Crispy pepper foie gras
Ingredients & Ingredients:
Foie gras, crispy pepper, pepper noodles, sugar, aged vinegar, spicy fresh sauce, beautiful and fresh, dark soy sauce, flavor powder
method:
Place the crispy peppers in a blender and crush, add the peppercorn noodles and mix well
Cut the foie gras into small pieces, put the seasoning in a pot and simmer to thicken and set aside
Sprinkle the foie gras grains into the crispy peppercorn noodles and mix well, fry in hot oil until crispy and remove the oil
Mix well into the sauce and add the appropriate amount of flowers and herbs to garnish
Gel small gold cup jellyfish
Jellyfish head, garlic, ginger, bell pepper, coriander, soy sauce, rice vinegar, sugar
Rinse the jellyfish head with a knife and mix all the spices together to make vinegar
Heat the vinegar juice with carrageenan and use a gold cup to make a gel
Add the washed jellyfish head to the soaked old vinegar sauce, mix well in sesame oil and place on the gel and plate
Black Tiger Palm Mushroom Ham
Tofu skin, broth, black tiger mushroom sauce, Knorr fresh sauce, spicy fresh sauce, fish film, sesame oil
Add the chicken broth to fresh and spicy fresh sauce, sesame oil and fish film to make a sauce
Spread out the soaked juice and fish it out, and use plastic wrap to roll the soaked tofu skin tightly
Put it in the steaming box and steam for 10 minutes, then put it in the refrigerator to refrigerate, change the knife to the plate, and garnish with black tiger mushroom sauce