How to fry raw mango How to make raw mango delicious when it is delicious?

Stir-fried pork fillets with green mango.

Ingredients: Green mango; tenderloin; Ginger; green and red peppers;

Vegetable oil; Salt; Toudao soy sauce; Starch; Essence of chicken; Sesame oil; ground white pepper;

Method:1Wash and cut the green and red peppers into oblique pieces, wash and peel the green mango, mince the ginger, slice the tenderloin, mix well with soy sauce, starch and white pepper, add sesame oil and mix evenly and marinate for about 5 minutes;

2.Heat the pan with cold oil and oil for 7 minutes, stir-fry the meat slices to change color, leave the bottom oil at the bottom of the pot, add minced ginger and green and red peppers and stir-fry to create a fragrance; Add green mango and stir-fry evenly, add meat slices, salt, soy sauce and stir-fry evenly, add chicken essence and stir-fry evenly.

Hemp-scented phoenix feet. Ingredients: 400 grams of chicken feet, 3 minced millet peppers, 5 dried chili peppers, 1 handful of Sichuan peppercorns, 6 cloves of garlic, 6 slices of ginger, green onions, chives. 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1/2 tablespoon of cooking wine, a pinch of salt, 1 tablespoon of sugar.

Method:1Handle the phoenix claws: cut off the nails of the phoenix claws, clean them and boil them in the pot, then add the phoenix claws to blanch and remove them.

2.Soak in cold water for a while and let dry for later use. After heating the pan, add oil to the pot, add chopped millet pepper, 5 dried chili peppers, a handful of Sichuan pepper, 6 cloves of garlic, 6 slices of ginger and stir-fry until fragrant, add 1 tablespoon of white sugar and stir-fry until browned.

3.Pour in the chicken feet and stir-fry, add 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, half a tablespoon of cooking wine, a little salt, stir well, and add 1 large bowl of water.

4.Bring to a boil over high heat and turn to medium heat and simmer. Keep cooking, and the phoenix feet are starting to color! Cook until the juice is reduced, add the green onions and chives and stir-fry slightly.

Black sesame brown rice paste.

Ingredients: 20g black sesame seeds, 20g white sesame seeds, 30g brown rice, 2 walnuts.

Method: 1. Weigh black sesame seeds, white sesame seeds, brown rice and walnuts and put them on a plate.

2. Put in the microwave.

3. Choose high heat P100 and heat for 1 minute.

4. You can stir it halfway.

5. Then add an appropriate amount of water to the blender.

6. Stir into a slight paste.

7. Put it in the microwave again, choose medium-high heat P80 and heat it for about 2 minutes

How can raw mangoes ripen quickly.

1. Peel the mango and cut it into thin slices, add an appropriate amount of salt and marinate for an hour to make it bitter.

2. Rinse the salted mango twice with cool boiled water, and pour out the bitter and sour water.

3. Drain the mango slices thoroughly.

4. Pour the drained mango slices into a waterless bowl, add sugar and chili noodles and mix well, let it stand to taste and serve. Put it in the refrigerator and freeze it for a while, and the texture will be more crispy.

Tips: 1. Mango is known as the "king of tropical fruits", which is a warm fruit that most people can eat. It is rich in nutrients such as sugar, protein (protein food), crude fiber, etc., and it contains a particularly high vitamin A component.

2. People with damp and hot physique are not suitable to eat mango, and people with too much stomach heat or eczema and other diseases are best not to eat it, because it may aggravate the condition.

3. It is best not to consume more than 200 grams of mango every day.

Pickled Mango Tutorial If you are tired of eating it with raw mango with rojak sauce or don't want to wait until the mango is ripe, you can try this method, which is pickled mango. Utensils: a clay pot (there is a hole in the bottom of the pot, so it doesn't work), a few tiles porcelain Material:

Raw mango, coarse salt 1First, pick some raw mangoes from the mango tree. It must be raw!

Half-ripe mangoes will be soft and not crispy when pickled. (It is best to marinate the mango immediately after picking, otherwise it will become soft) 2The clay pot is filled with water, it doesn't need to be filled, more than half of it is fine.

After that, pour in the coarse salt until some of the kosher salt does not dissolve. Then, put the mango in and press the mango down with a few tiles or something like that to make sure that every part of the mango is soaked in salted water, cover the mouth of the jar and marinate for 3 to 4 days. 3.

After 3 to 4 days, take the mangoes out of the jar and soak them in clean water for a while. If the salted mango is still clear, you don't need to throw it away, you can save it for next time. The next time you use it, add some coarse salt.

4.Peel off the mango. If the peeled flesh is dry, it means that you have succeeded, because this kind of mango is crispy.

If the flesh is dark yellow and soft after peeling, it is not very good. You can choose to keep it, but I usually throw it away because it will affect the taste of the other mangoes. 5.

Slice the peeled mango and soak it in clean water for about an hour. After that, discard the water, add a few tablespoons of sugar and stir together (add sweetness to your liking) and put it in the refrigerator. Substituting pickled mangoes for unhelpful snacks is also a different attempt.

I wish you every success. Seek adoption.

Wash the green-skinned mango with water and peel it. Cut the raw mango into strips, then stir with salt and marinate for 40 minutes. Wash the pickled raw mangoes with cold boiled water and drain the water.

Mix raw mango strips with sugar and chili powder, refrigerate them overnight, and serve them when they taste good. Or eat it with raw mango strips dipped in soy sauce to remove the original bitterness. <

Wash the green-skinned mango with water and peel it.

Cut the raw mango into strips, then stir with salt and marinate for 40 minutes.

Wash the pickled raw mangoes with cold boiled water and drain the water.

Mix raw mango strips with sugar and chili powder, refrigerate them in the refrigerator overnight, and wait for the flavor to taste before eating.

It can also be eaten with raw mango strips dipped in soy sauce to remove the original bitterness.

Ingredients

500 700 grams of shrimp, 1 mango, 5 okra, half a red pepper (not spicy).

50-100 grams of corn oil (to taste), salt to taste, 1 tablespoon of cooking wine, 1 teaspoon of white pepper

1 teaspoon starch, 5 slices of ginger.

Steps

1) First of all, don't choose the kind of ripe and soft mango, choose the ripe, slightly soft touch is the best, the mango slices are cut horizontally and vertically a few times and then turned out, cut into small pieces for later use;

2) Prepare each ingredient, cut the mango slices into small pieces, dice the red pepper and okra, and use cooking wine for the shrimp

Marinate ginger slices, salt, starch and white pepper for about 20 minutes, and peel off the shrimp head and shell to retain;

3) Pour the shrimp head and shrimp shell into the pot and fry dry, pour in the corn oil covering the shrimp head and shrimp shell, about 50-100 grams, and fry the shrimp oil;

4) When the shrimp oil turns red, filter it and pour it into a bowl for later use;

5) Stir-fry the shrimp with half of the shrimp oil, the shrimp can be scooped out when they are pink;

6) Stir-fry the diced red pepper and okra with the remaining half of the shrimp oil, and add an appropriate amount of salt to taste. After stir-frying, add the shrimp and stir-fry.

For one minute, add diced mango and finally stir-fry, add a small tablespoon of water, add a small amount of salt and finally season to scoop out;

7) Finished, serve on a plate.

Tips:

Be sure to fry the shrimp oil well, the shrimp oil will add flavor to the whole dish.