Chicken Legs with Tomato Sauce

Ingredients

Chicken legs, vegetables, mushrooms, sugar, tomato sauce

Method

1. Put the chicken legs in boiling water, control the water, and melt the sugar in the oil pan. When the sugar bubbles, add the chicken legs, stir-fry until the sugar color turns, then add tomato sauce, add some water, and cook!

2. When the juice is almost reduced, add some salt, then add the well-watered vegetables and mushrooms, stir-fry for a few times, and it’s ready to serve!

Pork in tomato sauce

Ruddy in color and fragrant.

Materials

Ingredients: 200 grams of pork tenderloin,

Accessories: 50 grams of eggs,

Seasoning: 50 grams of tomato sauce , 20 grams of wheat flour, 5 grams of garlic (white skin), 70 grams of vegetable oil, 3 grams of salt, 1 gram of chicken essence, 5 grams of white sugar

Method

1. Remove the eggs Put the shells into a bowl and beat them up, add salt, chicken essence, sugar and other seasonings and mix well; peel the garlic and mince it into fine pieces and set aside.

2. Cut the pork loin into rectangular flat pieces half a centimeter thick, pat it loose with the back of a knife, dip it in the egg paste and coat it in flour.

3. Put vegetable oil in the wok, heat it to 60% heat, add pork cubes, fry until golden brown and take it out.

4. Heat the oil in the wok, sauté the garlic until fragrant, add the tomato sauce and bring to a boil, then add the fried meat and stir-fry evenly, simmer over low heat for 2 to 3 minutes.

Ketchup sushi

Ingredients

Rice, seaweed, water, vinegar, salt, ham, eggs, lettuce, tomato sauce

Method

1. Spread the eggs a little thicker, cut them into wide strips and set aside. Peel the lettuce, cut it into wide strips and blanch it, and cut the ham into wide strips

2. Cut the eggs into strips , lettuce strips, and ham strips are laid out, and rolled into a tube shape with a sushi curtain

3. Cut into sections and pour tomato sauce

Ocean mushroom tomato sauce

Ingredients

40g butter, 20g garlic slices, 20g shallots, 50g shredded onions, 100g fresh tomatoes, 60g mushroom slices, 50g tomato paste, 3 tablespoons tomato paste, appropriate amount of thyme, 700cc stock, salt Appropriate amount, appropriate amount of sugar, appropriate amount of black pepper

Method

1. Heat the pan and sauté the garlic and shallots with butter until fragrant, then add the onions and fresh chopped tomatoes and stir-fry.

2. Add mushroom slices and stir-fry until fragrant, add tomato paste and tomato sauce, sprinkle with thyme and stir-fry for 3 minutes until soft.

3. Pour in the stock and bring to a boil, then simmer over medium-low heat for about 5 minutes. Add salt, sugar, black pepper and other seasonings before serving.

Ketchup Cake Roll

Ingredients

4 egg whites, 60g caster sugar, 5g white vinegar, 4 egg yolks, 20g caster sugar, 60g milk grams, 60 grams of salad oil, a little salt, 80 grams of cake flour

Method

1. Beat the egg whites in an oil-free and water-free basin, add white vinegar, and wait until it bubbles When soaking, add two-thirds of the white sugar and continue to beat. When the egg whites become fine, add the remaining white sugar and beat until wet foam (the pulled egg whites have curved grooves), and put in the refrigerator for later use.

2. Sift flour, orange powder and salt.

3. Beat the egg yolks, add fine sugar, oil and milk in batches and stir evenly. Do not stir too hard to avoid gluten in the flour.

4. Pour 1/3 of the whipped egg white into the already stirred egg yolk batter, and stir from the bottom up. Remember not to draw circles, otherwise defoaming will occur.

5. Preheat the oven to 170 degrees.

6. Add another 1/3 of the egg whites, pour into the batter and mix.

7. Pour the mixed batter into the remaining 1/3 of the egg whites, and continue to stir from the bottom up until even.

8. Add the batter to the mold, shake out the bubbles, and heat up and down at 170 degrees for 25 minutes.

9. Spread tomato sauce on the baked cake, roll it into rolls after cooling, and cut into pieces.