Chinese snacks (including recipes)
Crystal shrimp dumplings
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[Raw materials/seasonings]
500 grams of noodles, 50 grams of cornstarch, 500 grams of shrimp, 75 grams of fatty pork, 75 grams of water chestnuts, 75 grams of shiitake mushrooms, appropriate amounts of salt, monosodium glutamate, sesame oil, sugar, starch, lard, and cooking wine.
[Production process]
1. Boil water and add clear noodles, scald until cooked. After cooling, add water and lard and knead well. Set aside.
2. Cut shrimp, fatty meat, water chestnuts, and shiitake mushrooms into small dices; sauté the diced shrimp with oil to make them slippery and control oil.
3. Put the fillings together and add seasonings and set aside.
4. Shape the dough into 20 grams each, roll it into a round shape with your hands and press it into a disc, then wrap 30 grams of filling into a golden orange shape.
5. Put the semi-finished product into a drawer and steam for 6 minutes, then brush a layer of sesame oil on it.
Egg yolk soup dumplings
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500 grams of flour, salt, A little alkaline noodles, 1 hen, 750 grams of lean pork, 250 grams of fat pork, 500 grams of rice wine, appropriate amount of onions and ginger, 250 grams of shrimp, and several salted egg yolks.
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1. Wash and cut the hen meat into large pieces, put it into a pot, add cold water, rice wine, and ginger and cook for 3-4 hours. Add flavor, take out, chop into pieces, put into a plate, add the original soup and put it in the refrigerator to cool for later use.
2. Chop the pork and shrimp into small pieces and mix with the chicken.
3. Mix the flour with salt, alkali and water to form a cold dough, let it rest for 10 minutes to prepare the dough, wrap it in the stuffing, close it and place it in a drawer, steam it for 5-10 minutes, take it out, and garnish it with salted egg yolk The end is enough.
Pearl dumplings
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500 grams of glutinous rice balls powder, cooked pulp 100 grams, 50 grams of lard fat, 300 grams of water, 100 grams of sago, 500 grams of chicken, 50 grams of green onions, appropriate amounts of salt, MSG, and sesame oil.
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1. Add minced green onion, minced ginger, salt, MSG and sesame oil to the chicken and mix well to form chicken filling.
2. Add cooked slurry, lard fat, and water to the glutinous rice balls powder and mix to form a dough. Shape the dough into 10 grams of dough. Wrap the dough into chicken fillings and knead into a ball to form a dough.
3. Soak the sago in cold water for 2 hours, take it out, dip the green dough into the sago and steam it in a steamer for 7 minutes, then it is ready to eat.
Bean Paste and Wandou Huang
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1000 grams of peas, 600 grams of white sugar, 1000 grams of water, 10 grams of agar, and 500 grams of bean paste filling.
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1. Wash the peas first, add water, and steam them in the upper drawer for 1 hour; cool them in the lower drawer and then put them in the pot Bring to a medium boil, add sugar and melted agar, bring to a boil again, cook for half an hour, and set to a thickness of 2 cm on a plate.
2. Roll out the bean paste filling to 5 mm thick and set aside.
3. Take out the cooled bean paste and put it on the case again, put the rolled bean paste filling, put a layer of bean paste filling on top, cut off the edges, and cut into pieces. A diamond-shaped block code wheel is enough.
Winter vegetable pancakes
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500 grams of flour, 5 grams of yeast , 5 grams of baking powder, amount of water, sesame seeds, 500 grams of minced winter vegetables, 250 grams of minced pork, appropriate amounts of salt, MSG, soy sauce, sugar, oil, green onions and minced ginger.
Send pictures to mobile phone [Production process]
1. Add yeast, baking powder and water to the flour to form a dough.
2. Heat oil in a pan, add onions and ginger and stir-fry until fragrant, then add minced winter vegetables, minced pork, soy sauce, salt, monosodium glutamate and sugar and stir-fry until cooked and flavorful to make the filling.
3. Punch the dough, flatten it with your hands, brush it with a little oil, wrap it in the filling, then dip it in water and sesame seeds, flatten it and bake it at 200 degrees until it turns golden brown. Can be taken out of the oven.
