Bulbophyllum parviflora
Ingredients & Ingredients:
100 shells of blueheads, 50 grams of ham, 20 grams of shredded carrots, 10 grams of artemisia annua, 1 lemon, 5 grams of millet spicy, 5 grams of coriander, 5 grams of garlic flakes, 5 grams of parsley, 30 grams of Meiji umami juice, 10 grams of spicy fresh sauce, 10 grams of water, 3 grams of sugar
method:
Slowly cook the blueheads at 50 degrees Celsius for 30 minutes and mix all the above spices into a bad sauce
Place the low-temperature bluehead in the freezer and soak it for 12 hours
Roll the vegetables with ham, bundle them with leeks, and garnish the finished ingredients with dendrobium seedlings and dendrobium
Honey juice small tomatoes
1500 grams of small tomatoes, 200 grams of honey, 50 grams of sugar
Wash the tomatoes and blanch the skin with boiling water
After peeling, add sugar and honey to the peeled tomatoes and mix well
Put it in a crisper box, cover it and refrigerate for about 12 hours, and then put the chilled tomatoes on a plate and serve
Highly fried pepper eel
500 grams of shredded eel, 20 grams of white sesame seeds, 10 grams of chili noodles, 30 grams of cotton sugar, 50 grams of light soy sauce, 20 grams of oyster sauce, 8 grams of dark soy sauce, 20 grams of water, 200 grams of flour, 100 grams of corn starch
Rinse the eel shreds, control the moisture and sprinkle with flour
Heat the oil and fry the eel in a pan at 60% oil temperature until crispy
Remove the fried shredded eel, leave the pan in oil and simmer in a sauce made with the above spices to make it viscous
Stir-fry the fried eels over high heat until dry, sprinkle with sesame seeds and spread the chili noodles