Crab powder spring rolls
Ingredients & Ingredients:
Crab meat, crab yellow, snow crab shredded, carrot puree, salted egg yolk, leek, sauerkraut, ginger shredded, rice cake, glutinous rice peel, spring roll skin, celery, black pepper goose oil, crab shell soup, rice wine, ginger juice
method:
After the crab is slaughtered, the crab yellow and crab paste are taken out, the crab meat is removed and set aside, and the snow crab is steamed and the meat is taken for later
Black palm goose oil and crab caps are fried with salted egg yolks until they are blistered and then sautéed over low heat to make bald butter
The rest of the crab shells are concentrated with water, boiled to make crab shell soup, and simmered for 30 minutes with roasted carrot puree, rice wine, ginger juice and crab shell soup
Finally, add the crab meat and fry for a while, then cool the crab powder and let it cool
Sauerkraut is prepared by chopping and stir-frying, and the leeks are cut into sections and stir-fried for later
Take crab powder and shredded crab meat, shredded ginger, diced sauerkraut, leeks and rice cake slices together into glutinous rice peel or spring roll skin, fry at 190 degrees Celsius for 2 minutes and remove the oil
Serve with a piece of celery marinated in ginger and vinegar
Sour soup fish
East star spot, sour soup (fish bone, white acid soup, ginger, water, dried squid, dried mushrooms, clams, sugar cane, millet pepper, lemongrass, garlic seedlings), wood ginger seed foam (clam juice, ginger shredded, water, wood ginger seed oil, surco\soy lecithin), wood ginger seed lime oil (liquid nitrogen lime leaf powder, grape seed oil, wood ginger seed oil)
Sour soup: Take ginger, water, fish bones and sour soup and cook for 30 minutes, then add dried mushrooms, squid, sour soup sauce, clams and sugar cane, cook for another 1 hour, add millet pepper, leeks, lemongrass and cook for another 30 minutes, then the protein is clarified
Wood ginger seed foam: Mix the ingredients in the corresponding recipe, beat well with a blender, sift through, and use a blender to lather
Wood ginger lime oil: Take the seasonings in the recipe and mix well and freeze and let stand overnight, then sift through
Pour 180 degrees of oil on the scales and stand up, then bake over an open flame until the surface oil is forced out, sprinkle with salt and set aside
Place tomato seeds, sweet bean pods, chili oil, and wood ginger seed oil on a plate, place fish and coriander fry, dig a spoonful of foam into the dish, and pour in the sour broth
Sea three fresh
Scallops, caviar, jellyfish head, cucumber clam juice (cucumber skin, shallots, clam juice, fish sauce, xanthan gum, salt), celery root puree (celery root, salt, water, sour cream), vinegar jelly flakes (water, white soy sauce, salt, rice vinegar, honey, sugar, orange juice, gelatin, agar)
Cucumber clam juice: Keep all ingredients in the corresponding recipe cold until evenly beaten and sifted for later
Celery root puree: mix celery root, salt and water, vacuum and boil at 82 degrees for 2 hours to make a puree, cool and add sour cream and mix well
Vinegar flakes: Boil the spices in the corresponding recipe and sift them, vacuum to remove the foam and pour them into a flat plate to make a thin sheet and buckle the mold
Plate: Cut the cucumber into cubes, heat the scallops and turn them into three, take the caviar, jellyfish head, and then serve with the prepared cucumber clam juice, celery root puree, vinegar jelly slices and cut cucumber cubes