Practice:

1) Peel the shrimp and remove the sandy threads, and marinate them for a while in a bit of soy sauce, cornstarch and salt. White curd 1 piece in a bowl crushed, 3 eggs beat in, stir together and beat. Prepare chopped green onion.

2) pan hot oil, stir fry shrimp until browned, pour into the egg mixture, chopped green onion, stir fry together can be.

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Curd Pork

Preparation:

Pork, cut into small pieces, with cumin powder, yellow wine, salt a little treatment

Curd juice, bought a can of curd, used the soup and a piece of curd crushed

cotton sugar

Started:

Put the pork under the frying pan small fry, color change and add water to boil (do not put too much water), to remove floating oil.

Boiling and pour the curd sauce with crumbled curd into the pot, cover and simmer on low heat.

When the soup dries up, add sugar to enhance the flavor.

Rise the pot and serve.

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Curd Chicken

Materials: chicken (or duck) half; 3 pieces of curd (including curd juice); green onion, ginger, garlic, monosodium glutamate (MSG), star anise, cinnamon, cooking wine, a little each; 500 grams of vegetable oil.

The first step: half of the chicken pieces or duck washed, cut into pieces, into the water, add green onions, ginger, garlic, star anise, cinnamon for stewing! This process:First, never put salt; second, do not use the pressure cooker high pressure cooking. Stewing about 30 minutes can be, almost out of the pot before putting the appropriate amount of monosodium glutamate.

Step 2: Fish out the chicken pieces, use chopsticks to pick out the star anise, cinnamon and other accessories, leaving only the chicken pieces, empty dry water. Reserve the chicken broth for later use.

Step 3: Heat the vegetable oil to the proper temperature, then put the chicken pieces into the oil for medium-speed deep-frying. This process depends on the craft, the fire must be controlled, the oil temperature is too high easy to fry the paste; oil temperature is too low will lead to too much dehydration of the chicken, the meat hair "sheep". The skin is crispy and the meat is tender is the best.

Step 4: Fish out the chicken again, and pour the oil in the pot dry. Because there is already a small amount of vegetable oil left on top of the chicken pieces, it is already enough. Heat the wok and pour in the chicken pieces and the chopped curd. (Use chopsticks to whisk together the curd quickly, a little wine and the curd juice to make a thick sauce.) Stir-fry quickly over high heat to coat the chicken pieces and dry out the curd juice, usually in 30 seconds!