Fried shrimp seaweed rice

The harvest in Seoul, fried shrimp and seaweed rice, the trick is to wrap the freshly fried shrimps as the main ingredient in the rice ball, and there is also a finishing touch, the seaweed should be smeared with sesame oil.

The harvest in Seoul, fried shrimp and seaweed rice, the trick is to wrap the freshly fried shrimps as the main ingredient in the rice ball, and there is also a finishing touch, the seaweed should be smeared with sesame oil.

Material

Shrimp 4
Roasted Laver 2 tablets
cucumber 1 segment
egg 2 pcs
rice A big bowl
sesame Several
Dipping sauce 1 bowl
Bamboo curtain

Cook white rice, add some glutinous rice, and cool to room temperature. Otherwise roasted laver will shrink

Beat the eggs into egg liquid. After leaving a small portion, place it in a Japanese-style omelette pan and fry it to make a thick egg roast, more than half a centimeter thick. Then cut into strips and set aside.

Cucumber cut into pieces.

Shrimp heads, shells and tails are left, the back is cut vertically, and then the knife is cut in three sections, and then the back of the knife is patted straight. Prepare egg liquid, flour and bread crumbs. Wrap the flour first, then dip the egg liquid, and finally wrap the bread flour (this is called the three pass). If you want to make the shrimp coat crisper, you can repeat the egg liquid and bread crumbs again. Start frying pan, fry shrimps, and absorb oil.

Spread the bamboo curtains, put a piece of plastic wrap, smeared with sesame oil, and then put roasted seaweed, covered with rice (there are no gaps at the edges), put cucumber strips, omelette strips and fried shrimp (the tail should be exposed outside) , Sprinkle some white sesame and roll it up.

Cut the anti-roll into pieces, sprinkle with sesame seeds, and prepare the dipping sauce.

Yogurt purple potato puree

It is said that anthocyanin is a natural sunlight covering, which can prevent ultraviolet rays from damaging the skin. Remember. Eat more in summer ~

It is said that anthocyanin is a natural sunlight covering, which can prevent ultraviolet rays from damaging the skin. Remember. Eat more in summer ~

Material

Purple Potato
honey
milk
peanut kernel
Sunflower seeds
Walnut
Cooked white sesame
Yogurt

Wash and peel the purple potatoes. Cut into pieces and steam and cook.

Roast the peanuts and walnuts on a small fire. Peel off the clothes.

Add milk and honey to the cooled purple potatoes. Press and mix evenly. Pour in crushed nuts. Mix well. Put purple potato puree into small balls. Just shape it into your favorite shape. Drizzle with yogurt when eating.

Strawberry juice

Now that we have more seasonal fruits in Northeast China, we always buy more fresh fruits, so let's drink some juice.

Now that we have more seasonal fruits in Northeast China, we always buy more fresh fruits, so let's drink some juice.

Material

Boiled water a little
Strawberry 500g
Sugar 5g (how sweet a person likes)

Wash the strawberries and put them in the cooking machine, add sugar, boiled water, and squeeze.

Chowder Beans with Pasta

In the past, due to the low price and anti-hunger characteristics, legume dishes have become a common dish on the tables of the poor or farmers around the world. Nowadays, when you find that the various fresh ingredients at home are extremely scarce, and you are unwilling to go out to buy, chowder beans will be a good choice. It is nutritious and can be harmoniously matched with various ingredients.

In the past, due to the low price and anti-hunger characteristics, legume dishes have become a common dish on the tables of the poor or farmers around the world. Nowadays, when you find that the various fresh ingredients at home are extremely scarce, and you are unwilling to go out to buy, chowder beans will be a good choice. It is nutritious and can be harmoniously matched with various ingredients.

Material

All kinds of beans (cooked) /canned beans 300g
Mushrooms (depending on size) 6-8
onion 1/4 piece
garlic 3 petals
tomato 1
Sausage /Bacon and other cured meat 100g
butter 1 piece
olive oil The right amount
Cream /Pure Yogurt The right amount
Tomato paste /canned tomato puree The right amount
Paprika The right amount
Black pepper The right amount
salt The right amount
sugar The right amount
Integrated Vanilla The right amount
Comprehensive spices The right amount
Water /soup The right amount

Drain the cooked beans or canned beans and set aside. Cut onion, flatten garlic, peel and seed tomato and cut into small pieces. Four mushrooms or four mushrooms (depending on size). Cut sausages, bacon and other cured meat into small pieces.

Melt butter in a wok and add equal amount of olive oil. Add sausages, bacon and other marinated meats to sauté to oil, then add onion and garlic to saute.

Then add the tomatoes and stir-fry until the tomato pieces are soft, then add an appropriate amount of tomato paste or tomato puree until you feel the tomato flavor is strong enough.

Add beans, add appropriate amount of water or broth as appropriate, the amount of water just passed all ingredients. Add appropriate amount of salt, sugar, black pepper, integrated herbs and integrated spices to taste.

