Practice
Materials: unsliced toast half a small shrimp 150g carrots
corn kernels moderate sweet peas moderate scallions a little
ginger a little garlic a little broth 2 cups
Seasoning: Salt 1 tsp monosodium glutamate 1 tsp sesame oil moderate
Pepper moderate Taibai moderate
Practice:
Practice:
Toast bread cut length 15cm, width 8cm, height 5cm, remove the surrounding burnt skin part, the center of a hole, deep-fried in a frying pan golden crisp color dish
Shrimp for processing, carrots cut into small dices, shrimp over the frying pan, the pot of fried ginger, onion, garlic, under the broth, put the carrots diced, corn kernels, sweet peas, and cook together, under the seasoning to cook a thin thickening of sheng out, and then into the deep-fried The bread will be ready in the grooves
2. Ingredients:
Toast, carrots, bamboo shoots, green onions, ham, liver, shrimp, peas.
How to do it:
●First, wash the green onions, cut off the root part, cut the stem part, and cut off the green part. Cut off the old skin of the bamboo shoots, leaving the tender and edible part, and cut it into small dices. The word "diced" means small pieces.
●After peeling the carrots, cut them into small pieces. The ham is also cut into small dices. I cut the shrimp into small pieces. Cut the liver into slices, then into strips, and finally into small dices. Wash the board and cut the toast. Cut the toast into rectangular pieces and then cut off the crusts.
●The coffin boards sold on the market are usually in large rectangular pieces, so if you make them at home, you can cut them in half or smaller to make them easier to make. Then blanch the stuffing you just cut up. First, put the carrots, the ham, the peas, and the bamboo shoots in to blanch first, then drain them and set them aside.
●Put the shrimp and liver in the pan, drain, and put on a plate. To prepare the bread for frying, add half-full of salad oil to a pan, and when it's about 7 minutes hot, add the bread and fry it until it turns golden brown, then remove it from the pan and drain the oil.
●After the bread has cooled a bit, use a knife to cut out one side and use it as a bag, then hollow out the inside to arrange the filling. With this shape, it will feel a bit like a coffin board. Next, pour some oil into a wok, put the chopped scallions in and pop them. Then put the small dices of the six ingredients you just blanched, and fry them together.
●Then make the flour water. Add 1 cup of water, 1/2 tsp of salt, 1 tsp of sugar, and 1/4 tsp of pepper to the water, stir, then add 2 tbsp of flour and stir until no more particles remain. Pour the flour water into the sauté pan and sauté it with the filling ingredients. The flour water will become mushy when you fry it, so keep stirring so that it doesn't burn and stick to the pan. Pour some more sesame oil into the frying pan, then put the batter into the toasted bread. Put the lid back on and you're done.
3. Ingredients
6 pieces of thick sliced toast (3cm thick)
2 pieces of chicken thighs
1 small onion
4 small cloves of garlic
2 tablespoons of green pea kernels
2 tablespoons of diced carrots
2 tablespoons of corn kernels
1 tsp of salt
1 tsp of Shiba Miso
2 tsp sugar
Pepper
2 tbsp flour
150 ml stock
100 ml milk
Methods
1. Blanch chicken thighs in hot water and dice, dice onion, chop garlic
2. Heat a large tablespoon of oil in a skillet and add onion and garlic. Add diced onion, garlic and green beans. Add green beans, carrots, and corn kernels. Stir fry the corn kernels, add salt. Add salt. Sugar. Add salt, shibori seasoning, sugar, and pepper and stir-fry well
3. Continue to add flour and stir-fry, then add stock and milk
4. Deep-fry the toast in oil at about 170 degrees Celsius until both sides are golden brown and the oil is drained off, then cut out a square on one side and carefully remove it to use as a lid, then hollow out the inside to fill in the stuffing, and serve it while it's still hot
Words of advice: Deep-fried toast contains a lot of oil, so scoop out the bread inside and try to scoop out as much as possible
Advice: Deep-fired toast contains a lot of oil, so scooping it out can be very easy. The bread inside should be scooped out as much as possible
These are the most important things you can do to make your toast more comfortable.