(1). Menu:
1. Golden Wanliang Gorge
2. Gold 2000 (corn+eggs) Ingredients:100g corn flour. Accessories: 3 eggs, 50g green pepper.
Seasoning: salt 1g, monosodium glutamate, pepper, seasoning pepper, salt, 50g chopped peanuts and 5g chopped green onion.
Exercise:
1. Add water, salt and essence into corn flour and mix well for later use;
2. put a little oil in the pot, fry the eggs and pour them out;
3. Put a clean pot on the fire, add corn flour and stir-fry until soft, add fried eggs, add green peppers and peanuts, add seasonings, turn it over and put it in a chopped green onion decorative pot and plate.
Characteristics: Taste characteristics: dry, fragrant, salty and fresh. Key points of operation: it is best to stir-fry corn flour with medium heat, pay attention to the color change of corn flour, and it is better to be golden and soft.
3. Golden Wanliang (shredded bean sprouts) Ingredients: soybean sprouts 400g, lean meat 100g, onion and ginger.
Spiced powder 1/8 tsp, soy sauce 1 tsp, salt 1/2 tsp.
Practice: 1. Cut the onion and ginger separately, and chop the lean meat into minced meat for later use. 2. Put a small amount of oil in the pot. When the oil is cold, add the meat stuffing. Smooth the meat stuffing with medium heat, add the minced onion and ginger and stir-fry until the meat stuffing becomes discolored. 3. Stir-fry for fragrance, add bean sprouts, add spiced powder and soy sauce and stir well. 4. Add clean water, bring to a boil with high fire, and cook for 10 minute. 5. Add salt and dry the soup with high fire. (2) Dim Sum:
1 .12 thousand gold (spring rolls) because the fried spring rolls are golden in color, like gold bars. People put a plate of spring rolls on the holiday table, which means "two thousand gold".
Ingredients: winter bamboo shoots, leeks, mushrooms, leg meat, spring rolls, and a little flour.
Seasoning: salt, carved wine, starch, water starch.
Exercise:
1. Shred the meat, add a little salt, carved wine and starch, and marinate for a while.
2. Shred winter bamboo shoots; Shred mushrooms; Cut the leek into sections.
3. A little flour, add appropriate amount of water, and mix well into flour water for later use.
4. Stir-fry shredded pork with hot oil. Stir-fry mushrooms and winter bamboo shoots in a pot, add some salt and stir well.
5. Pour in starch thicken (no soup) and let it cool.
6. Take a proper amount of cold stuffing and wrap it in spring rolls.
7. Heat more oil in the pot, add spring rolls and fry until golden brown.
2. Gold Wanliang (Jin Yuanbao) Raw materials: pumpkin, flour, glutinous rice flour, milk powder, sugar, pork stuffing, onion, salt, monosodium glutamate and soy sauce: 1. Peel pumpkin, slice it, steam it in a pot and grind it into mud; 2. Add flour, glutinous rice flour, a little sugar and milk powder to the pumpkin paste and stir until you can knead it by hand without touching it; 3. Add salt, monosodium glutamate, soy sauce and chopped green onion into the pork stuffing and stir; 4. Spread a layer of oil evenly on the bottom of the dish to prevent it from sticking to the dish. Divide the pumpkin paste dough into several parts, flatten one part, knead it into dumpling skin, add a proper amount of meat, knead it into jiaozi shape and put it into the dish; 5. Put it in a boiling water pot and steam for 8 minutes before serving. Features: sweet skin and salty stuffing, home-cooked snacks.