Friends who like to travel must not miss Taiwan Province, a beautiful and rich place, where not only the scenery is infinitely good, but also Taiwan Province cuisine is so numerous that you can't count it. Of course, you can also taste Taiwan Province snacks when you get home. Do friends want to know Taiwan Province snacks? Here's how to make snacks in Taiwan Province.
Mayou chicken
Ingredients: ginger 10 tablet, 3 chicken thighs (about 1200g), 4 tablespoons of sesame oil, 2 cups of rice wine and hot water 1 cup.
method of work
1. Cut the chicken leg into pieces, blanch it with half a pot of boiling water to remove the blood, and take it out for later use.
2. Heat 4 tablespoons sesame oil in a wok, add ginger slices, stir-fry over low heat until dehydrated and brown, and add chicken pieces to stir fry.
3. Pour in rice wine and hot water, cook for about 10 minutes on medium heat, turn off the fire, and serve.
remarks
1. If you are sitting on the moon, remember to use rice wine without salt or Japanese sake.
It is best to use black sesame oil for month-long dishes, which is more tonic than ordinary sesame oil.
Generally, rice wine for kitchen use contains salt, so there is no need to add salt, or you can add some salt to taste according to your personal taste.
2. Stir-fry ginger slices with low fire and then burn them. They are fragrant but not spicy. If they are not stir-fried, the spicy taste is heavier.
Ginger slices cooked with chicken pieces are very delicious, so you should be patient and careful to stir-fry slowly to achieve the effect.
3. Chicken thighs are used here.
Oyster omelet
Ingredients: 6 fresh midges, 2 eggs, 40 grams of Chinese cabbage, B. 20 grams of sweet potato powder, cold boiled water 150㏄.
method of work
1. Wash the fresh midges one by one and drain the water; Wash Chinese cabbage and set aside.
2. Heat the pan evenly, add 56 fresh midges and fry them on high fire 12 minutes, add the evenly mixed material B, beat the whole eggs, and then add the chopped Chinese cabbage.
3. Scoop the oyster omelet and turn it over, with the cabbage in the bottom. Continue frying for 23 minutes until cooked, then serve, and serve with sauce.
Sweet potato ball
Ingredients: a. 200 grams of sweet potato paste, b. 50 grams of glutinous rice flour, 0/5 grams of sweet potato flour/kloc-,25 grams of fine sugar and 20 grams of lard.
method of work
1. Knead and mix material A and material B together until smooth.
2. Knead the recipe 1 into strips, divide it into equal parts, and knead it into balls for later use.
3. Take a pot. After the oil is heated to 1 10℃, put the meatballs made in the method 2 into the pot and fry them until they float.
Gently stir the oil in the pot until the surface of the meatballs is golden yellow, then scoop up and drain the oil.
Table fried pork chop
Ingredients: 2 pork tenderloin steaks, dry fried powder: 1 00g, mashed garlic 1 5g, soy sauce 1 teaspoon, spiced powder14 teaspoon, cooking wine1teaspoon, and water1teaspoon.
method of work
1. Pat the pork tenderloin with a thickness of about 1 cm into a thin slice with a meat mallet with a thickness of about 0.5 cm, and cut off the muscle tendons of the pork tenderloin with a knife.
2. Mix all the marinades well, pour them into a pot, put them in the recipe 1 pork tenderloin, and marinate for about 20 minutes.
3. Take method 2. Drain the pork tenderloin into the fried powder, press it with the palm of your hand to make the fried powder stick tightly, turn it to the other side and press it slightly, then pick it up and gently shake off the excess fried powder.
4. Let the pork tenderloin of the method 3 stand for about 1 min to make the fried powder regain its moisture; Heat the oil pan until the oil temperature is about 150℃.
Add pork tenderloin and fry for about 2 minutes on low heat, then fry on medium heat until the surface is golden and crispy.
Taiwan Province mashu
material
Ingredients: 250g of milled glutinous rice flour (bagged), 0/00g of clear flour, 350ml of warm water, 2 teaspoons of oil and 0/00ml of milk.
Accessories: 300 grams of bean paste stuffing, peanut stuffing (homemade) 1 50g, matcha powder 1 teaspoon, red rice powder or medlar powder 1 teaspoon, pumpkin paste 1 small piece, coffee 1 teaspoon, and cooked glutinous rice flour/kloc.
method of work
1, water-milled glutinous rice flour, that is, water-milled glutinous rice flour used to make Ningbo glutinous rice balls, has a delicate taste. After mixing 250g of water-milled glutinous rice flour with100g of cooked noodles,
Pour in 350ml warm water and 100ml fresh milk, add 2 teaspoons of salad oil, and stir well to form a thick batter.
2. Spread the plastic wrap on the plate, pour the batter into the plate, and steam it for 20 minutes.
3. After steaming, take out the plate, cover it with a layer of plastic wrap, and let the batter cool naturally for use.
4. Self-made peanut stuffing: the fried peeled peanuts are crushed in a cooking machine, and fine sugar powder is added to control the sweetness.
Add a teaspoon of cooked lard and a teaspoon of fried white sesame seeds, knead them into small pieces, and then knead them round.
In addition, the bean paste stuffing is divided into blocks, the volume of which is twice as large as that of peanut stuffing, and it is also rounded for use.
5, press the bean paste stuffing flat, put the peanut stuffing, shovel it with a knife and put it in the palm of your hand.
Gently knead and wrap the stuffing. The stuffing in the stuffing is wrapped for use.
6. Start wrapping hemp potatoes. Take out the steamed and cooled glutinous rice flour dough and put it into a food fresh-keeping bag.
Hold the mouth of the bag with one hand and knead the glutinous rice flour dough with the other hand until it is very sticky.
Grab it with a hand wearing plastic gloves and divide it into small pieces the size of a ping-pong ball.
7. Place Ciba on a fresh-keeping bag, cover it with a fresh-keeping bag, flatten it into a cake shape, and put it in a bean paste peanut filling.
8. Together with the fresh-keeping bag at the bottom, take it up and put it in the palm of your hand, gently close it and wrap the stuffing in it.
9. Finally, pinch and knead, remove the fresh-keeping bag, and put the prepared potato into cooked glutinous rice flour and roll it evenly to prevent adhesion.
Cooked glutinous rice flour needs to be prepared in advance, that is, dry glutinous rice flour is poured into a bowl, wrapped with plastic wrap, and steamed in a pot for 15 minutes.
10, the potato is ready! If it needs to be made into different colors, when the cooled Ciba is put into a bag and kneaded, a proper amount of matcha powder, coffee, monascus powder or crushed Lycium barbarum powder are added respectively.
Or add a proper amount of pumpkin puree, and you can knead it into light green, pink, light coffee color and light yellow Ciba. Finally, you can make colorful Taiwan Province potato.
1 1, in addition, the cooked glutinous rice flour is also added with powders of the above colors, and the yellow color can be evenly rolled with fried soybean powder. If there is shredded coconut, sprinkle some shredded coconut on it, and the effect will be very new and lovely.
Tips
1, when operating, wear disposable film gloves to prevent hands from being stuck, which is convenient for making.
2. Try to use colored powder of natural raw materials, and eat healthier without pigment.
3. If the prepared sweet potato stays overnight, please wrap it in plastic wrap and seal it, and store it in cold storage to avoid dryness and hardness affecting the taste.
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