Tomato pineapple seafood salad
Reason for the sale: The dish is simple to operate, healthy and nutritious, the taste is refreshing, and the taste is slightly sour.
raw material:
Tomato 220 g, shrimp balls 90 g, australian stripe 40 g, pineapple 60 g, basil leaf 5 g.
seasoning:
Ingredient A (2 g each of salt and white pepper, 6 g of egg whites, 3 g of baking soda), Ingredient B (30 g of salad dressing, 10 g of lemon juice, 5 g of black pepper, 3 g of sugar and chicken powder of kitchen bang).
make:
1. Blanch the tomato, peel it, hollow it out inside; add shrimp balls and australian ribbon to ingredient A and marinate for 20 minutes, blanch the water; cut the pineapple into 2 cm cubes; and change the basil leaf to a knife.
2.B Mix well into a sauce.
3. Mix well with shrimp balls, straps, diced pineapple and sauce, put them in the tomatoes and plate.
Black gold crispy tofu
The tofu of this dish is homemade in the shop, and then wrapped and evenly mixed with crispy fried powder and fried, which is crispy on the outside and tender on the inside, and the taste is layered.
500 grams of soybeans, 500 grams of egg liquid, salt, crispy powder, flour, corn starch, corn starch, charcoal powder, salad dressing, condensed milk, pure milk, sugar, salad oil
1. Beat the soaked soybeans into soy milk, filter and cool, then add the same proportion of egg liquid, mix the salt together and stir well, pour into the tray, basket and steam for about 15 minutes.
2. Add the crispy flour to the pot, add the appropriate amount of flour, corn starch, corn starch, bamboo charcoal powder, mix well and set aside.
3. Combine salad dressing, condensed milk, pure milk and sugar into a bowl and mix well into a sauce.
4. Cut the prepared tofu into pieces, stick the crispy fried powder evenly, then add 50% of the hot oil pan, fry until the appearance is crisp, fish out the plate, drizzle with the prepared sauce, slightly decorate, you can.
Note: When making tofu, the steaming time must be mastered, not too long or too short.
Brine buffalo beef tongue with sugar dried pineapple
1 beef tongue, 2 grams of black caviar, 50 grams of black garlic, 12 grams of ginger rice, 20 ml of red oil, 20 ml of spicy fresh sauce, 300 ml of chicken broth, 5 grams of pepper noodles, 1 pot of Sichuan-style brine, pineapple, cherry nut slices, green onion oil, crispy peppercorns, xanthan gum, salad dressing, sugar water, edible flowers and herbs
1. Peel the pineapple, change the knife into strips, marinate with sugar water, and dry it at 65 ° C for 4 hours to make dried pineapple strips.
2. Beef tongue to clean, put into the Sichuan-style brine for 3 hours, fish out and change the knife into strips, set aside.
3. Take 100 ml of brine, add chicken broth, black garlic, ginger rice, red oil, spicy fresh sauce, pepper noodles, xanthan gum, pour into the blender to beat the juice and then filter, that is, the sauce.
4. Place the beef tongue strips on one side of the plate and garnish with chopped peppercorns, black caviar, salad dressing, and edible flowers and herbs. On the other side, add dried pineapple strips, top with cherry slices, edible flowers and herbs, and drizzle with sauce and shallot oil.
Production key:
Beef tongue must be marinated soft and rotten, and the sauce blend needs to be moderate.
Pictogram fruits and vegetables
1500 grams of yam, 100 ml of beet head juice, 300 g of blueberry sauce, 100 ml of red heart dragon juice, 1 cherry, 1 cherry radish, 1 bag of Oreo biscuits, 100 g of honey, 80 g of condensed milk, 10 pieces of gelatin
1. The gelatin flakes are soaked in cold water and steamed, added to the filtered blueberry sauce, beet head juice, red heart dragon juice, put into the pot on low heat and boil, pour out and cool to about 60 ° C, that is, the sauce.
2. Peel the yam, steamed and beaten into puree, add honey and condensed milk to mix well, put into a mounting bag, and then squeeze into the cherry-shaped mold and tomato-shaped mold to freeze and set, take it out and then wrap the sauce before it is released, insert the cherry handle and tomato stalks respectively, and make cherry yam and tomato yam.
3. Crush the Oreo biscuits, put the bottom in the plate, put the prepared cherry yam, tomato yam, put the cherry and cherry radish, and add a little embellishment.
