material

Eggs, milk, salt, miso and Japanese chaiyu soy sauce.

(The milk part can also be replaced by water or Chai Yu broth. The amount of water has a great relationship with the density of thick eggs and cotton. )

[practice]

1. Beat the eggs in the same direction with an egg beater or chopsticks (beating the eggs in the same direction can prevent too much air from entering and forming bubbles).

2. Mix milk, salt, miso, and Japanese chaiyu soy sauce evenly, and sieve with a sieve.

The purpose of sieving is to make the egg liquid more uniform and delicate, and to make the taste of the finished thick egg roll more loose and dense.

3. Cook the pot with square thick eggs. Drop a little salad oil. Dip kitchen paper in oil. Spread thin oil evenly on the pan.

4. Heat the pot with low fire (medium fire or low fire) and fry the thick eggs with low fire. When the pot is hot,

Pour in the right amount of egg liquid. Shake it gently.

Boil the jade seeds (20) so that the egg liquid is evenly distributed on the pot surface. When the half-cooked surface is slightly solidified, roll it from the outside to the inside with chopsticks. After rolling, gently push the eggs out.

5. Coat the surface of the empty pan with a thin layer of oil. Pour in the egg mixture. Then gently move the newly fried eggs upward so that the egg liquid completely covers the pan surface. When it is half cooked, roll it up in the same way as above. It is enough to repeat the same steps until the egg liquid is used up or reaches the required thickness.

6. After completion, put the thick eggs on the bamboo curtain, wrap them and press them lightly. After cooling, slice and serve.

Zhaonigiri

Ingredients: 240 grams of rice, 90 grams of meat sauce, one egg, 30 grams of bread flour and 6 cups of oil.

Exercise:

1. Heat the meat sauce slightly to melt the oil, drain the oil and absorb it with blotting paper, and shell the eggs and break them up for later use.

2. Take 80 grams of rice, wrap it in greased meat sauce to make a round cake, then dip it in egg liquid, wrap it in bread flour, and fry it in a hot oil pan until golden brown.

Supplement:

Add some side dishes (such as kimchi, lotus root slices, broccoli) and fruit (kiwi fruit) and it will be a simple meal.

Chicken liver pie

manufacture

Method one

The current practice is to cut the bread into thin slices, fry it in a pot until it is golden yellow, pick it up, lift the crispy side, hollow out the middle, then put it in carefully prepared seasonings such as chicken liver, chicken kidney, chicken, peas, potatoes, carrots, sweet potato powder, cuttlefish and shrimp, cook it in stock, then make it with some milk, and then dip the sauce on the surface of the bread. Crispy skin, smooth and delicious meat stuffing, rich flavor and rich nutrition.

It seems that the coffin board is not only edible, but also delicious. However, it should be reminded that the "coffin board" must be eaten while it is hot. This is because the stuffing in bread contains high flour content, which is easy to turn sour after being put for a long time, and naturally it is not delicious. Therefore, the food stalls selling "coffin boards" in Taiwan Province Province are all fried on the spot. Of course, if you do it yourself at home, you won't have this concern. As for the ingredients and preparation method of this snack, it is confidential. Maybe you will experience the "Eleventh" holiday in Xuanwu Lake.

Method 2

The traditional practice is: take about 9CM of toast, hollow it out with a knife, and don't cut the bottom and periphery. The periphery is 1.5-2CM thick, and the bottom can be slightly thicker. Add ghee 180℃ and fry until it changes color and filters oil. Wash and cut pork liver slices, fresh ginger slices, green onions and bell peppers, stir-fry them with sausage slices, rice cake slices and other ingredients, then put them in fried toast box, and cover them with fried toast slices to serve. The shape and fried color of toast bread look like a pine coffin in the southern province of Taiwan Province. Diners call this delicious food coffin board.

Now this dish is innovative. In addition to the traditional flavor, you can also fry fresh diced fruit and cheese in an oil pan. When cooking, you can filter out the oil, put it in toast box, sprinkle a little powdered sugar, or sprinkle a little salad dressing, and it will form a delicious combination of Chinese and western food.

