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.
Second, fried chicken fillet
Materials:
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).
Third, fruit spring rolls.
Materials:
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.
Four, crisp potato box
Materials:
Eggplant (purple skin, long) 1, pork stuffing 1 00g, wheat flour 1 5g, egg1,raw flour 20g, salt1g, onion 3g, ginger 3g, cooking wine/kloc.
1. Add bacon seasoning to minced meat, stir evenly, and stir in one direction until it thickens;
2. Mix flour, raw flour and spiced flour in the batter, and beat 1 egg and mix well;
3. According to the batter, add a little water and stir until it is paste;
4. Wash the eggplant, cut it into pieces of about 65,438+0 cm, then cut it in the middle of the eggplant pieces with a horizontal knife, don't cut it off, and stuff the meat in the middle of the eggplant pieces (not too full, so as not to leak out when frying);
5. Put the tomato box into the batter and wrap it evenly around it;
6. Pour enough cooking oil into the pot, heat it to 70%, put it in a tomato box with batter, and fry it on low heat until the surface is golden. Put the fried tomato box on the kitchen paper towel and suck up the excess oil. You can dip in ketchup or other sauces according to your personal preference.
Five, homemade fritters
Materials:
400g of high-gluten flour, 4g of yeast powder, egg 1 piece, 4g of baking soda, 4g of salt, 230ml of water, 20g of sugar and 800ml of vegetable oil;
1. Put the yeast powder into 170 ml warm water, mix well, let it stand for a few minutes to dissolve, pour the high-gluten flour into a basin, add sugar and 20 ml vegetable oil, and then beat the eggs;
2. Stir evenly with chopsticks, pour the yeast water dissolved in step 1 into the flour, and stir evenly into a cotton wadding shape while pouring;
3. Then knead it into smooth dough repeatedly by hand (the dough is a little hard at this time, it doesn't matter), cover it with wet gauze or cover, and put it in a warm place for fermentation for about 2 hours.
When the dough is fermented to twice the size before fermentation, it means that it has been fermented. Put baking soda and salt into a small bowl, pour 60 ml warm water and mix evenly to dissolve it;
5. Then immerse your hands in soda salt water and knead them in the fermented dough for several times until all the soda salt water is kneaded into the dough, and knead the dough again until the surface is smooth, and then the dough will become soft;
6. Cover the dough, let it ferment to twice its size again, and brush a layer of vegetable oil on the chopping board with a small brush;
7. Take out the dough fermented for the second time, put it on the greased chopping board and knead it evenly (the dough will soften after oil absorption), and then relax for a while;
8. Then roll it into a rectangular dough sheet with a thickness of about 0.5 cm and cut it into strips with a width of about 2 cm;
9. Fold the noodles in half, press them in the middle with chopsticks, then pinch the two ends of the noodles, stretch them slightly, and then let them stand for 20 minutes;
10, put the vegetable oil in the pot, heat it with high fire, add the fried fritters, turn them with chopsticks, fry them until the surface of the fritters is golden, then take them out and drain the oil.
Six, pepper and salt tenderloin
Materials:
Pork tenderloin 250g, starch 1 00g, salt 1 g, onion 5g, ginger 5g, pepper 1 0g, cooking wine1g, sugar1g, and Chili powder 5g.
1, put the pepper and salt granules in the pot and stir-fry over low heat until the salt turns slightly yellow and the chili is dry and fragrant, add chili powder and stir-fry again (or add some cumin powder) and turn off the heat;
2. Pour the fried salt and pepper on the chopping board, add some cooked white sesame seeds, roll them into fine powder with a rolling pin, then add some cooked sesame seeds and a little sugar and mix well.
3. Cut the tenderloin into large pieces with the thickness of1.5cm, and then pat it gently with the back of a knife, and pat it loose without leaving a knife edge, which will make the tenderloin softer;
4. Cut the tenderloin into small strips, put it in a large bowl, add onion, ginger, cooking wine and 1g salt, and marinate for a while;
5. Put the dry starch into a bowl, then add water and stir it into starch water (you can also pinch a little baking powder or mix baking soda with starch by hand, which will be more brittle), and then let it stand for 10 minute to let the starch precipitate.
