Pan-fried golden seabream with butter sauce
Ingredients & Ingredients:
Golden seabream fillet, butter, salted citrus, citrus brine, water olive, pear wine dipped in shallots, honey, yaozhu, cream
method:
Peel and cut the shallots into thin slices, add the sydney pear wine and cook over low heat until only the shallots remain
The pillars are soaked to soften, steamed and chopped
Heat the butter to 180 degrees Celsius until the color turns brown, then heat the other ingredients to make a sauce, remember not to boil
The golden seabream is fried in grape seed oil until crispy and cooked, the sauce is drizzled over the fried fish and served
Beef fillet grains with black pepper roast sauce
400 grams of beef fillet, 30 grams of minced black pepper, small shiitake mushrooms, peppercorns, white onion, 150 grams of cooking sauce, 50 grams of soy sauce, 5 grams of salt, 5 grams of monosodium glutamate, 30 grams of oyster sauce
Cut the beef fillet into small pieces and marinate with the seasoning for 1 hour
Add chopped black pepper, white green onion and small shiitake mushrooms over low heat and fry slowly until 5 ripe
Finally, add the beef fillet, bake until 9 ripe, and then plate, decorate with peppercorns
Crispy tomatoes
350 grams of tomatoes, 2 eggs, 80 grams of breadcrumbs, 20 grams of starch, salt, sugar
Peel and cut the tomatoes into thicker slices, mix into egg paste, add salt and sugar to taste
After the paste is mixed, hang the tomatoes on the egg paste, pat the breadcrumbs, and press firmly by hand
Heat the oil at 6-7, fry in a pan until the surface is golden brown and serve