Knock knock, who's there, cooking competition - #6 (Bryan Wong)
1. Crispy taro Material:
Taro a lard cracklings shrimp garlic mushrooms and duck liver sausage pork sausage chopped bacon peas Rice Wine Dongfen Horseshoe fish sauce oyster eggs Cheng Pastry allspice powder
Practice:
1. Taro peeled pieces steamed, then pressed into taro. The 75 g Cheng powder and 75 g of boiling water stir, add taro and mix well.
2. Taro added egg, allspice, salt, pepper, and finally add lard, namely taro dough.
3. The lard, prawns, pork pieces, garlic, mushrooms tablets, diced steamed sausages, peas, horseshoe tablets, cracklings, etc. stir together, add oyster sauce, pepper, Hua Diao wine sauce.
4. Taro mud wrap with meat, kneaded dumpling shapes.
5. Heat the pan to about 120 degrees, slowly add the taro angle, until golden brown. Must be carefully controlled oil temperature, oil temperature is too low taro will melt.
6. The Dongfen crispy bottom, taro angle can be eaten.
7. If unsuccessful fried taro angle, you can use the entire spring roll wrap angle and then fried taro, as spring rolls food.
Taro a lard cracklings shrimp garlic mushrooms and duck liver sausage pork sausage chopped bacon peas Rice Wine Dongfen Horseshoe fish sauce oyster eggs Cheng Pastry allspice powder
Practice:
1. Taro peeled pieces steamed, then pressed into taro. The 75 g Cheng powder and 75 g of boiling water stir, add taro and mix well.
2. Taro added egg, allspice, salt, pepper, and finally add lard, namely taro dough.
3. The lard, prawns, pork pieces, garlic, mushrooms tablets, diced steamed sausages, peas, horseshoe tablets, cracklings, etc. stir together, add oyster sauce, pepper, Hua Diao wine sauce.
4. Taro mud wrap with meat, kneaded dumpling shapes.
5. Heat the pan to about 120 degrees, slowly add the taro angle, until golden brown. Must be carefully controlled oil temperature, oil temperature is too low taro will melt.
6. The Dongfen crispy bottom, taro angle can be eaten.
7. If unsuccessful fried taro angle, you can use the entire spring roll wrap angle and then fried taro, as spring rolls food.
2. Trotter lotus leaf bag
Material:
Trotter anise cinnamon cloves allspice black soy broth left port fishmeal abalone sauce packet of dried lotus leaf lettuce onion pepper
Practice:
1. Trotter added allspice, sugar, pepper marinated for at least 1 hour, then fried trotter.
2. Put a little dried chilli, star anise, cloves, cinnamon, allspice and black soy sauce until fragrant, then add trotter.
3. Pour a little broth, water, then add the right amount of fishmeal left port, turn a small fire and simmer about 20 minutes, then sugar and abalone sauce seasoning.
4. Steamed lotus leaf package, wrap trotter stew cooked, served with onions and lettuce.
Trotter anise cinnamon cloves allspice black soy broth left port fishmeal abalone sauce packet of dried lotus leaf lettuce onion pepper
Practice:
1. Trotter added allspice, sugar, pepper marinated for at least 1 hour, then fried trotter.
2. Put a little dried chilli, star anise, cloves, cinnamon, allspice and black soy sauce until fragrant, then add trotter.
3. Pour a little broth, water, then add the right amount of fishmeal left port, turn a small fire and simmer about 20 minutes, then sugar and abalone sauce seasoning.
4. Steamed lotus leaf package, wrap trotter stew cooked, served with onions and lettuce.
3. Rich Treasure plate
material:
Pig chicken ham mushroom soy wolfberry jujube dried oysters scallops sea cucumber seaweed maw
Practice:
1. The pig, chicken, ham, beans and water to the pressure pot and simmer for about 1 hour.
2. The sea cucumber and fish maw with ginger blanched in hot water, boil, remove and cut into chunks.
3. Cooked pork bone broth and chicken inside go fishing, then add mushrooms, red dates, wolfberry fruit, scallops, sea cucumber, fish maw, dried oysters and seaweed together to collect dry soup simmer, add salt, sugar, oyster sauce and abalone sauce seasoning.
