Yuzishao

Materials

Eggs, milk, salt and miso. Japanese Chai Fish Soy Sauce

(The milk part can also be replaced by water or Chai Fish stock. The amount of water has a great relationship with the density of thick eggs)

[ Practice ]

1. Break the eggs in the same direction with an egg beater or chopsticks.

2. Milk, salt, miso, Japanese chaiyu soy sauce, mix well, and then sieve with a sieve

(sieving is to make the egg liquid more uniform and fine, and make the finished thick egg burn more loose and dense)

3. Burn the pan with square thick eggs, drop a little salad oil, and dip the kitchen paper with oil. Evenly apply thin oil on the pan surface

4. Use slow fire (slow fire) Heat the pan and keep it on a slow fire to fry thick eggs. When the pan is hot,

pour in an appropriate amount of egg liquid. Gently shake

Yuzi Shao (2 pieces). Move so that the egg liquid is evenly distributed on the pan surface. When the pan surface is half-cooked, roll it from the outside to the inside with chopsticks. After rolling, gently push the eggs to the outside

5. Coat the empty pan surface with thin oil. Pour the egg liquid into it. Then gently move the just-fried eggs up to make the egg liquid fully spread on the pan surface. When it is half-cooked, roll it up in the same way as above. Repeat the same steps until the egg liquid is used up or needed. > 6. When finished, wrap the thick eggs on the bamboo curtain and gently press them for setting. After cooling, they can be sliced and served on a plate.

Tie rice balls

Materials: 24g of rice, 9g of meat paste, one egg, 3g of bread flour and 6 cups of oil

Practice:

1. Heat the meat paste slightly to melt the oil, drain the oil and.

2. Take 8 grams of rice, wrap it in the oiled meat sauce, make it into a round cake, then dip it in egg liquid, wrap it in bread flour, and fry it in a hot oil pan until it looks golden yellow.

Supplement:

A simple meal is served with some side dishes (such as pickles, lotus root slices and broccoli) and fruit (kiwi fruit).

coffin plate

Method 1

The current practice is to cut the bread into thin pieces, fry them in a pan, and then take them out, then lift the crispy side, hollow out the middle, and then put them into the soup with carefully prepared ingredients such as chicken liver, chicken kidney, chicken, peas, potatoes, carrots, sweet potato powder, cuttlefish and shrimp. Crispy skin with smooth and delicious meat stuffing is rich in flavor and nutrition.

It seems that the coffin board is not only edible, but also delicious. However, it should be reminded that the "coffin board" must be eaten while it is hot. This is because the stuffing in the bread contains high flour content, which is easy to turn sour after being put for a long time, and naturally it is not delicious. Therefore, the food stalls selling "coffin boards" in Taiwan Province all adopt the method of frying on the spot. Of course, if you do it yourself at home, you won't have this concern. As for the ingredients and how to make this snack, it is confidential. Maybe you will get a taste of the "Eleventh" holiday at Xuanwu Lake.

method 2

the traditional method is: take about 9CM of toast, hollow it with a knife, and do not cut the bottom and the periphery, with the periphery being 1.5-2CM thick, and the bottom can be slightly thicker, and then fry it in 18-degree ghee until it becomes discolored and filters oil. Wash and cut pork liver slices, fresh ginger slices, onions and persimmon peppers, stir-fry them with various ingredients, such as sausage slices and rice cake slices, and then put them into fried toast boxes, and then cover them with fried toast slices to serve guests. The shape of the toast bread and the fried color look like pine coffins in southern Taiwan Province, and diners call this delicious food coffin board.

Now this dish is innovative. In addition to the traditional flavor, fresh diced fruit and diced cheese can also be fried in an oil pan. When cooked, the oil can be filtered, put in a toast box, sprinkled with a little powdered sugar, or sprinkled with a little salad dressing, and a delicious food with Chinese and western flavors can be made.

Wheel cake

Making

Raw materials

Fine white flour, white sugar, green shredded pork, pig suet, crystal sugar, etc.

Method

1. Dice pig suet, mix with white sugar, marinate thoroughly, and then mix with rock sugar and green shredded pork to make lard stuffing.