Reduce the heat and cook for about 20 minutes until the soup thickens. Add a little cream or pure yoghurt, mix well and simmer for a while.

A platter of cooked pasta, topped with chowder beans and broth. Decorate the dish with vanilla, a little cream or pure sour.

Mediterranean vegetarian pasta

When it comes to pasta, do n’t just think about spaghetti bolognese, in fact, Italy is also a paradise for vegetarians. I was inspired by BBC's "Rick Stein's Mediterranean Food Tour" to make this dish. The amount of ingredients in this article is about two servings.

When it comes to pasta, do n’t just think about spaghetti bolognese, in fact, Italy is also a paradise for vegetarians. I was inspired by BBC's "Rick Stein's Mediterranean Food Tour" to make this dish. The amount of ingredients in this article is about two servings.

Material

Extra virgin olive oil
Long pasta
Parsley A handful
eggplant One
onion A small one
squash Half root
tomato Three
Basil A handful
Grated parmesan The right amount
garlic Two petals
salt

After the tomatoes are cooked, peeled and chopped, small onions diced, diced garlic, zucchini and eggplant diced.

Salt the eggplant and marinate it out. At this time, boil the pasta first.

While cooking the pasta, add oil to the pan, sauté the garlic, and pick it out.

Peel and chop the half-ripe tomatoes (you should also remove the seeds if you are more careful, but it doesn't matter if you make them at home).

After three minutes, add eggplant and zucchini, then simmer over medium heat for three or four minutes.

When the pasta nine matures, fish it out and clean it. If the induction cooker is used under the pan, the power will be cut off at this time, and if it is used, it will be set to a small fire.

Put the pasta into the sauce and vegetables in the pan, stir and stir, so that the pasta is covered with the sauce, put an appropriate amount of salt, if you feel dry during the process, you can pour a little soup to cook the pasta.

The practice of Mediterranean vegetarian pasta Step 7

Chop the parsley and basil, put the pasta out of the pan, sprinkle with basil, parsley and parmesan cheese, and finally drizzle with olive oil, you can eat it! Sprinkle some ground black pepper if you like.

Mediterranean-style vegetarian pasta step 8

Purple Potato Ice Cream (Fukuda Junko version)

The original is from the "Sweet Potato Ice Cream" in the book "I Love Dessert" by Junko Fukuda. The appearance party said that every time I saw a recipe with sweet potatoes, I could n’t help but change it to purple potatoes … However, compared with sweet potatoes, purple potatoes have less water content than the different colors, I need to add some more milk on the basis of the original side. I added 10 grams myself, maybe I can add more milk. You are welcome to put forward suggestions through practice! Sina blog post: http://blog.sina.com.cn/s/blog_725e62dd0101e84s.html

The original is from the "Sweet Potato Ice Cream" in the book "I Love Dessert" by Junko Fukuda. The appearance party said that every time I saw a recipe with sweet potatoes, I could n’t help but change it to purple potatoes … However, compared with sweet potatoes, purple potatoes have less water content than the different colors, I need to add some more milk on the basis of the original side. I added 10 grams myself, maybe I can add more milk. You are welcome to put forward suggestions through practice! Sina blog post: http://blog.sina.com.cn/s/blog_725e62dd0101e84s.html

Material

Purple Potato (peeled) 150 grams
milk 90g
yolk 2 pcs
Fine sugar 80g
Animal cream 150 grams

First put the cold storage barrel of the ice cream machine into the freezer of the refrigerator to freeze for more than 18 hours. (If you don't use an ice cream machine, skip this step.)

After peeling the purple potato, prepare the required amount, soak in water after slicing. Drain the water and put it in a heat-resistant container, cover it with plastic wrap and send it to the microwave to heat it to the softness that bamboo sticks can easily pierce.

Pour milk into a small pot and heat it to keep it warm when it is about to boil.

Pour egg yolks and fine sugar into the eggbeater and beat until thick and white.

Pour the warm milk into the egg yolk a small number of times, while stirring quickly. (If added all at once, the egg yolk will solidify to form particles.)

Boil a pot of water in a large pot, then sit in a boiling pot of milk custard and stir while heating to a thick consistency.

Pour custard and purple potatoes together into a cooking machine and beat to a mud, then filter through a screen.

The screened purple potato puree is put into a large bowl, cooled by ice water, and then sent to the refrigerator to fully refrigerate. (Refrigerated for at least 1 hour)

Mix animal light cream with purple potato puree, pour into the ice cream machine that started, and stir for about 20 minutes.

If you don't use an ice cream machine, you must first dispense the whipped cream in iced water to 7 and then pour it into the purple potato puree. When the mixed ice cream liquid freezes until it is about to freeze, take it out and stir it thoroughly with an electric eggbeater, then put it back into the freezer to continue freezing. After that, repeat the whipping step every half an hour. After repeating 3-4 times, the ice cream liquid should be very smooth.

After the ice cream is finished, move it to a storage container and place it in the freezer to freeze it.