Ingredients: pork, starch
1. Take two Jin of pork as an example. If you are fat and thin, choose hind leg meat. Chopped, with some big particles. Put it in a bowl and start seasoning. Add appropriate amount of sugar, salt, pepper, seasoning salt and chicken essence and stir well. Stir in one direction until it feels sticky. Then pour in 50 grams of water starch and stir well again.
2. Prepare the pig casing, pour it into the water, add a little white wine to deodorize it, soak it for a while, and then pour it in to see if there is any air leakage. After processing, fill the meat with a manual enema and knead it with your hands, which gives you a little room to move, that is, eight points full. Tie it up with cotton thread, stick a few holes with toothpicks, and let the gas out.
3. Blow it with a fan for another 30 minutes to dry the epidermis, then put it in a pot with cold water and cook it for about 30 minutes on medium heat until it floats, press it tightly and hit Q, and it will be cooked. Finally, fry it in the oil pan and you can eat it.
Ingredients: sirloin, coriander, green vegetables, noodles, ginger, onion, dried pepper, pepper, cinnamon, fragrant leaves, kaempferia kaempferia, fried fruit and dried tangerine peel.
1. First cut the brisket into four pieces, then put it in a pot with cold water, add ginger slices and cooking wine, and remove the blood foam. After the water is boiled, boil it for a few minutes, then take it out and clean it thoroughly.
2, the required seasoning, prepare onion, ginger, dried pepper, pepper, cinnamon, fragrant leaves, kaempferia, pat the fried fruit, and finally add a few pieces of dried tangerine peel.
3. Put oil in a hot pot, pour in spices and stir fry, add a spoonful of red oil, stir fry red oil with watercress, and finally add a spoonful of soy sauce to increase the flavor of the sauce. After pouring water, add soy sauce and soy sauce, boil for 20 minutes, and thoroughly cook the fragrance.
4. Heat hot oil in another pot, pour in the brisket and stir-fry until it is slightly yellow, remove the seasoning from the soup pot, pour the soup into the beef pot, cover the pot and cook for 40 minutes, and finally collect the juice on high fire, and serve the beef.
5. Boil the water, put the noodles in the pot, cook them again, press the cold water once, cook them thoroughly, put them in a bowl, scald some vegetables, pour the broth, put a little minced garlic, scoop a spoonful of cooked beef, pour the beef soup, and finally sprinkle with chopped green onion and coriander to make a bowl of spicy beef noodles.
Ingredients: potato, starch
1. Prepare some potatoes, peel them, slice them, cut them into strips with the same thickness, soak them in cold water for a few minutes, soak the starch out of the potatoes, and rinse the potato strips after soaking.
2. Boil water in the pot, pour the potato chips in and cook for two minutes, add some vinegar when cooking, turn off the heat and take them out when they are transparent, then rinse them again to control the moisture.
3. Then add starch and stir well. Starch doesn't need to be wrapped too much. Stir well and put it in the refrigerator for two hours, so that the fried French fries are more brittle and not easy to break.
4, pour more oil into the pot, the oil temperature is 50% hot, add frozen potato chips, fry until the oil turns yellow, and then turn to high fire to improve the oil temperature. Fry again, fry until golden brown, remove oil and French fries.
Ingredients: chicken legs, eggs, flour, corn starch, onion, ginger, garlic, tomato sauce, lemon juice.
1. First prepare the chicken leg, clean it, control the moisture, and then poke a few holes in the chicken leg with a toothpick, which will taste better.
2. Slice half an onion, slice garlic and shred ginger into chicken legs, add two spoonfuls of salt, one spoonful of tomato sauce, a little lemon juice and one spoonful of cooking oil, mix well and marinate for one hour.
3. Add two spoonfuls of ordinary flour to the bowl. 2: 1 ratio of a spoonful of corn starch, stir evenly for later use. Beat four eggs into a bowl and break them.
4. After the chicken leg is marinated, put all the marinade in it, then wrap the chicken leg with a layer of egg liquid, then evenly wrap it with a layer of flour, then repeatedly wrap it with egg liquid flour, shake off the excess flour and put it on the plate for later use.
