1, cumin squid
Ingredients: squid 1 piece, cumin10g, salt 3g, peanut oil15g.
Practice: Wash the squid, cut into strips with a width of about 2 cm, put them in a bowl, add salt, grab them evenly with your hands, and pickle them for about 10 minutes. Heat more peanut oil in the pot, stir-fry the squid in the pot, and pour out the water after it comes out. Pour in cumin, add more cumin, stir well, and coat the squid with cumin powder evenly.
2. Cumin ribs
Ingredients: pork chop 500g, salt, oil 1 spoon, 2 tablespoons of Chili powder, 4 green peppers and cumin.
Practice: cut the ribs into sections, heat the oil pan, pour the ribs in, and stir fry until slightly discolored. Cover the pot and simmer for a while. Pour in the sliced meat from the ribs and stir-fry until the meat changes color. Add green pepper and salt and stir-fry until the green pepper becomes soft. Add shallots and sprinkle with cumin powder to serve.
3. Cumin chicken wings
Ingredients: chicken wing root100g, chicken wing medium150g, chicken wing tip 50g, ginger 2g, onion 2g and cumin 2g.
Practice: cut a few knives on the front and back of the chicken wings, add the seasoning to the chicken wings and stir well. Cut ginger slices, put them in a bowl and stir well. Pickling 1 hour. After pickling, put it into the pot and fry the front and back alternately until golden. Pour in the seasoning left before, sprinkle cumin powder evenly on the front and back, and turn it over constantly. Cover the pot and simmer until the meat can be poked. After five minutes, add the onion.
4, cumin fried barbecue
Ingredients: 200g beef tenderloin, scallion 1 root, 2 parsley, 5 red peppers, cumin powder 1 spoon, appropriate amount of Chili powder, a little pepper, 0.5 teaspoon salt, a little oyster sauce, a little steamed fish soy sauce and a little sesame oil.
Practice: Slice beef tenderloin with moderate thickness, about 2 to 3 mm.. Add cumin powder, Chili powder, pepper, salt and oyster sauce to beef tenderloin, and then add a little sesame oil and mix well. Add half of scallion and coriander stalks, cover with plastic wrap and refrigerate for 20 minutes.
Add shredded red pepper and the other half of green onion before frying. When the pan is hot enough, pour in the right amount of oil, add beef and side dishes, add the right amount of salt, fry slightly, stir fry, steam a little fish soy sauce and coriander leaves when the beef is cut off, and serve.
5, cumin grilled shrimp
Ingredients: 9 shrimps, 1 teaspoon of oil, 2 teaspoons of salt1,2 cloves of garlic, 1 slice of ginger, a few drops of rice wine, 0 teaspoon of cumin powder1,and 5 bamboo sticks.
Practice: cut off the shrimp whiskers and feet and pick out the shrimp line with a toothpick. Then break it from the side of the shrimp head by hand and pick out the black block on the shrimp forehead. After cleaning, put it in a container, add minced garlic and Jiang Mo, add a few drops of rice wine, salt and cumin powder, mix well and marinate for an hour or two. Then string the pickled shrimp from the head with a bamboo stick.
Spread the tin foil on the baking tray, first coat it with oil, then spread the shrimp, and then add the seasoning and spices of the pickled shrimp together. Put the shrimp in the oven (the oven is preheated in advance), and bake at 185 degrees for 20 minutes. Take it out after baking and sprinkle with a little cumin powder to make it more delicious.