4. Cut the cooked sesame cake into six pieces with a knife and serve.
Northern Sichuan jelly
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250 ??grams of mung bean powder, 5 salt grams, appropriate amount of water, appropriate amounts of red pepper, salt, MSG, vinegar, soy sauce, minced onion, ginger, garlic, and oil.
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1. Add mung bean powder to water to make a thin paste. After adding water to the pot and boiling, add mung bean flour paste and boil it into a thick porridge, take it out to cool and cut into thin strips.
2. Heat the oil in the pot, add diced red pepper, salt, monosodium glutamate, vinegar, soy sauce, green onion and ginger, then add a small amount of water to make a sauce.
3. Pour the sauce on the cold vermicelli, then add minced garlic and green onion.
Thirty ways to make eggplant! (16~20)
Source: Food World Time: 2005-9-29 15:03:02
16. Pine nuts and eggplant flowers
Ingredients: 400 grams of tender eggplant.
Ingredients: 50 grams of pine nuts, 10 grams of wet starch, 750 grams of salad oil.
Seasoning: 5 grams of iodized salt. 4 grams of MSG, 10 grams of sugar, 5 grams of vinegar, 6 grams of soy sauce, 3 grams of diced green onions, 3 grams of minced ginger, 3 grams of garlic slices, and 75 grams of soup.
Preparation:
(1) Remove the stems, wash and peel the eggplant, cut it in half, then cut it into 6 cm x 6 cm pieces with a cross cutter.
(2) Put oil in a spoon, heat it to 60-70% heat, add eggplant flowers and fry until golden brown, remove and drain.
(3) Leave a little base oil in the spoon, heat it to 30% to 40% heat, add pine nuts and fry until fragrant, add diced onion, minced ginger, garlic slices, soy sauce, soup, salt, monosodium glutamate and vinegar , sugar, cooking wine, fried eggplant blossoms, bring to a boil, thicken with wet starch, add sesame oil, and serve.
Key point: When frying pine nuts, the oil temperature should not be too hot. Gradually heat up and the aroma will increase.
17. Grilled assorted eggplant dices
Ingredients: 300 yuan of eggplant.
Ingredients: 25 grams each of red and green bell peppers, 25 grams bamboo shoots, 25 grams carrots, 25 grams cucumber, 10 grams wet starch, 750 grams salad oil.
Seasoning: 5g iodized salt, 8g soy sauce, 4g MSG, 10g sugar, 5g cooking wine, 3g diced green onion, 3g minced ginger, 3g garlic slices, 75g soup.
Preparation:
(1) Remove the stems, wash and peel the eggplant, cut it into 1.2 cm square cubes, add red and green bell peppers, bamboo shoots, carrots, *** and melons. Cut into 1cm square cubes.
(2) Put oil in a spoon, heat it to 70% to 80% heat, add diced eggplant and fry until golden brown, remove and drain. Fry the diced bamboo shoots, diced carrots, and diced red and green peppers lightly in oil and drain.
(3) Leave a little base oil in the spoon, heat the pot with onion, ginger and garlic, then add diced eggplant and bamboo shoots, diced red pepper, diced green pepper, diced carrot, diced cucumber and vinegar , cook with cooking wine, add soy sauce, soup, salt, sugar, and MSG, bring to a boil, then thicken with wet starch, drizzle with sesame oil, toss evenly, and serve on a plate.
Key: The diced eggplant should be cut evenly, and the diced ingredients should be smaller than the diced eggplant.
18. Salt and pepper eggplant cake
Ingredients: 300 grams of tender eggplant, 150 grams of pork filling.
Ingredients: 2 eggs, 30 grams of flour, 75 grams of salad oil.
Seasoning: 5 grams of iodized salt, 4 grams of MSG, 3 grams each of minced onion and ginger, 6 grams of salt and pepper.
Preparation:
(1) Remove the stems, wash and peel the eggplant, and cut into discs with a thickness of 0.3 cm.
(2) Add salt, monosodium glutamate, minced green onion, minced ginger to the meat filling, mix half of the eggs evenly, put the meat filling between every two eggplant slices, dip in flour and set aside.
