Stir-fry thinly sliced yam conch
raw material:
Yam, conch, cuttlefish, mountain pepper leaves, red pepper.
seasoning:
Brandy, ground black pepper, flower pepper, sesame oil.
make:
1. Cut the yam into thin slices and fry until golden and crispy.
2. After changing the cuttlefish to a chrysanthemum knife, it flies in water and marinates with black pepper.
3. Steamed and sliced conch.
4. Stir-fry cuttlefish with brandy; yam and conch with salt, flower pepper, sesame oil and stir-fry fragrant, as shown in the picture.
Roasted sauce cheese taro puree
1200 grams of taro, 400 grams of mozzarella cheese, 100 grams of onion, 30 grams of glutinous rice flour
100 g coconut milk, 50 g butter, 20 g sugar, 5 g salt, secret and wind sauce
1. Steam The taro in Lipu is steamed for 40 minutes, add coconut milk, butter, sugar, salt and puree, then add mozzarella cheese and glutinous rice flour to mix well, set and freeze in the refrigerator for 2 hours, cut into 6 cubes (3 cm * 3 cm);
2. Boil the oil pan, fry the pan at 80% oil temperature until golden brown, and fish out the oil control;
3. Heat the iron plate, pad with shredded onion, place the fried taro puree, drizzle with Knorr secret Japanese sauce, and serve.
Cooking points: If possible, the cheese content can be appropriately increased, and the drawing effect is better.
Secret Japanese wind sauce: 60 grams of Japanese sauce, 15 grams of black pepper juice, 10 grams of oyster sauce, 5 grams of chicken essence, 10 grams of sugar, 3 grams of minced black pepper, 100 grams of water
Delicious eggplant roll with molecular capsules
Long eggplant, garlic, millet spicy
500 grams of light soy sauce, 400 grams of sugar, 180 grams of rice vinegar, salt to taste, 70 grams of dark soy sauce. 1500 g of water, 15 g of sesame oil
1: Slice the eggplant and set aside, fry in a hot pan to set the shape
2, smoke 500 grams, sugar 400 grams, rice vinegar 180 grams, salt to taste, dark soy sauce 70 grams. 1500 grams of water, 15 grams of sesame oil, mix all the spices and bring to a boil to cool
3: Put in the eggplant to brew for 8 hours to taste, take out the roll into a roll and plate, and serve with capsules.
Shallot oil screw slices
2 fresh conchs (120 g meat), 10 g chives, 50 g cucumber, 8 g olive oil, 3 g salt, 20 g stock.
1: Shell the fresh conch and take the meat, wash it and cut it into slices (1~1.5 mm thick), boil the water in the pot, blanch the screws for 2 to 3 seconds, quickly put in ice water to cool and set aside.
2: Heat a little olive oil in a pot, pour over the chopped chives, add a little salt, broth to taste, and finally mix well with the conch and cucumber.
Peanut tofu
Creativity: This dish has a beautiful shape, a salty and smooth taste, and the dishes made are very similar to tofu, which can be fake and real.
Peeled peanuts 100 g, kudzu root powder 60 g.
Japanese sushi soy sauce 15 g, wasabi 20 g.
1. Peel the peanut rice and soak in pure water for 20 minutes, pour into the crusher, set the medium gear, break the filter, and take the peanut juice.
2. Add 100 grams of peanut juice to the kudzu root powder and mix well; the remaining peanut juice is heated until boiling, away from the heat, pour into the prepared kudzu powder, quickly stir with a blender until viscous, and quickly cool down the ice water, that is, peanut tofu.
3. Take 90 grams of peanut tofu into a container, pour in sushi soy sauce, and garnish with wasabi.
Grilled yellow croaker with miso sauce
400 grams of yellow croaker, 20 grams of miso sauce, 10 grams of peanut butter, 20 grams of sugar, 3 grams of thirteen spices, 25 ml of sake, 10 ml of soy sauce, sliced ginger, onion, black caviar, and red gallon
1. Mix miso paste, soy sauce, peanut butter, sugar, sake, and thirteen incense bowls well, add ginger slices and onion, and set aside for 1 hour.
2. After the yellow croaker is treated, it is dried, put into the sauce and marinated for 10 hours, then rinsed and dried with a clean towel, then put into the oven on the upper and lower heat of 200 ° C, bake for 20 minutes until the appearance is golden and cooked inside, take it out and change it into a block, and garnish it with black caviar, red gallon, etc. after laying the plate.
Low temperature slow brine fresh abalone
Eight fresh abalone, 8 jade melons
50 grams of sugar, 30 grams of flavor powder, 60 grams of chicken juice, 600 grams of millet chili water, 25 grams of monosodium glutamate, 2000 grams of purified water, 500 grams of Donggu Yipin fresh, 150 grams of pepper oil, 120 grams of cooking oil, 120 grams of sesame oil, 240 grams of chili oil, 50 grams of white sesame seeds, 200 grams of red grapefruit, 100 grams of spicy fresh sauce, 50 grams of spicy fresh sauce, green line pepper, a little Thai pepper.
1. Wash the fresh abalone with water first, take out the abalone meat with a small spoon and add more salt, and marinate in white wine for about an hour (the purpose is to make it easier to clean the abalone).
2. Add a little corn starch to the marinated abalone and grab it with water to rinse the unclean parts of the edges with a brush
3. Put the processed abalone in a vacuum bag and put it into the cryometer for 60 degrees for 3 hours
4. Soak the boiled abalone in the juice for more than 6 hours, do not soak for too long to affect the taste and taste will become heavier, when serving, the jade melon will be peeled and dug into the core to put the abalone on the top
Features: Q bullet is tender