Ingenuity beef tendon
Raw material:
400g beef tendon meat, 100g sweet noodle sauce, 2 peppercorns garlic.
Make:
1. Change the beef tendon meat to a knife, rinse the blood water, drain and marinate with sweet noodle sauce for 24 hours. Remove both ends of the garlic and slice evenly.
2: Turn the oven to 150°C, add the beef shank slices and bake for 2 hours, then take out.
3. Put the roasted beef shank meat slices into the steamer and steam for 1.5 hours, take out to cool, cut into even slices, put garlic slices and peppercorns on a plate, and garnish slightly.
Red pink Fifizo Canadian silver cod
Raw material:
200g cod, 250g tomato, 100g rock rice, 100g potatoes, 20g each of red onion, green onion, garlic Caviar, tomato paste, rosemary, salt, pepper, sugar, broth, butter.
Preparation method:
1. Wash and scald the whole tomato and remove the pulp in the tomato. Cleanse the silver cod, cut into long thick slices, marinate in a pot with salt and pepper, put it in a hot oil pan, fry until both sides are golden brown and cooked, scoop it out and set aside. Wash and cut tomatoes, peel and wash potatoes, dice onions and garlic, and set aside.
2. Put the soup pot on the fire, heat the butter, add garlic and onion and stir-fry until fragrant, add tomato sauce and stir-fry over low heat until the water completely evaporates, then add tomato chunks and potato chunks, add an appropriate amount of thick soup and a little rosemary, boil until the tomato soup is thick, add a little salt and sugar, filter the juice and set aside.
3. Take out the rock milla pot and pour it into the pot after steaming, mix with an appropriate amount of tomato soup, dry it over low heat, fill the tomato cup, send it to the steamer to steam for about 3 minutes, take it out and set aside.
4. Put the steamed tomatoes into a container, drizzle the boiled tomato soup, and then place the fried silver cod pieces on top of the tomatoes, garnish with caviar and edible flowers.
Golden duck pear
Raw material:
Snow pear, sweet potato, carrot sticks, glutinous rice flour, noodles, custard flour, bean paste filling, breadcrumbs, sugar, lard.
Make:
1. Wash and peel the pear, remove all two, remove the core, squeeze into the juice in the blender, filter and set aside;
2. Wash and peel the sweet potato, steam it, crush it and then make it into sweet potato paste for later use;
3. Add glutinous rice flour, a little clear noodles, sugar, custard powder, lard, sweet potato paste and dough into a dough, knead until smooth, put the agent, roll it out and wrap it in bean paste filling, hand-knead it into a duck and pear-like shape, wrap it in breadcrumbs, make carrot sticks as pear handles at the top, fry in hot oil at 140°C for 8 minutes, take out the oil control, and the yard plate can be.