5. Next, add more cooking oil to the pot. When the oil temperature is 30% hot, fry the chicken legs in the pot. Don't turn it over. Let it fry and set first. Turn it over for about two minutes to make it more evenly heated. The whole process takes about ten minutes, and the fried noodles are golden yellow. Take it out and let it cool.
6. Then heat the oil to about 70% heat, and then fry the chicken legs in the pot for about 30 seconds. The surface is particularly golden. Remove the oil control and fry the chicken legs.
Ingredients: common flour, butter, eggs, milk, whipped cream, sugar.
1, 500 grams of ordinary flour, 60 grams of butter, 5 grams of salt, rub by hand, and let the flour and butter mix evenly. Add 280 grams of water and flour wadding and knead into dough. Don't knead the dough until it is hard, just knead it evenly. Cross the dough surface, don't cut it. Wrap it in gauze, put it in a fresh-keeping bag and put it in the refrigerator for one hour.
2. Slice 250g butter and put it on oiled paper. Then wrap it in oil paper, roll it into rectangular butter slices, and put it in the refrigerator for one hour.
3. Take out the dough and roll it into a bigger cake. Butter is placed in the middle of the cake, folded in half on all sides, closed and rolled into a rectangular cake. Fold both sides in half to the middle. Fold it in half again to form a rectangular cake with 40% folding, then wrap it in oil paper, take it out after half an hour in the refrigerator, continue to repeat the above operations, wrap it in oil paper and put it in the refrigerator.
4. Take it out and roll it into a rectangular pie with a layer of water on the surface. Roll up from one end, roll up tightly. Wrap it in oil paper and put it in the refrigerator for half an hour.
5. Cut into small doses of 20 to 25 grams after refrigeration. Put each piece of dough into the egg tart mold. Leave a little water on your hand and press it outward from the middle of the area. It can be slightly thinner in the middle and thicker at the edge, which is more layered. When it's all done, you can put it in the refrigerator for freezing.
6. Beat two eggs in a bowl. After stirring, add 200 grams of milk, whipped cream 100 grams, and 50 grams of sugar. Then filter the egg liquid, the taste will be more delicate and smooth.
7, pour the egg liquid into the egg tart skin, eight minutes full. Preheat the oven in advance, fire up and down 200 degrees and bake for 20 minutes. When the time is up, the egg tart will be ready.
Ingredients: high gluten flour, sugar, white sesame, eggs, fresh shrimp, starch, pure milk.
1, first prepare 260 grams of high-gluten flour, add 30 grams of sugar, 2 grams of salt and 5 grams of yeast, beat an egg and mix well. Add 120g pure milk and stir while pouring until there is no dry powder. Add 30 grams of cooking oil. Knead into a ball.
2. Keep rubbing on the chopping board. Like rubbing clothes, hold one end of the dough with one hand and push the dough with the other hand for about five minutes. Just a film, knead it into a ball, cover the bowl and relax for ten minutes.
3. grow into a long strip. Divide into six equal parts. Knead from outside to inside. Arrange it in a circle. Stick a layer of clear water on it. There is also a layer of white sesame seeds on it. Put it in a Hamburg mold and seal and ferment until it is twice as big.
Step 4 make a sandwich. Prepare 600 grams of fresh shrimp, remove the shrimp head, shrimp shell and shrimp line, and wash. Take a small part and cut it into small pieces. Chop all the rest into paste and put them in a bowl. Add a spoonful of white pepper, black pepper, salt, sugar, and two spoonfuls of soy sauce. Add 70 grams of starch, beat an egg white, stir hard in one direction, and the meat will stick together.
5. The hamburger skin is well fermented, the oven is preheated for 5 minutes in advance, the fire is 180 degrees, and the lower layer is baked for 15 minutes. It feels almost the same. Take it out and air it to room temperature.
6. Brush a layer of oil in the pot, press the shrimp sauce into a round cake, and fry it in the pot until both sides are golden and cooked.
7. Take out the hamburger blanks. Open it from the middle. Squeeze a layer of salad dressing. Put a piece of lettuce on it. A piece of shrimp cake. Squeeze another layer of salad dressing. Put a piece of lettuce on it. Add the other half of the bread and the hamburger is ready.