100 Recipes for Home-Cooked Deliciousness at 1/3 the Price - Taste a Healthy Lifestyle 08

Author: Cai Wanli
Publisher:
Publish Date: 2006-07-01
Features: Save money on groceries! Buy ingredients at a discount during sales! Insurance law! Properly store ingredients to keep them fresh and delicious at all times! Fast! Pre-wash, chop, and marinate ingredients to shorten cooking time! With this book in hand, you can now make 100 delicious, restaurant-quality dishes at just 1/3 the price, right in your own home! The book includes simple, easy-to-learn, wallet-saving, and highly practical recipes for entertaining and everyday meals, featuring 34 must-try signature dishes; 24 "super satisfying" vs. "perfect for pairing with drinks" selections for new entries; and 13 perfect rice and noodle dishes with soup.
Pineapple Shrimp Balls
Ingredients:
- Grass shrimp – 250g
- Canned pineapple – 1 can
- Baking powder – a little
- Chocolate rice – a little
- Marinade:
- Salt – 1/4 teaspoon
- Wine – 1 teaspoon
- Scallion and ginger juice – 1 teaspoon
- Seasoning:
- Mayonnaise – 3 tablespoons
- Condensed milk – 1 tablespoon
- Lemon juice – 1 teaspoon
Instructions:
1. Remove the intestinal vein from the grass shrimp, rinse, and cut a slit along the back to the 2/3 depth of the shrimp body. Marinate with the marinade and set aside.
2. Slice the pineapple and drain the water.
3. Gently pat the grass shrimp dry, coat with baking powder, and deep-fry at medium heat (150°C) until cooked. Remove and drain.
4. Mix the pineapple slices, grass shrimp, and seasoning. Serve in a dish, garnished with chocolate rice.
Tips
① This is a crowd-favorite dish. You can substitute grass shrimp with fish, scallops, etc., and pineapple with cantaloupe or mango for different flavors.
② Adding a little mustard to the mayonnaise enhances the taste.
Apple Shrimp Fritters
Ingredients:
- Grass shrimp – 150g
- Water chestnut (moss) – 5
- Celery – 1
- Cilantro stems – 10g
- Apple – 1/2
- Oil stick – 1/4
- Lettuce – 1
- Scallion (chopped) – 1/2
- Seasoning A:
- Salt – 1/4 teaspoon
- Wine – 1 teaspoon
- Pepper – a little
- Ginger juice – 1/2 teaspoon
- Cornstarch – a little
- Seasoning B:
- Salt – 1/2 teaspoon
- Wine – 1 teaspoon
- Chicken essence – 1 teaspoon
- Broth – 1/2 tablespoon
- Sesame oil – 1 teaspoon
Instructions:
1. Remove the intestinal vein from the grass shrimp, rinse, and pat dry. Cut into small cubes, marinate with Seasoning A (excluding cornstarch), then mix in a little cornstarch.
2. Peel the water chestnuts, crush them; wash and chop the celery and cilantro stems; peel the apple and cut into small cubes. Soak the apple cubes in diluted saltwater; cut the oil stick into small cubes, deep-fry until crispy. Trim the lettuce into a small bowl shape, rinse with cold boiled water, and chop the scallion.
3. Sauté the scallion in oil, add the water chestnuts, grass shrimp, apple cubes, and Seasoning B. Stir-fry until cooked, then add the celery and cilantro stems.
4. Place crispy oil stick cubes at the bottom of the lettuce bowl, then add the cooked shrimp fritters.
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