Fried glutinous rice balls with corn
Ingredients: slightly more corn (fresh corn or canned corn), Pearl Yuanxiao 1 bag (available in major supermarkets), white sugar, salad oil and a little salt.
Features: sweet and smooth.
Operation:
1. Add a pot of water and add Yuanxiao and cooked corn for later use.
2. Get on fire in the wok, add a little salad oil, and stir fry the corn with salt.
3. Add fruits, nuts, etc. After serving.
Boiled eggs with rice wine
Ingredients: Boxed Xiaogan Rice Wine 1/2 boxes, some Lycium barbarum, a handful of flour and an egg.
Characteristic color: an essential nourishing snack in the first month (Yuanxiao recipe). Exercise: 1 Get all the ingredients ready.
2. Pour the rice wine into a boiling pot (avoid using an iron pot), pour a proper amount of warm water, and slowly boil over medium heat.
3. After boiling, pour in the medlar, slowly circle the flour and sprinkle it into the rice wine, while stirring the rice wine clockwise with chopsticks.
4. Cook slowly with a small fire. When cooking, be sure to stir with chopsticks to avoid flour forming pimples in boiling water.
5. Beat in an egg and cook it. Turn off the fire when the wine juice is getting stronger.
Tips:
1, yellow rice wine boiled eggs with flour, the wine juice is more viscous and greasy, crystal clear and beautiful.
2, rice wine boiled eggs have a new trick: Southerners are used to sending rice wine in winter, which is equivalent to the pre-dinner wine at the southern banquet. Rice wine boiled eggs is a common snack for southerners in the first month. How to cook eggs with rice wine is more interesting? There is a new trick in the forest, which is to sprinkle a handful of flour into rice wine.
Fried jasper bamboo shoots
Ingredients: Jasper bamboo shoots (lily stems) 1 bag, salt 1 teaspoon.
Practice: wash the jasper bamboo shoots, obliquely cut the leaves, stir-fry in the pot 15 seconds, add half a bowl of water and seasoning, and stew until the soup is dry.
Squirrel fish
Ingredients: 1 yellow croaker (weight about 700g). Grass carp and carp can be used).
25g of winter bamboo shoots, 25g of peas, 25g of starch, corn flour 125g, ginger rice 10g, onion rice 10g, and cooking wine 10g.
Clear oil 1000g, sesame oil 50g, sugar 100g, rice vinegar 50g, soy sauce 25g and sugar color 5g.
Features: Crispy texture, sweet and sour taste.
Exercise: 1 Remove scales and gills from the fish, clean the chamber, chop off the head, cut it from the spine with a blade, remove the beam bone, and evenly separate it at the tail of the fish, so that both fish have tails, remove the bone spurs and wash it with a grain knife.
2. Cut the winter bamboo shoots into small squares and blanch them with boiling water.
3. Stir-fry the spoon on the fire, heat it with oil, roll the fish evenly in the corn flour, let the leaves of the ears of wheat open, slowly put the fish tail in the oil pan, fry it until it is light yellow, and take it out and put it on the plate.
4. Leave the bottom oil in the pot, add cooking wine, rice vinegar, sugar, soy sauce, sugar, peas, diced winter bamboo shoots, onion rice, ginger rice, water starch, thicken with sesame oil, and pour the sauce on the fish.
Fried yuanxiao
Ingredients: 500g of fresh Yuanxiao, 0/000g of cooking oil/kloc, and a little sugar.
Exercise: 1 Punch some holes in the bought Yuanxiao with a needle cone to prevent oil from spilling when frying.
2. When the oil in the pot is cooked, fry the Yuanxiao twice. When the Lantern Festival is pale yellow, turn it with bamboo chopsticks to heat it evenly, then fry it until it is golden yellow, and small bubbles begin to appear on the surface, that is, remove it and put it on the plate.
3. Put some sugar on the fried Yuanxiao.