First of all, pineapple soup
Material preparation: fresh pineapple 500g, sugar 150g, clear water, kitchen knife, chopping board, casserole, container, refrigerator and ice cubes.
1. Wash the fresh pineapple, peel it, control the fruit eye with a knife, cut it into large pieces first, and then cut it into small pieces.
2. Put the pineapple slices into a clean pot, add water, put the pot on the fire, cook for about 5 minutes, add sugar and mix well, then cook, and remove the pineapple slices from the fire for later use.
3. After the pineapple soup is cooled, put it in a container and put it in the refrigerator for cooling. Scoop it into a cup when eating. It will taste better if you drink it with some ice cubes.
Second, pineapple sweet and sour pork
Material preparation: 300g of lean pork, 300g of pineapple, 20g of fresh green pepper, 0.5g of dried red pepper, 2g of dried green pepper, 20g of white vinegar10ml, 20g of tomato sauce, 4g of raw flour14g, 35g of white sugar, 4g of refined salt, 2g of monosodium glutamate, 6ml of cooking wine and 0.2g of pepper.
1. Cut lean pork into thick slices with a thickness of about 0.7 cm, add salt, monosodium glutamate, eggs, raw flour and cooking wine, mix well and marinate.
2. Cut the green pepper and pineapple into triangles. Sliced dried egg. Mix white vinegar, tomato sauce, sugar, refined salt, vegetable slices and pepper to make a sauce.
3. Pork slices are fried in a hot oil pan.
4. Put the oil in the pan, stir-fry the onion, garlic and dried green and red pepper, then add the fresh green and red pepper and pineapple to stir-fry, add the prepared juice to thicken, and then add the fried pork to stir-fry.
Third, pineapple fried chicken.
Ingredients: chicken 1 piece, pineapple 1 piece, 3 ~ 4 cloves of garlic, soy sauce, salt, a little sugar, white wine, peanut oil, chicken essence and oil.
1. Wash the bought local chicken and cut it into small pieces. Peel the pineapple, wash it and cut it into small pieces. Peel garlic and pat it flat.
2. Pour a little peanut oil into the pot, pour the cut pineapple into the salt and stir-fry for a few times, then take it out.
3. Heat the pot, pour the cut chicken pieces and fry them in dry water. Pour peanut oil into the pot. When the oil is hot, put the chopped garlic in and stir-fry until fragrant. Then pour in the chicken pieces and stir fry. Add salt, white wine, soy sauce and a little sugar and stir well. Cover and stew for 5 minutes.
4. Open the lid and pour in the fried pineapple and stir fry. Cover and stew for 2 minutes. Finally, add some chicken essence and stir evenly.
Other practices of pineapple:
Material preparation: pineapple 1000g, butter 15g, maltose 100g, rock sugar 50g, butter 100g, egg 1 piece, sugar powder 30g, salt 1g, and low-gluten flour.
1, cut off the hard core in the middle of the pineapple and put it in a cooking machine to make it into a paste. Chop the pineapple meat into soft edges and pour the mashed pineapple core into the pineapple meat. Put all the pineapple meat into gauze and squeeze out pineapple juice.
2. Put the squeezed pineapple meat into a non-stick pan, stir fry over medium heat, and add rock sugar to stir fry until the rock sugar melts. Stir-fry until the pineapple meat is soft and the soup is dry. Add maltose and stir fry. When the color gets darker, add butter. Stir fry until the filling is wrapped. Put it in a bowl and let it cool.
Butter softens at room temperature until it can be squeezed gently by hand. Beat with an egg beater, then add salt and powdered sugar, and stir at high speed with an egg beater until the butter turns white and its volume doubles. Add half of the egg mixture, beat the eggs and butter together with an egg beater, then add the other half of the egg mixture, then whisk it at high speed until the egg mixture and butter are completely mixed, sift in the low flour and milk powder, then stir with a spatula, put it in a fresh-keeping bag and put it in the refrigerator for one hour to relax the dough.
4. Divide the cooled pineapple stuffing into 12g, and then divide the loose dough into 18g. Take a small dough and flatten it in your heart, put it in the pineapple stuffing, wrap it, put it in the mold and flatten it gently by hand, filling the four corners as much as possible.
5. After all molds are formed, put them into a baking tray, and heat them up and down in the oven 160℃, and preheat them in advance. Put pineapple cake in the middle layer of the oven15min, take out the oven and turn it over, then put it back in the oven10min until the surface turns golden yellow. Take out the baking tray and put it aside to cool, then take out the mold.