Singapore Chilli Crab
Raw material:
1 blue crab (weighing about 800 grams)
Seasoning:
1 kg of salad oil (about 60 grams), 150 grams of homemade sauce, 10 grams of wet starch, 30 grams of cornstarch, 5 grams of chili oil
Production:
1. Crab slaughter and clean, chop the crab body into 8 pieces of uniform size;
2. Wrap the crab pieces in cornstarch, put them in the salad oil that is 60% hot, soak and fry them on low heat until the crab pieces change color, remove the oil;
3. Put 150 grams of homemade sauce and water in the pot, boil and thicken, put in crab pieces and crab shells and cook for 2-3 minutes, pour in wet starch to thicken, then pour in chili oil and mix well, remove from the pot and put it into the container.
Homemade sauce:
Wash 1 kg of red bell pepper, cut it into small pieces, add 2 grams of salt and mix well, marinate for 10 minutes-20 minutes, squeeze out the water, put it in a food processor and crush it into puree, take it out and pour it into the pot, then pour in 500 grams of Thai chicken sauce, boil over low heat until the sauce is thick, add 30 grams of sugar, 10 grams of salt, and 70 grams of white vinegar to taste.
Boiled salted meat with flat tips
Ingredients:
1000 grams of tender water shoots
Accessories:
160 grams of bacon and 20 grams of green onions
Seasoning:
30 grams of chicken essence, 800 grams of water, 20 grams of chicken fat, 3 grams of salt, 20 grams of refined oil
Production:
1. 嫩笋改刀，咸肉蒸熟后改刀；
2. Remove from the pot, drain the water from the tender bamboo shoots, then rinse and set aside;
3. Add oil to the pot, pour in the bacon and stir until fragrant, add water to boil, add the tender bamboo shoots, turn to low heat and cook for 5 minutes, add chicken essence to taste, pour in chicken fat, and the green onion can be removed from the pot.
Boiled abalone with dried cabbage and red beans
Raw material:
24 abalone, 60 grams of dried cabbage, 80 grams of dried red kidney beans, 60 grams of pickled millet peppers, 20 grams of dried chili peppers, minced coriander, celery, chopped shallots, ginger rice, garlic, salt, cooking wine, monosodium glutamate, chicken essence, fresh soup, salad oil
Production:
1. After the abalone is slaughtered, the meat is washed, the cross knife is cut on the meat surface, and the meat is marinated with salt and cooking wine. In addition, remove the old roots of the dried cabbage, boil in a pot of boiling water for about 20 minutes, remove and drain the water and cut it into small pieces for later use; put the dried red kidney beans in a basin of cold water for a day, put them in a pressure cooker for about 6 minutes until they are soft and cooked, take them out and drain them for later use.
2. Heat the salad oil in the pot, put in the soaked millet peppers and shallots and stir-fry until fragrant, mix in the fresh soup to boil, add the minced coriander and celery, turn to low heat and boil into hot and sour soup, and set aside.
3. Heat oil in another pot, put in the dry chili pepper section, ginger rice and garlic rice and fry until fragrant, fry the dry plate section to bring out the flavor, mix in the boiled hot and sour soup, put in the cooked red kidney beans and abalone, add salt, monosodium glutamate, chicken essence, cook over low heat to taste, put out of the pot and sprinkle with chopped green onions and coriander, pour hot oil and fragrant, and it is ready.
Baked egg tofu with truffle sauce
Raw material:
Eggs, soy milk, truffle sauce, olive oil, black truffle, morels, broth, Maggi fresh, Yipinxian, chicken powder
Production:
- After soaking the soybeans, beat them into soy milk with a food processor, add eggs to taste, put them in the steamer to steam, and then change the knife into pieces.
- Truffle juice is boiled with mushrooms to make truffle sauce.
- After the egg tofu is steamed, change the knife, pat on the starch and fry until crispy on the outside and tender on the inside, and pour in the truffle sauce.
Ruka Kuchiguchi
Raw material:
White mushrooms, sliced almonds, passion fruit, mashed potatoes, salt, sugar, mushroom powder, pepper, five-spice powder, cooking oil, starch, honey, orange juice concentrate
Production:
- Bring hot water to a boil, put in the white mushrooms, remove and dry the water, and then season and marinate for a while.
- Pickled white spirit mushroom slices, pat with powder and hanging pulp, dipped in almond slices.
- Heat the oil, the oil temperature is 5 to hot, add the white mushrooms dipped in almond slices and fry until golden brown, remove the oil and put on a plate.
- Put passion fruit, orange juice, honey and sugar into a pot and boil it to make juice and pour it over the dish.
Pucheng osmanthus shell melon
Ingredients: 1 beibei melon
Excipients: 100 grams of lily
Seasoning: 50 grams of cream, 5 grams of sugar, 5 grams of honey, 5 grams of red osmanthus, 10 grams of fish gelatin powder.
Production:
1. Clean the shellfish melon, peel and remove the gourd and steam it, sieve it into a puree for later use;
2. Mix the prepared cream, sugar, honey, fish gelatin powder and beibei melon puree, mix well, put it in the mold, and then put it in the refrigerator to set;
3. Put the shaped shellfish melon on a plate, put in the lily, pour in the red osmanthus sauce, and garnish.
Clinker Icelandic oysters
Ingredients: 150g Icelandic purified oysters
Excipients: 120 grams of organic cucumber, 50 grams of white wine, 1 lime, 1.5 grams of caviar, 2 grams of chili juice, a little five-star flower and yellow heart flower.
Seasoning: 1 gram of fish sauce
Production:
1. Remove the shell of the oysters, take out the oyster meat and juice and put them in a bowl, add the fish sauce and put them in the refrigerator at low temperature for 40 minutes, then put them in ice water to freeze;
2. Peel the cucumber and puree it, add wine and fish sauce, and put it in the freezer to freeze out the smoothie;
3. Put the yellow heart flower on the plate, put the oyster shell, put the oyster meat into the oyster shell after absorbing the water, put it in the cucumber smoothie, caviar, and then pour in the lime and chili juice, and put the five-star flower.