is cooked. Add tofu, cover and heat for 3 minutes.
3. Mix the raw flour and water, hang them in the hot soup, stir until the soup is thick, take out the laver slices, add salt and pepper, and season.
4. Stir the egg mixture into a ring, stir evenly for a while, heat for 30 seconds, pour in sesame oil and add chopped green onion.
Microwave cooking instructions
1. When cooking in a microwave oven, you should first soak the raw materials with seasonings (such as soy sauce, monosodium glutamate, salt, cooking wine, sugar, ginger, onion, garlic, etc.). ) and soak thoroughly. Because the microwave cooking process is fast, it is difficult to taste without soaking, and it is also difficult to remove the fishy smell and enhance the fragrance of onion, ginger and garlic.
2. The soaked seasoning marinade should be filtered and thoroughly filtered. Otherwise, excess gravy will remain in dishes and bowls, soaking some raw materials, resulting in uneven raw and cooked.
3. When cooking foods that need thickening, use less water when thickening with raw flour and seasonings. The raw materials should be mixed with the slurry, and there should be no feeling of dripping or flowing down. 4. Some dishes can be sprinkled with pure wool oil before cooking, which can add color, fragrance and taste to the cooked dishes.
5. In microwave cooking, choose medium-high power, medium power and medium-low power as far as possible among the five power outputs. Because the lower the microwave power we choose, the greater the gap between magnetron and microwave. As long as the time is properly extended, the cooked food will be tender, crisp and rotten, and it is not easy to have uneven cooking inside and outside.
Microwave oven cake bread
Cook bread in the microwave oven.
Ingredients: Flour 100g dry yeast powder 5g sugar 30g butter 45g milk 1 tablespoon cream essence a few drops.
1: First, mix the eggs with sugar and beat them into hard foam with an egg beater, which feels heavy.
2. Put flour, baking powder, butter (melted by microwave heating in advance), milk and cream essence into the egg mixture and stir well.
3: Pour the stirred batter into the surface of the container (please butter it in advance to avoid touching the bottom).
Smooth it, then cover it gently with plastic wrap, put it in the microwave oven and prick it with a bamboo stick from time to time.
Until the bamboo stick is no longer stained with liquid, it means that it has been baked successfully.
4. Take out the baked cake and decorate it with whipped cream and fruit as you like.
Make a cake in the microwave oven
Materials prepared:
Flour 80g baking powder 5g eggs 4 milk 60ml sugar 80g oil a little.
First, the yolk is separated from the protein. Mix flour and baking powder evenly.
Then, mix egg yolk, milk, 40 grams of sugar and a little oil and stir well.
After mixing flour and baking powder, you can stir it a little with an egg beater to eliminate flour particles. Then pour into the egg yolk mixture and stir well.
Then I started to beat the egg whites. Play for a while first, and I see some bubbles. Add 40 grams of sugar, or add sugar twice, and keep beating. ...
Until the protein foam is triggered, it will be fine.
Look at the result of egg yolk mixture and egg white.
Then, add the egg white into the egg yolk mixture for 2 to 3 times, stir it evenly once, and then add it.
After mixing completely and evenly, prepare a microwave oven container with oil around it.
Pour the fully mixed slurry into a container. ...
Remember, when filling the slurry, you must not fill it too full, but leave a certain height for it to expand.
Shake the container filled with powder slurry on the table a few times to drive away the big bubbles. Then you can go into the microwave oven!
If you want to heat evenly, first put a pair of bamboo or wooden chopsticks under it, and then put the container on the chopsticks.
Turn the microwave oven to medium and high-grade firepower for about 5 minutes.
Open in five minutes. If it is not ripe enough, heat it again 1 min.
Take it out after eating and buckle it upside down on the plate.
If you want to do any styling, you can just put cream and chocolate on the outside. No styling, just cut it open and eat it.
In addition, when cooking, you can also add some raisins.
Peanut carp
Carp 1, refined peanut meat 150g. Seasoning: a few slices of ginger, four shallots, two parsley, 1 tablespoon Shaoxing wine and soy sauce, 1 -2 cups of water, a little sesame oil and pepper, salt and peel (soaked and shredded).
1. Soak peanuts in clear water for 40 minutes, then add appropriate amount of water and heat them on high fire 10 minute.
