FUYUNGHAI

Material:
5 duck eggs
3 cloves garlic, minced
1 teaspoon salt
1 tsp pepper powder
1 grain (50 g) onion, chopped
75 g shrimp, pour boiling water into boiling water, peeled, chopped
100 g crab meat
50 g canned green peas
oil for frying

Sauce:
1 tablespoon margarine, for sauteing
2 cloves garlic, crushed
2 pieces of red chili, seeded, thinly sliced ​​3 cm long
2 cm ginger, thinly sliced ​​length
50 g carrots, sliced ​​into julienne
1 leek, thinly sliced ​​oblique
200 ml water
1 piece of chicken broth block
5 tbsp tomato sauce
1 teaspoon vinegar
1 teaspoon salt
2 tsp sugar
1 tsp cornflour, dissolved in a little water

How to Make Fuyunghai Recipe:
1. Beat the eggs with garlic, salt, and pepper. Enter the onion,shrimp, and crab meat, stir until blended.
2. Fry in hot oil until the dough is submerged. After the bottomcooked, flip it over. Remove and drain.
3. Sauce: Heat the margarine, stir-fry garlic until fragrant, put chili,ginger, carrot and scallions. Stir briefly, enter the water and brothblock. Cook until boiling, add the tomato sauce, vinegar, salt, sugar and starch solution, stirring until thickened. Lift.
4. Place the omelet on the plate. Pour hot sauce over it, sprinkle with peas.

Chicken Kung Pao

Ingredients:
500 grams of chicken meat, cut into pieces
1 piece red bell pepper, chopped
1 piece green bell pepper, chopped
3 pieces of dried chili peppers, cut into two
1 leek, chopped
150 grams cashew nuts, fried
6 cloves garlic, minced
3 tablespoons kung pao sauce, ready to buy
½ teaspoon salt
½ teaspoon flavoring, if desired
½ teaspoon pepper powder
1 tablespoon cornstarch plus 3 tablespoons water
1 tablespoon sesame oil
Cooking oil to taste

How to Make Kung Pao Chicken Recipe:
1. Heat oil and saute garlic until fragrant, put chicken, kung paosauce, flavorings, pepper, dried chilli, salt. Stir well, cook untildone.
2. Add red and green bell pepper, sesame oil, green onion and stir well. Give the cornstarch solution. Stir well, remove from heat.
3. Sprinkle with cashew nuts, remove from heat.
4. Serve

Hakau

MATERIALS:

Contents:

250 gr medium shrimp, shelled

1 teaspoon baking soda

½ teaspoon salt

2 tbsp corn starch

Shrimp seasoning:

2 tbsp corn starch

1 teaspoon salt

½ tsp pepper powder

1 tsp soy sauce

2 tablespoons granulated sugar

1 tablespoon sesame oil

Skin:

80 g flour about mien

50 g corn starch or rice flour

125 ml hot water

3 tablespoons cooking oil

HOW TO MAKE:

Contents: coat peeled shrimp with baking soda, salt and corn starch. Let stand for 1 hour and store in the freezer. Washthoroughly and drain again. Mix the shrimp with corn starch, salt,pepper, soy sauce, sugar and sesame oil and stir well. Kneadbriefly and set aside
Skin: Mix flour about mien with corn starch or rice flour and stir well.Enter the hot water, use chopsticks to mix, stir and knead untilsmooth. Round shape so long, basting with oil. Cover with plasticor napkin
Cut dough with a size of 0.5 cm, pipihkan. Fill with 2 pieces ofshrimp, fold so the form hakau
Steam for 15 minutes. Lift, basting with cooking oil
Serve warm with sauce bottle