Gin soup fresh mushroom braised fresh abalone
raw material:
10 small abalones, 20 grams of fresh peach kernels, 100 grams of crab mushrooms, 50 grams of peeled peanut rice, 150 grams of soybeans, 20 grams of golden melon, 100 grams of peas.
seasoning:
750 ml of thick soup, 50 grams of corn starch, 10 grams of tang huang, 5 grams of mushrooms, 10 ml of mushroom juice, 50 grams of chicken fat.
make:
1: Wash and shave the abalone; cook the soybeans; steam the golden melon; cook the abalone, fresh peach kernels, peeled peanut rice, and crab-flavored mushrooms respectively.
2: Heat the pot, pour in the soup, add the peas and golden melon to the juice, and then add the soup emperor, the mushroom fragrant mountain essence, and the mushroom juice to make the golden soup.
3: Add corn starch to the broth, add abalone, fresh peach kernels, peeled peanut rice, crab mushrooms and cooked soybeans and cook them slightly, pour in chicken fat and serve.
Puff pastry salmon
Prepare the ingredients to dice the smoked salmon and onion, add the appropriate amount of lemon juice, salt and pepper, sprinkle with an appropriate amount of rosemary, put it in the microwave to bite, there is an onion flavor to fly the cake back to temperature, press out the small cake with the bottle cap, six sheets can be ovented 200 degrees, bake the small cake to the top.
material:
Ingredients: salmon to taste, flying cake to taste.
Accessories: onion to taste, rosemary to taste, pepper to taste, salt to taste.
Procedure steps:
1. Prepare materials.
2: Cut the smoked salmon and onion into cubes, add lemon juice, salt and pepper, sprinkle with an appropriate amount of rosemary, put it in the microwave and bite it, there is an onion aroma.
3. After the flying cake is warmed, press out the small cake with the bottle cap, and six sheets can be used.
4: Bake the pancakes at 200 degrees Celsius until they are colored and puffed.
5: Put the mixed salmon yard on the shortbread, cover it with a layer of shortbread, and then measure a layer of salmon, squeeze the appropriate amount of salad dressing before eating.
Purple gold pot claw
This dish is based on Cantonese steamed chicken claws. Chicken feet are fried first, cooked with sauce, put onions into a casserole dish when walking, placed in the pot stove to heat up, soft and plump, the sauce is slightly spicy.
Batch prefabrication:
1, the United States large phoenix claw 5000 grams to cut off the toenails.
2: Add 50 grams of ginger slices, 200 grams of maltose (to color and make a crispy effect), 300 grams of white vinegar, put the claws and cook for 15 minutes, drain and cool, fry in 70% hot oil until the skin is golden and wrinkled, and drain the oil for later.
3: Heat the pan to 50% heat, sauté the shallots and ginger slices 80 grams each, put 350 grams of homemade purple gold sauce and fry until the taste comes out, add 7000 grams of water, add 50 grams of sugar, 40 grams of salt, pour in the fried chicken claws, boil over high heat and reduce the heat for 30 minutes, turn off the heat and soak in the original soup to fully absorb the flavor.
Cooking process:
Take a casserole dish, add 200 grams of onion cubes at the bottom, scoop in the boiled chicken claws and 400 grams of original soup, turn the heat on high heat and cook for 2 minutes, turn off the heat and sprinkle 10 grams of oiled green onions and red peppers on the surface to eat.
Purple Gold Sauce Making:
Purple gold sauce (a kind of flavored chili sauce commonly used in the Two Cantonese area) 3 bottles, Zhuhou sauce, 2 bottles of sesame paste, 1 bottle of shacha sauce, 1 bottle of peanut butter, sugar, butter (burned in advance) each poured into the basin, fully stirred and ready.
The essential:
It is best not to use broth when stewing chicken claws, because the chicken claws themselves are more densely gelatinous, and if the broth is used when stewing, the taste of the dish will be greasy.