(3) Crack the remaining eggs into a bowl and stir evenly with chopsticks. Heat the oil in a spoon until it is 30% to 40% hot. Add the egg liquid to the eggplant cakes one by one and fry them in the spoon. Fry both sides until golden brown and cooked. Place them on a plate and sprinkle with salt and pepper.
Key: Don’t rush the fire when frying.
19. French Eggplant Steak
Ingredients: 400 grams of eggplant
Ingredients: 2 eggs, 50 grams of flour, 100 grams of bread crumbs, salad oil 750 grams.
Seasoning: 50 grams of tomato paste, 10 grams of sugar, 5 grams of iodized salt, 3 grams of MSG.
Preparation:
(1) Remove the stems, wash and peel the eggplant, cut into 0.6 cm thick slices, add salt and marinate for 10 minutes.
(2) Crack the eggs into a bowl and stir them into egg liquid with chopsticks. Squeeze out the water from the pickled eggplant slices, dip them in flour and mix well with the egg mixture, then dip them in bread crumbs and pat well. < BR> (3) Put oil in a spoon, heat it to 50% to 60% heat, add the eggplant steak and fry until it turns red, remove and drain the oil, change it into a strip, and put it on a plate.
(4) Put the tomato paste into a spoon and stir-fry briefly, add salt and sugar into a small bowl, and use it for dipping when eating.
Key: Squeeze out as much water as possible after marinating the eggplant slices, and then dip them in flour.
Twenty. Crispy Eggplant Rolls
Ingredients: 300 grams of long eggplant, 150 grams of pork filling.
Ingredients: 100 grams of crispy powder, half an egg, 25 grams of flour, 750 grams of salad oil.
Seasoning: 5 grams of iodized salt, 4 grams of MSG, 3 grams each of minced onion and ginger, 6 grams of salt and pepper.
Preparation:
(1) Remove the eggplant stems, wash them, cut them into 5 cm segments, then spin them into evenly thick slices with a knife, and lightly marinate them with a little salt.
(2) Add salt, monosodium glutamate, minced green onion, minced ginger to the meat filling, mix the eggs evenly, then add the pickled eggplant slices and roll them up, then dip them in flour.
(3) Put the crispy powder into a bowl, add water and stir it into a moderate paste. Put oil in a spoon. When cooked, dip the eggplant rolls one by one into the crispy batter, fry them with a spoon until golden brown, and drain. Drain the oil, put on a plate and sprinkle with pepper and salt.
Key: Mix the crispy batter and use it immediately.
Home-style cold noodles
Ingredients: 150 grams of noodles, a small cucumber, a carrot, and an egg.
Method:
1. Spread the eggs into egg skins and shred them together with cucumber and carrots.
2. Cut the onion into thin strips, and mince the ginger and garlic.
3. Boil the noodles until they are medium cooked, then pour cold water and set aside.
4. Pour the hot oil on the chili powder.
5. Put the noodles in a large bowl, then add all the ingredients, top with light soy sauce and vinegar, mix well and serve.
Chicken shredded cold noodles
Ingredients: 200 grams of tender chicken, 250 grams of cucumber, 3 grams of refined salt, 15 grams of soy sauce, 10 grams of vinegar, 2 grams of chicken essence, 15 grams of sesame oil, coriander 5 grams, appropriate amount of chicken soup and cooking wine.
Method:
1. Put the chicken in a bowl, add a little salt and cooking wine, mix well, and steam for about 10 minutes until cooked. Remove the chicken and cut into thin strips, or tear into thin strips. Wash the cucumber and cut into thin strips. Wash and cut the coriander into small pieces and set aside;
2. Put refined salt, soy sauce, vinegar, chicken essence, sesame oil, and chicken soup into a small bowl to make a cold salad sauce;
3. Put the cold noodles into a bowl, add cucumber shreds and chicken shreds, sprinkle with coriander, then pour in the prepared cold noodles, mix well and serve
Xinjiang cold noodles
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Method: First knead the dough with light salt water and soil-alkali water, then add flenghui water, and pull while adding, knead until the dough is soft, smooth and stretchy, and then put it on On the chopping board. Peel the gourd, remove seeds and shred, cut spinach and celery into sections and set aside. Pull the noodles into thin strips and put them in the pot. After they are cooked, take them out and rinse them with cold water twice, pour a little oil on them and mix well. Boil the water in the frying spoon, cook the gourd, add salt, beat the egg flowers, add spinach, add moist starch to thicken it into a marinade. Fry the celery segments in an oil pan until cooked. Dilute the chili powder, whip paste, and sesame paste with cold water. When eating, put the cold noodles on a plate, add marinade, vinegar, garlic, oil chili, sesame sauce, and celery segments. The noodles are soft and chewy, and the seasoning is sour and spicy.
