Raw materials of shrimp balls stuffed with dried plums: shrimp paste 100g, fish paste 100g, fried chicken powder 8g, dried plums 50g and skin 50g. Seasoning: salt 3g, chicken essence 3g, ginger and garlic 5g. Practice: 1. Beat the fish paste and shrimp paste into mud for later use; Wash and chop the air-dried moldy vegetables for later use. 2. Chop a small piece of pigskin, put it in a steamer, steam it with onion and ginger for 1 hour until the pigskin becomes soft, mix it with dried vegetables and put it in the refrigerator for quick freezing to make dried pigskin jelly. 3. Chop fish and shrimp, add salt and chicken essence to make fish balls, wrap dried mushrooms and pigskin jelly, and roll fried chicken into powder. 4. Heat the oil to 60% heat, add the meatballs and fry until both sides are golden, and put them in a small bowl; Pour into agar powder in advance and serve in a small dish. Tip: when frying shrimp balls, you should master the maturity. Generally, when the temperature is 50% to 60% hot, put the shrimp balls in and fry them with slow fire for 5-6 minutes. The chef can stick the fried shrimp balls with a wooden stick when catching them. If the shrimp balls are not cooked, they can be fried again. When frying again, keep the temperature at 50% heat to avoid breadcrumbs from frying.
Pepper fried tofu food: dried bean curd, green pepper, garlic, cooking oil, soy sauce, a small amount of sugar, hot sauce, salt method 1, green pepper seeded and cut into pieces, garlic cut into strips and dried bean curd cut into pieces. 2. Put a proper amount of cold water on the boiling pot, put a little vegetable oil to boil, pour in the chopped green and red peppers, pick them up and drain. 3, the wok is easy to get angry, and the oil is poured into the pot. After the hot sauce is fried, add the dried bean slices and garlic slices and stir-fry until the garlic is broken. 4. Pour in green and red peppers, add sugar, soy sauce and salt and stir well.