Specialty squid noodles with cuttlefish ink
Raw material:
Fresh squid, onion, egg yolk, sherry, clarified butter, cherry vinegar, salt, glycerin, spicy soy sauce
Production:
- Wash the fresh squid and cook it in boiling salt water for 10 seconds to make it firmer
- Chop the onion, put it in a saucepan and slowly simmer in olive oil for 4 hours, then add the sherry and cook for another 5 minutes
- Add the squid juice to the cherry vinegar and cook for 5 minutes, then boil the chili oil with the squid ink, egg yolk, and butter to make a spicy soy sauce
- Cut the squid meat into thin, noodle-like slices, add the onion sauce and cuttlefish sauce to the bottom of the plate, and top the squid noodles
Braised eggplant with crab roe in secret sauce
Raw material:
Eggplant, crab roe, Australian belt, salt, white pepper, high liquor, yellow bell pepper paste, cooking oil, dry starch
Production·:
- Clean the Australian belt, mix it with salt, white pepper and high liquor, and vacuum it at a low temperature of 58 degrees for 2 hours
- Peel the eggplant and change the knife into cubes, wash and chop the sea crab until dry and fragrant, and remove the oil
- Yellow lantern chili paste, salt, white pepper, crab roe, chicken broth, and starch are mixed in a food processor to make a paste
- Put the beaten paste into the pot, burn until thick, put in the fried eggplant pieces and put them on a plate, put on the processed and diced scallops, and add edible flowers and plants to decorate
Steamed with scallop sauce can't forget the fish
Raw material:
I can't play with fish, scallop sauce, green onions, ginger, salt, cooking wine, sesame oil, shredded green onions, millet pepper rings, and olive oil
Production:
- After slaughtering, chop the fish into pieces, rinse the blood with water, add green onions, ginger, salt, and cooking wine and mix well and marinate
- Pick off the pickled fish with pickled green onion and ginger, absorb the water, pad the bottom with ginger slices on the plate, put the fish pieces, put the scallop sauce, seal the high-temperature cling film and steam until mature
- After taking it out, put in shredded green onions and millet pepper rings, and pour in hot oil to stimulate the fragrance
Vegetarian goose spinach scallop roll
Raw material:
5 scallops, 10 grams of chanterelles, 8 spinach leaves, 2 tofu skins, 20 grams of broccoli, 80 grams of carrots, 30 grams of coconut white, 10 grams of shiitake mushrooms, 5 grams of June fresh soy sauce, 8 grams of sugar, 3 grams of cinnamon, 3 grams of star anise, 2 bay leaves
Production:
- Shred the carrots, coconut white and shiitake mushrooms, stir-fry and wrap them in tofu skin
- Boil the spices and water to add to the flavor, and add the wrapped and fried tofu skin rolls to marinate to taste
- Put the prepared vegetarian goose on a plate, puree the scallops, add salt to taste, then add the simmered chanterelles wrapped in plastic wrap, roll into rolls, and put them in hot water to blanch and set
- Take out the shaped bag rolls, roll them with spinach leaves and cut them into sections, put them in a pot and fry them slightly, lightly decorate the scallop rolls with pearl black vinegar, and change the broccoli into long strips and blanch them
Private beef tendon meat
Raw material:
Veal tendon meat, water, green onions, ginger slices, light soy sauce, monosodium glutamate, chicken powder, Maggi fresh, star anise, bay leaves, cinnamon, grass fruit, cloves, salt, rock sugar, sesame oil
Production:
- Blanch the beef tendon and rinse it, put it in clean water and cook it over high heat for 30 minutes, soak it for 12 hours, and remove it for later use
- Stir-fry the sesame oil until fragrant, add star anise, bay leaves, cinnamon, grass fruit, and cloves and stir-fry until fragrant
- Then add purified water, light soy sauce, monosodium glutamate, chicken powder, Maggi fresh, salt, rock sugar, and heat over high heat to bring to a boil
- Then take out the soaked beef tendon and put it in the prepared soup to refrigerate and soak for 24 hours
- When serving, take out the knife and put it on a plate, and add pansies and flaming red sprouts to garnish
Pan-fried nut patty with caviar
Raw material:
500 grams of protein patty, 6 pieces of bread, 2 grams of nuts, 1 gram of minced ginger, 1 gram of crispy powder, 3 grams of caviar, 1 gram of salt
Production:
- Mix the protein patty with nuts, seasonings, etc., beat it into thin slices by hand, put it in the steamer and steam it for 3 minutes, then absorb the water and set aside
- The bread slices are oven toasted crispy and set aside, the thin slices of meatloaf are patted with crispy powder, and then pan-fried over low heat until crispy
- Bottom the bread slices, then cut the crispy nut nut patties into slices of bread, place them on top of the bread slices and garnish with caviar
Seasonal shrimp and seasonal vegetables
Raw material:
300 grams of baby cabbage, 100 grams of Jiwei shrimp, 1 small lime, pansy, 200 grams of sashimi soy sauce, 100 grams of sugar, 80 grams of rice vinegar, 10 grams of Ka Xianlu, 10 grams of Maggi
Production:
- After breaking the baby cabbage into slices, change the knife and cut it into shreds, blanch the water until it rolls naturally, and remove the water control
- After blanching the shrimp, cool the shrimp head, shrimp shell and set aside
- Place the shrimp on a plate and add the lime, pansy and sauce