2. Wash and dry the carp, add a little pepper and salt, rub well, add 6 tablespoons of salad oil, and fry until both sides change color (carp scales are edible; If you don't eat it, remove the scales after cooking. Scrape scales and cook, shovel meat.
3. Put 1 tbsp salad oil into a vessel, saute ginger and onion, add Shaoxing wine, peanut with sesame oil, pepper, a little salt, 1 tbsp soy sauce, 1 -2 cups of water, or add carp, heat over high fire for 8 minutes, and add coriander to serve.
Second, wash the vegetables and drain them with boiling water from a thermos. Add salt, sugar, vegetable oil and a little scallop essence solution into the basin and stir well. Cover the basin with a special film for heat-resistant microwave oven for 6 minutes.
Third, stir-fry miscellaneous vegetables
Ready-made miscellaneous vegetables or vegetarian shrimp, fresh diced mushrooms, etc. in supermarkets. Add soy sauce, salt, douban hot sauce (or chopped pepper), a little water, sprinkle with water starch, and cover with heat-resistant film for 5 minutes.
Mushroom tofu
Materials:
Two pieces of solid tofu, 2/3 cups of sliced mushrooms (fresh or canned), three tablespoons of mung beans and a slice of ginger.
Flavor adjustment:
Half a tablespoon of soy sauce, half a tablespoon of soy sauce, one teaspoon of sugar, a little sesame oil and pepper, one slice of ginger, 1/3 cup of water, and half a teaspoon of chicken powder (1/3 cup of water can be used instead of water and chicken powder). Smelly: 1 1/3 teaspoons of corn flour and 2 tablespoons of water.
How to do it:
1, add about half a cup of water to the green beans, cover with plastic wrap special for microwave oven, leave a hole for steam to escape, and cook with hi (high heat) for two minutes. Take it out, soak it in clear water and drain it.
2. Wash the tofu, sprinkle with an average of 1/3 teaspoons of salt and marinate for 15 minutes. Cover the microwave oven with plastic wrap, leave a hole for steam to come out, cook with hi (high fire) 1 1/2 minutes, and take out.
3. Cut the tofu into pieces and put it on a deep plate. Put mung beans, mushrooms and ginger on tofu.
4. Put the seasoning in a container, put it in a microwave oven, and cook it with hi (high fire) for two minutes until it boils. Take it out, stir it evenly in the sauce, add two spoonfuls of oil and mix well, pour it on tofu and mushrooms, cover it with special plastic wrap for microwave oven, leave a hole for steam to escape, cook it with hi (high heat) for four and a half minutes, and take it out.
Guangdong porridge
Materials:
Three cups of rice, one fried dough stick (cut into small pieces), 150g pork liver, 100g raw shredded pork, 150g shrimp.
Flavor adjustment:
Six cups of hot water and a spoonful of chopped green onion; (1) Two spoonfuls of refined salt and half a spoonful of white pepper.
How to do it:
(1) Slice the pig liver and scald the blood with hot water for later use.
(2) Put the cooked rice and hot water in a container, cover it with fire for 8 minutes, then add pork liver, shredded pork, shrimp and seasoning (a), take it out, cover it with fire for 3 minutes, and sprinkle chopped green onion and fried dough sticks after taking it out.
Chicken with Scallion Oil
Cook the chicken with scallion oil in the microwave oven. First, marinate the chicken pieces with salt, cooking wine, scallion and ginger for ten minutes, then cook them for five minutes on high fire, and then take them out when they are cooked-add some soy sauce to make them more beautiful. Add some salad oil to make it more shiny; Add some shallots. After heating for another 2 minutes with high fire, all the fragrance came out. One more thing, don't forget, you must remember to stir during the heating process.
Clay pot rice
Raw materials-rice, chicken, salted fish, cooking wine, salad oil, salt, soy sauce and mushrooms.
Preparation-Chop the chicken into small pieces, as well as salted fish and mushrooms, chop them into small pieces and marinate them in advance as seasoning.
When cooking in the microwave oven, you must soak it for 10 minutes first. After soaking for 10 minutes, put the rice in the microwave oven and cook for 15 minutes (medium fire, medium high fire). When the rice is cooked to 80%, put the ingredients in. Only in this way can you taste it, and then put it in the microwave oven for five minutes, so that the rice is cooked and the chicken is cooked. Heat it with high fire for five minutes.
