Raw jelly heart clams, tofu shellfish, truffle tofu

Raw jelly heart clams

Ingredients & Ingredients:

Cabbage stems, clams, dried shallots, garlic, ginger pieces, millet pepper, gel paste, salt, chicken essence, monosodium glutamate, oyster sauce, a poinsettia, sugar, soybean oil, chanterelle, flower carving wine

method:

1. Wash the stems, cut off the millet pepper, dried shallots, garlic, and ginger, and change the knife into diamond-shaped pieces.
2. Boil hot water in a pot, blanch the clams, remove one shell, and leave the half of the meat for later.
3. After cleaning the pan, heat the oil, add the clams over the oil, pour out the oil, leave the clams, add the carved wine and a pint of soy sauce, stir-fry with a spatula and pour out.
4. Heat the chicken fat in a pot, add the onion, ginger and garlic and stir-fry until fragrant, then add millet pepper, gel sauce, stir-fry the stems of the vegetables, add salt to taste, add clams and stir-fry evenly out of the pot into a vessel that can keep warm.

Toon tofu yuan shellfish

Toon seedlings, toon sprouts, large yuan shellfish, tender tofu, yaozhu silk, fritters, chicken head rice, chicken juice, chicken powder, monosodium glutamate, salt, wet starch, dry starch, water, light cream

1. Wash the toon seedlings and buds and place them in a blender, rinse into juice and strain for later.
2. Lactone tofu cut into squares, soaked in cool water, chicken head rice cooked in hot water, rinsed water and set aside.
3. After the shellfish is thawed, the water is absorbed dry, and after the bottom flavor is pickled, it is patted with dry corn starch for later.
4. Heat the oil, fry the fritters until golden brown, remove the oil and cut into sections and plate for later.
5. Heat a frying pan, add some chicken fat and fry the scallops until golden brown on both sides.
6. Boil hot water in the net pot, add chicken head rice, tofu blanched water, pour the toon juice into the pot, heat over low heat, season with salt, monosodium glutamate, chicken juice, chicken powder, pour in the appropriate amount of wet starch, pour lactone tofu, Yao pillar wire, chicken head rice, stir well, into the utensils.
7. Then put the shellfish in the middle of the toon tender tofu juice and garnish with light cream and toon seedlings.

Truffle tofu

Soybeans, eggs, spinach, black truffle, fresh shiitake mushrooms, apricot abalone mushrooms, dried shiitake mushrooms, purple potato powder, mushroom essence, sugar, salt

1. Soak the soybeans overnight and beat them into soy milk with a blender, filter out the dregs, and let the bean paste simmer and let cool.
2. Dried shiitake mushrooms soak in water 30 minutes in advance, fresh shiitake mushrooms to root, apricot abalone mushrooms into thick slices, put all the mushrooms into the oil pan and fry until golden brown, fish out the oil and chop, and then return to the pot to fry fragrant and set aside.
3. Spinach leaves fly water thick fishing out squeezed dry water chopped for later, eggs beaten into soy milk stir quickly, add chopped mushrooms, seasoning, pour into the tray sprinkled with spinach leaves crushed, steamed in a steamer for 25 minutes and then cut into pieces and plated.