Chinese delicacies that make people appetite, chefs pass on their skills and taste authentic snacks - 01

Invincibly delicious fried tofu
Materials used
Bean curd, egg, starch, salt, sugar, oyster oil, oyster sauce and garlic
practice
Mix a bowl of sauce: add 1 teaspoon garlic, 2 teaspoons raw extract, 1 teaspoon oyster oil, 1/2 teaspoon salt, 1/2 teaspoon sugar, 1/2 teaspoon starch and 3 teaspoons water in the bowl.
Prepare ingredients: Cut tofu into pieces, one egg, right amount of starch
Bean curd is coated with starch first
Wrap another layer of egg juice.
Place tofu in a pan and fry until golden brown on both sides.
Pour in the sauce and stir-fry for a moment.
Add coriander and scallion segments.
8 inch cocoa Chiffon Cake
Materials used
Eggs: 5; sugar (yolk) 20g; sugar (protein) 60g; cocoa powder 20g; low gluten flour 70g; milk 70g; corn oil 60g; lemon juice or white vinegar 3 drops; salt 2G
practice
Prepare all the ingredients for making cocoa Chiffon Cake
Separate the egg yolk and put it into two beating pots. Note that the pot must be an anhydrous and oil-free container, otherwise it will affect the beating of protein.
Heat the milk in the microwave oven, then pour it into the cocoa powder and stir it evenly.
Add 20 g Sugar to the yolk and stir gently in a manual beater until all the eggs are melted.
Egg yolk will be white granulated sugar stirred evenly, then add corn oil, continue to stir until emulsified, note: yolk do not beat until the yolk looks gently white.
Mix the yolk with corn oil until it is emulsified. Add the cocoa powder and mix well.
Then sift the low gluten flour and salt into the egg yolk paste three times with a sieve, stirring evenly. If you can't see the dry flour, you can pay attention to it: after sifting in the flour, remember not to over stir to prevent gluten in the batter, you can use turning stirring or drawing Z-shaped stirring.
Then whisk the protein, add a few drops of lemon juice or white vinegar electric whisker to whisk the egg until the fish eye blisters are first whisked with sugar, then whisk at medium speed.
Continue to deliver the protein to the delicate foam, add sugar second times when the volume is bigger, and continue to deliver at high speed.
Whip until the protein can see the lines, add sugar for the third time, open high-speed whisk until dry foam, lift the whisker to see that the tip can stand up on the head of the whisker can not fall down.
Add one third of the protein into the yolk paste and stir it evenly by turning it over. It can not be stirred in circles, so it is easy to defoam.
Continue to add protein three times, and mix the protein and yolk paste evenly.
Pour the stirred cake paste into the cake mould, place the cake mould on the table and shake a few times, then shake out the bubbles inside.
Preheat oven 130 degrees, put cake in oven 130 degrees 30 minutes, then turn 150 degrees 25 minutes.
After the cake is baked, the hot steam is shocked immediately after it is taken out, and then it is poured upside down on the grill to cool, so that it can be demoulded. Now you can enjoy the delicious cake.~
Pumpkin pie
Materials used
Pumpkin 500g; (Sanxiang water mill) glutinous rice flour 500g; sugar appropriate amount; bread crumb appropriate amount
practice
Prepare 1:1 ratio of pumpkin to Sanxiang water-milled glutinous rice flour, sugar and bread crumb.
Peel and slice the pumpkin and steam it for use. When it's ripe, it's ready to take out water without throwing it out.
Add the prepared sugar immediately. Stir with a spoon or chopsticks to melt the sugar evenly.
First put in a third of the glutinous rice flour. Stir it upside down. In order to better mix evenly. It also prevents the addition of too much powder at one time and can be rubbed by hand. Don't be too dry, it will affect the taste.
After kneading, take out a potted bread crumb
Rub into the same size of the agent, in a basin containing bread crumb, with the palm of the hand flat, not too strong, slightly thicker taste good
Prepare a pan. Put oil in and fire the smallest. Fry slowly