Western-style mustard salad shrimp
raw material:
A bag of pulp-free shrimp, dragon fruit, mango, pine nuts.
make:
1, add shrimp with green onion ginger, rice wine flying water, rinse, control dry water, add mustard without a little, salad sauce mix well, put into the hollow lemon ring can be.
Cumin flavored seed wu
10 seeds, 10 grams of cumin powder, 1 lemon, 2 pounds of rock sugar, 30 grams of green onion and ginger, chicken essence, monosodium glutamate, salt, rice wine, a little dried chili pepper, 10 grams of chicken rice soy sauce.
1, the seed wu washed, the pot heat under the salad oil two spoons, seasoning boiled well, add the seed wu turned evenly, out of the pot add cumin powder can be plated.
Hanging hydrangea radish shreds
Heart beauty radish 5 kg (amount of 10 servings) Salt 50 g monosodium glutamate 20 g sugar 200 g balsamic vinegar 40 ml spicy fresh sauce 20 ml red oil 60 ml peppercorn oil 20 ml
1, cut the heart of the radish into thin wires, add salt and mix well and marinate for a while, then squeeze the water dry, na pot and add sugar, spicy fresh sauce, balsamic vinegar, red oil and pepper oil mix well, and then take a small ball to knead into a "hydrangea ball", after loading the plate, insert the bean sprouts one by one, that is.
Osmanthus crystal elbow
300 g pork knuckle with skin
seasoning:
3 grams of peppercorns, 3 grams of large ingredients, 2 grams of cinnamon, 1 g of fragrant leaves, 1 g of cardamom, 2 grams of nutmeg, 1 g of cloves, 2 grams of dried chili peppers, 15 grams of osmanthus paste, 3 grams of shredded green onion, 3 grams of red and green pepper shreds, 10 grams of salt, 20 grams of cooking wine, 2 grams of minced ginger, 2 grams of sesame oil, 5 grams of vinegar, 20 grams of soy sauce, 500 grams of purified water
1: Bring the peppercorns, large ingredients, cinnamon, fragrant leaves, cardamom, nutmeg, cloves, dried chili peppers, salt and cooking wine to a boil in pure water, then add the elbow meat and simmer for 2 hours.
2: Remove the elbow meat, remove the fat, cut into small cubes and put it into the mold, add 100 grams of elbow soup from step 1, and wait for it to cool and solidify naturally.
3: Put 50 grams of elbow soup into 10 grams of osmanthus sauce and simmer until thick, pour on the solidified elbows, put them in the refrigerator and cool them.
4: Mix the minced ginger, sesame oil, vinegar and soy sauce well for dipping sauce.
5: Cut the crystal elbow into plates, spread a layer of green onion and red and green pepper shreds on top, and pour 5 grams of osmanthus sauce on the side
Japanese wasabi tuna tartar
65 grams of tuna, 30 grams of cream ice cream
Concentrated soy sauce 10 g, sesame seeds 3 g, passion jam 10 g, olive oil 10 g, chives 3 g, mustard powder 5 g
1: Sprinkle mustard powder evenly on the creamy ice cream, stir well and refrigerate for 2 hours, then set well.
2: Simmer the concentrated soy sauce and sesame seeds for 10 minutes to make homemade tahini.
3: Cut the tuna into cubes and mix well with chives and olive oil, then put them into a cylindrical mold to set the shape.
4: Spread a layer of warm jam on the bottom of the plate, then put the shaped tuna tartar on top of the jam and drizzle with homemade sesame sauce.
5: Place the prepared mustard ice cream on top of the tuna tartar and plate it.
Crystal fish jelly
100 grams of fish gelatin powder 50 grams of minced red pepper, coriander, salt, and msgsotra each have an appropriate amount of sour and spicy saucer
1. Cut the grass carp into small cubes, put it into a pot of boiling water and put it into a crisper box.
2. Put the fish gelatin powder in a pot of water to boil, boil and add salt and MSG to adjust the bottom taste, and then pour into the crisper box containing the diced fish, when the liquid in the box is about to solidify, add the minced coriander and red pepper, and then put it into the crisper refrigeration and set aside.
3. When the dish is out, take out the crisper box, pour out the frozen fish jelly and cut it into strips, put it on the plate and serve it with a sour and spicy saucer for guests to dip.