grated ginger 姜末 - Yan Can Cook https://yancancook.com/home If Yan can cook, so can you! Fri, 07 Jul 2023 19:12:52 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.5 https://yancancook.com/home/wp-content/uploads/2017/03/favicon-150x150.png grated ginger 姜末 - Yan Can Cook https://yancancook.com/home 32 32 Pistachio-Crusted Shrimp Balls https://yancancook.com/home/recipe/pistachio-crusted-shrimp-balls/ Fri, 12 May 2023 07:00:14 +0000 https://yancancook.com/home/?post_type=recipe&p=5164 开心果虾球

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Pistachio-Crusted Shrimp Balls
开心果虾球
Servings4 Servings 人份
Ingredients
Main Ingredients 主料:
Shrimp seasonings 给虾入味的佐料:
Coating Mix 裹粉:
Dipping Sauce 蘸酱:
Instructions
  1. In a medium bowl, combine all sauce ingredients. Set aside. 在一个中号碗中，将所有酱料混合。搁置备用。
  2. In a food processor, process shrimp and seasoning ingredients until just finely chopped. Place in a bowl and add chopped pistachios. 用食物料理机将虾和调味料加工成细腻的虾蓉。把虾蓉放在一个碗中，加入开心果碎。
  3. In a medium bowl, combine coating ingredients. 在一个中号碗中，混合裹粉材料。
  4. Form shrimp mousse into small balls (about 1-1/4-inch / 3 cm diameter). Evenly coat with coating mix. Deep-fry in hot oil over medium heat, turning occasionally. When shrimp balls begin to float, continue to cook for 1-1/2 minutes. Turn occasionally to brown evenly. Lift deep-frying basket out and drain shrimp balls on paper towels. 将虾蓉揉成小球（直径约1-1/4英寸/3厘米）。均匀地裹上裹粉，用中火加热的油中炸，时而翻转。当虾球开始浮起时，继续炸1-1/2分钟，不时翻动以均匀上色。取出炸篮，将虾球在纸巾上沥干多余油分。
  5. Serve shrimp balls with dipping sauce on the side. 在一侧配上蘸酱，即可享用虾球。

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]]> Banana Flambé with California Pistachios and Shredded Coconut https://yancancook.com/home/recipe/banana-flambe-with-california-pistachios-and-shredded-coconut/ Fri, 21 Apr 2023 07:00:28 +0000 https://yancancook.com/home/?post_type=recipe&p=5093 椰香烈焰蕉配加州开心果

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Banana Flambé with California Pistachios and Shredded Coconut
椰香烈焰蕉配加州开心果
Servings4 servings 人份
Ingredients
Sauce 酱汁:
Vanilla ice cream 香草冰淇淋：
Garnish 摆盘装饰：
Instructions
  1. In a wok or saute pan, melt butter over medium heat. 在炒锅或平底锅中，用中火将黄油融化。
  2. Add sugars, Chinese five-spice, pistachios and orange juice; cook until sugar is dissolved. 加入糖、中式五香粉、开心果和橙汁，煮至糖溶解。
  3. Add grated ginger, and vanilla extract; cook for 15 seconds. 加入姜末和香草精；煮15秒。
  4. Add bananas; cook until soft. 加入香蕉，煮至软。
  5. Drizzle with grain alcohol and light with a match to flambé. 淋上谷物酒并点燃。
  6. Serve over vanilla ice cream with pistachios, coconut, sesame seeds, and lime zest toppings. 搭配香草冰激凌，加上开心果、椰丝、芝麻和青柠皮屑做装饰。
Recipe Notes

To make pistachio spikes 制作开心果糖尖：

Push toothpicks into shelled pistachio nuts, being careful not to push too far and crack the nut. Melt 2 cups (370 g) sugar in a small saucepan over low heat without stirring. When sugar has liquified and turned a medium amber color, dip a pistachio in the caramel to coat. As you pull the nut up from the caramel, a spike will form. Hold the nut up until the spike has cooled enough to harden.

将牙签插入去壳的开心果中，小心不要插太深致使果仁破裂。在小平底锅中低火加热2杯（370克）糖，不要搅拌。当糖溶解并变成中等琥珀色时，将开心果浸入焦糖中，让糖浆包裹住开心果。当你从焦糖中提起开心果时，会形成一个尖头的形状。将开心果提住，保持住那个尖，直到尖头冷却并变硬。

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