Sea bass orange carrot sauce with ham chips
Ingredients & Ingredients:
1 slice of sea bass fillet, 200 g of carrots, 5 g of orange peel, 100 g of fresh orange meat, 2 slices of ham, 3 pieces of basil leaves, appropriate amount of basil oil, appropriate amount of brandy, pansies of viola petals, thyme, seafood, white pepper, olive oil, butter
method:
Fresh sea bass is slaughtered and processed into fillets, salt, white pepper and olive oil
Prepare the sauce pan, add carrots in a hot pan, sauté the appropriate amount of butter, orange meat, orange peel and stir-fry until fragrant, cook in brandy, add a small amount of water to boil, then put into the blender to beat into the sauce, and then beat a small amount of butter to increase the luster and set aside
Ham, basil leaves, fried crisp and set aside on a blotting paper
Fry the fish in hot olive oil in a frying pan, add thyme when ripe, pour hot oil out of the pan and plate as shown in the picture
Gilded cheese meat sauce bun
500 grams of flour, 200 grams of meat paste, 3 grams of yeast, 20 grams of sugar, 20 grams of cuttlefish juice, 50 grams of cheese
Mix cuttlefish juice into the water, add yeast and sugar to the flour and mix to make noodles for later use
Stir in the meat sauce with the cheese and let cool and set aside
Wrap the dough in the meat sauce, steam in the steamer and steam in the steamer for 10 minutes, brush with gold powder and plate
Tahini sugar burnt cake
200 g of all-purpose flour, 50 g of water, 110 g of brown sugar water, 40 g of tahini, 40 g of brown sugar, 2 g of salt
Bring brown sugar water to a boil, pour into flour, add cold water, stir into a ball, knead well and grease the surface, cover with plastic wrap and relax for 30 minutes
Heat the tahini and brown sugar mixture over water until melted and set aside
Roll out the dough into large slices and spread half of the melted brown sugar tahini, fold in half and roll out, then spread the remaining brown sugar tahini and loosen in half for 10 minutes
Roll out the roll again, divide into evenly sized dough seeds, relax for a few minutes, put them in a pot and burn until cooked on both sides