Recipe: Gold and silver full house
Notes:
Traditional Cantonese cuisine, Caicai Jinbao generally uses pig hand, pork knuckle, hair dish, shiitake mushroom, glutinous rice and other ingredients, taking its shape and sound to represent the meaning. Although the tradition needs to be continued, the era needs innovation. The “golden and silver full house” is a creative and innovative Cantonese cuisine. The lettuce symbolizes “making money and making money”, while the food is wrapped in lettuce and the food is held by hand. "Catch the money"; Yuanbei, Yuan, on behalf of "reunion", Bay, there is "meaning money"; cashew nuts, tofu and Yuanbei take its shape and color to mean "gold and silver money treasure"; water in Cantonese cuisine The dish in the year represents "financial", and the pot is smashed out, meaning that the money is rolling and it is endless. This dish is a sign that the big luck will be made in the coming year, and the money will be full. The taste of this dish maintains the consistent style of Cantonese cuisine, sweet and fresh, smooth and fresh, and the elegant dish is accompanied by a strong festive atmosphere. The practice is also very simple. "Gold and silver money treasure" can be eaten alone or wrapped in lettuce, which is very delicious. A dish that is perfect for a festive family feast.
Ingredients:
- 12 belts
- Japanese tofu 4
- Lettuce 1
- Cashew 50g
- 1 red pepper
- 1 egg
- Raw powder
- 1 piece of ginger
- 1 teaspoon of cooking wine
- 1/3 teaspoon of salt
- 1/3 teaspoon of sugar
- 1/3 teaspoon of pepper
Steps:
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Ready for materials
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Seasoning, marinade ready
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The belt is taken from the shell, washed and drained, and the red pepper is cut for use.
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Japanese tofu is cut from 1/3, and one is cut into 3 segments for a total of 12 segments.
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Lettuce washed and drained
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Yuanbei is marinated in marinade for 15 minutes.
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The eggs are broken up, then the Japanese tofu is put into the egg-filled liquid, and then the starch is placed in a bowl filled with starch.
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Put the oil in the pot and put it into the Japanese tofu when it is burnt to 30 degrees.
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After the tofu is fried into golden, remove it and drain the oil for use.
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Another pot of oil and heat, fry the cashew nuts, slowly fry the yellows with a small fire, and remove them for use.
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Another pot of oil, put in Yuanbei and red pepper
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Put the fried tofu in, and then thicken it.
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Put the fried cashew nuts, mix well and serve as a pan.
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Another pot of water to boil, add a teaspoon of salt and a few drops of oil, then add lettuce to the water for 10 seconds, immediately through the cold river, drain the water. The rest of the lettuce is too cold, drained and ready for use.
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Bunny decorated with orchids, parsley and cherries
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Put the 'gold and silver full house' on the lettuce
Tips:
The time of burning Yuanbei should not be long, or the taste will be harder. Japanese tofu is very easy to break. Be careful when cutting. Put the tofu into the bowl when sizing, and shake the bowl with both hands. When the fried tofu is in the pot, it can be fried for a while, so that the oil will be less. First wash the cashew nuts with water, use the kitchen paper to absorb the water, and then use the slow fire to saute the cashews, so that the cashew nuts that are fried are not easy to brown, and the taste is more crispy. When the lettuce is drowning, add salt and oil, then immediately pass the cold river to keep the color crisp and green.
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