Pan-fried golden seabream with butter juice, red cabbage head jelly soup, fried lamb steak with osmanthus juice [fragrant fried golden seabream with butter juice] [red cabbage head frozen soup] [fried lamb steak with osmanthus juice]

<h1 class = "pgc-h-arrow-right" > [pan-fried golden seabream with butter juice].</h1>

Ingredients &amp; 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