Ingredients: 200g of canned corn kernels, 2 eggs, 50g of starch, 5g of custard powder, 35g of sugar and 5g of chocolate.
Method:
1. Wash the corn kernels with water and drain them for later use;
2. Knock the eggs into a bowl, break them up, add starch, custard powder and water to make a slightly thinner flour paste, and then add corn kernels and stir well;
3. Take a wok, heat it on the fire, pour in salad oil and heat it to 40%, then pour out 1000 ml (for standby). Then, put the bowl with batter on your left hand (about 35 cm away from the oil surface), put your right hand on the edge of the bowl, with your fingers slightly separated, and slowly pour the batter into the oil along the edge of the pot in a circle until it becomes a circle.
4. Pour the previously poured warm oil back into the pot, make the "honeycomb" float, take it out when it is golden and crisp, control the oil, put it in a plate, and sprinkle with white sugar and chocolate.
Bridge sparerib
Ingredients: one pork chop (4 ribs for one serving), 250g of small potatoes, and 0/0g of chopped green onion/kloc.
Ingredients: Material A (6 grams of green onion, 4 grams of ginger slices, 5 grams of coriander leaves, parsley section 1 0g, ribs sauce10g, cooking wine10g, rose wine 5g, maltol1g). Material B (20 g star anise, 20 g kaempferia, salt 10 g). 5g of salt, 3g of monosodium glutamate, 3g of sugar, Laoganma Douchi100g, 75g of bean cake, 25g of pepper oil, 20g of sesame oil, red bean paste oil100g, cumin powder10g, chili noodles10g, and incense.
Practice:
1, cut the pork ribs (reserved for use), then blanch, rinse with marinade A, marinate for 2 hours, pick up the marinade, marinate for 15 minutes, and take it out;
2. Add salad oil to the pot and heat it to 50%. Add the marinated ribs and fry them for about 3-5 minutes. Take them out and soak them in the brine pot for 20-30 minutes. Then take them out and fry them for another 3 minutes.
3. Wash the small potatoes, add the material B and steam them together, then peel them off and pat them flat, fry them in high oil temperature until the potatoes are golden yellow, pour them out and drain them, put them in a container for the bottom, and then put the ribs on them;
4. Leave the bottom oil in the pan, add red bean paste oil, salt, monosodium glutamate, Chili noodles, cumin powder and Laoganma douchi, stir-fry potatoes slightly, then add pepper oil, sesame oil, sugar and fragrant rapeseed powder, sprinkle with bean crisp and chopped green onion, stir-fry evenly and pour on the ribs.
Bean crisp making
Ingredients: peeled sesame seeds 1 50g, roasted peanuts (peeled) 250g, roasted baked fermented beans (available in supermarkets)1kg, chicken essence 50g, and a little bread crumbs.
Production: Stir-fry the bread sugar slightly, add sesame seeds, peanuts and lobster sauce, crush them together, add chicken essence, mix them evenly, take them out of the pot and put them in a basin.
Chiba bean curd with abalone sauce
Ingredients: 2 boxes of boxed landscape tofu.
Ingredients: 250g of shrimp, macadamia, celery, green beans, yellow fungus, etc.
Seasoning: abalone soup base1000g, oyster sauce150g, concentrated chicken juice 50g, crystal sugar water 30g, monosodium glutamate10g, and chicken powder10g.
Making:
1, diced shrimps and macadamia, marinated with a little salt, monosodium glutamate and wet powder; Celery, green beans and diced yellow ear;
2. The landscape tofu is sliced, laid in a dish in a ring shape, placed in a steamer and steamed through the body with medium heat;
3. Put oil in a wok, add ginger rice until fragrant, add diced shrimps, scallops, celery, green beans and yellow fungus, add salt, monosodium glutamate, white sugar and oyster sauce, stir-fry until fragrant, thicken it with wet raw flour, add sesame oil and put it in the middle of tofu;
4. Prepare the seasoning into thin abalone sauce and pour it on the tofu.
Ben Cao Nuo Xiang Shang pin Niu
Making:
1, glutinous rice 1 kg are soaked in cold water for 2 hours, drained, and added with beef juice100g and meiji beef powder 2g, and mixed well;
2. Cut 500 grams of beef and cucumber strips into large pieces, put them in a pressure cooker, pour in special white brine and beef, heat it to the upper atmosphere with a big fire, press it to maturity with a small fire, turn off the fire and naturally disperse gas, and cut it into 8 cm thick strips after taking it out;
3. The beef is wrapped with glutinous rice grains, wrapped with zongzi leaves, bundled, steamed in a steamer for 20 minutes, taken out and put on a plate, and decorated with 2 grams of mint leaves and 20 grams of green lemon.