Scallion oil cold noodles
Ingredients: 100g shrimp, 75g magnolia slices, 50g mushrooms, 50g green onions, 10g vegetable oil, 5g soy sauce, 3g refined salt, 2 grams of chicken essence and 5 grams of sesame oil.
Method:
1. Wash the shrimps, soak them in a little hot water and chop them into small pieces. Wash the magnolia slices and shiitake mushrooms, cut them into small cubes, blanch them, drain the water and let them cool, cut the scallions into small pieces and set aside;
2. After the oil is hot, add the minced scallions to bring out the fragrance, and prepare Turn into scallion oil and let cool;
3. Put scallion oil, soy sauce, refined salt, monosodium glutamate, and sesame oil in a bowl to make scallion oil juice;
4. Dried shrimps Sprinkle the minced noodles, diced magnolia slices and shiitake mushrooms on the cold noodles, pour in the scallion oil sauce, mix well and serve.
Beijing sesame sauce cold noodles
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Ingredients: Machine-cut noodles or self-rolled dough can be used, sesame paste, cucumber (or radish, celery ), refined salt, cold water, vinegar, garlic.
Method: Take a bowl, pour sesame paste, add a little salt and cold water (pour an appropriate amount of refined salt into cold boiled water and stir for a while, it will dissolve on its own), stir gently clockwise with chopsticks, wait until the water is Dip it into the sauce, then add a little salt and cold water, and stir until it becomes muddy; cook the noodles in water, then cool them in boiling water, put them in a bowl, and use an electric fan to blow while turning them over; wash the cucumbers and cut them into thin strips , if you choose radish, you can wash it, peel it and then cut it into shreds. Blanch the celery with hot water and cut it into fine pieces. Bring the bowl of cold noodles to the table, sprinkle with shredded cucumber or radish, minced celery, etc., and pour it over. Vinegar, garlic, then pour the prepared sesame sauce with a spoon, mix with chopsticks and serve.
Ingredients for Jilin Yanji cold noodles: lean beef, pear or apple, shredded egg skin, pickles, pine nuts, thin buckwheat noodles, coriander.
Ingredients for cooking meat: green onions, ginger, wine, star anise, salt, and a little pepper.
Method: Blanch the whole piece of beef for 2 minutes, remove and wash. Add 4 cups of water to the meat and bring to a boil, put the meat in and cook for 40 minutes. Take out the meat pieces and cut them into thin slices after cooling; filter the beef soup and let it cool. If there is any floating oil, skim it off and put it into noodle bowls; after the water boils, put down the thin noodles and cook them, remove and drain them. Rinse with cold water and add to the clear soup in the noodle bowl. Add shredded kimchi, pear slices, egg skin shreds, beef slices, fried pine nuts and coriander segments on top.
The most delicious snacks from all over the world and their recipes are always ranked first. Published on: Shenzhen Net → "Food Tribe"
2004-09-04 08:15 www.szwang.com/ oubb/124152.html [Print page] [Close window]
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Dish name Three-color steamed cake
Ingredients
10 grams of glutinous rice, 10 grams of sticky millet, 10 grams of sticky sorghum, 70 grams of rice, 5 grams of sugar , 5 grams of refined salt, 100 grams of mung beans
Production process
1. Wash the glutinous rice, sorghum rice, sticky millet and rice and grind them into powder. Divide the rice into three parts and put them into the other three kinds of rice noodles.