Stir-fried chestnuts with sugar (there is an easier way on the sixth floor ~)
Steps: First, wash the chestnuts and cut a small mouth on each chestnut.
Second, put the chestnuts in the microwave oven and heat them for three minutes.
Third, fully stir chestnuts in honey water.
Fourth, finally put the chestnuts in the microwave for 4 minutes.
Banana cake
First, beat the egg whites for 5 minutes, and beat the bubbles thick enough to get the effect of ice cream. Add the flour to the egg whites and stir slowly 1 min. After mixing well, don't forget to heat the butter 1 min. Finally, put the paste mixed with butter, flour, egg white, sugar, fruit powder and egg yolk in a plate that has been heated for half a minute, bake for 4 minutes, steam for 4 minutes and bake for 8 minutes, and it's OK ~
Steamed fish with black bean sauce
The main ingredients are perch and fermented soybean, and the ingredients are onion, ginger, pepper and pepper.
Step one, cut the fish. Make several cuts in the fish to ensure that the microwave can penetrate the fish.
The second step is curing. Pickling is to make the seasoning more tasty. First, apply cooking wine, salt, soy sauce, monosodium glutamate and sugar to the fish, then add shredded onion, ginger slices and pepper, marinate for 15 minutes, and then apply lobster sauce.
Step three, steam the fish. After the bass is smeared with black bean sauce, add some salad oil, cover it and put it in the microwave for 5 minutes. If the fish is particularly big, the time can be longer.
Fruit tremella soup
Just 1 dry tremella, soak in hot water for 2 hours, add water and crystal sugar and cook in microwave oven for 10 minute.
Delicious shrimp
First, after washing the shrimp, marinate it with salt for 2 to 3 minutes. Then pick the shrimps and put down the big and small shrimps respectively. Because the size of shrimp is different, the heating time is different. Generally, 5 minutes is enough, and 6 minutes is ok if the shrimp is bigger. (Fire) Turn this shrimp over and heat it for another 5 minutes. This will heat evenly.
Limoncello
Steps: Slice the lemon, put it in the wine, cover it, and put it in the microwave oven for 7 minutes. Important: the heated wine must not be opened immediately, and it should be opened after it cools naturally. At this time, limoncello has been moderately sweet and sour, and the wine is rich. It will taste better if it is sealed in the refrigerator for 3-5 days.
chow mein
Ingredients: two noodles, some shredded pork, leeks and bean sprouts.
Soak the noodles in hot water first, cover them, and heat them on high fire for 1 minute, and the noodles will be cooked. The noodles mixed with seasoning and oil are cooked for 4 minutes without cover. The noodles are not only delicious, but also more powerful. Finally, pour the shredded pork, leek and other ingredients that have been heated for 2 minutes in advance on the noodles, put them in the microwave oven at high heat 1 minute, and put the shallots in the oven immediately.
Homemade "grandma" peanuts
Steps:
First blanch half a catty of peanuts with boiling water and drain.
2. Add half a spoonful of salt to peanuts twice, so that peanuts and salt are fully mixed together.
Third, put it in the microwave for three minutes.
After four or three minutes, take out the peanuts, turn them over one by one, heat them for another three minutes, and you can eat them.
Mixed fruit and spicy chicken fillet
Ingredients: 1 chicken leg (200g, about 5 and a half), 1 green apple and 1 pear, 1 green pepper (small) and red pepper, 2 dried onions and 2 tablespoons oil. Seasoning: half a teaspoon of sugar, millet flour 1 teaspoon, light soy sauce 1 teaspoon, water 1 teaspoon, and a little pepper. Brewing sauce: half a teaspoon of Guilin Chili sauce, 1 teaspoon of ground soybean and sesame oil, 2 teaspoons of sugar and 2 tablespoons of water.
Cooking steps:
(1) Shred chicken legs, add seasoning and mix well.
(2) Green apples and pears are peeled, seeded and cut into thick shreds (see figure 1-3).
(3) Wash and shred green peppers and red peppers.
(4) The dried onion is stripped and chopped.
(5) Put the chicken leg meat into a container and cook it for 30 seconds.
(6) Mix the cut shredded materials with the sauce evenly, cover with fresh-keeping paper, leave an opening for ventilation, and cook over high fire for 1 min.