Special white brine
Chop 2kg of pork bone into large pieces, rinse with water 1 hour, blanch and put it in a stainless steel barrel10kg, bring it to a boil with strong fire, and when the water content remains 6kg, pour in a spice bag (20 slices of fragrant leaves, 0/00g of pepper/kloc, fennel, star anise, cinnamon and white bean).
Bingxin cheese
Ingredients: 2 ice creams.
Ingredients: 5 wafer paper.
Ingredients: 3 eggs, bread crumbs150g.
Making:
1, ice cream cut into strips;
2. Wrap it in wafer paper and stick it with egg liquid;
3. Wrap the egg liquid and roll the bread crumbs;
4. Fry in 60% heat until the shell is crisp;
5. Decorate the table.
Squirrel with orange juice
Main ingredients: grass carp 1 strip, 2 egg yolks.
Ingredients: 300g walnut, 30g ginger juice.
Seasoning: concentrated orange juice100g, custard powder 30g, honey 50g, rock sugar 30g and salt 5g.
Making:
1, the grass carp is slaughtered and cleaned, and the bones are removed and the meat is changed to a knife;
2. Add the modified fish meat to the bottom flavor and egg paste, add Jinba custard powder, pat the powder and put it into a squirrel shape;
3. Take the pan and burn the oil to 60% oil temperature, fry the fish in the pan until it is set, golden yellow and crispy, pour out the oil control and set the shape. ;
4. The walnuts are hung with syrup and fried into walnut hills for later use;
5, wash the pot, add less water, then add ginger juice, orange juice, rock sugar, honey and other spices to boil, hook a small amount of glass, pour it on squirrels, and decorate with walnut hills.
Hakka tripe wrapped chicken
Ingredients: fresh pork tripe 1 piece (about 1 250g) and female black-bone chicken1piece (about 800g).
Ingredients: 50g of ginger slices, 5g of chopped pepper15g, 5g of onion, 3g of fresh ginseng, 3g of medlar, 3g of longan, 0g of garlic10g, and 3g of star anise.
Seasoning: 5g of salt, 2g of baking soda, 5g of monosodium glutamate, 10g of Shaoxing wine10g, peanut oil and sesame oil.
Dip: oil onion ginger 1 small bowl, garlic Chili sauce 1 small bowl, pepper ring soy sauce king 1 small bowl, coriander powder 1 small bowl.
Sauté ed onion and ginger paste dish: Chop ginger and onion into paste, put it in a small pot, add refined salt, chicken essence and monosodium glutamate, mix well, and pour a proper amount of hot peanut oil.
Garlic and Chili sauce dish: put the minced red pepper, minced garlic and Chili sauce into a small pot, add monosodium glutamate and mix well. Boil peanut oil to 50% heat, fry minced garlic until golden and crisp, and pour into the mixture in the pot and mix well.
Pepper ring soy sauce king dish: cut the small red pepper into a ring and put it in a bowl. Add soy sauce king, sesame oil and monosodium glutamate and mix well.
Making:
1, fresh pork tripe is initially washed with clear water for several times, and then the pork tripe is continuously rubbed with vinegar and flour to remove odor and mucus, and then thoroughly cleaned with clear water;
2. Clean the black-bone chicken, put it in a boiling water pot for a little scalding, remove it, wash off the blood foam with cold water and drain it;
3. Put the black-bone chicken into the onion, ginger, garlic and star anise, and then put them into the pig's belly as a whole;
4, the wok is on fire, peanut oil is added, and the pepper is fried together, then the broth is poured, and the chicken with belly wrap is added with Shao wine, salt, monosodium glutamate, fresh ginseng, medlar and longan to boil;
5. Put the pot in a big earthenware pot, cover it with a small fire 1 hour, and serve it with flavored bowls such as coriander powder, oil onion ginger, garlic Chili sauce, pepper ring soy sauce king, sesame oil, etc.