[Breeze] mini kidney bean roll [breeze]
Ingredients & Ingredients:
100 grams of kidney beans, 5 grams of condensed milk, 5 grams of milk, 2 grams of white vinegar fish roe, 10 grams of bean paste, 2 grams of fine paprika
method:
Kidney beans are soaked in water, peeled and blanched to control the moisture, steamed in a steamer and set aside
Sift through the densely drained into fine white bean paste, add condensed milk, milk to make a soft and hard dough for later
Take the sushi roller blind, spread plastic wrap on it, add the flavored white bean paste, thin it to the desired size, and then smear it with the bean paste roll roll and change the knife to plate
[Breeze] River Tuan Ham Roll [Breeze]
1 piece of river dumpling fish, 4 slices of ham, 100 grams of cream cheese, 6 pieces of basil leaves, 70 grams of king crab leg meat, 1 lotus root, appropriate amount of crisps for decoration, appropriate amount of white pepper powder, salt, TG enzyme, and edible flowers and herbs
Remove the boneless meat from the river ball fish, trim it, lay the ham flat, spread it evenly with cream cheese, roll in the crab leg meat, roll it into a roll with plastic wrap and put it into a vacuum bag to vacuum
Cryogenic water bath machine, 64 degrees, put the vacuumed fish rolls into the boil for 30 minutes
Garnish with a variety of ingredients and edible flowers
[Breeze] Sand squid roll [Breeze]
1 squid, 6 salted egg yolks, 20 g butter, 10 sweet beans, 10 g taro, ginger, green onion, chicken powder, sugar, pepper, rose dew wine
After slaughtering the squid, wash it, blanch it inside and outside with boiling water, and then rinse it with water
Salted egg yolks are steamed and cooled, crushed in a blender to form a powder
Butter steamed and melted, seasonings added and mixed well, salted egg yolks poured in, whisked with a scraper to form mashed potatoes, taro and blanched sweet beans mixed together and mixed well
The salted egg yolk filling is placed in a garnished bag, stuffed into a squid cone and sealed with a toothpick
Spread a little green onion, ginger river rose dew wine, squid on the steamer basket, steam for 8 minutes on low heat, then take out and cool, put it in the refrigerator for refrigeration, set the shape and put it on the plate