Chocolate yogurt jelly
The creative thing about this chocolate yogurt jelly is that the chef has integrated the Western dessert method into the Chinese cold dish, and the chocolate and yogurt jelly are perfectly combined, and the taste is sweet and delicate, which is loved by female diners.
Ingredients: yogurt 200 g, condensed milk 25 g, honey 8 g, sugar 100 g, chocolate 500 g
make:
1, the chocolate into a stainless steel bowl through the water heating until melting, the chocolate liquid into the flower bag, squeezed into the washed and dried balloons, with a special pump to blow the balloon up, tied tightly with the hand to shake the balloon, the chocolate liquid shake evenly, and then put the balloon into the refrigerator refrigeration for 5-10 minutes, take out the scissors to cut out the small mouth, the balloon completely torn off, the chocolate ball from the middle of everything into two, that is, into two bowls.
2: Mix 200 grams of yogurt and 25 grams of condensed milk into a small stainless steel bowl, then place it in a basin filled with boiling water and heat it with water, and put 1 gel slice (soaked in water in advance to soften) into the bowl and stir until it is fully melted.
3, take out the small bowl, let it dry until the temperature of the milk is about 20 ° C, divide it into a chocolate bowl, and refrigerate it into freezing.
4. When cooking, take out the chocolate yogurt jelly and put it on the plate, and pour 8 grams of honey on the surface. You can also boil the sugar into caramel, cool it and drizzle it on the surface of the custard for better flavor.
This dish is based on the original sauce flavor radish skin preparation method, and is mixed with millet pepper and eight beans, which has a unique taste and beautiful shape.
1: Cut the radish into slices, marinate with sugar for 8 hours and then fish out, then put in the juice made of soy sauce, dark soy sauce, honey, big red Zhejiang vinegar, chicken powder and beautiful fresh mixture for 8 hours, add a little sugar, spicy fresh sauce, eight beans, millet pepper, red oil and sesame oil to mix and plate.
Spicy snails on coal
Ingredients:
American Conch
Accessories:
Chili King 50 g Red Oil 500 g Chicken Broth 5000 g Cardamom 4 Grass Fruit 1 Da Hong Pao Peppercorn 500 g Donggu Soy Sauce 150 g Mazi PepperCorn Oil 10 g Chicken Essence 150 g Rock Sugar 50 g
1: Shell the snail and add the seasoning to press for 30 minutes to brew into the flavor, add red oil and sesame seeds
Brain-building screw pieces
Selling points Stir together snails and walnut kernels, crisp and refreshing, clear and healthy, is a nutritious Jiaodong flavor cold dish.
raw material:
400 grams of live conch, 100 grams of peeled walnut kernels and bitter melon, and 30 grams of green and red pepper slices.
Seasoning Ingredient A (vinegar 30 g, flour 50 g), salt and monosodium glutamate 4 g each, Ingredient B (sugar 2 g, white pepper powder 1 g, white vinegar, mustard oil 4 g each), pepper oil, red oil 15 g each, salad oil 500 g (about 20 g consumption).
make:
1, live conch to take the meat, add A material kneading, wash the mucus with water, change to a snail, rinse the water for later; bitter melon cut wipe, put into boiling water to penetrate, after cooling, add salt, MSG 2 grams each mix well, plate and set aside; walnut kernels into 50% hot salad oil fried until golden brown, oil control and spare.
2. Screw slices, green pepper slices, red pepper slices and walnut kernels add ingredient B, salt, monosodium glutamate 2 grams each mix well, use the red oil and pepper oil that are 70% hot to pour on the mixed screws, cover and simmer for 1 minute, mix well again, and plate.
Reasons for selling Screws, bitter melons, and walnuts are all combinations of crispy raw materials, rich in color, refreshing and pleasant. The function of walnut kernel puzzle, brain health and brain tonic is well received by consumers
Appreciate the four tastes
This appetizer is launched in a combination of ginger juice, kimchi, tangerine peel and strange flavors of the classic 24 flavors of Sichuan cuisine. Among them, the raw materials of kimchi change with the seasons, and the children's vegetables produced in Sichuan are selected in autumn and winter, and the lanzhou lilies are changed in spring and summer.
