Venison clear soup with mushroom chestnuts
Ingredients & Ingredients:
250 grams of deer tenderloin, 2 chestnuts, 1 fungus, crab mushrooms, venison broth, salt, pepper
method:
Deer bones and scraps, add parsley, onion, carrots, garlic, rosemary boiled for 1 day, then filtered, with chicken breast, venison into a puree, in turn added to the soup, after the slag to get the clear soup
Take the appropriate amount of deer broth and cook the chestnuts to make them soft, and cook the crab mushrooms and fungus in the same clear soup
Season the deer tenderloin with salt, fry and color, cut diagonally into thin slices, place on a plate and top with cooked side dishes
Heat the broth and pour it into a dish, then add the appropriate amount of garnish
Foie gras baked seafood mushrooms
1 sachet of seafood mushrooms, 1 box of foie gras, red and yellow peppercorns, shallots, caviar, dried corn flour, chicken powder, sugar, salt
Cut off the roots of the seafood mushrooms and cut into long, consistently short pieces for later
Add the foie gras sauce to the salt, sugar, chicken powder and salad oil and beat in a blender until delicate
Wash the seafood mushrooms of impurities, pat on the dried corn starch and mix well, add 60% of the oil and fry until crispy, then remove the oil control
Put the foie gras sauce in a wok, sauté until fragrant, add the crispy seafood mushrooms and stir-fry well, add the caviar and garnish
Dried shallots and black pepper beef grains
200 grams of beef, 5 shallot rings, red and yellow pepper pieces, black pepper, beautiful fresh, salt, sugar
Put the beef pieces in the vegetable juice, add the delicious freshness, flour, salt, sugar to taste, add corn starch, chicken juice, black pepper powder to marinate
Cut off the shallots in two ends and set aside
Put the beef grains into the pan and fry them until fragrant, then add the dried shallots, red, yellow and green pepper pieces, green onions, ginger and garlic to fry the flavor, and the seasoning ingredients can be put on the pan and plated