material

2 bergamot, green pepper 1, red pepper 1, a little onion, a little ginger, a little garlic, a little salt and a little cooking oil.

working methods

1. Wash bergamot, remove seeds and shred for later use;

2. Heat oil in a pot, add onion, ginger and garlic until fragrant, add pepper until fragrant, add bergamot and salt and stir-fry for 2 minutes.

skill

Be sure to remove the melon seeds, otherwise it will affect the taste. Chaenomeles can be eaten raw. Stir-fry for 2 minutes is enough. It's not brittle when it's too old.

Fried shredded pork with bergamot

material

Shredded pork, soy sauce, sugar, white pepper, white wine, sesame oil, bergamot, dried red pepper.

working methods

1. Shredded pork is marinated with soy sauce, sugar, white pepper, white wine and sesame oil.

2. Then the bergamot shredded, and I only used half of it. Divide the dried red pepper into two halves.

3. Stir-fry shredded pork first. I didn't size the shredded pork this time, because the sizing is easy to stick to the bottom and needs to wash the pot, so I put the shredded pork in, but I need to master the heat. When I saw that the shredded pork changed color, I picked it up and used it.

4. put some oil. When the oil is about to smoke, dry the red pepper, or it will burn off. Then when you hear the crackling sound of pepper in the pot, fry bergamot so that the dried pepper won't be burnt. If the bottom of the bergamot is very dry, you can add some soup or water (my mother never lets me add water when cooking, which is her cooking principle). Add shredded pork. Finally, you see the bergamot is a little soft, that's all.

Finger citron crisp

Recipe introduction

The color is milky white, shaped like bergamot, crisp, fragrant and sweet.

material

Ingredients: Fuqiang powder 3.25kg, baking soda powder 17.5g, soft sugar 0.85kg, cooked lard 0.85kg and 3 eggs.

working methods

1. Take 1.65kg of flour, put it on the chopping board, add 430g of cooked lard, sugar, eggs (beaten evenly in a bowl), soda and 350g of water, and stir evenly to form a crispy filling.

2. Take 0.95 kg of flour, put it on the chopping board, add 95 g of cooked lard and 475 g of clear water, mix well and knead thoroughly, rub it into strips, and pull it into a leather noodle with a weight of/kloc-0.5 g per strip. Take 650g flour, put it on the chopping board, add 325g cooked lard, and mix it into crispy noodles.

3. Take a pastry agent, flatten it, first wrap it in 10g pastry, knead it tightly, roll it into a round dough, wrap it in 35g pastry stuffing, knead it into a ball shape, flatten three fifths of the ball into a palm shape, cut the flattened part into comb-shaped knife flowers (fingers) with a knife, and knead it on both sides of the knife flowers by hand. So cook them one by one, put them in an iron plate, put them in the oven and bake them on medium heat 15 minutes or so.