Smoked salmon with sesame salad
Ingredients & Ingredients:
50 grams of smoked salmon, 5 grams of arugula, 1 slice of lettuce, 1 pansies, 1 rosemary, 3 grams of cooked sesame seeds, 5 grams of egg stone fillet juice, 3 grams of black vinegar
method:
Crush the white sesame seeds and add them to the egg stone fillet juice and use the smoked salmon to make a rosette shape
Stir in the arugula over water, add olive oil and sea salt and mix well
Place the sauce and black vinegar on the plate, then add the smoked salmon, lettuce, and arugula balls, and garnish with pansy
Chicken with asparagus bean sauce
300 grams of chicken, 3 asparagus, 25 grams of soybean paste, 4 edible flowers and herbs, 10 grams of sand ginger powder, 5 grams of oyster sauce, 3 grams of green onion, 4 grams of ginger, 2 grams of pepper, 1 gram of salt, 5 grams of oil, 30 grams of soybean paste
Chop the chicken into chunks and wash the blood and mix well with ginger powder, salt and pepper
Heat the oil and fry the chicken nuggets until golden brown on both sides
Heat the oil in another pot, sauté the chives and ginger, add the soybean sauce and sauté until fragrant
Add a little water to the pot, add chicken nuggets and asparagus and simmer over low heat for 3 minutes until flavorful
After cooking thoroughly, you can poke the plate and add edible flowers and herbs to garnish
Sauce roast hand peel eggplant
1 eggplant, 15 grams of diced pork belly, 3 garlic grains, 4 green onions, 15 grams of bean paste, 5 grams of oyster sauce, dark soy sauce, sugar, and soy sauce 5 grams
Tear the eggplant into pieces and pat it into pieces, cut the pork belly into cubes, and cut the garlic into granules
Heat the oil at 80% heat, add the eggplant to fry until soft, then remove the oil and set aside
Leave the bottom oil in the pot, sauté the pork belly, the top of the ingredients, add the watercress sauce, soy sauce and clear soup, add the eggplant and cook for 2 minutes
Use starch water to contour the saucers and sprinkle with green onions to get out of the pan