Sichuan-style oil-soaked flower branches
The preparation method of this dish is relatively unique, not over-oiled until ripe like Cantonese cuisine, but soaked in homemade Sichuan-style spice oil at low temperature.
Production:
1. Batch the cuttlefish meat into large thin slices, add salt, ginger and shallot juice, spicy sauce and spicy fresh sauce, marinate for 30 minutes and set aside.
2. Peel the cucumber and cut it into strips, put it directly into the hot spice oil pot (turn off the heat and bring it to the lotus table after heating) until it is broken, take it out and put it on the plate;
3. Mix the roasted pepper, garlic, millet spicy, coriander, black bean sauce, chopped green onion and light soy sauce in the pot, mix well and pour it on top of the flower branches in the pot.
Smoked bamboo shoots and honey beans
Raw material:
Horseshoe bamboo shoots, honey bean grains, pansies, chives, rock sugar, rice wine, soy sauce, salt, white pepper, rose sawdust.
Production:
1. Peel and root the horseshoe bamboo shoots, boil them in water for 20 minutes to remove the astringency, remove them, cut them into thin strips of equal size with a knife, and fry them in hot oil until they are slightly dry;
2. Leave the bottom oil in the pot, fry the rock sugar, add rice wine and water, add bamboo shoots, add a little soy sauce, salt and white pepper and simmer for 15 minutes until the soup is thick, and let it cool;
3. Tie the bamboo shoots with blanched chives, put them on a plate, add the blanched honey beans, garnish with pansies, and smoke them with rose sawdust when served.
Rich fruit mix
Raw material:
1 honeydew melon, 2 kiwi fruits, 1 dragon fruit, 20 grams of sago, 1 box of yogurt.
Seasoning:
20g Jinba strawberry juice.
Production:
1. Melon lace shape, dragon fruit, kiwifruit, honeydew melon cut into small cubes for later use.
2. Put the sago in boiling water, stir for about 20 minutes while cooking, cover the pot and simmer for 10 minutes.
Rinse well, drain, add yogurt, Jinba strawberry juice and diced fruit, chilled for better flavor.
Braised golden shiitake mushrooms in pine nut oil
Raw material:
Mushrooms, green bamboo shoots, pine nuts, ginger, green onions, cooking wine, soy sauce, Sichuan pepper oil, scallion oil, salt, sugar, dry starch.
Production:
1. Peel the green bamboo shoots, cut them into thin slices, change them to a flower knife, fly water, add pepper oil and mix well for later use;
2. Soak the mushrooms in cold water for 8 hours, add dry starch and rub them repeatedly to remove the sediment in the folds of the mushrooms, squeeze them dry after washing, add green onions, ginger, cooking wine, salt and scallion oil and simmer until they taste, and steam them in a pot for 2 hours;
3. Add water, soy sauce and sugar to the pot, add the mushrooms and burn them until the soup is thick, let them cool out of the pot, make a shape on the plate, put the green bamboo shoots slices, and sprinkle the fried pine nuts.
Fresh mango chicken fillet
Raw material:
1 loin, 15 grams of lily, 20 grams of red pepper, 50 grams of chicken fillet.
Seasoning:
5 grams of mango juice, a pinch of salt and sugar.
Production:
1. Cut the mango, dig out the pulp and set aside.
2. Heat the oil in the pan and remove the chicken, lily and red pepper with medium oil temperature.
3. Put the ingredients in the pot, season with mango juice, salt and sugar and stir-fry well, and thicken the thickener.
Black truffle new wheat roasted conch with Huai Mountain
Ingredients:
1 conch head
Accessories:
100 grams of new wheat and 10 slices of Huaishan
Seasoning:
10 grams of black truffle sauce, 200 grams of chutney sauce, 1500 grams of broth, 20 grams of cuttlefish juice, and an appropriate amount of carrot seedlings
Production:
1. Remove the shell of the conch, wash it with flying water, put it in the broth, and simmer for 4 hours.
2. Wash the new wheat and steam it with water, and fry it well with black truffle sauce and cuttlefish ink.
3. Peel the yam and cut it into slices of one-dollar coins, soak in hot and sour sauce for 1 minute.
4. Put the snail head and yam tablets around the bottom of the new wheat pad, and decorate it with carrot seedlings.
Mango Japanese scallop fungus
Raw material:
Mango, Japanese scallops, fungus, salt, chicken powder, stock.
Production:
1. Peel and core the mango, cut it into pieces, and blanch the fungus;
2. Marinate the Japanese scallops with salt and chicken powder for 5~6 minutes, fry over medium heat and set aside;
3. Remove from the pot and add broth, add scallops and fungus to burn for 2 minutes, add mango pieces and cook for 1 minute ~ 2 minutes, and take the pot out of the pot to make shapes.
Mushroom risotto with purple horn leaves, chanterelles
Creativity A risotto with a fresh aroma of mushrooms and crispy vegetables, the reason for choosing chanterelle mushrooms is that it has a firmer texture and goes well with the soft and glutinous risotto.
Ingredients: 50 grams of raw rice, 30 grams of king oyster mushrooms, 20 grams of chanterelles
Excipients: Mushroom stock, purple horn leaves
Seasoning: olive oil, a pinch of salt
Production:
1. Add raw rice, a little oyster mushrooms and chanterelles to the mushroom stock, stir constantly and cook into risotto.
2. Separate the rhizomes and leaves of the purple horn leaves, cut them into sections, and stir-fry them in olive oil.
3. Add vegetables to the risotto to give it a crispy texture.
Mix the king of flowers
Raw material:
500g of flowers, ginger grains, chili pepper grains, lemongrass segments, coriander segments, chopped garlic, coriander leaves, aged vinegar, light soy sauce, Maggi, fish sauce.
Production:
1. Put the nail into the water to spit out the sediment, blanch it in boiling water, and then pick it up and let it cool;
2. Mix with canan ginger, finger pepper, lemongrass segment, coriander segment, crushed garlic, aged vinegar, light soy sauce, Maggi, and fish sauce, put on a plate, and garnish with coriander leaves.