Cod with coconut milk
Ingredients: 1 coconut, 500 grams of cod.
Spices: 20 grams of fresh green peppercorns, 30 grams of coconut milk, 5 grams of shredded green onions, 5 grams of shredded ginger, 3 grams of salt, 50 grams of crispy pasteur, 500 grams of cooking oil.
Production:
1. Wash and cut the cod into pieces, add green onion and ginger to marinate to taste.
2. Peel the coconut and take the juice, put it in a container, add green pepper sauce and coconut milk to make pepper sesame paste
3. Absorb the marinated cod pieces and coat them with crispy paste for later use.
4. Heat the oil, heat it to make three parts, put in the silver cod pieces wrapped in crispy paste, fry until crispy, and remove the oil.
5. Evenly wrap the mixed pepper sesame sauce on the silver cod, put it in a coconut shell, and put it on a plate.
Crispy crucian carp
Ingredients: 50 crucian carp (1 per two taels on average)
Seasoning: a large amount of green onions, ginger, garlic, 1 bottle of soy sauce, 1 kg of sesame oil, 2 kg of sugar, 2 kg of rice vinegar, 1 bottle of cooking wine, 50 grams of bay leaves, Sichuan pepper, spices, a little salt.
Production:
1. Crucian carp slaughtered to remove internal organs, gills and scales, cleaned and set aside;
2. A large number of green onions, ginger and garlic are placed in the basin, and the crucian carp is controlled and dried in order to be stacked neatly;
Taste characteristics: red and bright color, sweet and salty, crispy bones and rotten meat.
Lao Wo ham rolled to build water grass sprouts
Ingredients: 250 grams of Lao Wo ham
辅料:草芽150克,苦菊80克,石斛苗50克。
Production:
1. Use a blade to grow 10 cm and a thin slice of 3 cm wide with a blade (there is a special knife for slicing ham when buying ham) and set aside;
2. Dendrobium seedlings remove the roots and clean them, as long as the chrysanthemum has yellow leaves, clean them, peel and clean the grass buds, and only use the sharp tips (about 5 cm long);
3. After all the above ingredients are ready, roll up with ham (1 grass bud tip, 1 dendrobium seedling, 2 bitter chrysanthemums), roll 12 sticks, and arrange on a plate.
Yunnan tree tomato frozen
Ingredients: 300 grams of tree tomatoes.
辅料:帕玛森芝士碎15克。
Seasoning: 25 grams of sugar, 10 grams of passion fruit juice, 1 slice of perfume lemon.
Production:
1. Blanch the tree tomato with boiling water and add it to ice water, then peel the tree tomato, add white sugar and marinate for 1 hour, and control the excess water for later use.
2. Mix sugar, passion fruit juice and perfume lemon into juice for later use.
3. Soak the tree tomatoes with dry water into the boiled juice and soak overnight for later use.
4. Remove the soaked tree tomatoes and put them on a plate, and shave them with Parmesan cheese.
Dace fava beans
Ingredients: 300 grams of fresh broad beans
Excipients: 25 grams of dace with tempeh, 5 grams of bell peppers, 2 grams of shallots, 2 grams of ginger slices, 2 grams of garlic slices.
Seasoning: 1.5 grams of salt, 2 grams of monosodium glutamate, 1.5 grams of sugar, 1 gram of chicken broth powder, 1.5 grams of oyster sauce, 2 grams of baking soda, 10 grams of cooking oil.
Production:
1. Clean the broad beans first, boil the water and put baking soda, blanch the broad beans to raw, and control the water after rinsing the water for later use;
2. Heat the cooking oil in another pot, put in the shallots, ginger, garlic, black bean and dace, and bell pepper in turn, stir-fry the fragrance, then add broad beans and salt, monosodium glutamate, sugar, chicken powder, oyster sauce, season and stir-fry for a while, and put it on the plate.
Red wine tenderloin
Ingredients: through the ridge
Seasoning: dry red wine, lemon, sugar, water starch, cooking wine, green onion, ginger, salt.
Production:
1. Remove the tendons from the ridge, change the knife into 0.6 cm thick and 15 cm long strips, and soak the bleeding water in cold water;
2. Add corn starch to water to make gouache paste;
3. Immerse the meat strips in the flavor, dip them in the water paste, fry them in hot oil, and remove them;
4. The oil temperature is 60% hot and fried until it is cooked thoroughly, and then removed;
5. The oil temperature is 30% hot, after soaking and frying to crisp, and then 70% hot and high oil temperature is re-fried to control the oil;
6. Add the bottom oil to the pot, add green onion and ginger water, red wine, sugar, salt, lemon juice to adjust the taste, hook the starch viscous, pour in the fried tenderloin strips and stir-fry evenly.
Taste characteristics: crispy throughout, bright red in color, sweet and sour.
Red quinoa crisp slices fruit salad
Ingredients: 30 grams of red quinoa
Excipients: 15 grams of cantaloupe, 15 grams of red dragon fruit, 10 grams of mango, 2 grams of vegetable seedlings, 2 grams of small radish, 1 gram of pansy petals.
Seasoning: 20 grams of salad dressing, 10 grams of condensed milk, 5 grams of green dreams.
Production:
1. Steam the red quinoa, air dry it in an air dryer, fry it into an irregular shape, and make crispy slices for later use;
2. Cut cantaloupe, red dragon fruit and mango into cubes separately and mix them into assorted fruit pieces;
3. Stir the condensed milk, green dream and salad dressing, add the assorted fruit cubes, mix evenly, and put it on the quinoa crisps;
4. Put the crispy salad into the utensils, garnish with vegetable seedlings, 3 small radishes, and pansy petals.
Liver-nourishing grass stew gravy
Ingredients: 200 grams of top soup, 200 grams of lean pork.
辅料:鱼茸梅花两朵,养肝草15克。
Seasoning: 2 grams of salt
Production:
1. Clean the lean pork, cut into pieces and blanch until cooked;
2. Put the top soup into a soup bowl, put in lean meat and liver-nourishing grass, and steam for 30 minutes;
3. Add salt to taste, add minced fish and plum blossoms, and steam for another 20 seconds.
Toon with spring shoots
Ingredients: 400 grams of spring bamboo shoots
辅料:香椿50克,菠菜80克。
Seasoning: 10 grams of salt, 5 grams of sugar, 5 grams of chicken juice.
Production:
1. Peel off the skin of the spring bamboo shoots, clean them, put them in hot water and cook them for 15 minutes, remove the water control, and change the knife for later use;
2. Clean the toon, blanch it and chop it into fine powder, put it in the spring bamboo shoots and mix well;
3. Clean the spinach, blanch it into juice, put it on a plate, and then put in the spring bamboo shoots and garnish it.