Pig chicken ham mushroom soy wolfberry jujube dried oysters scallops sea cucumber seaweed maw
Practice:
1. The pig, chicken, ham, beans and water to the pressure pot and simmer for about 1 hour.
2. The sea cucumber and fish maw with ginger blanched in hot water, boil, remove and cut into chunks.
3. Cooked pork bone broth and chicken inside go fishing, then add mushrooms, red dates, wolfberry fruit, scallops, sea cucumber, fish maw, dried oysters and seaweed together to collect dry soup simmer, add salt, sugar, oyster sauce and abalone sauce seasoning.
4. Abalone
Material:
White radish carrot cucumber green mango grapefruit jellyfish abalone white sesame shrimp lemongrass ginger flower left port peanut meal sugar lime cracklings small onion sliced red ginger and allspice pepper crackers multicolored silk melon
Practice:
1. The cucumber, a variety of radish, green mango, lemongrass, ginger flowers and shredded.
2. Jellyfish soaked in water to remove salt, cut wire, add sesame oil, chili sauce, sugar, abalone juice and white sesame seeds, mix well.
3. Abalone slices, remove the grapefruit flesh peeled grapefruit.
4. The various ingredients on the market, and topped with a small hot pepper, sesame oil, plum sauce and sugar to tune into the special sauce
White radish carrot cucumber green mango grapefruit jellyfish abalone white sesame shrimp lemongrass ginger flower left port peanut meal sugar lime cracklings small onion sliced red ginger and allspice pepper crackers multicolored silk melon
Practice:
1. The cucumber, a variety of radish, green mango, lemongrass, ginger flowers and shredded.
2. Jellyfish soaked in water to remove salt, cut wire, add sesame oil, chili sauce, sugar, abalone juice and white sesame seeds, mix well.
3. Abalone slices, remove the grapefruit flesh peeled grapefruit.
4. The various ingredients on the market, and topped with a small hot pepper, sesame oil, plum sauce and sugar to tune into the special sauce