2. Coarsely grind the mung beans, soak them in water, peel them, put them in a basket and steam them into pureed beans, then sprinkle a little salt on them.
3. Pour water mixed with refined salt and sugar into the prepared flour (3 types), rub it with both hands and sift it with a sieve. Served in a bowl with spicy cabbage.
4. Spread wet gauze in the steamer, spread a thin layer of mung bean flour on the gauze, then spread rice flour mixed with sticky rice grains, and steam for about 10 minutes. Then spread a layer of mung bean puree on top, spread a layer of rice flour mixed with sticky sorghum rice on top, and steam it for about 10 minutes.
Repeat the above procedure, spread a layer of mung bean puree on top, and steam for about 15 minutes.
5. After the rice cake is steamed, take it out and cut it into appropriate sizes and put it on a plate.
Dish Name: Pancake
Ingredients
800g rice, 200g mung beans, 25g sugar, 20g sesame oil, 8g refined salt
< p>Production process1. Soak the mung beans for about 4 hours, peel them, then add sugar and knead them into the filling.
2. Soak the rice in water, take it out, dry it and grind it into powder, then pour in hot salt water to knead the noodles. Make it into a round flat dough of about 20 grams, then add mung bean filling to make a sponge cake.
3. Place a layer of blanched perilla leaves in the steamer, arrange the prepared sponge cakes neatly and steam for about 30 minutes. After steaming, simmer for about ten minutes, then wash in cold water. After drying, apply sesame oil and place on a plate.
Dish Name: Pyongyang Cold Noodles
Ingredients
200g buckwheat noodles, 60g beef, 20g pork, 20g chicken, 50g kimchi, 50g cucumber grams,
An appropriate amount of radish kimchi soup, 50 grams of pears, 20 grams of soy sauce, 5 grams of refined salt, 20 grams of soy sauce, 5 grams of shredded eggs
5 grams of shredded green onions, 5 grams of minced garlic , 1 gram of chili noodles, 3 grams of mustard, a little chili shreds
Production process
1. Use 5% salt water and buckwheat noodles, press them into noodles and set aside.
2. Boil beef, pork, and chicken in water. When the meat is cooked, take it out, filter the soup through a sieve and let it cool. Add the radish and kimchi soup here. (The radish kimchi soup is about 1/3 of the broth)
3. Cut the cooked beef and pork into thin slices, tear the chicken into thin shreds, and add soy sauce, pepper noodles, chili noodles, and green onions respectively. , garlic and mix well.
4. Cut the cucumber into thin slices, add refined salt, chili powder, onion, garlic, and vinegar and mix. Peel the pear and cut into thin slices and set aside. Cut spicy cabbage into 2cm width.
5. After placing the cold noodles on the plate, add spicy cabbage, beef, pork, chicken, cucumber, pear, shredded eggs, shredded chili peppers, and finally pour the cold noodle soup. When eating, you can add some vinegar, soy sauce, mustard, and chili powder to season according to your own taste.
Name of the dish: Tomato and Oyster Soup
Ingredients
(Serves 4 people) 1 kg of oysters in shells, 3-4 garlic cloves, dried chili peppers (chopped) 1g, 3 tablespoons white wine, 120g tomatoes (diced), 10g Italian coriander (chopped), 2 tablespoons Marinara juice, a little olive oil, a little salt and pepper
Production process
Marinara juice ingredients: 1 garlic (chopped), a little olive oil, 10 grams of whitebait minced, eggplant paste (canned) 2 tablespoons of Marinara juice method:
1. Heat the olive oil and sauté the minced garlic and minced whitebait until fragrant.
2 Pour in the eggplant paste and simmer for about 10 minutes.
How to make the soup:
1. Loosen the garlic, fry in olive oil until golden brown, turn to high heat and add oysters.
2. Add tomato cubes and white wine, cover the wok and cook until all oysters open. 3. Add marinara sauce, simmer over low heat until the soup thickens, sprinkle with a little olive oil, and serve with coriander.
