Freshly served peppercorns with mussels
raw material:
Add 1 mussel (750 g) and 30 g yellow pepper
seasoning:
10 grams of homer sea flavor fresh sauce, 3 grams of chicken powder, 5 grams of home music fresh dew, 5 grams of flower pepper, 2 grams of green onion, 2 cherry tomatoes
make:
1. Wash the mussels and shell them, remove the outer coat with flying water, and then cool with ice water, slice into thin slices and fly water to cool down in ice water;
2. Mix the juice with Knorr Sea Flavor Fresh Sauce, Knorr Chicken Powder and Knorr Fresh Sauce;
3. Put the mussel slices into the mixed sauce, stir well and then take them out;
4. Add shredded shallots and peppercorns to the top, heat the peppercorn oil in a pot and pour on top, draw a diagonal line with black vinegar sauce on the plate, and add the mixed mussels to garnish.
Steak no. 5
500 grams of fine steak, 300 grams of brandy sydney pear, 15 grams of green onion, 15 grams of ginger slices
Seasoning: 5g chicken powder, dark soy sauce, 10g rice wine, 20g red wine, 10g sugar, 20g minced black pepper (dipped)
1. Cut the steak into chunks after flying water;
2. Add spices and water to the small ingredients and simmer the beef until the taste is soft and sticky;
3. Remove and put the pot in the pot, thicken the soup in the pot, drizzle on the steak, sprinkle with black pepper crushed next to it, and eat with brandy sydney pear.
The concubine laughed
Roses, yellow chrysanthemums, carnations, onions
Salt, sugar, pepper, white vinegar, extra virgin olive oil
1. Wash all kinds of flowers. Finely strip the onion. Put the ingredients together, add salt, pepper, sugar, white vinegar, extra virgin olive oil and mix well
Tea smoked ribs
5 kg of pork ribs, 500 g of lettuce leaves.
Salt 100 g, essence 80 g, flower carving wine 300 g, fish sauce 200 g, green onion 200 g, ginger chunks 180 g, garlic 190 g, dried shallots 300 g, medicinal ingredients 400 g, smoked material 75 g, soup 15 kg.
Ratio of medicinal ingredients: 6 pieces of grass and fruit, 50 grams each of fragrant leaves, white nuts, star anise, cumin, white root, peppercorns, cinnamon and tangerine peel.
Ratio of smoked materials: 20 grams each of Longjing tea, millet and sugar, 10 grams of fragrant leaves, 5 grams of pine branches.
1, the medicinal ingredients and shallots, ginger pieces, garlic, dried shallots fly water, add the soup to cook until fragrant, and then add salt, monosodium glutamate, flower carving wine, fish sauce to make brine, the ribs are washed and chopped into 8 cm square chunks, after boiling water, put people in brine for 20 minutes, fish out, put the smoking material into the bottom of the iron pot, heat on low heat.
2: Place the spine on the cage drawer, smoke for 10 minutes, put the lettuce leaves on the bottom of the plate, and the ribs can be evenly placed on top.
Soup: 5 kg of elbow bones, 5 old hens, 2 local ducks, 5 g of pork essence, 2500 g of pork skin cut into large pieces, blanched in water, add 40 kg of water and boil, keep boiling for 2 hours, drain the soup and get the soup.
Hanging pot crab fish belly
Live crab 250 g, sauce 5 g. White pepper... 5 g, oily catfish 50 g, alkali 5 g, minced shallots 5 g, dry starch 10 g, ginger minced 5 g, wet starch g, coriander 50 g, chicken broth 100 g, refined salt 5 g, cooked lard 15 g. Chili pepper 20 g.
1, wash the crab, steam, rinse, remove the crab meat (crab legs, crab yellow put separately). Chopped parsley . Oily fish maw with warm water soaked soft, put into warm water with alkali 5 grams, while washing while squeezing off the oil slick, and then change the warm water to wash two or three flashes, wash the alkali flavor after squeezing out the water, each piece into two pieces, cut into about 4 cm diamond-shaped blocks, flat on the board, sprinkle dry starch. Over-oiled. Put the pot on high heat and add the garlic. Stir-fry ginger peppers.
2. Decant the original soup of steamed fish maw and add crab and fish maw; Add chicken broth, soy sauce, vinegar and salt, dilute with wet sauce, drizzle with cooked lard, sprinkle with white pepper and coriander and pour into the hook.
Taste beautiful frogs
1. Clean the frog, cut it into small pieces, put in the hot oil pan and drain the oil. Cut the loofah into strips, also put it into a hot oil pan and drain the oil.
2. Heat the appropriate amount of vegetable oil into the net pot, add two thorn chili knots, millet pepper crushed, ginger and minced garlic to stir-fry the aroma, mix in the appropriate amount of fresh soup, and then cook the frog and loofah until soft cooked, during which a little chicken essence, monosodium glutamate, salt, and finally on high heat, slightly decorate when the pot is plated, you can.
Lettuce lettuce
Fresh lettuce, olive sauce
Salt, chicken powder, pepper, light soy sauce, extra virgin olive oil
1, lettuce peeled and cut strips, blanched water to cool, wash off the water with salt, rinse off the salty taste. Squeeze the lettuce into dry water, add chicken powder, pepper, soy sauce and extra virgin olive oil and mix well on the plate