Ice cream foie gras
Peng Huaqiang, Executive Chef and Director of Operations of Beijing Banquet Catering Company, boils imported foie gras into flavor, then adds cream to beat into a fine paste, freezes into chunky ice cream and serves, the taste is smooth and delicate, and the entrance is melted, like ice cream and full of the aroma of foie gras.
After eating this cold dish at the Beijing banquet, Jackie Chan couldn't help but praise: "The entrance is like a myth, this dish should be renamed 'deification'." This dish should be eaten within three minutes after serving, and if it is delayed slightly, the "ice cream" will melt.
Production Process:
1. Put the French fresh foie gras into the water, add the appropriate amount of white soy sauce, miso, sake, salt and keep it boiling for 8 minutes, soak it in the original soup for 8 hours after stopping the fire, force out the excess oil and fully flavor it.
2. Remove the cooked foie gras, add 200 grams of original soup and 100 grams of cream per 500 grams, put into the blender and break into a paste, pour out and filter out the slag and fascia with a fine leak.
3. Brew the beaten foie gras cream paste into an ice mold, seal the plastic wrap and freeze for 12 hours.
4. After ordering, guests take out 12 pieces of ice cream foie gras and put them on an ice tray to serve.
Salmon salad
raw material:
Salmon 120 g mango 300 g potato chips 12 slices bitter lettuce leaves 30 g homemade salad dressing 50 g
make:
1. Cut the salmon into 12 slices of thick and even thickness. Peel the mango, cut into small pieces, add 30 grams of homemade salad dressing in a pot and mix well and scoop on potato chips.
2. Spread the salmon fillets flat on top of the mango salad, squeeze in the remaining salad dressing, plate them, and decorate them with bitter lettuce leaves. Description: Homemade salad dressing is prepared by mixing 100 grams of salad dressing, 30 grams of condensed milk, 10 ml of fresh lemon juice, and 2 grams of mustard.
Pour fresh shrimp balls with vinegar
After 300 grams of shrimp are cleaned, add cooking wine and pepper and marinate for 20 minutes, blanch and soak in ice water for 20 minutes, fish out and put them on a plate with onion rings, pour 100 grams of vinegar sauce, sprinkle 10 grams of red pepper rings, and 5 grams of chives.
Vinegar sauce:
1: Crush 500 grams of garlic in a blender, add 2 kilograms of mineral water to soak for about 1 hour, drain the garlic residue, and leave the garlic water for later.
2, put the bottom oil in the net pot, add 60 grams of rock sugar and fry it into a sugar-colored state, add 4 kg of Taibai mountain spring water vinegar, let it cool after boiling on high heat, pour in 3 bottles of spicy fresh sauce, 2 bottles of Lee Kum Kee raw soy sauce, 1 bottle of jiale fresh sauce, 1 bottle of Donggu Yipin fresh soy sauce, 1 bottle of Meiji fresh half bottle, 1.5 kg of water tower vinegar, 800 grams of Zhenjiang balsamic vinegar, stir evenly, put in 300 grams of green onion, shredded onion, Thai pepper, 200 grams of ginger and carrot slices, 100 grams of wild mountain pepper and coriander segments, soak in the refrigerator for 20 hours, remove the residue, Pour in the garlic water, stir well, refrigerate in the refrigerator, take as you go, and store for no more than seven days.
Organic seasonal vegetable pots
Small milk melon, red and yellow bell peppers, mini radish, bitter chrysanthemum, purple ganlan.
seasoning:
Thousand Island Sauce.
Black clay material:
1 g of charcoal powder, 70 g of almond flour, 30 g of sugar, 10 g of flour, 10 g of butter, a pinch of salt.
1: Cut vegetables into strips and set aside.
2, the above soil material, seasoning mixed well, 160 ° baked for 25 minutes.
3: Bake well and put it in a cup, then insert the cut vegetables.
Assorted chicken rolls
This chicken dish is fragrant, colorful in color, and crisp and tender in the mouth.
1. Take a large piece of lotus white leaves and put them in a pot of boiling water, soak them in a basin of cold water, and drain them.
2. Add shredded chicken, green shoot shredded, red pepper shredded and ginger shredded into the lotus white leaves in turn, wrap them up and bundle them with shredded garlic that has been soaked in water to make a vegetable roll.
3. Make the evenly sized rolls one by one, plate them, and dip them in red oil on the table.
Pepper hemp hand tear chicken
Ingredients:
Half a river chicken.
Accessories:
2 small cucumbers, sliced ginger, green onion, peppercorns, red pepper rings, crushed peanuts, sesame seeds.
A little bit of green peppercorn chicken sauce, a little bit of green pepper oil, balsamic vinegar, soy sauce, sugar, fresh chicken soup, red oil.
1. Wash the chicken in Hetian, boil the pot with water and open into ginger slices, green onions, peppercorns, boil the whole chicken in the pot for 10 to 15 minutes, take out the chicken and put it in ice water, after cold, take it out and tear it into silk,
2. Cut the small cucumber into the bottom of the bowl, then put the chicken shredded on the cucumber, and finally drizzle with a little green pepper chicken fresh sauce, a little green pepper oil, Zhenjiang balsamic vinegar, soy sauce, sugar, fresh chicken soup, red oil mixed juice, sprinkled with peanut crushed, sesame red pepper rings, you can.
Stir in refreshing lotus slices
Lotus root 1 section 1 lettuce 1/2 root Yellow pepper 1/2 dried pepper 3 peppercorns 15 peppercorns 2 cloves of garlic 10 peanuts
1 tsp light soy sauce (5ml) 1/2 tsp sugar (3 g) 1 tsp aged vinegar (5 ml) 1/4 tsp salt (1 g)
1: Peel the lotus root and green shoots, cut them in half, and then change the knife to cut into semicircular thin slices. Soak the lotus slices in white vinegar water to avoid turning the lotus root blackened in the air when preparing the other materials behind.
2: Wash the yellow pepper after removing the stems and seeds, remove the white tendons inside, cut into small slices of 2cm square, and cut the garlic into thin slices for later.
3: After the water in the pot is boiled on high heat, add the lotus slices and blanch for 2 minutes, then add the green shoot slices and the yellow pepper blanch for 20 seconds.
4: Pour oil into a wok, when the oil is 40% hot, add peppercorns, dried peppers, garlic slices, simmer the aroma over low heat and turn off the heat.
5: Add soy sauce, sugar, vinegar and salt to the blanched dish, stir well, immediately pour in the boiled hot oil and mix well, and finally add peanut grains.