<h1 class= "pgc-h-arrow-right" > [golden silk beef fried crab claws with mango sand].</h1>
Ingredients & Ingredients:
Crab tongs 120 g, egg yolk 520 g, mango 50 g, onion 10 g, mint leaf, butter 200 g, curry leaf 1 g, clear oil 400 g, finger pepper, sugar, chili sauce 20 g
method:
Mango, onion, chili sauce and mint leaves make mango sand
Crab claws are fried in crispy sauce
Place the egg yolks and butter in a frying pan and cook the egg shreds at 80 to 90 degrees Celsius
Add the crab claws and ingredients to wrap the egg shreds on the crab claws
<h1 class= "pgc-h-arrow-right" > [mustard crab salad with curry lychee puff pastry].</h1>
Black caviar 8 cracks, fresh crab meat 25 g, mesh skin, small tomato grains 10 g, cucumber grains 10 g, onion grains 10 g, a little lychee, curry powder, pure milk, sugar, salt, crisp sauce, mayonnaise, green mustard
Fry the mesh skin into a hat shape, cut the cucumber, small tomatoes, lychees and onions into small pieces and refrigerate them in the refrigerator
The refrigerated ingredients are mixed with mayonnaise, mustard and other spices to make a salad
The fried mesh crust, curry lychee puff pastry, salad and black caviar are served on the plate
<h1 class= "pgc-h-arrow-right" > [pork neck meat char siu].</h1>
100 grams of pork neck, 15 grams of coriander stalks, 50 grams of kale, 35 grams of tomatoes, 5 grams of parsley, 5 grams of olive oil, 25 grams of char siu sauce, rice wine, sea salt
The pork is processed and cut into strips, and the ingredients are marinated together with char siu sauce, rice wine and coriander stalks, marinating in the refrigerator for 24 hours
Place the pork flat on a baking pan at 180 degrees For 15 minutes, then turn to 220 degrees and bake for 5 minutes, remove and brush the char siu sauce into thin slices and serve
Side dishes are sautéed in olive oil and served with roasted tomatoes