Luneng roast goose boy
It is to first put the spices into the breast of the goose and sew it well and blanch the goose skin with hot water. Blow-dried dishes baked in the oven. Its skin is crisp and tender, and its flavor is full of flavor.
Features: crispy skin, tender meat, bone flavor.
Ingredient:
Main material: 1 light goose (about 8 pounds).
Seasoning: 150 grams of garlic paste, 50 grams of minced ginger, 100 grams of chives, 7 grams of star anise, 5 grams of fragrant leaves, 5 grams of allspice powder, 10 grams of meat buckles, 60 grams of refined salt, 45 grams of monosodium glutamate, 25 grams of sugar, 20 grams of soy sauce, 10 grams of cooking wine.
Make:
1, first mix the spices and spices together, mix well, put into the goose breast, the goose needle is sewn.
2: Blanch the goose skin with 80% hot water, put crispy water on it, blow dry and set aside.
3: Put the blow-dried goose into the oven for 50 minutes, take it out, chop it and put it on the plate.
Shrimp sauce in the west
Ingredients:
2 tiger shrimp.
Accessories:
150 g orange juice, 100 g crispy fried powder, 1 egg, 50 g spinach, 25 g shallots, 10 g watermelon meat, 3 g xanthan gum, 2 fish slices, 1 egg.
Seasoning:
Sugar 2 g, salt 1 g, black pepper 1 g, olive oil 50 g, rins juice 50 g, italian black vinegar 50 g, roast sauce 50 g.
Make:
1: Wash the tiger shrimp, open a knife on the back, remove the shrimp line, add salt, sugar, black pepper and egg whites, mix well and marinate for 15 minutes, set aside.
2, spinach, shallots with boiling water to soften, put ice water over cold, then into the blender, add 150 grams of water to beat until the paste, put the leakage filter after the slag to get the juice, add olive oil to stir well to get the spinach juice, set aside.
3: Add xanthan gum and fish film flakes to orange juice and beat with a manual stick until they foam and set aside.
4: Stir well together the juice, balsamic vinegar, roast sauce, sugar, xanthan gum, fish film soft slices together, boil away from the heat, let cool and set aside the sauce.
5: Wrap the marinated shrimp in crispy paste, put it into a 170-degree oil pan and fry until golden brown.
6, put the shrimp in the middle of the dish, orange juice foam on the back of the shrimp, and then pour the spinach juice on the front, order the western juice, put on the watermelon grains, dotted with flowers and plants, that is.
Small spicy cream crab
Raw material:
100 grams of soft-shell crab, 50 grams of lettuce, 3 grams of dried chili peppers, 1 gram of green onion, 1 gram of ginger, 1 gram of garlic.
Seasoning:
10 g of light cream, 40 g of evaporated milk, 2 g of red oil, 2 g of chicken essence, 1 g of sugar, 50 g of tempura powder.
Red pepper juice:
5 grams of chopped pickled peppers, 5 grams of fresh red peppers, 10 grams of tomato sauce, 150 grams of second soup; Add all ingredients to a high-speed blender and filter.
Make:
1, crab slaughter (on the position of one open for two) wash and absorb dry water, pat tempura powder into 70% of the fried crisp, lettuce sliced through the water control dry.
2: Stir-fry the ginger and shallots and garlic in the pot, add the pickled pepper juice and cook slightly, mix the evaporated milk and cream well, drizzle with chili oil, lettuce slices at the bottom, put the crab, pour the juice, put the fried dried pepper and appropriate garnish.
Cooking points: Don't fry the crabs.