1. 脆皮芋角
材料：
芋头1个
猪油
猪油渣
虾
蒜头
香菇
五花肉碎
腊肠
鸭肝肠
腊肉
碗豆
马蹄
鱼露
蚝油
花雕酒
冬粉
春卷皮
五香粉
鸡蛋
澄粉
做法：
1． 芋头去皮后切片蒸熟，再压成芋泥。将75克澄粉和75克沸水搅拌均匀，加入芋泥拌匀。
2． 芋泥内加入鸡蛋、五香粉、盐、胡椒粉调味，最后加入猪油，即为芋头面团。
3． 把猪油、大虾、五花肉碎、蒜蓉、香菇粒、蒸好切粒的腊味、碗豆、马蹄粒、猪油渣等一起爆炒，加入蚝油、胡椒粉、花雕酒调味。
4． 用芋头泥包住肉馅，捏合成饺子形状。
5． 热油锅至大约120度，把芋角慢慢放入，炸至金黄色。必须小心控制油温，油温太低芋角会融化。
6． 把冬粉炸脆垫底，芋角即可食用。
7． 如芋角油炸不成功，可以用春卷皮把整个芋角包住再炸，当成春卷食用。
材料：
芋头1个
猪油
猪油渣
虾
蒜头
香菇
五花肉碎
腊肠
鸭肝肠
腊肉
碗豆
马蹄
鱼露
蚝油
花雕酒
冬粉
春卷皮
五香粉
鸡蛋
澄粉
做法：
1． 芋头去皮后切片蒸熟，再压成芋泥。将75克澄粉和75克沸水搅拌均匀，加入芋泥拌匀。
2． 芋泥内加入鸡蛋、五香粉、盐、胡椒粉调味，最后加入猪油，即为芋头面团。
3． 把猪油、大虾、五花肉碎、蒜蓉、香菇粒、蒸好切粒的腊味、碗豆、马蹄粒、猪油渣等一起爆炒，加入蚝油、胡椒粉、花雕酒调味。
4． 用芋头泥包住肉馅，捏合成饺子形状。
5． 热油锅至大约120度，把芋角慢慢放入，炸至金黄色。必须小心控制油温，油温太低芋角会融化。
6． 把冬粉炸脆垫底，芋角即可食用。
7． 如芋角油炸不成功，可以用春卷皮把整个芋角包住再炸，当成春卷食用。
2. 猪手荷叶包
材料：
猪手
八角
桂皮
丁香
五香粉
黑酱油
高汤
左口鱼粉
鲍鱼汁
生菜
葱
辣椒干
荷叶包
做法：
1． 猪手加入五香粉、糖、胡椒粉腌制至少1小时后，再把猪手油炸。
2． 把少许辣椒干、八角、丁香、桂皮、五香粉和黑酱油爆香，再加入猪手。
3． 倒入少许高汤、水，再加入适量左口鱼粉，转小火焖煮大约20分钟，再以糖和鲍鱼汁调味。
4． 荷叶包蒸熟后，包住焖煮好的猪手，葱和生菜一起享用。
材料：
猪手
八角
桂皮
丁香
五香粉
黑酱油
高汤
左口鱼粉
鲍鱼汁
生菜
葱
辣椒干
荷叶包
做法：
1． 猪手加入五香粉、糖、胡椒粉腌制至少1小时后，再把猪手油炸。
2． 把少许辣椒干、八角、丁香、桂皮、五香粉和黑酱油爆香，再加入猪手。
3． 倒入少许高汤、水，再加入适量左口鱼粉，转小火焖煮大约20分钟，再以糖和鲍鱼汁调味。
4． 荷叶包蒸熟后，包住焖煮好的猪手，葱和生菜一起享用。
3. 富贵聚宝盘
材料：
猪骨
鸡骨
金华火腿
黄豆
香菇
红枣
枸杞子
干贝
海参
鱼鳔
干蚝
发菜
做法：
1． 把猪骨、鸡骨、金华火腿、黄豆和水，以气压锅焖煮约1小时。
2． 把海参和鱼鳔用姜在热水中汆烫一下，取出后切成大块。
3． 煮好的高汤内捞走猪骨和鸡骨，再放入香菇、红枣、枸杞子、干贝、海参、鱼鳔、干蚝和发菜一起焖煮到收干汤汁，加入盐、糖、蚝油和鲍鱼汁调味即可。
材料：
猪骨
鸡骨
金华火腿
黄豆
香菇
红枣
枸杞子
干贝
海参
鱼鳔
干蚝
发菜
做法：
1． 把猪骨、鸡骨、金华火腿、黄豆和水，以气压锅焖煮约1小时。
2． 把海参和鱼鳔用姜在热水中汆烫一下，取出后切成大块。
3． 煮好的高汤内捞走猪骨和鸡骨，再放入香菇、红枣、枸杞子、干贝、海参、鱼鳔、干蚝和发菜一起焖煮到收干汤汁，加入盐、糖、蚝油和鲍鱼汁调味即可。
4. 鲍鱼捞起
材料：
青瓜
白萝卜
红萝卜
青芒果
柚子
海蜇
鲍鱼
香茅
姜花
虾米
白芝麻
花生碎
左口鱼粉
砂糖
青柠檬
猪油渣
小洋葱
五香粉
胡椒粉
薄脆片
红姜丝
五彩瓜丝
做法：
1． 把青瓜、各种萝卜、青芒果、香茅、姜花等切丝。
2． 海蜇用水浸泡去除盐份后，切成丝，加入麻油、辣椒酱、糖、鲍鱼汁和白芝麻拌均匀。
3． 鲍鱼切片，柚子去皮取出柚子肉。
4． 把各样食材放在大盘上，淋上用小辣椒、麻油、酸梅酱和糖调成的特制酱汁
材料：
青瓜
白萝卜
红萝卜
青芒果
柚子
海蜇
鲍鱼
香茅
姜花
虾米
白芝麻
花生碎
左口鱼粉
砂糖
青柠檬
猪油渣
小洋葱
五香粉
胡椒粉
薄脆片
红姜丝
五彩瓜丝
做法：
1． 把青瓜、各种萝卜、青芒果、香茅、姜花等切丝。
2． 海蜇用水浸泡去除盐份后，切成丝，加入麻油、辣椒酱、糖、鲍鱼汁和白芝麻拌均匀。
3． 鲍鱼切片，柚子去皮取出柚子肉。
4． 把各样食材放在大盘上，淋上用小辣椒、麻油、酸梅酱和糖调成的特制酱汁
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