Ingredients: flour, water, ice cream (any taste is ok, preferably monochrome), oil.

Exercise:

1. Mix water and flour to make batter.

2. Dig an ice cream ball with a spoon, and then roll the ice cream ball in the batter.

3. Pour the oil into the pot and start frying the ice cream balls until the color turns golden yellow.

Fried dried seaweed

material

Dry rice, oil

working methods

1. Rinse dried seaweed and soak for 1 hour until the seaweed becomes soft.

2. Drain the water thoroughly.

3, take the pot and sit on the oil.

When the rice is 50% hot, put the rice into the sea.

5, slowly fry on a small fire.

6. Bubbles will appear in the process of frying and continuous stir-frying.

7. Turn off the fire when the bubbles are very dense.

8, cool.

9. Put the oil in a clean glass bottle, seal it and store it in the refrigerator.

Fried spinach breast

material

Spinach heart, dry rice, pig fat tiger, soybean skin, winter bamboo shoots, mushrooms, egg white, flour, raw flour, cooking wine, onion Jiang Shui, salt.

working methods

1. Wash the spinach and take the tender leaves.

2. Soak mushrooms, bean skin and dried seaweed in warm water 10 minutes and take them out.

3. Put the winter bamboo shoots and mushrooms into a boiling water pot, blanch them, and drain them.

4. Blanch the spinach in a boiling water pot, remove oxalic acid, remove it, and drain it.

5. Dry rice, fat, winter bamboo shoots and mushrooms are diced, and spinach is chopped for later use.

6. Put the diced vegetables into a bowl, add salt, cooking wine and onion juice to make spinach stuffing.

7. Cut the bean skin into several rectangular pieces.

8. Put the spinach stuffing on the tofu skin and roll it up.

9. Egg whites are beaten into sherry paste.

10, add sieved flour and dry starch, and stir into paste.

1 1. Hang the raw materials one by one and paste them.

12, fried in a 50% hot oil pan.

13. Fry the pickled spinach into apricot shape, and eat it after degreasing.

The practice of Japanese tempura

Ingredients: prawn, lotus root, Japanese purple potato, Japanese pumpkin, string beans, zucchini, Japanese eggplant, Japanese fresh mushrooms, perilla leaf batter: low-gluten flour (thin flour), eggs, ice water, sake (optional), baking soda (optional), salt frying: vegetable oil dipping: white radish, ginger, soy sauce and Lin Wei.

Exercise:

1, peeled pumpkin and sliced carrots.

2. Peel the shrimp, leave its tail, draw several lines on the shrimp with a knife, and cut off the tendons, so that the shrimp will be straight.

3. Wash and slice the lotus root for later use.

4. Dip the shrimp in flour.

5. Tempura powder is mixed with eggs and ice water to form a starch paste.

6. Dip the shrimp dipped in flour in starch paste.

7. Put the right amount of oil in the pot. When the oil is hot, add the shrimp wrapped in starch paste, fry until the surface is golden, take it out and drain the oil for later use.

8. In the same way, stir-fry various vegetables such as pumpkin slices and carrot slices, take them out, drain the oil and put them on the plate.

Fried golden cicada

400 grams of golden cicada, proper amount of vegetable oil

1. Pour the canned cicada into the pot. Don't use the water in the can, soak it in clear water for half a day. You can change water several times in the middle.

2. Take it out of clean water and use kitchen paper to absorb water.

3. Put the oil in the pot. When the oil is 50% to 60% hot, add the golden cicada. When the golden cicada floats and turns golden yellow, it can be fished out.

4. Sprinkle some cooked white sesame seeds when eating.

Fried dough

Salty taste: 200 grams of flour, 1 egg, appropriate amount of water, 5 grams of salt and a little black sesame.

B Sweetness: 200g flour, 1 egg, proper amount of water and 30g sugar.

