Ingredients: pork, starch
1. Take two Jin of pork as an example. If you are fat or thin, choose hind leg meat. Chop it, you must bring some big particles. Put it in a bowl and start seasoning. Add appropriate amount of sugar, salt, pepper, seasoning salt and chicken essence and stir well. Stir in one direction until it feels sticky. Then pour in 50 grams of water starch and mix well again.
2. Prepare the pig casing, pour it into water, add a little white wine to deodorize it, soak it for a while, and then pour it in to see if there is any air leakage. After processing, fill the meat with a manual enema and knead it with your hands, so there is a little room for exercise, that is, eight points full. Tie it up with cotton thread, and stick a few holes with toothpicks to exhaust the gas inside.
3. Blow it with a fan for another 30 minutes to dry the epidermis, then put it in a cold water pot and cook it for about 30 minutes on medium heat until it floats. Press it tightly and play Q, and it will be cooked. Finally, fry it in the oil pan and you can eat it.
Ingredients: sirloin, coriander, green vegetables, noodles, ginger, onion, dried pepper, pepper, cinnamon, fragrant leaves, kaempferia kaempferia, fried fruit and dried tangerine peel.
1. First cut the brisket into four pieces, then put it in a pot with cold water, add ginger slices and cooking wine and blanch it to remove blood foam. After the water boils, boil it for a few minutes, then take it out and wash it thoroughly.
2, the required seasoning, prepare onion, ginger, dried pepper, pepper, cinnamon, fragrant leaves, kaempferia, pat the fried fruit, and finally add a few pieces of dried tangerine peel.
3. Put oil in a hot pan, pour in spices and stir-fry until fragrant, add a spoonful of red oil, stir-fry red oil with watercress, and finally add a spoonful of soybean sauce to enhance the flavor of the sauce. After pouring in water, add light soy sauce and dark soy sauce, and cook for 20 minutes, until the fragrance is completely cooked.
4. Heat the oil in another pot, pour in the brisket and stir-fry until it is slightly yellow, remove the spices from the soup pot, pour the soup into the beef pot, cover it and cook for 40 minutes, and finally collect the juice on high fire, and the beef is ready.
5. Boil the water, put the noodles in the pot, boil them again, press the cold water, cook them thoroughly, put them in a bowl, scald some vegetables, pour the broth, put a little minced garlic, scoop a spoonful of cooked beef, pour the beef soup, and finally sprinkle with chopped green onion and coriander, and a bowl of spicy beef noodles will be ready.
Ingredients: potato, starch
1. Prepare some potatoes, peel them, then slice them, then cut them into strips with the same thickness, soak them in cold water for a few minutes to soak out the starch in the potatoes, and then rinse the potato strips after soaking.
2. Boil the water in the pot, pour the potato chips in and cook for two minutes, add some vinegar when cooking, turn off the fire when it is transparent, rinse it again, and control the moisture.
3. Then add starch and mix well. Starch doesn't need to be wrapped too much. Mix well and put it in the refrigerator for two hours, so that the fried French fries are more brittle and not easy to break.
4. Pour more oil into the pot. When the oil temperature is 50% hot, add frozen potato chips, fry until the oil turns yellow, and then turn to high fire to raise the oil temperature. Fry again until golden brown, remove the oil and fry the French fries.
Ingredients: chicken legs, eggs, flour, corn starch, onion, ginger, garlic, tomato sauce, lemon juice.
1. First, prepare the chicken leg, clean it, control the moisture, and then poke some holes in the chicken leg with a toothpick to make the chicken leg taste better.
2. Slice half an onion, slice garlic and shred ginger into chicken legs, add two spoonfuls of salt, one spoonful of tomato sauce, a little lemon juice and one spoonful of cooking oil, mix well and marinate for one hour.
3. Add two spoonfuls of common flour to the bowl. A spoonful of corn starch with a ratio of 2: 1 is stirred evenly for later use. Beat four eggs into the bowl and break them up.
4. After the chicken leg is marinated, put all the marinades in it, then wrap a layer of egg liquid on the chicken leg, then evenly wrap a layer of flour, then repeatedly wrap the egg liquid flour, shake off the excess powder and put it on the plate for later use.
