Shrimp fried rice
Ingredients
3 large fresh shrimps; 1 cucumber; 1 bowl of rice; 1 spoon of cooking wine; 5 grams of salt
Method
Boil the fresh shrimps in water for 8 minutes, remove the shells, and cut the shrimps into cubes.
Cut cucumber into cubes.
Put oil in a pan over medium-high heat, add diced cucumbers, and stir-fry until medium-cooked.
Add in diced shrimp. Stir fry for one minute.
Reduce the heat to low and add rice (rice is overnight rice) until the rice grains are completely broken up and soft. Add salt and stir-fry for one minute.
Get out of the pot.
8-inch Savarin cranberry yogurt cake
Ingredients
5 eggs; 60 grams of fine sugar; 50 grams of corn oil; 75 grams of low-gluten flour ; 150 grams of yogurt; a few drops of lemon juice; 1.5 grams of salt; appropriate amount of chopped cranberries
Method
Prepare all the materials and chop the cranberries.
Separation of egg white and egg yolk. Place the egg yolks in a small bowl.
Put the egg whites in a large basin without water or oil. Use a stainless steel egg beater.
Homemade thick yogurt.
Take a large bowl and pour in yogurt and corn oil.
Use egg beater to stir until emulsified.
Pour in low-gluten flour and mix well. I poured the Mei Mei low-gluten flour directly without sifting or adding corn starch. It doesn’t matter if it’s grainy, just add the egg yolks later and stir.
Add egg yolk.
Mix in a zigzag pattern to form a smooth, lump-free batter. Set aside for later use. At this time, preheat the oven. 170° up and down fire.
Squeeze fresh lemon juice into the egg white basin and add edible salt.
Pour in the sugar all at once.
Mix with a whisk on medium speed. The whisk head is the same as the egg white bowl. It should also be water-free and oil-free, clean and dry.
After stirring at medium speed for 1 minute.
Just whip it into a big hook state.
Take out the egg yolk paste and stir it twice in a Z-shape to avoid a hard and dry crust on the surface. Generally my speed is relatively fast. Will not dry out. If the speed is slow, it is recommended to cover the egg yolk paste basin with plastic wrap.
Take a large spoonful of meringue and put it into the egg yolk paste bowl.
Use a silicone spatula to stir evenly.
Then pour the evenly mixed batter back into the meringue basin.
Use a silicone spatula to stir evenly again. Get a fine, shiny cake batter.
Pour the cake batter into the mold. Sprinkle cranberries in the middle in two batches. This is the first layer of cranberries.
Second layer of cranberries.
Cover the surface with cake batter and gently shake the mold to make the cake batter smooth.
Pour warm water into a deep plate and place the mold filled with cake batter into the deep plate.
Bake the oven at 170° with upper and lower heat for 50 minutes on the middle and lower layers.
If the coloring meets the requirements in the middle, cover it with tin foil in time.
When the time is up, simmer for five minutes and it will come out! Very perfect! The epidermis is golden in color, the cake texture is fine and soft, and the cake aroma is in the air. After letting it cool, you can put it directly in the refrigerator. It will taste better after being refrigerated.