1. Knead the sweet dough. The dough press presses the dough in the order of 1 -3 -5.

2. The salty dough is well kneaded. The dough press presses the dough in the order of 1 -3 -5.

3, first put all kinds of materials into the basin, and finally add water, the amount of water is controlled by yourself, and it is appropriate to barely knead into a ball. It is a hard dough, similar in hardness to handmade noodles. If there is no dough press, roll it by hand with a rolling pin.

4. Cut the pressed 5-step thick dough sheet into dough sheets with a length of about 12cm and a width of about 5-6cm.

5. Take two pieces, fold them in half and cut them three times.

6. Separate, one piece passes through the middle seam of the other piece, and then the piece at the bottom of the left hand passes through the seam of the upper piece.

7. As mentioned above, all the salty and sweet flavors are ready.

8, the hot oil in the pot is about 50% to 60% hot (the twist can float in a few seconds after it is put in), and it can be fried in medium and small fire until both sides are slightly yellow.

Fried fermented tofu

0/000g of bean curd/kloc-,0/00g of vegetable oil/kloc-,50g of chilli oil, 50g of soy sauce, 2g of monosodium glutamate and 25g of sesame oil.

1. Put the soap alum into a bucket, then pour boiling water and stir with a stick, then add the tofu, soak for 2 hours, then take it out and cool it.

2, and then put it in salt water, mainly depending on the hardness of the embryo, the hard one can be soaked more, and the light one can be soaked less for a while.

3. Take out the salt water, rinse it with cold boiled water, put it in a sieve to drain the water, keep the rinsed water and continue to rinse it, and pour it into the salt water when the water is strong.

4, Chili oil, soy sauce, sesame oil, monosodium glutamate and a little broth into juice.

5. Boil the oil from the pan, put the marinated tofu into the oil pan one by one, fry for about 5 minutes, and remove the outer coke and tender.

6. After draining the oil, put it on a plate and poke an eye in the middle of each tofu with chopsticks. Mix the mixed spicy oil juice evenly and pour it into the tofu eye.

Dry fried meatballs

Materials:

300g of pork, Pleurotus eryngii 1 00g, half a pot of peanut oil, 2 teaspoons of salt 1, onion 1 segment, ginger1slice, starch1small bowl and 2 eggs.

1. Wash dried mushrooms, soak them in advance, wash pork belly, cut them into small pieces first, and then chop them finely;

2. Chop the onion and ginger into fine powder, dry the water-soaked mushrooms and chop them into fine powder. Mixing the above raw materials, adding egg, starch, cooking wine, salt, monosodium glutamate, soy sauce and sesame oil, and stirring evenly;

3. Squeeze the prepared meat stuffing into meatballs of the same size, take the oil pan, and when the oil is 70% to 80% hot, add the meatballs and fry them over medium heat;

4. When the meatballs turn golden, take out the oil control pan.

Fried Chicken Fillet

200 grams of chicken fillet, salad oil.

1, take a proper amount of frozen chicken fillet and empty the wok for later use;

2. Select the frying temperature of 200℃, directly put the frozen chicken fillet (without thawing in advance) into the frying basket of the air fryer, and set the frying time as 15-20 minutes (adjust the frying time according to the size of the chicken fillet);

3. When frying for 10 minute, pull out the frying basket, brush or spray oil on the surface of the chicken fillet once, and take it out for eating after the frying time (just pull out the frying basket when brushing oil).

Fruit spring rolls

65438+ 0 cans of miscellaneous fruits, 2 pieces of spring rolls, 30g of salad dressing and 30g of vegetable oil.

1. Filter the juice in the canned miscellaneous fruit and put it in a bowl for later use. Pour the salad dressing into a bowl and stir well.

2. Take a spring roll and spread it flat, scoop a proper amount of pulp with a spoon, pour a proper amount of vegetable oil into the pot, and fry the spring roll until it is golden on both sides.

3. Pour the oil out of the pot and put it on the plate. Decorate the surface with salad dressing.