Cooking time: 25 minutes
Dish name Sauce Chicken
Ingredients
1500g tender chicken, 50g soy sauce, 40g refined salt , 10 grams of green onions, 5 grams of minced ginger, 5 grams of minced garlic, 25 grams of cooking wine, 25 grams of spicy bean paste, and 50 grams of sugar.
Production process
1. Slaughter the chicken, remove the feathers, clean the cavity, remove the internal organs, wash it, drain the water, rub the inside and outside of the chicken with salt, and rub it evenly. , place in a basin, press it tightly with heavy objects, marinate for a day and night, take it out, and drain the brine.
2. Put the chicken into the pot, add water, the water will slightly cover the chicken, bring to a boil and remove. Strain the chicken soup into clear soup, rinse the chicken with cold water, and put it back into the original clear soup. Add scallions, minced ginger, minced garlic, soy sauce, 25 grams of sugar, and cooking wine. Use a basin to press the chicken into the soup and cover it. Cover the pot, bring to a boil over high heat, simmer over low heat until cooked through, take out and cool.
3. After filtering the original soup, put it into the pot, bring it to a boil over high heat, add 25 grams of white sugar, make it a thick sauce, and spread it on the chicken skin. Apply evenly and well.
4. When eating, cut it into slices, shape it into a chicken shape, put it on a plate, and eat it with spicy bean paste.
Features: Golden color, salty and spicy taste, strong aroma.
Dish Name: Beef Tongue Mixed
Ingredients
150g cooked beef tongue, 25g dried sea rice, 250g spinach, 5g ginger, 5g garlic grams, 5 grams of refined salt, 2 grams of chili powder, 10 grams of sesame oil, 10 grams of sesame seeds (roasted), 2 grams of MSG.
Production process
1. Cut the beef tongue into 3 cm long slices.
2. Wash the ginger, peel it, and mince it. Peel the garlic, remove the roots, and mince it.
3. Wash the spinach, and remove the yellow leaves and roots. , cut into sections, blanch in boiling water, rinse with cold water, dry, add dried shrimps, stir evenly, and put on a plate.
4. Arrange the sliced ??cooked beef tongue neatly on the spinach mixed with dried shrimps
5. Then, add minced ginger, minced garlic, pepper noodles, sesame oil, Mix the roasted sesame seeds and MSG, pour it on the beef tongue, and mix well before eating.
Features: It has a fragrant aroma, is refreshing and palatable, and is a good drink with wine.
Dish name Cold roasted chicken
Ingredients
1 young hen (about 1.25 kg), 100 grams of carrots, 50 grams of celery, onions 100 grams, 10 grams of refined salt, half a bay leaf, 6 peppers, 250 ml of chicken broth, 500 lettuce oil (100 grams is rarely consumed), 15 grams of butter, 15 grams of chicken fat, 200 grams of red cabbage, 100 grams of pickled cucumber, fresh 100 grams of tomatoes, 2 paper flowers, 2 radish flowers, 10 grams of lettuce leaves.
Production process
1. Remove the head, claws, and inner cavity of the chicken, wash it, soak it, dry it, add refined salt and rub it evenly with your hands, and pin the chicken legs to the tail< /p>
2. Heat the frying oil in a pan, spread the butter on the chicken, then put the chicken in the pan, fry until it turns yellow, take it out, control the oil, and put it on the baking sheet.
3. Peel the carrots and onions, remove the tendons from the celery, wash them, cut them into slices, put them on the chicken together with the bay leaves and peppercorns, pour the chicken oil on them, and put them in the oven. Flip over while baking. After baking for 15 minutes, pour the chicken broth into the baking pan and bake for another 40 minutes or so. Take it out. Put the chicken and soup into the stew pot, bring to a boil over high heat, simmer over low heat until the chicken is cooked, take it out and let it cool.
4. When loading onto a plate, cut the chicken breast and drumsticks in half, then cut the chicken legs into three sections, make two vertical cuts at the root of the thigh, and chop at the lower joint of the second section. Scrape off the skin and flesh of the last section to expose the bones and insert paper flowers. Chop the back bones into several pieces for the bottom. Chop the chicken breasts in the middle, slice each breast three times diagonally, and place the two breasts facing each other on the chicken bones.