2. Flour is made into water-oil noodles and crispy noodles respectively, and the crispy noodles are breaded with water-oil bread, kneaded for several times, and opened into a crisp shape, and the agent is removed, respectively, wrapped in lard stuffing, and sealed.

3. Put oil in the pan, add wheel cakes, heat them over low heat and cook them until crisp and golden in color.

oyster omelet

Taiwan Province oyster omelet recipe

Ingredients

Material 1: 15g of fresh clam (washed with salt in advance), 7g of swallowwort (cut off after washing) and 2 earth eggs.

material 2: 2.5 portions of pure sweet potato powder, 4 tablespoons of water, and appropriate amount of leek.

material 3: 6 tablespoons of tomato sauce, 2 tablespoons of soy sauce paste, 2 tablespoons of miso, 4 tablespoons of sugar, half a bowl of water and 1 tablespoon of white powder.

Practice

Mix the sweet potato powder, water and leek in material 2 in advance, and mix material 3 into sauce for later use.

put a proper amount of oil in the pan, add fresh midges, and fry it until it is medium-cooked.

add half a bowl of material 2 and fry together until it is solidified and transparent.

Finally, turn a good "pancake" upside down, add eggs and vegetables, fry both sides until cooked, and pour the sauce made of material 3 when eating.

Fujian oyster omelet recipe

Xiamen oyster omelet raw materials

main and auxiliary materials:

5g fresh oyster (without shell) and 4 duck eggs.

Production materials (1 sheets)

Ingredients:

5 grams of pork fat, 2 green garlic, proper amount of refined salt, a little monosodium glutamate and sesame oil, 5 grams of dry starch (sweet potato powder) and 2 grams of peanut oil.

Practice

1. Wash the fresh oysters, remove the broken shells and drain the water. Cut the fat meat into cubes, slice garlic, and mix the dried oyster, dried starch, refined salt and monosodium glutamate into slurry.

2. Place a flat pan on a small fire. When peanut oil is boiled to 8% heat, put the oyster pulp in the pan, spread it out, fry for a while, knock on two duck eggs, turn over the pan and fry on one side, knock on two duck eggs and then spread it out and fry on the other side. Stir-fried and topped with sesame oil.

The features are original, crisp and tender, and delicious.

Chaoshan oyster omelet recipe

Chaozhou oyster omelet, also known as oyster roasting, is a special snack in Chaoshan area.

Ingredients: 25g fresh oyster, 3 duck eggs, 2g onion, 75g potato powder, 15g cooked lard, 1g monosodium glutamate, 5g fish sauce and 5g Chili sauce.

Practice: 1. Rinse fresh oysters with clear water, mix well with potato powder water, cut the onion into fine particles, and add monosodium glutamate and fish sauce to mix well for later use. 2. Heat the pan with high heat, add a little lard, mix the oyster cub and powdered water into a slurry, mix with a spoon, put it in the pan, then shell the duck eggs, sprinkle them on it, add pig oil, add Chili sauce to taste, cut off the oyster in the pan with an iron spoon, turn it over with a spoon, add lard around, and continue to fry until the upper and lower sides are crisp and golden yellow.

characteristics: delicious and crisp, crisp but not hard, crisp but not soft.

Common practice

Main ingredients: 4 clams, 2 Chinese cabbage and 2 eggs. Accessories: (1) Ingredients: 2 tablespoons of white powder, 2 tablespoons of sweet potato powder, 1 cup of clear water and a little salt; (2) Ingredients: 4 tablespoons of seamount sauce, 1/2 tablespoon of miso, 4 tablespoons of tomato sauce, 1 tablespoon of sugar, 1/4 teaspoon of salt, 1 tablespoon of rice flour, 1/2 cup of clear water

1. Wash Chinese cabbage, and cut it into small pieces.

2. put a little midge in the pan, fry it slightly with a little oil, and then mix the ingredients in (1) into a slurry, pour a little into the pan, and when it is solidified, beat an egg and fry it half-cooked.

3. Add a little Chinese cabbage to the noodles, then turn it over and fry it until it is cooked.

4. Stir-fry the material (2) with 1 tablespoon of oil and pour a little on oyster omelet.