Pan cooking recipe: egg skin sushi materials: 3 eggs, corn starch 1 elf cup, Nami purified water 1 elf cup, one cucumber, one ham sausage, appropriate amount of meat floss, pickled mustard tuber, pandalus borealis, sushi rice (glutinous rice or glutinous rice can be used without sushi rice), sushi vinegar (or apple vinegar brewed in a slender pot, mix a little).
Tools Tupperware wok, Tupperware double-layer steamer, Tupperware frying pan, Tupperware tornado.
working methods
1. Soak sushi rice in purified water from Nami for more than 2 hours, put gauze on a double-layer steamer (to prevent rice leakage), put sushi rice in a wok, add purified water from Nami to the bottom of the steamer, reduce the heat to the steamer for exhaust, steam the rice, then let it cool, and then mix it with sushi vinegar for later use. Sushi vinegar can be dissolved by adding a little salt to the apple vinegar brewed by yourself, and then stirred.
2. Put three eggs into a tornado, add 1 fairy cup corn starch, 1 fairy cup Nami purified water and a little salt, gently shake the tornado to beat the egg liquid evenly, and add corn starch to increase the toughness of the egg skin, so that the fried egg skin is thin and not easy to break, and can be rolled into beautiful sushi rolls;
3. Fully preheat the Tupperware frying pan, pour in a little vegetable oil and heat until the oil line appears in the picture. Pour in an appropriate amount of egg skin, gently shake the pan, and let the egg liquid evenly spread over the bottom of the pan, and fry for a while. After the egg liquid is solidified, gently scoop it up and turn it over with a flat shovel, and fry it for a while. Make an egg skin, then take it out and cool it for later use.
4. Cut the fried round egg skin into squares, and the cut scraps can be cut into filaments with a knife to make sushi fillings;
5. Prepare sushi stuffing, cucumber peeled and sliced, ham sliced, pork floss, mustard tuber and shredded eggs, all of which are in stock at home. You can make do with it, or you can use pandalus borealis, salmon and other favorite materials as stuffing.
6. Put a fresh-keeping bag on the sushi rolling door, then put a square egg skin on the sushi rolling door, put on kitchen disposable gloves with both hands, spread the rice evenly on the egg skin, the thinner the better, then put cucumber, ham sausage and shredded egg in turn, and then put a proper amount of pork floss and mustard tuber, and roll it from bottom to top. As shown in the figure, press the rice and seaweed as tightly as possible while rolling.
Cooking recipe: crispy fried dumpling [Materials] Dumpling skin, pork, celery, carrots, soy sauce, sesame oil, yellow wine, oyster sauce, salt, sugar, pepper, sesame seeds and chopped green onion.
[Tools] Tupperware frying pan, Tupperware hurricane kitchen knife, Tupperware super cooking machine
[practice]
1. Prepare all the ingredients, cut the pork into small pieces, and put it into a Tupperware super cooking machine to grind it into meat stuffing. Wash carrots, peel them and cut them into small pieces. Wash celery, remove leaves and cut into sections for later use.
2. Put carrots and celery into the hurricane chopper respectively, and gently pull the hurricane a few times, so that celery and carrots can be easily ground into fine powder;
3. Put the meat stuffing into Tupperware wonderful pot basket, add carrot and celery powder, pour in proper amount of soy sauce, yellow wine, oyster sauce and sesame oil, and add a little salt, sugar and pepper;
4. Stir and mix into uniform meat stuffing for later use;
5, take a dumpling skin, put a spoonful of meat stuffing, rub the top of the dumpling skin, and the pot sticker will be ready, which is much simpler than wrapping jiaozi;
6. Put the prepared pot stickers neatly into Tupperware jiaozi box one by one, cover it with a sealing cover, and put it into the freezer of the refrigerator, which not only has good fresh-keeping effect, but also is convenient and hygienic. You can eat your own fried dumpling at any time if you pack too much at a time;
7. Fully preheat the Tupperware frying pan, pour in proper amount of vegetable oil, and heat until oil lines appear. Put the prepared pot stickers neatly into a frying pan, fry them with low fire until the bottom is slightly brown, and then pour in a cup of fairy Nami water;
8. Cover the pot and fry on low heat. After the water evaporates, open the lid and pour a glass of Nami water. Generally, water should be poured for 2-3 times until the fried dumpling is cooked and the bottom of the fried dumpling is brown and crisp.
9. Finally, open the lid, sprinkle with chopped green onion and white sesame seeds, spray the crispy pot and stick it out of the pot, shovel it with Tupperware and put it in the plate;
10, crispy fried dumpling, take a bite, full of delicious juice, crispy and delicious, try it quickly!
Cooking recipe in the pot: orange-flavored roasted pork belly Ingredients: pork belly 500g, orange 1 serving, oil and salt 1 tablespoon, 2 tablespoons soy sauce, 2 tablespoons oyster sauce, sesame oil 1 tablespoon, and 2.5 tablespoons sugar.
Exercise:
1. Select a piece of three-layer pork belly, wash it and slice it; Peel oranges with a peeler. Don't cut to the white part. Orange Peaches, put in the pork belly.
2. Cut the orange in half, squeeze the juice into the meat, add 1 tbsp salt, 2 tbsps half sugar, 2 tbsps soy sauce, 1 tbsp sesame oil and 2 tbsps oyster sauce, stir well and marinate 1 hour.
3. Heat the pot, pour a little oil, spread the pork belly in the pot, and fry it over medium heat until the cold noodles are golden.
Cooking recipe in the pot: purple potato cake ingredients: 4 purple potatoes, white sesame seeds.
Exercise:
1. Wash and peel purple sweet potatoes, cut into pieces, steam in a steamer for 20 minutes, cool and grind into mud.
2. Sprinkle sesame seeds on the surface of the plate; Take out 50 grams of purple potato, knead it into a ball, put it on sesame seeds, roll the purple potato ball to make it stick to sesame seeds, and gently flatten it with your hands.
3. Put it in the pot, cover it and fry it on low heat. After a while, when there is a lot of steam on the lid, wipe it off and fry it on both sides 10 minutes.
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