Five pieces of bean curd skin (soybean oil skin), clean winter bamboo shoots 100g, fresh shrimp 100g, shepherd's purse 750g, lean pork 150g, sesame oil 1000g (about 200g), monosodium glutamate, flour and refined salt.
manufacture
1. Each piece of tofu skin is cut into six small pieces, totaling 30 pieces. Winter bamboo shoots and pork are cut into filaments. Wash shepherd's purse, put it in a boiling pot, scald it slightly, take it out and drain it, and chop it up. Put the flour into a bowl and add water to make wet slurry;
2. Put the wok on a big fire, add 100g sesame oil to heat it, add shredded winter bamboo shoots, shredded pork, leeks, shrimps, monosodium glutamate, refined salt and Jiang Mo, cook for 3 minutes, and then take the pan to make stuffing;
3. Spread the bean curd skin on the chopping board, wrap the fillings into rolls one by one, and coat the joints with batter (a total of 30 spring rolls).
4. Put the original wok on the fire, add sesame oil (100g) and heat it to 50%. When the spring rolls are fried to golden brown one by one, take them out and eat them. Ingredients: 2 pieces of tofu, chicken150g, carrot100g, bamboo shoots100g, 20g of wet mushrooms, 60g of leek, 50g of sweet pepper, chicken powder10g, 5g of refined salt, 3g of monosodium glutamate, and 0.5 g of pepper.
Production: 1, peeled carrots first, and then shredded for later use; Then clean the wok, put it in clean water, put bamboo shoots in it and cook it, then pick it up, then soak it in shredded carrots and pick it up for later use; Cutting sweet pepper to remove pepper seeds, soaking wet mushrooms, squeezing and drying; Wash leeks and turn yellow for later use; Then cut bamboo shoots, sweet peppers and fragrant peppers into filaments respectively, and cut leek yellow into sections.
2. Slice and shred the chicken, add 1g monosodium glutamate and 2g refined salt, then add 1g raw flour and mix well. Clean the wok, heat it, add 50g cooking oil, add mushrooms and stir-fry until fragrant, then add shredded sweet pepper, shredded bamboo shoots and shredded carrot, then add chicken powder, monosodium glutamate, refined salt and pepper, thicken it with wet powder water, add shredded chicken and sesame oil, stir-fry evenly and put it on a plate for later use.
3. Cut each piece of bean curd into 6 pieces with scissors, then put the stuffing on 12 piece of bean curd and roll it into a roll. Dilute with a small amount of flour and water to form a sticky mouth and stick it firmly. Then clean the wok, pour in the oil, and when the oil is heated to about 180 degrees Celsius, put the wrapped tofu rolls into the wok one by one, fry them at medium oil temperature until golden brown, and take them out and put them on a plate. It is said that this dish was neither in this shape nor in this name when it first appeared in ancient times. Appreciated by later generations, more and more people come to restaurants to enjoy the taste. Once, a hero walked into the shop and ordered this dish as wine. Unfortunately, the raw materials of tofu skin have just been used up. This man won't stop until he gets what he wants. Hearing that the raw materials were customized in the four townships, he went out of the shop and waved a whip to get the tofu skin himself. The chef thinks that he loves this dish too much, and he has made it more carefully for him. He also specially made this dish into a bell shape to commemorate his eagerness to get materials. So later generations called this dish Fried Bell.
The fried bell cooked by the chef outside the building has crispy outer skin and prominent bean flavor, and the inner layer is fresh and tender, which increases appetite, especially when served with sweet sauce, chopped green onion or salt and pepper. It is sweet and delicious with attractive flavor. Taste: fresh and salty, with unique flavor.
Ingredients: salted duck egg yolk 200g, bean curd skin 100g, Cantonese sausage 100g, and proper amount of starch.
Seasoning: ingredients can be made as appropriate.
1, soak the bean curd skin in boiling water, and dry it for later use;
2. Squeeze salted duck egg yolk into thin slices, add Cantonese sausage and roll it into egg yolk roll;
3. Spread the bean curd skin, put the egg yolk roll, roll it into a tube shape, seal it with wet starch, steam it in a steamer for 10 minutes, take it out to cool, cut it and put it on a plate. Taste: salty and fragrant
Difficulty: pier cutting (primary)
Time: 30-45 minutes
Category: Popular cuisine and private cuisine, suitable for all ages.
Ingredients: bean curd skin, soy sauce, sugar, chicken essence, salt, star anise and cinnamon.
Practice: 1, heat the oil in the pot, stir-fry the star anise and cinnamon to 60% heat, add water to boil, add sugar, chicken essence, soy sauce and a little salt to boil, and serve out, that is, soup.
2. Soak the bean curd skin in the soup for about ten minutes. After taking it out, roll it into strips and flatten it by hand.
3. Take a pan, put a little oil in it, fry the tofu skin until both sides are golden, then take it out, put it on a plate and pour the original soup.
4. Steam in a steamer for 20 minutes and then take it out. After cooling, obliquely cut into pieces.
Thousands of braised pork/braised pork in Louvre (thousands)
Venice Knot: It is made of thousands of pieces cut into inches of narrow strips and then tied in half. It is a very common home cooking method in Anhui and other places (only used for braised pork); Oil skin can also be processed in this way, but the author didn't say where you eat oil skin and barbecue.
Ingredients: pork belly, white leaves, pepper, ginger, garlic cloves, rock sugar, white wine, honey, soy sauce and vinegar. Method for making star anise:
1. Tear the louver into long strips, tie it and tear it off; All the shutters are closed;
3. Pork belly is frozen and cut into pieces (it is easy to cut after a little freezing);
3. Boil the water in the pot, add pepper and ginger slices, cook the pork belly until it changes color, remove and wash off the blood foam;
2. Heat the pan to drain the oil, stir-fry the pork belly until it spits oil, and stir-fry the white sugar until it is slightly colored; Stir-fry with high-alcohol liquor and add a little honey.
5. Stir-fry the soy sauce, add 2 spoonfuls of vinegar, and stir-fry for fragrance;
6. Add water until the meat is cooked, add star anise, garlic cloves, ginger slices and salt, boil over low heat and stew the meat until it is 80% cooked;
⒎ Add Venetian knot and continue to stew until there is a little soup left; Pick up fennel ginger.
⒏ Turn to high heat and stir fry until the juice is dry. Materials: Prepare experimental cooking wine cumin, coriander and leek with bean curd skin, eggs and green pepper.
1 Add oil and heat shallots.
2 Add eggs, bean curd skin, green pepper and all the materials in preparation.
Stir-fry for 5 minutes to be practical.