5. Next, add more cooking oil to the pot. When the oil temperature is 30% hot, fry the chicken legs in the pot. Don't turn it over. Let it be fried and solidified first. Turn it over for about two minutes to make it more evenly heated. The whole process takes about ten minutes, and the fried surface is golden yellow. Take it out and let it cool.
6. Then heat the oil to about 70% heat, and then fry the chicken legs in the pot for about 30 seconds. The surface is particularly golden. Take out the oil control and fry the chicken legs.
Ingredients: common flour, butter, eggs, milk, whipped cream and sugar.
1 0,500 grams of common flour, 60 grams of butter and 5 grams of salt, knead them by hand and mix the flour and butter evenly. Add 280 grams of clear water and flour wadding, and knead into dough. Don't knead the dough until it is hard, just knead it evenly. Cut a cross knife on the dough surface, don't cut it. Wrap it in gauze, put it in a fresh-keeping bag and put it in the refrigerator for one hour.
2.250g butter slices are put on oil paper. Then wrap it in oil paper, roll it into rectangular butter slices, and put it in the refrigerator for one hour.
3. Take out the dough and roll it into a bigger cake. Butter is placed in the middle of the cake, folded in half on all sides, closed and rolled into a rectangular cake. Fold both sides in half towards the middle. Fold it in half again to form a rectangular cake with 40% folding, then wrap it in oil paper, take it out after half an hour in the refrigerator, continue to repeat the above operations, wrap it in oil paper and put it in the refrigerator.
4. After taking it out, roll it into a rectangular pie and pour a layer of water on the surface. Roll up from one end, roll up tightly. Wrap it in oil paper and put it in the refrigerator for half an hour.
5. After cold storage, cut into small doses of 20 to 25g. Put each piece of dough into the egg tart mold. Leave a little water on your hand and press it outward from the middle of the area. It can be a little thinner in the middle and thicker at the edge, which is more layered. When it is finished, it can be frozen in the refrigerator.
6. Beat two eggs in a bowl. After mixing, add 200g milk,100g whipped cream and 50g white sugar. Then filter the egg liquid, the taste will be more delicate and smooth.
7. Pour the egg liquid into the egg tart skin and fill it with eight minutes. Preheat the oven in advance and bake at 200 degrees for 20 minutes. When the time is up, the egg tart will be ready.
Ingredients: high gluten flour, sugar, white sesame, eggs, fresh shrimp, starch, pure milk.
1, first prepare 260 grams of high-gluten flour, add 30 grams of sugar, 2 grams of salt, 5 grams of yeast, and then beat an egg and mix. Add 120g pure milk, and stir while pouring until there is no dry powder. Add 30 grams of cooking oil. Knead into a ball.
2. Keep rubbing on the chopping board. Like rubbing clothes, hold one end of the dough with one hand and push the dough with the other hand for about five minutes. As long as there is a film, knead it into a ball, cover the bowl and relax for ten minutes.
3. grow into strips. Divide into six equal-sized doses. Knead from outside to inside. Arrange it in a circle. Stick a layer of water on it. There is a layer of white sesame seeds on it. Put it in a Hamburg mold and seal and ferment until it is twice as big.
Step 4 make a sandwich. Prepare 600 grams of fresh shrimp, remove the shrimp head, shrimp shell and shrimp line and wash. Take a small part and cut it into small pieces. Chop all the rest into paste and put them in a bowl. Add a spoonful of white pepper, black pepper, salt, sugar and two spoonfuls of soy sauce. Add 70 grams of starch, beat an egg white, stir hard in one direction, and the meat will stick together.
5. The hamburger skin is well fermented, the oven is preheated for 5 minutes in advance, the fire is 180 degrees, and the lower layer is baked for 15 minutes. It feels almost the same. Take it out and air it to room temperature.
6. Brush a layer of oil in the pot, press the shrimp sauce into a round cake, and fry it in the pot until both sides are golden and cooked.
7. Take out the hamburger blanks. Open from the middle part. Squeeze a layer of salad dressing. Put a piece of lettuce on it. A piece of shrimp cake. Squeeze another layer of salad dressing. Put a piece of lettuce on it. Add the other half of the bread and the hamburger is ready.