What dishes can crispy be used to cook?

Ingredients: 400g of green shrimp, 50g of fried cashew nuts, 40g of fried peeled peanuts, 35g of cumin-flavored crispy cakes, 25g of salted egg yolk, 5g of salt and pepper, proper amount of raw flour, and salad oil1500g (about 70g).

Method:

① Sand the prawns, cut them into two pieces from the back, and mix well to get raw powder for later use.

(2) Put the pot on a big fire, add salad oil and heat it to 60%, add prawns and fry until the skin is golden, red and crisp, then pour out and drain the oil.

(3) Heat a pan with base oil, add chopped egg yolk, prawns and seasoning salt and pepper, stir well, then add crispy, cashew nuts and peanuts, stir well and serve.

Features: golden red color, crisp taste, spicy and delicious.

spicy fish

Ingredients: saury 500g, fresh milk egg crisp 100g, spicy crispy 35g, peanut butter 15g, refined salt, monosodium glutamate, cooking wine, onion and ginger, raw flour, red oil and chives, salad oil 1500g (about 75g).

Method:

(1) Remove the head and internal organs of saury, wash it, cut it into strips with a 1cm-wide oblique knife, add refined salt, monosodium glutamate, cooking wine and onion ginger, take out onion ginger after 20 minutes, and shake it evenly to get raw powder.

(2) Put the pot on a big fire, inject salad oil and burn it to 60% heat, then add saury and fry it until the skin is golden and crisp, then pour out and drain the oil.

(3) Heat the pan to warm with base oil, add peanut butter and stir-fry, add saury, chives, crispy and small twist, add red oil and stir-fry evenly, and serve.

Features: saury is crisp and tender, salty and spicy.

Longjiang koufu chicken

Ingredients: Sanhuang Chicken 1 bird (about 600g), Lee Kum Kee steamed fish with black soybean oil 50g, crispy (onion flavor) 20g, a little green onion and pepper, and salad oil 30g.

Method: Wash Sanhuang chicken, boil it in a soup pot, soak it for 30 minutes, take it out, cut it into strips, put it in a nest plate, pour in Lee Kum Kee steamed fish and soy sauce, sprinkle with crispy, scallion and green pepper, and pour in hot salad oil.

Features: Chicken is tender, salty, fresh and delicious.

Note: "Spicy Crisp" series dishes are the most popular dishes in hotels in Northeast China recently. "Spicy Crisp" is made of pepper, white sesame and nuts. Its taste is crisp, spicy and palatable, and its fragrance types are diverse. In addition to the common cumin flavor, there are many kinds of flavors such as onion, sesame and spiced. The above three dishes are popular and representative spicy crispy dishes in Heilongjiang. In addition, some dishes such as "Spicy Crispy Fried Silkworm Pupa", "Spicy Crispy Bone", "Spicy Crispy Fried Spareribs" and "Spicy Crispy cook the meat" are also very popular in the hotel. Spicy salty crispy chicken

This is an excellent appetizer, especially cold beer. It's a pity that I did this when I was sober. . . The method is similar to the famous snack-salted crispy chicken in Taiwan Province Province, because there is no sweet potato powder, so it has been adjusted according to its own preferences.

Ingredients: Chicken leg meat (tender and smooth) cut into coarse dices, mixed with marinated chicken material and marinated for 20 minutes); Braised chicken materials (cinnamon powder, onion/ginger/minced garlic, sesame, cooking wine, sesame oil, pepper, salt, monosodium glutamate); Dip in powder (fried chicken powder/bread crumbs, if there is sweet potato powder, it is best); Extra ingredients (chopped green onion/minced garlic/pepper soaked in a little hot oil to make it fragrant).

Practice: stir-fry the oil. After the chicken pieces are coated with powder, put them in an oil pan and fry them over medium heat until the skin is crisp and golden yellow. Adding extra ingredients makes it crispy outside and tender inside.