6. Pour off the clear water on the surface of the precipitated starch water, and then grab it evenly. Pick out the ginger and onion segments in the meat strips, then add starch paste and grab them evenly;
7. Burn the oil to 70% heat, and the meat strips can float immediately after being put in. Put the strips of meat into the pot, fry them until they change color slightly, and then take them out. At this time, the oil in the pot will crack with the water. Wait until the sound of water is gone, then pour the meat strips in and fry them for half a minute and take them out;
8. Put the fried meat strips into a basin and sprinkle with salt and pepper. Hold the basin edge with both hands and turn it up and down. Just stick the meat strips with salt and pepper.
Seven, meat fragrant lotus root box
Materials:
Pork stuffing 1 bowl, lotus root 1, egg 1, salt 1/2 teaspoons, onion 1 segment, ginger 1 slice, cooking wine 1/2 tablespoons, sesame oil.
1. Mix the meat stuffing with salt, sesame oil, spiced powder, thirteen spices, chopped green onion and Jiang Mo. Peel the lotus root, cut it into 5 mm thick pieces, and then cut it in the middle, but don't cut it to the end;
2. Open the sliced lotus root, put the meat stuffing in the middle, pour a little flour and starch into another bowl, beat an egg, add a little beer and stir it into a paste, subject to the natural flow of chopsticks;
3. Spread the lotus root clip with meat evenly with starch paste, and fry it in the oil pan.
Eight, salt and pepper small yellow croaker
Materials:
400g of croaker, appropriate amount of pepper, 1 teaspoon of salt and pepper, appropriate amount of lemon juice and 3 tablespoons of vegetable oil.
1. Scaled Pseudosciaena crocea, eviscerated and washed, marinated with pepper, salt, cooking wine and a little lemon 15 minutes;
2. Drain the water before frying, inject vegetable oil into the pot, heat the pot with hot oil (it must be remembered that this is the key to ensure that the fried fish is not broken), and fry the salted fish on medium and small fire until one side is set;
3. Turn over and continue to fry until it is slightly yellow. Sprinkle with salt and pepper while it is hot.
Nine, French fries
Materials:
Potato 1, tomato sauce10g, and vegetable oil 200ml.
1. Wash a potato, peel it and slice it, then cut it into long strips and wash it with cold water.
2, wash several times, be sure to wash off the starch water, and then take it out, and prepare another pot and add water.
3. Boil the water in the pot and blanch the potato chips for about one minute.
4. Soak the cooked potatoes in cold water, let them cool, and then put them in a fresh-keeping bag for freezing (if you fry them in batches, please put them in the fresh-keeping bag in batches, put them back to room temperature when frying, and then fry them. Or you can spread the potato chips piece by piece in the freezer with plastic wrap, freeze them hard, and then tie them with plastic wrap so that they won't stick together when they are taken out.
5. Heat the oil in the pan, add the French fries and fry until the surface is golden. Dip in tomato sauce (control the oil temperature when frying, because the water content of potatoes is high, so please drain the water with kitchen paper towels before frying, and pay attention when frying. Keep the children away, and don't hurt yourself.
Ten, fried shrimp
Materials:
300g of shrimp, egg 1 piece, 50g of bread crumbs, 30g of wheat flour, salt 1 teaspoon, cooking wine 1 teaspoon, 30g of vegetable oil and 5g of white pepper;
1, fresh shrimp for standby, eggs and bread crumbs for standby;
2. Wash the shrimp, remove the shrimp head, peel off the skin, pick out the shrimp line, then gently cut a few knives on the shrimp belly, then put the shrimp back up on the chopping board, and gently press the shrimp body with your hands to break the shrimp ribs, so that the shrimp will not bend when frying;
3. Put the processed shrimp into a container, sprinkle a little salt, white pepper and a spoonful of cooking wine for curing, and then wrap the cured shrimp with flour, egg liquid and bread crumbs in turn;
4, put the vegetable oil in the pot, add the shrimp after the oil is hot, and finally fry until golden brown, remove and plate, and serve with your favorite dipping sauce.