Tangerine peel beef is steamed beef with amber tangerine peel, so that the aroma penetrates into every crevice, and the raw materials can be well maintained in their original shape, not easy to scatter; beef slices are fried, and then added to the homemade tangerine peel juice to thicken, and the sweet and sour dishes have wine and orange aromas.
1. Mix the tangerine peel water: put in the pot 6000 grams of water, 500 grams of dried tangerine peel, 60 grams of red dates, 60 grams of goji berries on medium heat, turn the heat down and simmer for 20 minutes, turn off the heat and soak for another 1 hour, filter out the slag to get the amber soup.
2. Take 6000 grams of beef shoulder meat to wash away the blood water, change the knife into a block weighing about 200 grams, rinse off the surface foam after soaking the water, put it in the basin, pour in the tangerine peel water, add 100 grams of rice wine, 80 grams of salt, 30 grams of soy sauce, 20 grams of white pepper powder, 10 grams of fragrant leaves, 2 star anise, steam for 3 hours, turn off the heat and continue to soak for 1 hour, take out the beef and change the knife into slices.
3. Heat the pan in wide oil to 50%, put the beef slices to fry dry water vapor, fish out to raise the oil temperature to 70% heat, and then add the raw materials to re-fry until they are red.
4. Heat the pan thoroughly, add the fried beef slices, pour in 800 grams of tangerine peel juice, stir-fry over medium heat until wrapped in raw materials, pour 100 grams of red oil and turn it out of the pan, pour into the tray to cool. When walking, take 6 slices of beef and plate it.
To make tangerine peel juice: put the pot into the bottom oil to 50% heat, put 50 grams of shredded chili pepper, 30 grams of peppercorns, 80 grams of tangerine peel shreds simmered on low heat, add 550 grams of rock sugar and fry until melted, add 400 grams of balsamic vinegar, 200 grams of rice wine, 200 grams of soy sauce, 90 grams of chicken rice soy sauce, 70 grams of meiji umami sauce, 70 grams of oyster sauce, 30 grams of chicken powder and simmer until slightly thick, add 80 grams of green plum wine, 30 grams of white sesame seeds and stir well to turn off the heat.
Strange abalone is slowly cooked at low temperature, the taste is crisp, and then soaked in the sauce made of sake, miso, wooden fish flowers, etc., fully flavored; with jam, peanut butter, honey, red oil and other ingredients into a strange juice, wrapped in the surface of the abalone, the color is red and bright, tempting appetite.
1. Mix sake sauce: 250 grams of wood fish flowers add 1000 grams of water to steam, filter to get wood fish flower water. 1000 grams of mineral water, 500 grams of Sake, 200 grams of miso, 150 grams of Meiji umami sauce, 200 grams of wooden fish flower water, 50 grams of cooking juice, 30 grams of chicken essence, 30 grams of ginger shredded, 10 grams of lemongrass, mix well and serve.
2. Make strange flavor juice: 200 grams of red oil, 150 grams of balsamic vinegar, 150 grams of sugar, 80 grams of aged vinegar, 30 grams of assorted jam, 30 grams of peanut butter, 30 grams of honey, 30 grams of salt, 12 grams of dark soy sauce, 10 grams of chicken powder, 10 grams of pepper powder, 30 grams of minced ginger, 20 grams of minced garlic, 20 grams of ground peanuts, 20 grams of white sesame seeds and stir well.
3. Select fresh Dalian six-headed abalone brush and wash, remove the shell and internal organs, hit the cross flower knife on one side, put it into a plastic bag to vacuum, seal, put it into a container, adjust the temperature to 74.4 ° C and cook for 45 minutes, take it out to cool, soak it in sake sauce for 4 hours, and cut each abalone in half longitudinally. Let the fresh peach kernels cool and set aside.
4. Take 1 abalone, 2 pots of fresh peach kernels, drizzle 15 grams of strange flavor juice and mix well to plate, slightly garnish and then go.
