Homemade red bean puree
Ingredients:
Red bean paste, sticky rice flour, flour, milk powder, custard powder.
Seasoning:
Fine white sugar, eggs, water, peanut oil.
Make:
1. Stick rice flour, flour, milk powder, white sugar, custard flour and evenly, beat in eggs, add water, mix well, add peanut oil, and mix into a thin slurry.
2. Heat the pan, pour in the oil, pour the thin slurry evenly into the pot, half-fry until golden brown and crispy, absorb the excess oil, evenly spread the cooked red bean paste on the thin skin, roll up and cut into pieces, and put on the plate.
Sturgeon bowl with Thousand Island sauce
Raw material:
200 grams of sturgeon back fillet meat, 1 box of potato chips, 15 grams of caviar, 50 grams of salad dressing, crispy pulp powder, green onion and ginger water, and salad oil
Make:
1. Cut the fish into 2 cm cubes, marinate in a bowl with green onion and ginger water for 10 minutes, remove and drain, then wrap it in crispy powder, fry it in an oil pan until it is ripe and crispy on the outside and tender on the inside, remove and drain the oil, put the salad dressing in the bowl and mix well.
2. Put the potato chips on a plate in a row of 5, put the diced sturgeon on the potato chips in turn, and garnish with caviar evenly.
Shrimp in a pot with garlic and garlic
Ingredients: 15 fresh shrimp
Excipients: 120 grams of fresh red garlic and 20 grams of coriander stalks
Seasoning: 25 grams of Wanfu stir-fried dry pot sauce, 6 grams of monosodium glutamate, 4 grams of sugar, 6 grams of cooked sesame seeds, 45 grams of dried chili peppers, 8 grams of Sichuan pepper, 5 grams of Wanfu rattan pepper oil
Make:
1. Cut the shrimp in half, remove the shrimp line, fry it in a hot oil pan until the color is golden, and then put in the bright red garlic and oil it together for later use.
2. Heat oil in the pot, add all the seasonings such as Wanfu stir-fried dry pot sauce and stir-fry evenly, then add the fried shrimp and garlic and put in the coriander stalk and fry until fragrant, add Wanfu rattan pepper oil and stir-fry evenly before starting the pot, put it on the plate, sprinkle with chopped green onions, and garnish it with homemade coral sugar carving.
Crispy small yellow croaker
Raw material:
10 small yellow croakers (about 1000 grams), 2 grams of salt, 10 milliliters of cooking wine, 2 grams of pepper, 5 grams of corn starch, 5 grams of custard powder, ginger and onion juice, homemade chili noodles, and salad oil
Make:
1. Cut the small yellow croaker from the back, remove the internal organs and gills, clean it, add ginger and shallot juice, salt, cooking wine, pepper and mix well and marinate for 10 minutes until it tastes, drain the water and add corn starch and custard powder and mix well.
2. Put the salad oil into the net pot and burn it until it is hot, shake off the small yellow croaker that is well powdered, turn on low heat and fry until the surface is golden and crispy, take it out, drain the oil and put it on a plate, sprinkle some homemade chili noodles, and it is ready.
Green stinging head
Raw material:
200 grams of jellyfish head, 200 grams of cucumber, 20 grams of red millet pepper, 30 ml of spicy fresh sauce, 25 ml of Yipin fresh soy sauce, 10 grams of garlic, 5 grams of mustard
Make:
1. Cut the jellyfish head into even strips and brew with water to wash away the excess salt. In addition, cut the cucumber into uniform strips with a knife, soak in water for 5 minutes, and set aside.
2. Chop the millet pepper, add 150ml of spicy fresh sauce, Yipin fresh soy sauce, garlic, mustard and purified water to a pot, mix well to form a sauce, and set aside.
3. Put the seasoned sauce into the beach cup, and put the soaked jellyfish strips and cucumber strips into the beach cup with a bamboo skewer, and then you can take the vegetables.
Tear beef cubes
Raw material:
500 grams of beef meat, 200 ml of cooking wine, 50 grams of ginger, 50 grams of green onions, 50 grams of onions, 20 grams of celery, 20 grams of coriander, 10 grams of dried chili peppers, 10 grams of dried red peppercorns, 10 grams of salt, 10 grams of pepper powder, 7 grams of homemade chili powder, 5 grams of homemade pepper powder, appropriate amount of cooking oil, 1 pot of white brine
Make:
1. Rinse the beef lin, add cooking wine, ginger slices, green onion knots, pepper, onion, celery, coriander, dried chili pepper, dried red pepper and salt and mix well and marinate for 2 hours.
2. Put the marinated beef into the pot of boiling water, put it into the white brine pot and marinate for 40 minutes, then turn off the heat and soak for 30 minutes, and set aside.
3. Change the marinated beef to a square slice with a width of 6 cm and a thickness of 1 cm, and then beat it with a wooden stick until it is soft and set aside.
4. Put the pot on the fire, put the oil and burn it until it is hot, fry the loose beef slices until crispy, drain the oil, add homemade chili powder and homemade pepper powder and mix well, and then add a little decoration after serving on the plate.
Taihu Lake Ulva fish and rice soup
Raw material:
300 grams of silver carp tail, 30 grams of lettuce, 50 grams of crab meat, pumpkin puree, salt, chicken juice, monosodium glutamate, corn starch, and old chicken soup
Make:
1. Select the net tender tip of the lettuce; In addition, wash the silver carp tail, take the clean meat, and set aside.
2. Beat the meat into white and delicate minced fish and make it into pearl-shaped fish rice.
3. Pour an appropriate amount of old chicken soup into the pot and bring to a boil, add pumpkin puree and mix well, then add salt, chicken juice, monosodium glutamate, add fish and crab meat to cook, thicken and put out of the pot and put on the plate, put the tender tip of the lettuce to decorate, you can.