Frozen potato and soybean noodles
Batch processing:
Frozen potato flour (200g), soybean (50g), sesame (5g), refined salt (3g).
Exercise:
1. Wash the soybeans, soak them in water, and then cook them in a pot until there is no fishy smell. Stir-fry sesame seeds in a frying pan.
2. Put the cooked soybeans, fried sesame seeds and refined salt into a millstone for grinding, and then use a sieve to make soybean soup.
3. The conditioning method of frozen potato starch is the same as that of frozen potato noodles, then add cold water to make it look flat, and finally steam it in a steamer for about 30-40 minutes. After steaming, put it into a dough press and press it into noodles with cold water. Finally, put it in a bowl, pour in the soybean soup, and serve.
Frozen potato muffin
Batch processing:
Frozen potatoes (500g), red beans (50g), sugar (30g), sesame oil (5g) and refined salt (3g).
Exercise:
1. Slice the frozen potatoes and soak them in water for one night. Take out, air dry and grind into fine powder.
2. soak red beans in water and add a little salt and sugar to make red bean stuffing.
3. Add hot salt water to the frozen potato powder and make it into a block with a diameter of 6-7 cm, a thickness of 0.3 cm and a weight of 30 g ... Add red bean stuffing to make it look like a shell, and then steam it in a steamer covered with pine leaves. After steaming, put it in cold water, cool it, apply sesame oil, and plate it.
Catfish jelly
Catfish jelly
Composition:
Fresh catfish 1000g, pork belly 300g, cooking wine 50g, onion 10g, refined salt 10g, ginger 5g, monosodium glutamate 1.5g, sugar 5g, aniseed 5g, pepper 2g, Chili sauce 3g and egg white 6550.
Features:
White in color, fresh in taste and tender in catfish.
Gourmet:
Han Guo
Operation:
1. Remove the head, scales, fins and internal organs of fresh catfish, wash it, take out the membrane from the abdomen, cut the fish from the back, remove the spines, and cut it into pieces with a length of 3 cm and a width of 1.5 cm.
2, pork belly peeled, cut into large pieces, washed.
3. Scallion and ginger are peeled, washed and patted loose; Zanthoxylum bungeanum and aniseed are sewn into small bags with clean gauze.
4. Then put the catfish slices in a porcelain basin, put them in a steamer, steam them with strong fire, take them out and put them in a small dish for later use.
5. Put the pork belly into the pot, add 1200ml of clean water, add cooking wine, monosodium glutamate, onion, ginger, salt, sugar and aniseed, boil it with strong fire, then stew it with slow fire, and take out the pork, onion, ginger and aniseed. Pork pieces are used to make it.
6. Stir well with a little water and egg white, then stir in the pork soup, boil it, remove the foam, filter the residue with gauze, put the soup in a small dish, cool it, put it in the refrigerator, freeze it, and take it when eating.
Try it quickly and make your own jelly.