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How to Make Delicious Jujube and Tofu? Detailed Steps and Tips
(1) Ingredients: 250g red jujubes, 4 blocks of tofu, 2 egg whites, a little each of white sugar, refined salt, monosodium glutamate (MSG), soy sauce, vinegar, and dry starch, an appropriate amount of wet starch, and 750g lard. (2) Method: ① Rinse the red jujubes clean, soak them in boiling water for about 1 hour, remove and pit them, and sprinkle a layer of dry starch over the jujube flesh; ② Mash the tofu into a paste, add the egg whites, refined salt, and MSG, and mix evenly by hand into a filling; ③ Into the red jujubes sprinkled with dry starch,
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Six tricks for coloring Fuji apples to make the fruit color more evenly
The fruit of Red Fuji begins to color earlier than that of Guoguang (Ralls Janet), but the process is slow. It generally begins to color from mid to late August, and after early to mid September its coloring is still not as fast as that of Guoguang. To improve the coloring degree of Red Fuji, in addition to a series of work such as rational pruning and shaping and timely pest and disease control, the following measures can be implemented starting in early September: 1. Control nitrogen. After September, no more nitrogen fertilizer should be applied as a top dressing; a scientific water supply method of frequent and shallow irrigation should be adopted to maintain relatively stable soil and air temperatures. 2. Leaf removal. Remove the
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How to Make Braised Sea Cucumber with Scallions So It Tastes Delicious? Detailed Method Shared
Ingredients: 1000 g of rehydrated tender small sea cucumber, 105 g of large scallions, 15 g of green garlic, 5 g of minced ginger, 27.5 g of ginger juice, 10 g of wet starch, 700 g of chicken stock, 27.5 g of sugar, 12.5 g of soy sauce, 15 g of cooking wine, 2 g of salt, 3.5 g of monosodium glutamate, 50 g of scallion oil, 150 g of rendered lard (about 75 g consumed). Method: Wash the rehydrated sea cucumber, put it in a pot of cold water and bring to a boil over high heat, simmer for about 5 minutes, drain well, then simmer in 300 g of chicken stock until tender and flavored, then drain off the chicken stock. Large scallions 10
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How to make braised tilapia with pickled mustard greens, fresh, savory, appetizing and great with rice
Ingredients: one tilapia (about 500 g), half a pack of pickled mustard greens, washed and shredded (authentic Chaoshan pickled mustard greens are best), two or three scallions cut into sections, three or four slices of ginger cut into shreds, and the seasonings are light soy sauce, cornstarch and salt. One more note: my family never uses monosodium glutamate in cooking, to keep the original flavor. Method: wash the fish, score it crosswise and lengthwise on both sides to let the flavor seep in, then on the fish body
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Detailed explanation of how to make shrimp head paste, a step-by-step guide
The shrimp heads, shrimp tails and other raw materials used in processing shrimp head paste are the parts discarded when processing frozen shrimp. These discarded shrimp heads, shrimp tails, shrimp shells, etc. can be processed separately by category, or processed together. Production method 1. Wash the above-mentioned fresh shrimp heads, shrimp tails, shrimp shells and other raw materials with water, drain them, and then deep-fry them at an oil temperature of about 160°C for about 2 minutes. After deep-frying, although the moisture content is only about 2-4%, the taste is different from that of products obtained by drying shrimp heads, shrimp tails, etc.
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How to make delicious braised crab with chestnuts? Home-style recipe for braised crab with golden chestnuts
Ingredients for braised crab with golden chestnuts: snow crab legs, chestnuts, celery, cooking wine, scallion sections, etc. Cooking method: 1. Blanch the chestnuts in boiling water, then peel off the shells. Wash the celery clean and cut into sections. Thaw the snow crab legs and set aside. 2. Put oil in a wok, heat it, add star anise, scallion sections, and ginger slices and stir-fry until fragrant, then add the crab legs and stir-fry until crab oil is released, splash in the cooking wine, add the chestnuts, refined salt, white sugar, and clear broth and bring to a boil, cover with the lid, and simmer thoroughly over low heat. 3. When the liquid is reducing, add the celery
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How to Make Shiitake Mushroom Floss from Shiitake Stems? A Detailed Guide to the Processing Method
In artificially cultivated shiitake mushrooms, the stems account for about 30% of the fruiting body weight. Eating them directly is not only tough and hard to chew, but also not conducive to digestion and absorption. However, when processed into floss, they not only have a rich shiitake flavor but also combine the texture and mouthfeel of meat floss. They can be eaten alone, used as a side dish, or used as a filling for flavored foods such as sausages, pies and steamed buns. Because shiitake mushroom floss is rich in vitamin B2, vitamin D and the dietary fiber needed by the human body, it is a fairly ideal health food and has a certain effect in preventing rickets in children. Shiitake mushrooms
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Detailed Guide to Making Shredded Shiitake Mushrooms: Easily Make Delicious Shredded Shiitake Mushrooms
Soak the broken mushroom stems to remove impurities and diseased or rotted parts, put them into clean water weighing twice their weight, add an appropriate amount of vinegar, soak for 24 hours, then take them out and tear them into shreds. Wash them in a trough with running water, then filter them through a bamboo sieve and drain well. Dry the shredded shiitake mushrooms in a ventilated, sunlit place. Where conditions permit, they can be placed in a drying room and baked at 50-55°C until their moisture content drops below 18%, then take them out for later use. Prepare the powder coating in the proportions of 80% starch, 10% white sugar, 4% refined salt, 3% pepper powder, 2% fresh chili powder, and 1% monosodium glutamate
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How to make Pine Nut and Red Date Pulled Cake? Detailed preparation method shared
Pine Nut and Red Date Pulled Cake is a winter and spring seasonal snack in Suzhou and other places. In the past, this cake was made with more glutinous rice flour and water; the finished cake was served in a bowl, and when eating, people would lift and pull it apart with chopsticks, hence the name pulled cake. Later, the preparation method was improved by reducing the amount of water added, and the cake was cut into pieces and placed on a plate, giving it a beautiful appearance and especially good flavor. This pastry can be made both by the food service industry and at home. Ingredients formula: fine glutinous rice flour 700 g, fine japonica rice flour 500 g, red dates 750 g, dry bean paste 300 g, pine nuts 50 g, diced pork back fat 250 g, soft white sugar 850 g, cooked lard 150
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How to Make Three-Delicacy Boneless Carp and Cooking Techniques
Main ingredient: 1 live carp (about 750 g). Secondary ingredients: 75 g pork shoulder, 25 g shelled shrimp, 30 g chicken gizzard, 25 g winter bamboo shoots, 15 g rehydrated shiitake mushrooms, 20 g Shaoxing wine, 2 g salt. Method: 1. Lay the carp flat on a cutting board and make a horizontal cut at the anal opening, cutting through the spine. Insert a long, thin pointed knife through the two cuts and gently separate the flesh from the backbone, then remove the backbone and innards through the gill opening, wash clean and drain. 2. Mince the pork and place it in a bowl, add Shaoxing
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