Prosperous flavor dishes, the taste of the plate

Mushroom sausage

Raw material:

500 grams of pork fat sausage, 250 grams of king oyster mushrooms, ginger slices, garlic cloves, king oyster mushroom strips, green and red bell peppers

Seasoning:

Salt, cooking wine, pork rib sauce, Zhuhou sauce, hoisin sauce, spicy fresh sauce, chicken essence, sugar

Production:

1. Cut 500 grams of marinated pork fat intestines into long strips;

2. After washing 250 grams of king oyster mushrooms, cut them into long strips, and then fry them in a hot oil pan until the color is golden and cooked, then remove them and drain the oil;

3. Heat the bottom oil in the pot, add the braised fat intestine strips, ginger slices and garlic cloves to stir until fragrant, and add 100 grams of fried king oyster mushroom strips and green and red bell peppers;

4. Add salt, cooking wine, pork rib sauce, Zhuhou sauce, hoisin sauce, spicy fresh sauce, monosodium glutamate, chicken essence and sugar and stir-fry evenly to taste, sprinkle in garlic sprouts and flowers, and put it on a plate.

Red sesame pesto and abalone

Raw material:

6 fresh Dalian abalone, 80 grams of purple garlic, salt, monosodium glutamate, sugar, light soy sauce, and red oil

Method:

1. Treat the abalone, cook it at low temperature and slow cook, take it out and wash it, change the knife into pieces, and set aside. In addition, chop the purple garlic into fine powder, add salt, monosodium glutamate, sugar, light soy sauce and red oil to make a red oil garlic sauce.

2. Put the mixed red oil and garlic sauce into the bottom of the plate, and then place the cooked abalone slices neatly in turn, and garnish slightly.

Steamed beef with tempeh and chili

Raw material:

350 grams of braised beef, 100 grams of soybean sprouts, 1 section of green onions, 30 grams of dried chili peppers

Seasoning:

Appropriate amount of soy sauce, 1 tablespoon of tempeh, 2 grams of salt, appropriate amount of chicken essence

Production:

1. Slice the braised beef, wash the soybean sprouts and put them in boiling water to cool at the bottom of the bowl, cut the green onion and dried chili pepper into small pieces;

2. Chop the tempeh, stir until fragrant, and then put it in the beef and mix it well, the taste is more fragrant;

3. Mix the beef with soy sauce, salt and chicken essence, put it in a bowl and seal it with plastic wrap;

4. Put it in the steamer and steam it for about 6 minutes.

Breeze three shrimps

Ingredients:

300 grams of river shrimp, 5 grams of river shrimp roe, 5 grams of river shrimp brain

Accessories:

2 grams of minced ginger, 2 grams of minced green onions, 5 grams of shredded ginger

Seasoning:

3 grams of chicken broth powder, 2 grams of sugar, 1 gram of white pepper powder, 3 grams of rice wine, 10 grams of clear soup, 8 grams of rice vinegar

Production:

1. Stir the shrimp with seeds repeatedly until they are clean and deseeded, rinse the shrimp roe with water until there are no debris, drain and fry in a dry pan until they change color and are dry and fragrant, and keep them for later use.

2. Detach the head and body of the river shrimp, take the shrimp pulp for preparation, boil the shrimp head in a pot of boiling water with green onion and ginger, and take the shrimp brain for later use.

3. Set aside the pulp shrimp oil in the pot.

4. Leave the bottom oil in the pot, stir-fry the minced green onion and ginger until fragrant, add the shrimp brain and shrimp roe to fry slightly, add the shrimp to taste: sugar, chicken powder, pepper, cook in rice wine and clear soup and stir-fry slightly, hook a little thin oil from the pot, put it in a plate with lotus leaves and lotus flowers, and shredded ginger and rice vinegar.

Beetroot Jelly Potato Eggs

Raw material:

50 grams of potatoes, 1 egg, 1 beetroot, 10 grams of cream, 10 grams of orange juice concentrate, 3 grams of sugar, 10 grams of asparagus, 20 grams of mushrooms, 2 grams of carrageenan, 5 grams of liqueur, 1 gram of mustard, 2 grams of caviar, 2 grams of black pepper, 2 grams of salt, 100 grams of water

Production:

1. Chop the beetroot and add water to make juice, add carrageenan to heat and solidify and change the knife
2. Potatoes, eggs boiled, add cream, sugar, mustard, orange juice concentrate
3. Stir-fry the vegetables, add salt, season with black pepper and assemble and serve

Quinoa plate fish lion's head

Production:

1. 1 piece of fresh plate fish (about 750 grams) is cleaned, remove the bones and bones, and add an appropriate amount of ginger juice

Taste for 7 minutes, then put it into a wall breaker to beat into fish paste, whip it in the same direction with your hands, add an appropriate amount of egg white, 40 grams of crushed fresh water chestnuts, 50 grams of Thai green shrimp pureed with a knife and an appropriate amount of cornstarch and mix well.

2. Put the pot on the heat, add water to boil, shape the mixed fish balls into balls weighing about 80 grams each, and put them into a pot of slightly boiling water to cook and cook thoroughly. Organic millet and quinoa cooked in chicken broth beforehand and set aside.

3. Mix an appropriate amount of thick soup into the net pot, add 200 grams of cooked millet and an appropriate amount of gourd juice to enhance the color and thicken after adjusting the taste, scoop it into a plate with a lion's head, put cooked cabbage heart, soaked wolfberries and cooked quinoa, and garnish with bread slices.

Kumquat braised pork

Raw material:

Pork belly with skin, kumquat, sliced almonds, rice, coriander, chives, mint leaves, ginger slices, dark soy sauce with rock sugar, light soy sauce, soy sauce, sugar, rock sugar, Erguotou, Huadiao wine

Production:

1. Add the fine pork belly to the green onion and ginger and cook over medium heat for 10 minutes, remove it to cool, change the knife into small cubes, and use a toothpick to intersperse it several times to ensure better flavor and discharge excess fat when simmering.
2. Put the modified pork belly into the casserole, add the juice mixed with the above seasonings in advance, put in the coriander and chives and boil over high heat, turn to low heat and simmer for 45 minutes, add the changed kumquat over high heat to reduce the juice.
3. Put the braised pork in the steamed rice and put it on a plate, add sliced almonds and mint leaves to garnish.

Grilled yellow croaker with green onions

Raw material:

Yellow croaker, mushroom eight treasures, pagoda vegetables, fried green onions, white jade mushrooms, green onion sauce, green onion grilled fish sauce

Production:

1. Simmer the mushrooms in the scallion sauce to taste.
2. Yellow croaker is deboned and stuffed into the simmered mushrooms, and the throat of the yellow croaker is dipped in sweet potato powder and sealed with shrimp glue.
3. Spread the green onion on the baking sheet, put the yellow croaker and bake it at 180 degrees for 5 minutes, brush in the green onion grilled fish sauce, and brush the sauce every 5 minutes for a total of 3 times.
4. Add an appropriate amount of salt to boiling water, blanch the pagoda vegetables and white mushrooms for 1 minute, and pour them out for later use.
5. Add boiling water to vinegar and pour out the green onions, fry them at a temperature of 30 seconds, fry them at a temperature of 30 percent, slowly heat up the green onions until they are slightly yellow, pour them out, absorb the oil and let it cool.
6. Put fried chopped green onions on the plate, add yellow croaker, and put in pagoda vegetables and white mushrooms.