Straight to the taste
This cold dish platter brings together Baoding's well-known famous foods, such as fried red fruit, Baiyangdian crispy fish, sea fungus, mustard pier, pork skin jelly, etc., but it is more delicate than the traditional version: mustard pier is made of baby cabbage, in addition to self-scalding yellow mustard, but also added mustard spicy to enhance the sense of excitement; sea fungus sells cute, mixed into a sour, sweet and spicy compound taste, crisp and tender and fragrant; crisp fish is covered with a layer of pork skin, with a "jelly" feeling after cooling.
Baiyangdian crispy fish production process:
1. Select each small white Yangdian wild crucian carp with less than half two, slaughter, wash and set aside. Wash and cut the pork skin into large pieces.
2. Put the bottom oil in the pot to heat, under the green onion, ginger slices, garlic, peppercorns, white peppercorns sautéed, mix in local vinegar, soy sauce, sugar, in the pot pad into the bamboo grate, neatly yard the clean crucian carp, and then put a bamboo grate, yard a layer of crucian carp, the top layer of pork skin, high heat turn to low heat simmer for about 2 hours, out of the pot after cooling can be eaten. During the heating process, the gum in the pork skin seeps into the soup, and after cooling, it slightly solidifies into a jelly-like shape, making the crispy fish taste better.
Sour and spicy sea fungus production process: salted sea fungus (seaweed plants, shaped like fungus, compared with kelp, the flesh is thinner, the taste is more crisp) under the running water to wash away excess salt, after the basin every 500 grams to add 25 grams of soy sauce, 20 grams of delicious juice, millet pepper ring 20 grams, spicy fresh sauce 15 grams, sugar 15 grams and then soak for about 2 hours.
Homemade mustard pier production process:
1. Remove the thicker part of the dish, rinse the water, let it cool, and add 100 grams of white vinegar, 30 grams of sugar, mustard and salt for about 2 hours after each 500 grams of pot.
2. Yellow mustard powder is added to 50 °C hot water to make a paste, seal the plastic wrap and let it cool.
3. Take 50 grams of soaked baby cabbage when you walk, mix 5 grams of yellow mustard paste, and roll each piece of baby cabbage into a small roll and plate it.
raw material:
300 grams of buffalo blinds, 50 grams of enoki mushrooms, 80 grams of leek stalks, 5 grams of green onion, ginger and pepper.
seasoning:
Lee Kum Kee steamed fish soy sauce 100 g, shallot oil 20 g.
1: Cut the louvers into about 6 cm long wires, put them into a pot of boiling water and blanch them quickly, remove the controlled water and put them on a plate.
2: Cut the leek stem into about 6 cm long pieces, blanch the water and put it on the plate.
3: After the mushrooms fly in water, put them on the bottom of the dish and sprinkle them with shredded green onion and ginger.
4: Heat the steamed fish soy sauce on the edge of the plate, heat the onion oil in the pot, pour it on the shutters, and garnish with pepper shreds.
Steamed leek fish
This dish combines dried fish, flavor-sucking steamed buns and fragrant leeks to form this sweet and sour cold dish, which is very appetizing, and the container made of rice wine bottles is also a bit of a wonderful combination.
Ingredients: 100 grams of steamed buns, 50 grams of dried Thai fish, 50 grams of leek moss, 5 grams of Thai pepper segments
Accessories: 15 grams of white vinegar, 10 grams of sugar, 5 grams of spicy fresh sauce, 3 grams of salt
1, 100 grams of steamed buns, dried Thai fish (chilled small fish thawed, add salt, monosodium glutamate, green onion, ginger, cooking wine marinated into the flavor, into 60% hot oil until golden and dry) 50 grams, leek moss (blanched in oil and brine until it is cut off into ice water to cool) 50 grams, Thai pepper section 5 grams into the basin
2: Add 15g of white vinegar, 10g of sugar, 5g of spicy fresh sauce, 3g of salt, mix well and put on a plate, garnish and serve.