Foie gras stuffed with fresh meat and lotus paste
Ingredients & Ingredients:
Wild rice, lotus root, pork belly gum, small golden hook, ginger grain, green onion white grain, pepper, corn starch, clear chicken soup, foie gras sauce, salt, roast sauce, oyster sauce, char siu sauce, rib sauce, foie gras sauce
method:
Steam the wild rice until it is flowering, set aside with water control, scrape the skin of the lotus root into round pieces, and pat the corn starch
The small golden hook is chopped with a knife and mixed with spices such as pork belly gum, wild rice, green onion white, ginger grains and other spices to make a filling, and brewed into the lotus root clip and fried until golden brown
Simmer the fried lotus root with the seasonings such as chicken broth until the juice is collected
Seaweed meat crunchy balls
Apricot abalone mushroom grains, minced pork belly, crispy pork floss, onion, stir-fried sauce, oyster sauce, chicken powder, egg mixture, corn starch, pre-mixed sauce
Pre-mixed sauce: stir-fry sauce, mayonnaise mix well
The apricot abalone mushrooms are oiled until cooked, fished out to cool, and add minced pork belly, minced onion and marinade and stir vigorously to make mushroom meat sauce
Divide the mushroom meat sauce into small balls, roll the surface with corn starch, put it in a frying pan and fry it crisply, add the crispy ball wrapping sauce and mix well, and then wrap the crispy meat on a loose plate
Miyaho Three Potatoes
Sweet potato cubes, purple potato chunks, potato chunks, fried peanut rice, dried sea pepper, beijing green onion segment, green and red pepper segment, small ginger slices, sea treasure sauce, corn starch, green onion ginger water, cooking wine, salt, kung pao juice, paste spicy sauce
Combine the spicy sauce, tomato sauce, steamed fish soy sauce, chicken essence, sugar and vinegar and bring to a boil until the sugar melts
Sweet potato chunks, purple potato chunks, potato chunks steamed for 10 minutes, patted on dry corn starch and put into a frying pan to fry crisply and remove the oil for later
Leave the bottom oil in the pot, sauté the fragrant ingredients and then put in the kung pao juice to hook the sauce, put the crispy sweet potatoes and accessories in and stir-fry evenly, and pour in the paste and spicy oil