Famous kung fu fish
This dish evolved from the basic practice of overwater fish, and when the whole fish is cooked, the lard is added to the pot, so that the cooked fish is more tender. The spicy and sour flavor highlights the spicy flavors of millet peppers, green peppers, sub ginger, wild mountain peppers, yellow lantern peppers and pickled peppers, as well as the lactic acidity of wild mountain peppers, yellow lantern pepper sauce and bubble peppers, as well as the sour aroma of vinegar.
raw material:
1 piece of fish (weighing about 1200 grams), 80 grams of celery knots, 30 grams of millet pepper shreds, 50 grams of green pepper shreds, 80 grams of ginger shreds, 20 grams of green onion knots, 50 grams of wild mountain pepper minced, ginger and shallot juice, cooking wine, ginger rice, garlic rice, green onion, yellow lantern chili sauce, pickled chili pepper, salt, monosodium glutamate, chicken essence, sugar, pepper, soy sauce, vinegar, water starch, fresh soup, lard, salad oil
make:
1. After slaughtering and purifying the fish, cut a knife in the thick part of the back of the fish, marinate it with salt, ginger and shallot juice and cooking wine, then put it into a pot of boiling water with lard, simmer over low heat, fish it out and put it on a plate, set aside.
2. Heat the net pot with lard and salad oil, add ginger rice, garlic rice, wild mountain pepper paste, yellow lantern chili sauce and pickled pepper paste and stir-fry the incense, put in millet pepper shreds, green pepper shreds and ginger shreds to fry out the flavor, mix in the appropriate amount of fresh soup to boil, add salt, monosodium glutamate, chicken essence, sugar, pepper, soy sauce and vinegar, after using water starch, put in the celery knot and green onion knots to push well, make a sour and spicy sauce, pour it on the plate, sprinkle some green onions and it will be.
Lime pepper mixed with green mouth
10 green mouths, soaked green juice, coriander, millet pepper, green pepper, garlic rice, spicy fresh sauce, Meiji fresh soy sauce, Donggu soy sauce, vinegar, sugar, monosodium glutamate, rattan pepper oil, mustard oil, sesame oil each appropriate amount
1. Remove the excess hairs on the surface of the green mouth and wash the shell. Chop the parsley, millet pepper and green pepper separately and set aside.
2. Mix water into the net pot, wash the green mouth cold water under the pot, wait for the water to boil and then cook for about 30 seconds, fish out the green mouth to rinse, set aside.
3. Remove the shell of the cooked mussel without meat, and rip off or cut off the hairs in the mussel meat. Then put it in the juice of the green mouth, refrigerate and preserve it at a temperature of 1 °C to 3 °C, and soak it for more than 2 hours.
4. When walking, fish out the soaked green mouth and plate it. Take a pot, add chopped coriander, millet pepper, green pepper, garlic rice, spicy fresh sauce, Meiji fresh soy sauce, Donggu soy sauce, vinegar, sugar, monosodium glutamate, rattan pepper oil, mustard oil and sesame oil, mix well, scoop on the plate of mussel meat, and serve.
Description: Soaking green juice is to mix 10 garlic, 100 grams of celery festival, 80 grams of coriander festival, 30 grams of millet pepper rings, 30 ml of spicy fresh sauce, 20 ml of Meiji fresh soy sauce, 80 ml of steamed fish soy sauce, 20 grams of sugar, 20 grams of monosodium glutamate and 2000 ml of purified water.
Blessed spring is coming
250 grams of brine tofu, 20 grams of water hair sea cucumber, 50 grams of shrimp, 10 grams of shallots, 5 grams of garlic, 5 grams of ginger
15 grams of Sea Emperor stir-fried sauce, 5 grams of spicy red soup sauce, 5 grams of chicken juice, 10 grams of steamed soy sauce, a little salt, a little gram of chicken rice soy sauce, a little gram of black pepper crushed, 200 grams of old soup
1 brine tofu change to a knife piece, cut into 2 cm square pieces together with other ingredients, and set aside the flying water;
2 Stir-fry the shallots, ginger and peppers, add the seasonings and the broth and bring to a boil;
3 Add the main ingredient and simmer for 2 minutes, sauté the pepper and sprinkle it on the pan and plate.
Fruity sour cabbage rolls
Baby cabbage 500 g
Concentrated orange juice 100 g, sour and spicy fresh sauce 30 g, white vinegar 80 g, sugar 350 g
1 First cut the baby cabbage into a slice of uniform size, marinate with 300 grams of sugar and 50 grams of white vinegar until the baby cabbage is soft and rinse off the excess sugar (about 15 minutes), pick up the baby cabbage and twist off the water on the leaves, then spread out and drain for later
2 Slice the lemon, add all the accessories and spices to pure water and stir evenly, then add the drained baby cabbage into it and mix well, then seal the plastic wrap and soak it in the crisper cabinet for one night!
Cooking essentials
1 Pay attention to the baking process of baby cabbage do not touch the oil