Restaurant ordering menu

Today, I brought you some restaurant dishes. See if they can be put in your menu ~

Crispy ribs with coconut

Making:

1. Put the soaked glutinous rice in a cage and steam it until it is soft and ripe, take it out and put it on a chopping board, and beat it with a wooden stick to make rice cakes.

2. Roll Bazin into two thin slices with the same size with a rolling pin, put a layer of bean paste stuffing in the middle, put it in the freezer and freeze it hard, then take it out and cut it into strips, which is the mung bean paste cake.

3. Put salad oil in the pot and heat it to 50% heat. Drag the crispy row of mung bean paste onto the egg paste, then wrap it with a layer of coconut shreds, fry it in an oil pan until golden brown, remove and drain.

Braised pork with miscellaneous grains

Braised pork is familiar to everyone. Combined with miscellaneous grains here, not only the nutrition is more balanced, but also it can relieve boredom.

Making:

1. Steam sorghum kernels, millet and brown rice respectively, add a little salad oil into the pot, stir fry, take out the pot, fix it into squares with a mold and put it at the bottom of the plate.

2. Pork belly with spices and seasonings is burned into braised pork for later use.

3. Put the prepared braised pork on miscellaneous grains and decorate with cooked asparagus.

Jinguala Zui Xiang

Making:

1. Cut the pumpkin into strips, sprinkle with a little salt for a while, bake in the oven, take it out and put it radially on the hot iron plate.

2. Slice the dried pig's mouth, stir-fry it in an oil pan until it is cooked, then add dried prunes and garlic sprouts, season it with monosodium glutamate and stir-fry it, and put it in the middle of the pumpkin.

Xiangzi spicy chicken

Making:

1. Take out the chicken thigh bone and cut it into strips. Add salt, ginger and onion water, cooking wine, spicy fresh dew, millet and cornflour, mix well first, and then marinate for 30 minutes (the bottom flavor should be sufficient, because it will not be seasoned when cooked later).

2. Tear the bamboo shoots into thick shreds, cook them in a boiling pot with salt, and then put them at the bottom of the plate.

3. Oil chicken strips until cooked, remove and drain, and then put them on bamboo shoots.

4. Heat salad oil and pepper oil in the pot, add some dried green peppers, then pour them on the chicken strips in the pot, and finally sprinkle some chopped green onion.