Imagawayaki

manufacture

raw material

White flour, sugar, green shredded pork, pork suet, rock sugar, etc.

prepare

1. Dice pork suet, marinate thoroughly with white sugar, and then mix with rock sugar and green shredded pork to make lard stuffing.

2. Flour is made into water-based oil noodles and crispy noodles respectively. Crispy noodles are bread made of water-based oil. Knead a few times, open it into a crisp shape, pick it separately, wrap it in lard stuffing, and seal it.

3. Oil the pan, add the round cake, heat it with low fire, and fry it until it is crisp and golden in color.

Oyster omelet

Taiwan Province oyster omelet recipe

raw material

Material 1: fresh midges 150g (washed with salt in advance), 70g water spinach (cut off after washing), and 2 earth eggs.

Material 2: 2.5 portions of pure sweet potato powder, 4 tablespoons of water, and appropriate amount of leek.

Material 3: 6 tablespoons tomato sauce, 2 tablespoons soy sauce, 2 tablespoons miso, 4 tablespoons sugar, half a bowl of water, 1 tablespoon white powder.

The way of doing things

Mix the sweet potato powder, water and leek in material 2 in advance, and make material 3 into sauce for later use.

Put a proper amount of oil in the pot, add fresh midges and fry until 70% done.

Add half a bowl of material 2 and stir-fry together until it is solidified and transparent.

Finally, turn the "pancake" upside down, add eggs and vegetables, fry on both sides until cooked, and pour the sauce made of material 3 when eating.

Fujian oyster omelet recipe

Xiamen oyster fried raw materials

Main and auxiliary materials:

500g fresh oysters (shelled) and 4 duck eggs.

Production materials (10 sheets)

Mixed materials:

50g of pork fat, 2 green garlic, proper salt, a little monosodium glutamate and sesame oil, 50g of dry starch (sweet potato powder) and 200g of peanut oil.

working methods

1. Wash the fresh oysters, remove the broken shells and drain the water. Dice the fat meat, slice the garlic, prepare the dried oyster, dried starch, refined salt and monosodium glutamate into slurry.

2. Put the frying pan on a small fire. When the peanut oil is 80% hot, put the oyster sauce into the pot, spread it out, fry for a while, knock two duck eggs, turn the pot over and fry one side, knock two duck eggs and fry the other side. Stir fry and drizzle with sesame oil.

Authentic, crisp and delicious.

Chaoshan oyster omelet recipe

Chao style oyster omelet, also known as oyster sauce, is a special snack in Chaoshan area.

Ingredients: 250g of fresh oyster, 3 duck eggs, 20g of onion, 75g of potato flour, 50g of cooked lard 1 50g, 5g of monosodium glutamate1g, 5g of fish sauce and 5g of Chili sauce.

Practice: 1. Wash fresh oysters with clear water, mix well with potato powder and water, cut onions into fine particles, add monosodium glutamate and fish sauce and mix well for later use. 2. Heat the pot with high fire, add a little lard, mix oyster cub with powdered water to make slurry, mix well with a spoon, put it into the pot, then peel the duck eggs, sprinkle them on it, add lard, add Chili sauce to taste, cut the oysters in the pot with an iron spoon, turn them over with a spoon, add lard around, and continue frying until they are crisp and golden yellow.

Features: crispy and delicious, crisp but not hard, crisp but not soft.

Self-control exercise

Ingredients: 4 clams, 2 Chinese cabbages and 2 eggs. Accessories: (1) Ingredients: 2 tablespoons of white powder, 2 tablespoons of sweet potato powder, water 1 cup, a little salt; (2) Ingredients: 4 tbsps of Haishan sauce, 4 tbsps of miso 1/2, 4 tbsps of tomato sauce, 0/tbsps of sugar/kloc-0, 4 tsps of salt 1/2 cups of rice flour 1 tbsps, and clear water 1/2 cups.

1. Wash midges, wash Chinese cabbage and cut into small pieces.

2. Put a little clam in the pot, stir-fry it with a little oil, evenly adjust the (1) material into a slurry, pour a little into the pot, and then beat an egg until it is solidified, and stir-fry until it is half-cooked.

3. Add a little Chinese cabbage to the noodles, then turn over and fry until cooked.

4. Stir-fry the material (2) with 1 tbsp oil and pour a little on oyster omelet.