Since I learned to through these 4 methods of pumping, my family doesn’t even buy fish. three dishes and one soup｜Through-fried sushi innovation show with layers of surprises, small rolls and cold noodles with sweet and sour noodles are refreshing and charming! The Q bomb is chewy, yet sweet and tender. This is the most charming part of delicious cephalopods. From August to November every year is the production season of tofu. Its meat is more tender than squid, crisper than squid, and the price is more affordable than soft silk. It is also called "middle roll"; and the small tofu is "small Roll", more soft and tender.
During the holidays, many people will eat barbecue. Toasted meat is also a good partner for the oven. After marinating with some herbs, it is grilled with zucchini and other vegetables. It is a simple and delicious barbecue dish. Tosushi can also be used for creative cooking. Think of the familiar avocado sushi curly hair, wrap the sushi into the body of Tosushi, and fry it in the pan. The golden and crispy skin is covered with springy Tosushi meat. You can eat it when you bite into it. Sushi rice, avocado, cucumber, layers of surprises.
zucchini garlic roasted through pumping
Ingredients:
1 tail of
deep pumping, 40 grams of extra-grade olive oil, 5 cloves of garlic, 1/4 onion, 1/2 yellow zucchini, 1/2 green zucchini, small tomatoes 5 pieces, fresh thyme 3 grams, fresh rosemary 2 grams, appropriate amount of salt, appropriate amount of black pepper, yellow lemon 1/2
method:
1. Remove and wash the gills, cut the body without cutting it, and drain.
2. Mince the garlic, cut the cherry tomatoes in half, cut the onion, yellow and green zucchini into cubes, remove the peel of the yellow lemon and chop it finely.
3. Make the sauce: mix extra-grade olive oil, minced garlic, rosemary, thyme, black pepper, salt and lemon zest.
4. Put the soy sauce into the sauce and grasp evenly, add the vegetable ingredients and mix well, then place on the baking tray.
5. Preheat the oven at 200°C and bake for about 8 minutes. Drizzle the lemon juice on the plate and finish.
Reminder:
The oven should be preheated, the preheating effect can make the baked goods evenly heated, the correct temperature and time, the ingredients should be the same size, so as not to bake some of the ingredients undercooked, high temperature can make the vegetables have a beautiful caramel color and crisp taste.
Fried deep-fried wild vegetable sushi
Ingredients:
deep-fried 1 tail, 80 grams of cooked white rice, 30 grams of sushi vinegar, 1 slice of seaweed, 20 grams of mayonnaise, 1 egg, 20 grams of flour, 40 grams of bread flour , 1/2 small cucumber, 4 slices of avocado, crab sticks, 2 sticks, 10 grams of bean sprouts, 2 toothpicks
Method:
1. Take 1 cup of white rice, wash it and cook it in a discharge pot. The ratio of rice to water is 1:1. After the rice is cooked, add the sushi vinegar and the rice and stir gently, while loosening the rice as much as possible to dissipate heat for later use.
2. Thoroughly pump out the internal organs, wash and dry, remove the outer skin, put the thoroughly pumped feet into boiling water, boil them until cooked, dry them after chilling, and cut into cubes.
3. Preparation of sushi ingredients: sliced cucumber, sliced avocado, crab sticks, boiled thoroughly pumped diced, mixed with mayonnaise.
4. With the rough side of the seaweed facing up, spread the sushi rice evenly, put the sushi ingredients on it, and roll it into a cylindrical shape.
5. Fill the sushi into the pan, seal with a toothpick, and coat with flour, egg liquid, and bread flour in sequence.
6. Heat oil in a pan, fry at an oil temperature of 180°C until golden brown, remove from the pan and drain the oil.
7. Cut rings into a plate, put sprouts on it and it's done.
Reminder:
1. When choosing transparent pumps, pay special attention to black and white eyes and shiny body color.
2. When frying, do not fry too much at one time, as the temperature of the oil will drop and the cooking will not be crispy enough.
Fresh and tender small rolls do not need to be overcooked, soaked in hot water at 85 degrees Celsius, can keep the meat from being too old, and it is very suitable for cold salad and soup. Citrus small rolls with balsamic vinegarcold noodles, with orange juice, lemon juice, apple cider vinegar,Passion fruit and peanut butter make a sweet and sour sauce with an attractive fruity aroma. Stir in cooked angel noodles, add diced watermelon and small meat rolls, refreshing and charming. Or use loofah , onion, rice (or other starchy ingredients) to make a fine puree, then heat it, cook it into a dense thick soup, put it in small rolls, and there will be a little pink in the green bushes, which is beautiful and smooth.
Balsamic vinegar citrus small roll thin cold noodles
Ingredients:
angel fine noodles 50g, small roll 1 tail, watermelon 50g, parsley 5g, salt to taste, apple cider vinegar 20g, passion fruit pulp 1 piece, lemon juice 10g grams, 50 grams of Sanji fruit juice, 70 grams of sunflower oil, 15 grams of grain-free peanut butter, 5 grams of French mustard seeds
Method:
1. Cook for about 3 minutes, scoop out the ice water and drain.
2. Put the small rolls into the pasta cooking water, bring to a boil, turn off the heat, soak for 5 minutes, cool down and slice, and dice the watermelon.
3. Make the sauce: Mix the sauce of material 2 and mix well, put it in the refrigerator for later use.
4. Put the sauce on the bottom, roll up the fine angel noodles, put in diced watermelon, small roll slices, and radish leaves for decoration, and it's done.
Reminder:
1. Soak the small rolls at a temperature of 83-85 degrees Celsius until cooked.
2. After scalding, pick up and chill. This action is to suspend the ripening action to maintain a crisp taste.
Small rolls of loofah soup
Ingredients:
150 grams of salad oil, 1 loofah (about 600 grams), 2 cloves of garlic kernels, 1/2 branch of garlic sprouts, 80 grams of rice, 80 grams of onions, 10 grams of tender ginger, appropriate amount of wolfberry, appropriate amount of water, and appropriate amount of salt , 1 small roll
Method:
1. Remove the rough skin of the loofah and cut into thick slices, slice the garlic kernels, cut the garlic sprouts into flowers, chop the young ginger and onion, soak the wolfberry in water and cut it slightly.
2. Put the small rolls in boiling water, turn off the heat and soak for 3-4 minutes, then cool and slice.
3. Cold pan, cold oil sauté garlic slices until fragrant, add loofah and stir-fry over medium heat to soften, add garlic sprouts, ginger, and onion and stir-fry.
4. Add water and rice, boil on high heat for about 8 minutes, pour into a blender and grind at high speed until thick.
5. Pour the loofah soup back into the pot to heat, season with a little salt.
6. Finally, add small rolls and garnish with wolfberries to complete.
Small reminder:
1. When choosing a loofah, pay attention to the variety that matches the shape of the melon. The melon pattern is obvious. The fruit is hard, heavy to the touch, and elastic. Salt
3. Loofah contains chlorophyll, and it is easy to deteriorate and change color when cooked for a long time. If it is not eaten as a meal, it is recommended to store it in cold water and ice
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