Shrimp and eggplant
Materials:
300 grams of eggplant (about 8 ounces), 40 grams of dried shrimp (about 1 ounce), 2 tablespoons of chopped green onion, mustard tuber 1 tablespoon, shredded red pepper 1 teaspoon, 2 slices of ginger and 250 ml of hot water. Sauce: half a tablespoon of soy sauce, oil and sugar, half a teaspoon of soy sauce, 1, 1, 3 tablespoons of water.
Cooking steps:
(1) Wash the dried shrimps, soak them until soft, and chop them.
(2) Peel the eggplant, put it in hot water, add ginger slices, cover with plastic wrap, cook for 15 minutes, drain the water, and set the plate.
(3) Put the juice, minced shrimp, chopped green onion, pickled mustard tuber and shredded red pepper into a bowl, cover it with plastic wrap, and leave an opening for ventilation. Cook for 3 minutes on high fire, take out, pour eggplant on it, and serve.
Orange juice sparerib
Ingredients: 500g sparerib, a little pine meat powder, 4 tbsp salad oil, and half a piece of dried tangerine peel.
Marinade: salt, 2 tablespoons corn starch, 2 tablespoons cooking wine, custard powder, a little ginger juice, egg yolk 1.
Seasoning: half a cup of orange juice (around 40 yuan), a little salt, 1 tbsp soy sauce, 2 tbsps sugar, 2 tbsps wine, a little gouache and 2 tbsps water.
Exercise:
1. Chop the ribs into 3cm pieces, marinate them with pine meat powder10min, add marinade, grab them evenly and marinate them for 20min.
2. Put the ribs in a dish, pour in salad oil, cover with plastic wrap, puncture and exhaust, microwave for 4 minutes, then take them out, turn them over, pour in seasoning and heat for 4 minutes.
Fried shredded pork with sweet and sour sauce
Ingredients: pork tenderloin seasoning: a little red pepper oil, onion, ginger, minced garlic, bean paste, soy sauce, cooking wine, wet starch each 1 tablespoon, salad oil 2 tablespoons, sugar 1 tablespoon, refined salt and vinegar.
Practice: 1. Mix pork tenderloin with refined salt, cooking wine and wet starch.
2. Put a spoonful of salad oil in the container (the remaining spoonful is mixed with shredded pork), add all seasonings except red pepper oil, cover with microwave film, take it out after 5 minutes of fire, and pour with red pepper oil.
Apple chicken
Ingredients: a chicken (weighing about 2.5 kg). Seasoning: one green apple (cut into pieces and pitted), two onions and two star anises.
Practice: 1. Wash the chicken, wipe dry the water, spread the chicken belly and skin evenly with 2 teaspoons of salt, and marinate for half an hour.
2. Add half a teaspoon of sugar to the apple and stir well.
3. Wipe the chicken belly evenly with a teaspoon of wine, and put the star anise, onion and apple into the chicken belly; Wrap the middle and top of the chicken wings with tin foil.
4. Put the chicken belly on the roast chicken plate or container, cover it with microwave plastic wrap or microwave plastic bag, leave a hole for steam water to drain, and cook it with high fire for 15 minutes until cooked (if the roast chicken plate is used, it only needs to be cooked for 13.5 minutes). Take it out and let it cool a little. Put the apples in your stomach on the plate. Chop the chicken pieces on the apples and pour the juice on the chicken.
Boiled pork slices with garlic
Ingredients: 250g of pigskin hind leg meat.
2 seasoned shallots, 3 slices of ginger, 1 tablespoons garlic paste and salad oil, 1 tablespoons sugar and rice vinegar, 2 tablespoons soy sauce and a little pepper oil.
operate
① Wash the meat and add the onion and ginger.
② Put 1 tablespoon salad oil into the vessel, put the meat and onion ginger into the vessel, take it out after 4 minutes of fire, and cut it into thin slices.
(3) Sprinkle with garlic paste, sugar, rice vinegar, soy sauce and Chili oil.
2 Microwave Cooking Book-Bai Yun Meat
Ingredients: 400 grams of bacon, half a cucumber.
A little salt and pepper as seasoning, half a cup of Shaoxing wine, 5 slices of ginger and 1 root onion (cut into 5cm long segments); (1) 1 tbsp red oil, 2 tbsp white sugar and rice vinegar, 1 tbsp soy sauce and mashed garlic.
operate
(1) Soak the marinated pork in boiling water for a while, pick it up and dry it, sprinkle salt and pepper evenly, put it in a deep vessel, and add onion, ginger and Shaoxing wine.
