<h1 class = "pgc-h-arrow-right" > [pan-fried golden seabream with butter juice].</h1>
Ingredients & Ingredients:
1 piece of golden sea bream fillet, 200 g brown butter, 50 g salted citrus, 7 g citrus brine, 50 g water olive, 30 g of shallots soaked in sherry, 70 g of honey, 50 g of yao zhu, 200 g of cream,
method:
Peel and cut the shallots into thin slices, add the sherry and cook over low heat until only the shallots remain
The yaozhu is soaked to a soft body, steamed and chopped
Heat the butter to 180 degrees Until brown, then add other ingredients to cook the sauce, taking care not to boil
The golden seabream is fried in grape seed oil until crispy and then cooked
<h1 class="pgc-h-arrow-right" > [red cabbage head jelly soup].</h1>
8 tomatoes, 1/2 onion, 1/2 cucumber, 1 red pepper, 50 g toast, 2 beets, 1/2 garlic, 50 ml sherry vinegar, olive oil, salt, sugar, chili sauce, beet juice 100 ml
Place the beets on salt and bake in a oven at 180 degrees Celsius for 2 hours, peel and set aside
Peel and blanch the onion and garlic, cut the rest of the ingredients into fine grains and mix well
Place in a bowl and mix all the vegetables with shirley vinegar, salt, sugar and beet juice and refrigerate the bowl overnight
The next day, take the ingredients out of the refrigerator and mix well, then use a colander to trap the residue
Add olive oil to emulsify the frozen broth and season with spicy sauce
<h1 class = "pgc-h-arrow-right" > [fried lamb steak with osmanthus juice].</h1>
3 bones of lamb steak with bone, 1 spoonful of fried ginger shredded, 15 grams of sprouts, osmanthus flower, osmanthus sauce
Lamb steak marinated with herbs, osmanthus flowers, salt and gin and fried at high temperatures until fragrant
Heat the melted flower oil into the osmanthus sauce to thicken (osmanthus sauce: sugar osmanthus flower, osmanthus wine, plum crumbles, sour horn mud, black pepper and barbecue sauce) and put it into the lamb chop evenly wrapped in sauce and heat to the desired maturity
Place the lamb chop on a plate and garnish with extra sauce garnishing with osmanthus flowers, shredded ginger and sprouts