Yellow croaker rolled matsutake mushrooms
raw material:
Yellow fish breast, matsutake mushroom, minced ginger, shredded green onion, red pepper shredded, mint leaves.
seasoning:
Black vinegar sauce, chili sauce, salt, monosodium glutamate, peppercorns.
make:
1. Marinate the yellow fish with salt and monosodium glutamate, wrap the matsutake mushrooms into the fish to make a fish roll, and wrap a piece of lotus leaf on the package.
2. Put it in the oven to bake and mature, then remove the knife and change the knife to form.
3. Simmer the black vinegar sauce until thick, add the prepared chili sauce and plate the lotus leaf fish rolls.
4. Fry the minced ginger until golden brown, sprinkle evenly on the plate, and garnish with mint leaves, shredded green onion and red pepper.
Foie gras with tomato in caviar
250 grams of French foie gras, 500 grams of tomatoes, 20 grams of caviar, 2 pieces of chocolate, 5 ml of wine, 10 ml of sake, 60 ml of lemon juice, ginger, green onion, cooking wine, concentrated lemon juice, sugar, tomato sauce, cream, pure milk, gel slices
1. Wash the tomatoes, add concentrated lemon juice, wine, sugar, tomato sauce into a blender and beat into mushrooms, remove the dregs and pour the juice into the container, put it on the induction cooker and bring it to a boil, beat the foam, add the soaked gel slices and stir well, set aside.
2. Soak the foie gras in pure milk for 12 hours after thawing, remove ginger, green onion, cooking wine, sake and sugar and cook for 5 minutes, soak for 30 minutes and then remove, and put the cream, chocolate, lemon juice, wine, pure milk and gel slices into the blender to beat and set aside.
3. Take the crisper box, first put in a layer of boiled tomato sauce, put it into the refrigerator and then take it out, put in a layer of beaten foie gras, put it into the refrigerator to freeze the molding, take it out and then put a layer of ketchup into the refrigerator to freeze the molding.
4. When cooking, take out the frozen tomato foie gras and cut it into evenly sized pieces, place it on the plate, scoop the caviar on each piece, and garnish slightly.
Description: Foie gras should not be too old to affect the taste, and ketchup should not be too sour.
Mini lion head
characteristic:
Lion's Head is made in every store, and this "Mini Lion Head" is my most recent innovation and has been enthusiastically sought after by diners as soon as it was launched, because I filled the lion's head with a "core". I filled the lion's head with raw salted duck egg yolk, simmered the lion's head over a low heat, added horseshoe grains to make the lion's head fat and not greasy, crab powder and salted duck egg yolk to make the lion's head more fragrant.
1, pork belly 500 grams of fine grains, put in crab powder, horseshoe grains 30 grams each, salt, chicken powder 20 grams each, white pepper, starch 15 grams each, flower carving wine, green onion ginger water 10 grams each mix well, whisk in one direction to the best strength, divided into 6 balls, each filled with 1 raw salted duck egg yolk, into balls.
2: Boil water in a sand pot, reduce the heat to the lion's head, continue simmering for 3 hours, open and plate after fishing, beat the glass.
Crab flour dumplings yellow fish carp
Yellow croaker, crab powder, Weixian radish, Jinhua ham, glutinous rice flour, shredded chili pepper, shredded chives.
Shallots, ginger, rapeseed oil, milk soup.
1. Fresh yellow croaker boneless, change into small pieces, add ginger slices to steam; Weixian radish cut into fine strips.
2. Heat the rapeseed oil in the pot, sauté the green onion and ginger until fragrant, fry the fish bones thoroughly, add the milk soup, radish scraps, ham and bring to a boil, simmer on high heat for 20 minutes, filter out the soup and set aside.
3. Blanch the radish shreds through the cold; glutinous rice flour wrapped in crab powder into rounds and cooked.
4. Put the radish shredded dish into the soup dish, put the dumplings, put the steamed yellow fish, pour the filtered soup to taste and pour, and garnish with ginger and shallot pepper shreds.
Seafood stew with pepper and mammoth mussels
1: Cut 100 grams of loofah into 0.4 cm thick oblique slices, wash 80 grams of white jade mushrooms, and blanch the water until they are broken.
