One: Lion Head
Ingredients: (can make 5 lion heads)
300g minced meat, half root of Dioscorea opposita, and 6 stupid eggs (5 cooked 1 raw).
Seasoning:
Light soy sauce 1 tablespoon, light soy sauce 1 teaspoon, salt 1 teaspoon, oyster sauce 1 tablespoon, a little black pepper, pepper oil 1 tablespoon, chopped green onion, Jiang Mo and bread crumbs 30g.
Accessories:
Broth 1L, 3 tbsp of soy sauce, 2 tbsp of soy sauce 1 tbsp, star anise 1 piece, cinnamon 1 piece, pepper 1 pinch, onion, ginger slices, crystal sugar and a little starch.
Practice:
1 Wash and peel the yam and chop it for later use. Peel 5 boiled eggs and set aside. Add chopped yam into the meat stuffing, add 1 raw egg, and all the seasonings and mix well. Stir hard in one direction. (most of them use water chestnut, but they can't be bought this season, so you can use lotus root or yam instead, which can enrich the taste. Meat stuffing should be fat and swollen, and whole lean meat is not delicious. Adding bread crumbs can make the taste soft. Stir the meat in one direction. )
2. Wrap the peeled cooked eggs into the meat stuffing and make 5 large balls. (You can dip your hands in water before grabbing the meat stuffing, so as to prevent them from sticking to your hands. )
3. Put it in the pot and heat it to 80-90%. You can see a slight smoke. Fry the prepared meatballs in the pot until the surface is golden. (The oil should be heated first and then put into the meatballs, and the meatballs should be shaped quickly at high temperature, so that the meatballs are not easy to disperse and are round. However, be careful not to fry the fire too high, and the golden color can be fished out.)
4, another pot, put the big balls in the pot, add accessories (except rock sugar and water starch), boil it and change it to medium and small fire. While cooking, scoop up the juice with a spoon and pour it on the balls. When boiling for about 30 minutes, add rock sugar until it melts, and thicken the water starch to collect the juice. (Adding rock sugar can enhance the color and taste. Finally, if the soup is thick enough, it can be thickened. )
Two: golden shrimp balls
1 material: 250g shrimp, rice 1 bowl, flour 1 00g, eggs1piece, salt and edible oil.
2 add proper amount of water to flour to form dough, and use the leftover dumpling skin (roll it thin) and wonton skin shell directly.
3 Roll into dough and cut into thin strips.
4. Put the rice into a food bag and roll it into a cake to increase the viscosity of the rice.
5 Shrimp leaves the tail section peeled off, and the shrimp line is removed.
6 pat the shrimp into a cake with a knife and sprinkle some salt.
7 spread a piece of plastic wrap, dig a spoon of rice in your hand and press it into a cake.
8 Take a shrimp and wrap it in rice.
9 balls into a ball, take off the plastic wrap.
10 eggs are broken into egg liquid in a bowl in advance, and shrimp balls are put into the egg liquid.
1 1 Re-roll 1 Layer leather yarn
12 pot is heated by adding cooking oil.
13 pot is heated by adding cooking oil.
14 oil is added with shrimp balls at medium temperature.
15 fry until golden brown. The finished product is fresh and fragrant, and the appearance is beautiful as if it were covered with gold wire.
Three: Fried mutton rolls with scallion.
1 mutton roll, scallion, garlic, ginger slices, four seasons sauce, soy sauce, sugar, oil and pepper.
2. Slice ginger onion, garlic and ginger.
3 Seasoning sauce: 1 spoon of Four Seasons sauce, 1 spoon of light soy sauce, 1 spoon of cooking wine, a little sugar and mix well.
4 Put garlic slices and ginger slices in a hot oil pan and stir fry.
5. Stir-fry the scallions until they change color.
6. Stir-fry mutton rolls
7 Stir-fry until the mutton roll is soft and pour in the sauce.
8 Sprinkle pepper before taking the pan and stir well, then take the pan and put it on the plate.
9 Fried mutton rolls with scallion
Four: chili pepper diced chicken
1 Wash the fresh chicken breast together.
Cut into diced meat of similar size.
3. Marinate the diced chicken with proper amount of salt and 1 spoon of cooking wine 15 minutes to taste.
4 Cut dried chili into small pieces with scissors, and prepare appropriate amount of ginger, garlic, onion and pepper.
Add more oil to the pot, and fry the marinated diced chicken.
6. Serve until the diced chicken skin is burnt.
7. Pack the fried diced chicken for later use
8. Leave the bottom oil in the pot, and add ginger, garlic, pepper and prickly ash into the pot to explode.
9 then add the diced chicken
10 add 1 spoon soy sauce, a little sugar, a little salt and stir-fry quickly.
1 1 Add appropriate amount of chicken essence and chopped green onion to turn off the heat.
12 loading
Five: stir-fried beans
Main material
Green beans 250g
ingredients
Exempted pork (ground pork) 100g
Garlic powder 1 tablespoon
Jiang Mo 1 tbsp
Dried Chili 1 tablespoon
Proper amount of white sesame
Appropriate amount of water
Zanthoxylum bungeanum 1 tablespoon
Seasoning:
2 tablespoons black bean paste (black beans)
Yellow rice wine 1 tablespoon
Sesame oil 1 tablespoon
Sugar 1 tbsp
Soy sauce (soy sauce) 1 tbsp
1 Pour green beans into cold oil (the cold oil is about 80℃).
2 open the fire and fry until it is dry, and the surface is slightly yellow.
3 Pick up the oil filter
Put the green beans aside for use, and you will find that their color will gradually darken, so you must not fry them too much.
5 Take another pot, or pour out the oil in the pot, then add sesame oil into the pot and add pepper to stir-fry until fragrant.
6 Add Jiang Mo minced garlic and stir-fry until fragrant (first add Jiang Mo and then add minced garlic).
7 put the pork in
8 quickly spread, add dried peppers.
9 Add a little bean paste.
10 fry for two minutes and then add a little.
1 1 Stir-fry bean paste and meat until fragrant.
12 Add all the remaining bean paste and stir well.
13 pour in spare green beans and stir-fry slowly until the green beans are getting dry.
14 sprinkle with white sesame seeds, add light soy sauce and mix well.
15 Finally, add sugar and stir well, and add appropriate amount of water.
16 stir-fry with low fire until the water is dry, and then take out the pot.
Six: spicy tofu
1 Boil a pot of hot water, add diced old tofu, add a spoonful of salt to the water, cook for two or three minutes, and then take out and drain.
Heat the wok, pour in a tablespoon of vegetable oil, and add the cooked tofu to fry it.
Fry tofu until both sides are brown, pour in soy sauce, soy sauce and rock sugar powder and stir fry.
4 Add a proper amount of spicy lobster sauce, stir-fry and serve, and finally sprinkle with chives for decoration.