Three-flavored ginger sprouts
raw material:
Ginger sprouts 150 g.
seasoning:
Ingredient a (Meiji umami juice 25 g, Meiji concentrated chicken juice, abalone juice 3 g each, rose dew 6 g, oyster sauce 4 g, vinegar, sake 15 g each, sugar 3 g)
Ingredient b (Meiji umami sauce 10 g, Meiji chicken powder 2 g, garlic juice 5 g, red oil 10 g, chicken broth 25 g)
Ingredient c (15 grams of Meiji fresh spicy sauce, 5 grams of Meiji umami sauce, 4 grams of concentrated chicken juice, 60 grams of oyster sauce, 15 grams of red oil and sugar, 10 grams of vinegar).
make:
Soak the ginger buds in water for 30 minutes, stand them in 3 plates, and then mix the a, b and c ingredients separately into a sauce, pour them into 3 plates, and garnish with celery leaves.
Special seafood belly strips
Water hair black belly 200 grams, a little red pepper ring.
40 grams of homemade seafood sauce dipped.
1: Wash the hair belly with water, cut into strips that are 7 cm long and 1.5 cm wide, put them into a pot of 80 ° C warm water and quickly rinse the water, remove and set aside.
2: Place the belly in a spoon vessel, put a red pepper ring, and serve with the seafood sauce.
Tea aroma air-dried chicken
3 native chickens (weighing about 4500 grams), 10 grams of lettuce leaves, 100 grams of jasmine tea.
Ingredient a (30 grams of flower carving wine, 3 grams of fragrant leaves, 20 grams of star anise and salt, 15 grams of peppercorns, 5 grams of dill seeds, 100 grams of green onion and ginger slices, 10 grams of brewed jasmine tea)
Ingredient b (salt, chicken essence 200 g each, rock sugar 150 g, soybean juice soy sauce 1 kg)
1 packet of Lao Pangjia stew spices, 15 kg of purified water, 40 grams of salad oil, 5 grams of cooked white sesame seeds, 50 grams of green onion and large ginger slices.
1, the chicken slaughtered and purified, remove the internal organs and blood stains, add a material to marinate for 10 hours.
2: Heat salad oil in the pot, add shallots, large ginger slices and Lao Pangjia stew spices and stir-fry until fragrant, pour in pure water, add ingredient B to taste, bring to a boil over high heat, simmer for 30 minutes to form brine for brine chicken.
3: Put the marinated chicken into the brine for 20 minutes, soak it for another 10 minutes, fish it out and hang it in a ventilated place, and air dry for 3-5 days.
4: Heat the pot, put jasmine tea at the bottom of the pot, then put the air-dried chicken on the grate, cover, smoke on low heat for 2 minutes, then take it out and tear it into strips by hand, put it on the lettuce leaves, sprinkle white sesame seeds.
Artistic white jade peanut small bonsai
1 piece of white chocolate, 1 peanut mold, 200 grams of cocoa powder, a few blackcurrants.
1: First chop the white chocolate, boil it and put it into a peanut mold and cool it in the refrigerator.
2: Put the cocoa powder bottom in a large basin, pour out the white chocolate from the peanut mold, put it on the plate, and then decorate it with blackcurrant seeds to serve.
Iced fruit and vegetable platter
Red stinging head, broccoli 80 grams each, organic small red tomato 100 grams, water fungus 50 grams, organic bitter melon 60 grams, 1 orange.
Mustard juice and garlic juice 50 grams each.
1, the red sting head slices into pieces, blanched water; organic tomatoes washed; organic bitter melon slices into slices; broccoli lightly blanched; the above raw materials into ice water to chill.
2: Peel the oranges, cut them into semi-round slices, and place them neatly on the ice plate with the water fungus and all the raw materials soaked in ice water, and serve with a plate of mustard juice and a plate of garlic juice. A glass of ice water can be set up in the middle of the plate for decoration.
Beautiful pickled kelp
2 kg each of soybeans and fresh kelp.
a ingredient (400 grams of sugar, 500 grams of Donggu Yipin fresh, 50 grams of pepper oil and 50 grams of green onion oil);
Ingredient b (200 grams of sugar, 300 grams of aged vinegar, 450 grams of Donggu Yipin fresh, homemade millet spicy water and millet pepper crushed 350 grams, monosodium glutamate 20 grams), 20 grams of diced bell peppers.
1: Cut the kelp into 4 cm wide strips, then fold the two long sides in half, tilt 100 degrees, and then cut into a 100 degree v-shape with a width of 1 cm, blanch the water and set aside.
2: Soak the soybeans, cook them, and soak them in the prepared ingredients for 6 hours.
3: Soak the kelp in the mixed b-ingredient for 6 hours.
4: Take 50 grams of pickled soybeans, 200 grams of kelp and diced bell peppers when you walk, mix well, put them into a vessel, and pour 50 grams of marinated kelp juice.
Warm mix sting head flowers
Indonesian coral stinging flower 70 g, small radish 6 pieces.
Stir-in sauce (30 grams each of Delicious Fresh Soy Sauce and Golden Lion Soy Sauce, 10 grams of sb mustard and shallot oil, 20 grams of MSG, 40 grams of health vinegar and sugar, 5 grams of minced green onion, ginger and minced garlic, 15 grams of fried chili pepper segments, and mix the above raw materials into a juice).
1, Indonesian coral stinging flower washed, the tentacles cut off, the middle is divided into two, flying water for 4.5 hours, fish out the spare (do not over-cool water after flying water, keep its temperature).
2: Add the flowering radishes in the dish, and then add the stinging flowers on the top, and pour in the sauce to make it.
Indonesian Stingray Flower:
Indonesian stinging flower is the tentacle part of jellyfish, its flesh is thick, hard to feel, the color is like coral, the taste is particularly crisp, rich in a variety of vitamins and minerals, has the effect of dilating blood vessels, reducing blood pressure, and preventing arteriosclerosis.