2, slaughter and purify 150 grams of bullfrogs, add 3 grams of salt, 2 grams of monosodium glutamate, chicken powder, pepper powder, 5 grams of cooking wine, 6 grams of corn starch, mix well, grease and spare; Roche shrimp, cuttlefish, flower nails, clams 100 grams each, wash and blanch until broken.
3: Add 30 grams of salad oil to the pot, add loofah slices and white jade mushrooms, add salt and MSG 3 grams each to taste, stir-fry evenly, put into the plate and base. Put 250 grams of homemade refreshing spicy sauce in the pot, stir-fry the main ingredients evenly, and put the sauce on the plate.
4: Add 50 grams of salad oil into the pot, add 25 grams of green peppercorns, 50 grams of green pepper rings, stir-fry the aroma, pour into the dish, and then pour in 50 grams of rattan pepper oil, and serve.
Refreshing spicy sauce:
1. Add 50 grams of salad oil into the pot, roast 70% hot, add 70 grams of chopped shallots to make shallot oil; 120 grams of green peppers, cut in half, and fry in 60% hot salad oil for 6 seconds; ginger and garlic 30 grams each, over oil.
2. Put all the ingredients in "1" into a blender, add fresh spicy fresh sauce, 40 grams of rattan pepper oil, 30 grams of chicken essence to taste, and beat into a fine paste.
The essential:
When making a refreshing spicy sauce, be sure to use a blender to beat it into a fine paste, so that various spices can be wrapped in the ingredients, making the flavor and taste of the dish more special.
Minced and a jar of incense
1: 8 river shrimp shrimp with shrimp noodles, add green onion ginger water, salt and cooking wine to marinate for 2 minutes; sea cucumber strips 60 grams of water for later.
2, pot into the broth 800 grams, pea soup 1200 grams (peas steamed into puree, and then boiled with the broth), adjust the salt 8 grams, the green shoot strips 150 grams, carrot strips 80 grams, winter bamboo shoot strips 80 grams, apricot abalone mushroom strips 80 grams, 8 croquettes into the medium heat simmer for 3 minutes into the taste, under the shrimp, cooked pork belly strips 200 grams (water plus green onion, ginger slices cooked) continue simmering for 1 minute, thin mustard, turn off the heat and pour 20 grams of homemade peppercorn oil, put into the ding, you can go to the dish.
Homemade peppercorn oil:
Da Hong Pao peppercorns 35 grams, dried green peppercorns 15 grams, pepper seeds 20 grams (any dried pepper seeds can be) into the pot dry frying incense, beat into powder, pour into stainless steel basins, pour into 500 grams of peanut oil burned to 40%, pay attention to stir while pouring, let the powder and oil fully contact, cover and simmer for 10 minutes, until the aroma is fully spilled before use. The prepared pepper oil is stored at room temperature, preferably used up at meals or on the same day, otherwise the hemp flavor will evaporate.
Slow-roasted crispy meat at low temperatures
In this dish, I grilled pork belly at a constant temperature to force out the grease, roasted at high temperature, and the meat made was not only well shaped, crispy in the skin, and the meat was tender and juicy, which was convenient for batch production.
1. Select three layers of pork belly with skin, burn the hair, wash, cut 20 cm long and 12 cm wide blocks, steam in the steaming box for about 15 minutes, until seven mature, the skin is facing up, change the knife to cut the square of 2.5 cm in length and width, and the knife is 2/3 of the meat.
2. Spread a layer of sea salt (about 10 grams) on one side of the pork belly with skin, and spread the spiced salt on the other side and marinate for 30 minutes.
oven:
1. Rinse the surface salt with water to control the dry water.
2. Take the tray, put the shallots, carrots, put the pork belly on it, the middle height is "arched", into the universal steaming oven, set 64 ° C, bake for 10 hours, then adjust the temperature to 230 ° C, bake for 15 minutes, take out the plate, with yellow mustard sauce, pepper salt and serve together.
Five-spice salt:
Mix 20 grams of five-spice powder with salt, 5 grams of chicken essence, and 10 grams of seafood sauce.
Avocado baked egg
Avocado, egg, sea salt black pepper
1: Cut the avocado in a circle with a fruit knife and divide it into two halves, removing the seeds in the middle.
2, beat the egg into it, remove some protein, otherwise it can't fit, and the original core of the contrast sprinkled black pepper sea salt
3, the oven is hot at 180 degrees, bake for 15 minutes, the surface of the egg yolk is cured, the inside is still liquid,