5. Place the radish flowers on both sides of the plate to contrast. Divide the red cabbage into four piles and place them on both sides of the chicken. Cut the pickles into fan shapes and place between two piles of red cabbage.
6. Wash the tomatoes, sterilize them, cut them into watermelon pieces, place them around the plate, and add some lettuce leaves around the plate, and it's done.
Characteristics: Yellow in color, tender in taste, fragrant and delicious.
Dish Name Miso Soup
Ingredients
300 grams of sea bream bone (Akazon fish bone), 1/2 cup each of shredded red and white radish, 80 grams of miso Gram, 1/8 tsp each of sugar and MSG, 2 tbsp chopped green onion
Production process
1. Cut the snapper (or other fresh fish bones) into pieces and blanch them in boiling water Take it out and wash it with clean water.
2. Pour 31/3 cups of water into the pot and bring to a boil. Boil the red and white radish shreds until soft. Add the fish bones and bring to a boil. Remove the foam and add the miso. , sugar, and MSG in a small ladle, mix well with a wooden stick (or spoon), immediately turn off the heat and serve in a bowl, and sprinkle with chopped green onion. If you use tofu, kelp sprouts, and water for the fish bones, use dried fish juice instead. (300 grams of dried small fish, remove the head and internal organs, add 5 cups of water and cook over low heat for 20 minutes) Ideal.
Dish Name: Indonesian Fried Rice
Ingredients
< p>360g rice, 80g curry powder, 10g raisins, 5g salt, pepper, mushrooms, 10g salad oil, appropriate amountProduction process
(l) Chop the beef into mince , mushroom slices.
(2) Add salad oil, minced beef and mushroom slices to the wok and stir-fry until cooked. Add rice and stir-fry. When the rice is hot, add curry powder, salt, pepper and raisins and stir-fry again. Edible.
Dish Name: Red Beans and Rice
Ingredients
50 grams of red beans and 15 grams of rice
Production process
1. Wash the rice and red beans and set aside.
2. Put the red beans into the pot and cook until they are eight ripe, then put the rice in.
3. After the rice is cooked, simmer it for a while and then put it into a bowl.
Dish Name Bibimbap
Ingredients
150g rice, 30g beef, 50g carrots, 50g mung bean sprouts, 50g bracken and half an egg ,
Half a sheet of seaweed, 20 grams of shredded green onion, 15 grams of soybean oil, 5 grams of sugar, 2 grams of sesame oil, 10 grams of chili sauce
Production process
1 , wash the rice and cook it. Add onions, garlic, sugar, and chili powder to the soy sauce to make a seasoning sauce.
2. Cut the beef and carrots into thin shreds, cook and soak the bracken until soft, then cut into 5 cm lengths, and then stir-fry each with seasoning sauce and soybean oil.
3. Tear the platycodon into thin shreds and soak it in water to release the bitter taste. Cut mung bean sprouts and water celery into 5 cm lengths and blanch them in water. Finally mix with the seasoning sauce.
4. Fry the eggs and make shredded eggs. Roast the seaweed and break it into pieces.
5. Add sesame oil and sesame seeds to the rice, mix well and put it into a bowl. Arrange egg shreds and various stir-fried vegetables and mixed vegetables on top of the rice according to the color. Finally, put seaweed and chili sauce in the middle of the rice, and then put a little shredded egg, chili pepper, and green onion on top.
Dish Name Stuffed Cake
Ingredients
170 grams of rice flour, 50 grams of mung beans, 10 grams of sesame oil, 10 grams of sugar, 3 grams of refined salt, natural Food coloring (a little red and green)
Production process
1. Mix half of the rice noodles with hot water and half with cold water. Put these two kinds of noodles together, steam them out in a large basin, and knead them evenly into three parts. One of them is colored with grass green natural pigment, and the remaining two are for spare use.
2. Coarsely grind the mung beans and soak them in water, peel them and steam them out. Add sugar and refined salt and mix vigorously to make a filling. Knead the stuffing into the size of a jujube.
3. Roll the three-color dough into thin slices, add the filling, fold and press it into a half-moon shape, dip it in a little sesame oil and put it on a plate.