Ingredients: potato, rape, corn starch, rice vinegar, tomato sauce, sugar, pepper, salt, white sesame seeds and medlar.
1. Slice potatoes, steam for 15 minutes, and soak Lycium barbarum in water.
2. Add salt and pepper to the steamed potato chips while they are hot, press them into paste with a spoon, add a few times of starch and knead them into a uniform ball.
3. Make the mashed potatoes with starch into small balls with uniform size, put them into a plate with starch, and evenly coat the surface of the potato balls with starch.
4. Add more oil to the oil pan. When the oil temperature is 40% hot, pour in potato balls, fry for about 3 minutes, so that the potato balls look crisp, and then take out the oil control.
5. After blanching for 30 seconds, remove the small rape and control the water, and put a shape with the small rape and medlar.
6. Add 3 tablespoons tomato sauce, 2 tablespoons rice vinegar, 2 tablespoons sugar and half a bowl of water to the pot. Bring to a low heat and cook slowly, stirring constantly until it becomes a paste. Pile the fried potato balls in the middle of the plate, pour in the cooked sweet and sour juice and sprinkle with white sesame seeds.
Ingredients: Lentinus edodes, minced meat, ginger, onion, flour, starch, shallot, soy sauce, pepper, egg, tomato sauce, sugar, white vinegar, salt and chicken essence.
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2. Add a proper amount of salt, chicken essence, pepper and soy sauce to the meat stuffing, color it with 1 tablespoon soy sauce, and stir evenly clockwise. Pour in 3 tablespoons onion Jiang Shui, add an egg and stir clockwise again. Add chopped shallots and Jiang Mo, and stir to the best condition.
3. Put the flour and starch in a pot according to the ratio of 7: 1, add an egg white and a proper amount of water, scoop it up with a spoon and adjust it to a state where it can flow naturally, add a proper amount of salt and 1 tablespoon of cooking oil, and stir evenly to form a batter.
4. Stuff the prepared meat stuffing into the mushrooms. It is best to let the meat stuffing have a natural bulge, so that it will look better after later paste. Mushrooms are stuffed into the meat stuffing and put in the batter, and a thin layer of paste is hung.
5. Add more oil to the pot, and the oil temperature is 60% hot. Add the mushroomed mushrooms and fry until golden brown. After all frying, raise the oil temperature to 70% heat, and take out the oil control after frying again.
6. Mix the sweet and sour juice, add about 5 tablespoons of tomato sauce, 3 tablespoons of sugar, 3 tablespoons of white vinegar and a small amount of salt, add half a bowl of water and stir, pour into the pot and cook until it is thick and paste, pour into the fried mushroom fresh meat box, and hang it evenly with the sweet and sour juice. Sprinkle sesame seeds on the plate.
Ingredients: corn kernels, cucumber, shrimp, starch, carrot, millet pepper, garlic, ginger salt and chicken essence.
1. Wash shrimps and cucumbers and cut them into cubes with the same size as corn kernels. Dice carrots, peel ginger and slice garlic.
2. Add a proper amount of water into the pot, add a small amount of salt and a few drops of cooking oil after boiling, add the thawed shrimps, blanch for 30 seconds, then take out the water control, add corn blanch 1 min, continue to add carrot blanch for about 30 seconds, and take out the corn kernels and diced carrots.
3. Before frying, you can put a plate, cut the cucumber in half, and then slice it with a knife. Clean the millet pepper and cut it into diagonal circles for later use. Circle cucumber slices one by one, put coriander leaves around the circle and put millet pepper rings.
4. Heat oil in the pot. When the oil temperature is 60%, add garlic slices and ginger slices, stir-fry until fragrant, then add diced carrots and corn kernels and stir well.
5. Pour in shrimps and diced cucumber and stir well, then pour in water starch mixed with salt, chicken essence, a little soy sauce and starch. After stir-frying, evenly wrap the ingredients in the sauce and pour them into the plate.
Ingredients: quail eggs, prawns, eggs, starch, salt and chicken essence.
1, quail eggs are cooked and shelled, fried until the quail eggs are golden yellow, and the oil is removed. Clean prawns, pick out shrimp lines, remove shells and heads, 10 prawns leave tails, and remove tails and chop the remaining prawns into shrimp paste.
2. The prawns with tails should be placed around the disc, and the number can be determined according to the size of the disc and the sparsity of prawns. Here, we use 10 shelled and decapitated prawns.
3. Cut open the back of the shelled prawn with a knife, pat it loose with the back of the knife and put it neatly on the plate. Add an egg white, salt, Jiang Mo and a little starch to the shrimp paste, and stir clockwise until it becomes thick. Put a proper amount of shrimp paste on the shrimp, open the back of the shrimp and make sure the tail is exposed.
4. Use a shelled quail egg as the bird's head, the remaining shrimp tail as wings and beak, and the ingredients that the body can use to dress up the "bird". Dress up and steam in a steamer for 3 minutes.
5. Break up a small amount of eggs, slowly pour them into a hot oil pan, and quickly stir them clockwise with chopsticks to become golden shredded eggs. Fried eggs can be partially fished out with a colander and then fried, or all fried eggs can be fished out to control oil.
6. Wrap the fried shredded eggs in a circle on the plate, continue to code the fried quail eggs in the circle, and decorate the "Bird's Nest" with parsley.
7. Add a small amount of starch, salt and chicken essence to the bowl, stir well, pour it into the pot and boil it into a sauce, then pour it on the steamed "bird".
Ingredients: Lentinus edodes, Pleurotus eryngii, green vegetables, millet pepper, starch, soy sauce, soy sauce, salt and chicken essence.
1. Wash and cut mushrooms, cut mushrooms in half, cut Pleurotus eryngii into hob blocks with proper size, wash vegetables and cut them in half, peel garlic and cut onions, slice millet pepper with an oblique knife, add 2 tablespoons oyster sauce, 2 tablespoons light soy sauce, half a tablespoon sugar, light soy sauce, starch, salt and chicken essence into the bowl and stir well.
2. Add the right amount of water, a small amount of oil and salt to the pot. After boiling, put the vegetables in the pot and blanch for 20 seconds, then take out and control the water.
3. Add the right amount of oil to the wok, add vegetables after the oil is hot, add the right amount of salt and water starch and stir-fry for 10 second, and put them on the plate.
4. Add the right amount of oil to the wok. When the oil is hot, add minced garlic and onion. After frying, add Pleurotus eryngii, Pleurotus ostreatus and Lentinus edodes, stir-fry for about 5 minutes, and slowly stir-fry the water to stimulate the fragrance.
5. Pour in the juice prepared before, stir-fry evenly so that the mushrooms, mushrooms and Pleurotus eryngii are evenly wrapped in the juice, then turn off the fire and put it on a plate to complete the modeling. # This is the smell of this year #