Rouge pigeon with lobster
Ingredients & Ingredients:
150 g rouge pigeon, 30 g lobster, 30 g celery root, 10 pocket beans, 1 white asparagus, cream, sauce, beef bone sauce
method:
Concentrate one-third of the clam juice, add cream to boil, add salt and pepper to taste, add pocket beans and cook
Fry the pigeons in a frying pan until crispy, add the cream to the dough, add rosemary, thyme and garlic to add flavor, remove and let stand for 3-5 minutes
Fry the lobster in cream until it is half cooked, remove and let stand for 3-5 minutes
Cut the celery head into cubes, sauté with cream, peel and blanch the white asparagus for 2-3 minutes, remove and grill, cut into sections, drizzle with olive oil and sprinkle with salt flowers
The celery head is base, the lobster is placed on top of the celery, the pigeon is placed, drizzled with beef bone sauce, and the clam milk sauce is drizzled on the lobster
Pickled pepper root knotted pine plate meat
100 grams of pine plate meat, 1 packet of pickled pepper root knots, 5 wild mountain peppers, 1 dried shallot, 3 sweet beans, 1 gram of sugar, a little chicken powder, 3 grams of pepper oil
Replace the pine plate meat into thin slices and set aside, and unpack the lotus joints to control the dry water
The pine plate meat is fried in a pan until golden brown, and the lotus knots are also fried in a pan to color
Stir-fry the dried shallots and wild peppers, add the fried pine plate meat and lotus root and stir-fry, add the pickled pepper water and stir-fry evenly
Black truffle braised pork
300 grams of pork belly, 20 grams of rice-shaped pasta, 1 tower shell, a little sweet potato shredded, 15 grams of spinach juice, 50 grams of rock sugar, 30 grams of white sugar, 15 grams of dark soy sauce, 10 grams of black truffle sauce, 80 grams of flower carving wine, 3 grams of chicken essence, 5 grams of cheese sauce
Steam the pork belly and change it to a knife to a piece of the same size for later
The chicken head rice is cooked, mixed with cheese sauce and put into the tarret shell for later
Rice noodles are cooked, butter, onion and a little base flavor are added and sautéed in spinach juice
The braised pork is cooked with spices, and finally the sauce is added to the black truffle sauce to collect the sauce, and the above ingredients can be combined and mixed