(2) Cover with high fire for 5 minutes, then turn over and cover with medium fire for 9 minutes.
③ Slice the cooked meat and put it around the dish.
④ Slice the cucumber, soak it in ice water for a while, pick it up and drain it, and put it in the center of the dish.
⑤ Pour the evenly mixed seasoning (A) onto the sliced meat.
⑥ You can decorate with cherries at will.
3 microwave cookbook-spiced dried bean curd
Ingredients: 200g pork leg, 2 pieces of spiced dried bean curd, 1 green pepper, 2 red peppers.
Seasoning (a) 1 tablespoon Shaoxing wine, half tablespoon salt, 2 shallots and 3 slices of ginger; (b) 2 tablespoons of sweet noodle sauce and sugar, spicy bean paste, soy sauce, Shaoxing wine and water 1 spoon; 1 tbsp minced garlic; (d) salad oil 1.5 spoon.
operate
① Spread seasoning (a) on the whole piece of pork, cover it with microwave film, turn it over for 4 minutes, take it out and let it cool, cut it into thin slices, cut dried bean curd into oblique slices, and cut green pepper into small pieces.
(2) Put salad oil and seasoning (c) into a vessel and fire for 2 minutes, then add other materials and seasoning (b), mix well and fire for 4 minutes.
4 microwave menu-braised pork
Ingredients: 900g clean pork sandwich.
Seasoning (a) 6 shallots, 4 slices of ginger and 3 tablespoons of salad oil; (b) About 1 cup of soy sauce, 1 tablespoon of rock sugar.
operate
① Wash the sandwich meat and cut it into 3cm square pieces.
(2) Put the seasoning (a) into a vessel, add the sandwich meat and seasoning (b) after 3 minutes of fire, and cover with fire for 20 minutes.
5 microwave cookbook-braised pork
Pork tenderloin 400g, lettuce.
Seasoning (a) a little salt and pepper; (b) Half a tablespoon of sugar, half a cup of soy sauce, 2 tablespoons of wine, a little onion (mud), ginger (root), carrot (mud) and onion.
operate
① Pierce the meat through five or six holes with a fork, sprinkle with seasoning (A), and then tie it tightly with cotton rope.
③ Soak the meat in the evenly stirred seasoning (A) for a long time and turn it up and down with chopsticks.
③ Put the meat into a bamboo cage or net special for microwave oven, without covering the microwave film, and turn it 1 min.
(4) Take it out and turn it up and down, apply the marinade with a brush, then turn it for 6 minutes, and wipe it several times in the middle.
⑤ Take out the slices and decorate the vegetables.
Xizhi fried chicken
Ingredients: 250g of chicken breast or chicken wings; 200 grams of fresh shrimp; 25g shredded mushrooms and 25g shredded ham; A little parsley; Cellophane 15 sheets (10 *10cm); A little sesame oil.
Exercise:
1, sliced chicken or small pieces, marinated with soy sauce, cooking wine, sugar and pepper for 30 minutes; Marinate shrimps with soy sauce, cooking wine and raw powder for 20 minutes;
2. Wipe a little sesame oil on the cellophane, wrap coriander, mushrooms, ham, shrimps and chicken pieces in turn, and seal them with raw powder and water;
3. Arrange the wrapped paper-wrapped chickens in order and put them on the plate (don't stack them), heat them on high fire for 4 minutes (the time of microwave ovens with different brands and different powers will be a little different), and then use shrimps to change color.
Steamed flounder microwave recipe
Raw materials:
Flounder 1 small tail (300g with bone), shredded ginger 1/2, onion 1.
Accessories:
2/3 cup of water, 1/2 tablespoons of soy sauce, 1 tablespoon of monosodium glutamate, 2 tablespoons of wine and a little salt.
Exercise:
A. Soak the dark side of plaice with hot water, and then put it into water to scrape off the scales. Cut an incision about 3 cm in the abdomen, take out the internal organs and wash them. Dry the water and make several shallow cuts on the light-colored surface.
B Put the fish on a plate, wrap the tail in aluminum foil, pour in the mixed A and sprinkle with soy sauce. Cover with plastic wrap and microwave for 4 minutes.
