Huxian fried dumpling skin raw materials: 50 grams of dumpling skin (made of high-gluten flour), 0/2 grams of soybean sprouts 10 grams of celery10 grams, and 3 grams of leek.
Seasoning: Material A (5g of garlic paste and ginger paste, 5g of soy sauce15g, 20g of vinegar, 3g of salt), 25g of rapeseed oil and homemade tomato sauce (referring to a dish made of pepper), 2g of pepper, 5g of medium and coarse pepper powder.
manufacture
1. Cook the dumpling skin, blanch the bean sprouts and coriander, and refrigerate in ice water to control the moisture.
2. Mix the material A evenly.
3. Put the bean sprouts and coriander under it, spread the dough on it, pour the homemade tomato sauce and sprinkle with coarse Chili powder.
4. Heat the rapeseed oil to 80% heat, add the pepper, drain the pepper with fine oil, pour the oil on the dish, and add the blanched leek.
The key technology is that the oil temperature is very important when oil leaks. The oil temperature is low, and the fragrance does not fry. If it is too high, it is easy to fry the pepper. Generally, 80% heat (about 240℃) is the best, and the oil level will smoke slightly.
Try to make Chili noodles into large pieces, which will taste good. Pepper, ginger, licorice, cinnamon and other spices can be ground into large particles together, and homemade Chili noodles taste better when splashed with oil.
The ingredients of the appetizer in Dongfu are: 4 preserved quail eggs (two for each sample), 5g of cherry tomatoes (two for each sample), 50g of pickled cabbage, 25g of cucumber slices on the grill, 25g of cauliflower water (available in the market) and 30g of fried peanuts.
Seasoning: Material A (salt, monosodium glutamate 1g, sugar, soy sauce, ginger juice 3g, chicken powder 2g, rice fresh, millet spicy, garlic slices, coriander segments 8g, balsamic vinegar and purified water 30g) and frying oil 10g.
manufacture
1. Mix all raw materials A and put them in a fresh-keeping box for 2 hours.
2. Wash all the raw materials, control the water, put them in a plate, seal the fresh-keeping paper and put them in a fresh-keeping box.
3. When serving, pour 10g oil into the raw materials, and then pour the material A along the edge of the dish to get the finished product.
Oil for wok preparation: 30g Zanthoxylum bungeanum, 30g Zanthoxylum bungeanum, 30g coriander stalk, 250g onion oil, and bitter bean 10g (a local seasoning powder similar to mustard, which can enhance fragrance) are cooked together in medium heat until the Zanthoxylum bungeanum turns yellow and cooled.
Raw materials for dry steamed vegetables in northern Shaanxi: bottom materials (green tomato 30g, pepper 50g, potato flour 50g), purple eggplant 50g, old tofu 50g, bean corn 50g, pumpkin 20g, and water-borne fungus 5g.
Seasoning: Material A 80g (Meiji stir-fried juice 20g, Meiji fresh spicy juice 15g, chicken juice 3g, water 30g, wild pepper 10g) and salad oil 500g (about 30g).
manufacture
1. Mix the material A evenly and put it in a cage for heating.
2. Cut the green tomatoes in the bottom material into pieces with a thickness of 0.3 cm; Cut pepper into 0.4 cm thick oblique slices; Soak potato flour in cold water until soft, and cut into 15cm long segments; Mix the above raw materials evenly and put them on the bottom of the plate.
3. Cut the beans, purple eggplant, old tofu, pumpkin and corn into sections with a width of 1.5cm and a length of 6cm, fry them in 60% hot oil temperature until they are broken, and then put them in a circle and put them on a plate; Remove the roots of auricularia auricula, cover it with raw materials, steam it in a cage for 8 minutes, and pour in material A.
Tips When serving, the waiter will mix the ingredients with the juice to make it taste better.