The Spring Festival is almost here! Have you all returned home yet? Those who have will surely enjoy all the fried snacks and New Year treats Mom prepared, or maybe Mom hasn't started cooking yet, and you're just messing around nearby—the festive atmosphere hits instantly. But what about those who couldn't make it home for various reasons? You bought all the essential New Year goods yourself, yet you still crave the fried treats Mom makes back home. What to do?Sister Hua has the answer: Make them yourself! The process is simple and healthy!!
But some friends say: Sister Hua, I don't know how to cook! Don't worry—this time, Sister Hua invites you all to make these traditional treats together. I hope you'll learn them easily. Get ready to join the party~
Fruit Spring Rolls
Ingredients:
1 can mixed fruit, 2 spring roll wrappers, 30g salad dressing, 30g cooking oil
Instructions:
1. Drain the mixed fruit from the can, place in a bowl, then add salad dressing and mix well; set aside.
2. Lay one spring roll wrapper flat. Spoon a portion of the fruit mixture onto the wrapper and fold into a square shape;
3. Heat cooking oil in a pan. Once hot, add the spring rolls and fry until golden brown on both sides. Remove, drain excess oil, and plate.~~ Garnish with additional salad dressing if desired.
Deep-Fried Meatballs
Ingredients:
200g ground pork, ½ egg, 30g cornstarch, 3g five-spice powder, 10g cooking wine, 5g thin yellow bean paste,15g each of scallion and ginger, 40g water, salt to taste
Instructions:
1. Clean the pork and mince it; finely chop the scallion and ginger.
2. Place water in a small bowl with the scallion and ginger. Prepare another bowl and strain the mixture through a sieve. Use this scallion-ginger water to mix the cornstarch;(Note: Do not use too much scallion-ginger water, or the meat mixture will be difficult to shape)
3. Add cooking wine, five-spice powder, salt, a small amount of thin yellow bean paste, half an egg, and the prepared starch mixture to the pork mixture. Mix thoroughly. Grease a plate and shape the pork mixture into meatballs. Set aside.(Note: If the mixture is too soft, add a little cornstarch to adjust consistency)
4. Heat oil in a wok until moderately hot (50% heat). Gently fry the meatballs over low heat until lightly golden brown, then remove. When the oil reaches 70% heat, refry the meatballs until fully cooked. Drain excess oil and serve.
Crispy Fried Eggplant Pockets
Ingredients:
100g pork leg meat, 1 eggplant, 15g all-purpose flour, 20g cornstarch,1 egg, salt to taste, 3g each of scallion and ginger, 10ml cooking wine, cooking oil as needed, 1g five-spice powder, 30ml water, 20ml light soy sauce
Method:
1. Rinse pork, mince finely; chop scallion and ginger. Wash eggplant, slice into 1cm-thick rounds. Make shallow crosswise cuts in each round without cutting through.
2. Add 1g salt, cooking wine, light soy sauce, chopped scallion, chopped ginger, and cornstarch to the minced pork. Mix thoroughly until sticky and cohesive;
3. Prepare batter: In a separate bowl, combine flour, cornstarch, and five-spice powder. Add one egg and whisk until smooth. Add a small amount of water as needed to achieve a batter consistency;
4.Stuff the pork mixture into the center of each eggplant slice. Dip the stuffed slices into the batter, coating them evenly all around;
5. Heat sufficient cooking oil in a wok until it reaches 70% heat. Gently place the battered eggplant pockets into the oil. Fry over low heat until the surface turns golden brown. Remove and place on paper towels to absorb excess oil before serving.
Skewer Pork
Ingredients:
300g pork tenderloin, 25g barbecue seasoning, 6g cooking wine, 6g soy sauce,3g cornstarch, salt to taste, 4g sugar
Instructions:
1. Rinse pork and cut into small cubes. Prepare several toothpicks and blanch them in boiling water.
2. Combine pork cubes with cooking wine, barbecue seasoning, soy sauce, sugar, and salt. Mix well and marinate for about 15 minutes. After marinating, add a small amount of cornstarch and mix thoroughly.
(Note: Add chili powder if you like spicy flavors)
3. Skewer the pork pieces using the sterilized toothpicks;
4. Heat sufficient oil in a wok. Once hot, add the skewers and fry until the meat turns golden brown. Remove, drain excess oil, and plate.