Food reminder:
This dish is baked in the microwave for 4 minutes and 00 seconds.
Fried lotus root cake
Materials:
300g of lotus root, 5 mushrooms, 2 tablespoons of chopped green onion, 2 cups of flour 1 2, corn flour 1 tablespoon, egg 1 tablespoon, minced coriander 1 tablespoon, chopped green onion1tablespoon, salad oil 6 tablespoons.
Seasoning:
Half a teaspoon of salt, half a teaspoon of sugar, half a teaspoon of soy sauce, half a teaspoon of pepper 1/4 and half a teaspoon of sesame oil.
Method:
1, shred lotus root, soak mushrooms and chop them for later use.
2. Take a container, add chopped green onion and 1 tablespoon oil, stir-fry with strong microwave for 2 minutes, then add shredded lotus root, chopped mushrooms, flour, corn flour, eggs, chopped mushrooms, chopped green onion and seasoning, stir well, divide into several balls and press into a flat shape.
3. Add 5 tablespoons of oil to the baking tray, heat it with strong microwave for 5 minutes, then add lotus root cake, heat it with strong microwave for 2 minutes, and then turn over and fry it for 2 minutes.
4, lettuce bottom, fried lotus root cake can be arranged on it.
fried dumpling
Materials:
60 grams of pickles (about 1) and 60 grams of lean meat (about 1)
Half).
Seasoning:
Ginger juice 1 teaspoon, soy sauce 1 teaspoon and a half, sugar and corn flour each half teaspoon, wine 1 teaspoon, sesame oil half teaspoon, vegetable soup 1 teaspoon and cooked oil.
1 teaspoon, a little pepper.
Powdered viscous material:
Flour 60 grams (about 1 half), lard 1 teaspoon, less salt.
Xu, 2-2 tablespoons of semi-hot water.
Order:
Ginger and Zhenjiang balsamic vinegar each 1 tablespoon.
Cooking steps:
(1) Wash the pickled vegetables, put them in a bowl, cover them, and cook them on high fire for 1 min. Take out the drained water, chop them up and press out the water.
(2) Crush lean meat, mix seasonings, mix well with chopped vegetables (see Figure 4), divide into 8 equal parts, and freeze in the refrigerator for about 30 minutes.
(3) Sieving the powder and salt, adding lard and hot water to make soft powder balls, and dividing them into 8 equal parts (4) pressing each part into a round block with a diameter of about 7 cm.
(5) Fold one side to dry, add stuffing, and seal it into a nest paste.
(6) Preheat the frying pan for 2 minutes, drain the oil and heat it for 2 minutes.
(7) Tidy up the nest paste, heat it in a wok for 1 min, take out 25ml of hot water, cover it with fresh-keeping paper, leave an opening for ventilation, and cook for 2 minutes on medium fire, then take it out and eat it with the ordered dishes.
Fresh bamboo roll
Materials:
Lentinus edodes 1 piece, lean meat 60g (about 1.5), bamboo shoots 20g (about 5.5 yuan), barbecued pork 1 5g (about 4 yuan), green beans 1 tablespoon and rotten skin1piece.
Seasoning:
1 teaspoon sugar, 1 teaspoon soy sauce and oil, half a teaspoon corn flour and a little pepper.
Sealing mud:
1 teaspoon of flour or millet flour, 2 teaspoons of water.
Filled juice:
1 tbsp oyster sauce, half a teaspoon of light soy sauce, 1 flat teaspoon of sugar, half a teaspoon of corn flour and 70 ml of water.
Cooking steps:
(1) Kamikiri shredded mushrooms.
(2) Wash and shred lean meat and marinate it with seasoning for about 20 minutes.
(3) Shred bamboo shoots and barbecued pork, mix well with shredded lean meat, add green beans and divide into 6 equal parts.
(4) Wipe off the rotten skin and cut out 6 pieces.
(5) Wrap 1 serving of stuffing on each small piece of tofu, roll it up and seal it with sealing paste.
(6) Preheat the frying pan for 2 minutes and add 4 tablespoons of oil.
(7) Add the tofu roll in (6), fry for 1 min, reverse, fry for 1 min, and take out.
(8) Stir the sauce in a container, add fresh bamboo rolls, cover with fresh-keeping paper, leave an opening for ventilation, and cook for 3-4 minutes with medium fire.
That's it.