Pepper sesame beef

Ingredients:

Beef 200g.

Ingredients:

3g each of green onion and ginger; 0 bay leaves.

Preparation:

鹽10g、味精0g、椒0g、麻椒0g、干辣椒0g、桂皮0g、辣妹子0g、八角0個、雞粉0g、老抽0g、白糖0g、香辣醬0g、料酒0g。

Make:

1. Wash the beef.

2. Add base oil to the pot, and fry the fragrance and small ingredients until fragrant.

3. Add soup to taste, mix color, put in the marinated beef, take it out, change the knife to cut the strips, and pat the powder.

6. Use 0-0 into hot oil to make it crispy and take it out, wash the wok, add an appropriate amount of oil, and fry the peppercorns, sesame peppers, and dried chili peppers until crispy for later use.

5. Add a little base oil to the pot again, add small ingredients and stir-fry until fragrant, add spicy ingredients, add soup and seasoning, and slightly burn and put on a plate.

Stuffed shrimp steak with fish-flavored shredded pork and lotus root

Raw material:

1 prawns, 0 pieces of lotus root clip blades, 0 grams of pickled chili powder, 0 grams of ginger rice, 0 grams of garlic rice, 0 grams of chopped green onions, salt, cooking wine, pepper, monosodium glutamate, sugar, vinegar, dry starch, wet starch, fresh soup, appropriate amount of salad oil, and 0 salt and pepper dishes.

Make:

1. Remove the head and tail of the prawns, take the shrimp meat to beat into a puree, add salt, cooking wine, pepper, monosodium glutamate and a small amount of water to the pot, stir well, stuff it into the lotus root clip, and then place the shrimp tails one by one, and press them into shape by hand.

2. Heat the salad oil in the pot, pat the shrimp paste lotus root evenly and dry the starch, put it in the pot, fry it until its surface is golden and crispy and cooked, take it out and drain the oil and put it on a plate.

3. Serve with the salt-and-pepper dish.

4. Or leave the bottom oil in the pot, put in the soaked chili pepper, ginger rice, garlic and green onion and stir-fry until fragrant, cook in the sauce made of salt, monosodium glutamate, sugar, vinegar, wet starch and fresh soup, collect the fish flavor juice over medium heat, pour some oil into it, pour it out of the pot and pour it on the lotus root clip in the plate, it is ready.

Technical keys:

1、取蝦肉製成泥以後，調味攪勻即可，不必像做蝦膠那樣攪上勁。炸藕夾時應當分兩次下鍋。第一次用高油溫（六成熱）炸定型，第二次用低油溫（四成熱）炸至酥脆。

2. According to the above cooking methods and changes, you can also make shrimp paste with different flavors.

First, mushroom granules, water chestnut grains, etc. can be added to the shrimp paste to increase the taste;

Second, you can replace the lotus root clip with bread slices, steamed bread slices, potato clips, etc.;

Thirdly, you can stick a layer of breadcrumbs on the outside of the lotus root wrap to make the finished dish more crispy;

Fourth, the sauce can also be adjusted into sour and spicy, fresh and spicy, home-style taste, sauce flavor, etc.

Baked shrimp balls in golden sauce

Ingredients:

60 shrimp balls, crispy paste, 0 grams of egg yolk, 0 grams of meat floss.

Method:

1. Wash the shrimp balls after removing the shrimp line on the back and absorb the water with kitchen paper.

2. Add white pepper, salt, green onion and ginger water, mix well and marinate to taste.

7. Put the marinated shrimp balls into the crispy paste, hang the paste evenly, and put them in the oil pan with an oil temperature of 0 to heat for frying.

4. Leave the bottom oil in the pot and fry the egg yolk liquid until fragrant, put in the fried shrimp balls and wrap them well, sprinkle in the meat floss, and add an appropriate amount of garnish.

Proofread by Huang Hao