[heart] hydrangea nine-belly fish [heart]
Ingredients & Ingredients:
200 grams of nine-belly fish, 300 grams of cuttlefish glue, 100 grams of shredded radish, 5 grams of chopped celery, 10 pieces of spring cake crust, 2 grams of chicken powder, 3 grams of pepper, 5 grams of corn starch, 1 egg white
method:
The nine-belly fish is bonelessly cut into granules, and the radish is cut into thin wires and wrung out of the water for later
Squid gum, nine-belly fish grains, shredded radish and chopped celery are mixed together with pepper, monosodium glutamate, chicken powder, corn starch and egg whites to start the gelatin
Knead the ingredients into balls and dip into the skin of the spring cake and press until sticky
Heat the oil at a temperature of 5-6, and immerse it in the frying pan to mature
[Heart] black truffle honeycomb potato chicken bean flower [heart]
75 grams of chicken breast, 25 grams of egg white, 1 slice of black truffle, 1 piece of honey potatoes, 4 grams of chicken fat, 5 grams of green onion juice, 3 grams of ginger juice, 3 grams of garnished flowers, 300 grams of clear chicken soup, 3 grams of salt, 2 grams of chicken powder, 5 grams of cooking wine, 2 grams of pepper powder, 3 grams of starch, dried pepper salt to taste
Wash the chicken breast and remove the fascia with the back of a knife and smash it into a fine mud and place it in a container
Add green onion and ginger water to the chicken puree, add a little clear soup, salt, cooking wine, chicken essence, pepper, egg white, starch, and chicken fat and stir into a paste
Bring the pot to a boil over high heat, spoon the prepared chicken puree into the pot one by one and blanch it, remove it and divide it into small soup bowls, with a few slices of fresh black truffle in each bowl
Sprinkle honeycomb potatoes with dried salt and flowers, and finally serve the chicken broth
[Heart] shallot green skin broad bean [heart]
250 grams of fresh broad beans, 120 grams of chopped green onion, 3 grams of coriander seedlings, 1 slice of pansies, 15 grams of salt, 20 grams of chicken essence, 250 grams of chives oil
Wash the fresh fava beans
Heat the oil, stir-fry the green onion until fragrant, add the broad beans and stir-fry
Add water and spices to a boil, reduce heat and cook for 15 minutes, then remove