The restaurant's specialties are super practical

Macanese roast steak with honey and garlic

Ingredients:

200 grams of thick slices of boneless pork belly

Accessories:

Fried golden garlic 10 grams

Seasoning:

35 grams of Japanese miso sauce, 20 grams of black pepper juice, 15 grams of honey

Marinade:

1.5 grams of Andover marinade powder, 30 grams of pesto breading, 20 grams of eagle millet flour, 3 grams of cuttlefish juice, 7 grams of Huadiao wine

Production:

1. Pork belly slices marinated in marinade;

2. Fry the marinated pork belly slices in oil at 5 to 6 degrees of oil until mature, crispy and crispy;

3. Mix the seasonings and heat them to thicken, add the fried pork belly slices, mix evenly, and sprinkle with fried golden garlic.

Seafood radish soup

Ingredients:

600 grams of white radish

Accessories:

200 grams of clams, 50 grams of cuttlefish balls, 80 grams of pickled yellow croaker, 30 grams of straw mushrooms, 5 grams of shredded ginger, 3 grams of minced celery, 1 gram of red ginger powder, 20 grams of green onion and ginger

Seasoning:

3 grams of chicken broth 3 grams of concentrated chicken juice 1 gram of salt 1 gram pepper

Production:

1. Peel and cut the white radish and steam it to rot, steam and tear the cuttlefish eggs, take the meat from the pickled yellow croaker and cut it into cubes, and chop the straw mushrooms;

2. Spit out the clams, add oil to the pot and stir-fry the chives and ginger, add the clams to the opening and add water to cook until the flavor is revealed, remove the clams, remove the shells and retain the meat, and drain out the upper consommé after the soup stands;

3. Add 800 grams of clear soup to the pot, add radish and straw mushrooms to boil, add seasonings to thicken the thickener, then add clam meat, cuttlefish eggs, yellow croaker grains and mix evenly, put it in a pot and sprinkle with minced celery and red ginger powder.

Cucumber fresh bean paste shrimp roe

Raw material:

750 grams of old cucumber, 30 grams of fresh bean paste, 50 grams of shrimp roe, black fungus, salt, chicken powder, sugar

Production:

1. Peel and peel the cucumber and cut it into thick slices with a top knife
2. Bring the broth to a boil, add river shrimp, bean paste, and fungus to simmer until mature, and add cucumber slices to simmer to taste
3. After seasoning, pour the soup into the plate, cucumber slices, shrimp, bean paste, and fungus as shown on the plate

Pepper-baked deep-sea prawns

Raw material:

Prawns, lemon, ginger, shallots, salt, chopped black pepper, extra virgin olive oil, homemade vitamin C green apple slices, homemade apple puree, homemade kumquat sauce.

Production:

1. Clean the shrimp, remove the head and shell, and leave the tail for later use;

2. Mix the lemon with ginger, water and shallots, marinate the shrimp until it tastes good, shape it with a bamboo skewer, absorb the water, sprinkle crushed black pepper and virgin olive oil, put it in a preheated oven, bake it at 240 °C on the top heat and 220 °C on the lower heat for 4 minutes, put it on a plate, and put in the vitamin C green apple slices, apple puree and kumquat sauce in turn.

Preparation method of vitamin C green apple slices: cut the green apples into slices with a thickness of about 1.2 cm, trim them with molds for later use, heat the white sugar in clean water, squeeze in the lime juice, put the juiced limes, turn to low heat and boil for 15 minutes, put vitamin C slices, add green apple slices, and cook over low heat for 20 minutes.

Preparation method of green apple puree: chop the green apple, stir-fry it with clear butter, add lime juice and sugar, boil for 30 minutes on low heat, put the vegetable juice and xanthan gum, put it in a food processor and break it and filter it.

How to prepare kumquat sauce: add brown sugar, minced red bell pepper, minced ginger, clear butter and water to kumquat and boil over low heat until thick.

Cucumber salmon foam

Raw material:

1 slice of salmon, 100 grams of mango, 4 cucumber rolls, 3 yellow zucchini rolls, mustard seedlings, fresh dill, white garlic flowers, salmon larvae, salt, monosodium glutamate, olive oil, 50 grams of lemon juice, 10 grams of mustard oil, 35 grams of mango juice concentrate

Production:

1. Cut the salmon into large slices, put it in the mango tartar, roll it up in a cylindrical shape, and make a salmon roll
2. Mix 100 grams of mango, 3 grams of lemon zest, 1 gram of salt and 5 grams of olive oil to make mango tartar for later use
3. Scrape the cucumber into large slices, add salt and mustard oil, mix well and roll into rolls for later use
4. Stir 500 grams of beetroot juice, 5 grams of soy lecithin, and 50 grams of lemon juice together, and use a hand blender at a 45-degree angle to make a foam
5. Mustard sour cream: 80 grams of plain yogurt, 10 grams of mustard oil, and 35 grams of mango juice concentrate mix thoroughly
6. After beating 60 grams of whipping cream, slowly add 60 grams of pei decoction juice and stir well, add salt to taste
7. Put the salmon rolls on a plate, serve with yellow zucchini rolls, remember to squeeze the cream sauce, and then serve with cucumber rolls and other toppings, and drizzle in sour cream and froth

Baked pumpkin with egg yolk and meat floss

Raw material:

300 grams of pumpkin, 30 grams of pork floss, duck egg yolk, crispy fried powder, chicken powder, white sugar

Production:

1. Peel and dice the pumpkin and set aside, put the meat floss in a food processor and beat until fluffy like flocculent
2. The duck egg yolk is steamed, put in a food processor, add salad oil, and puree a little Fenjiu for later use
3. Cool the diced pumpkin to control the moisture, put it in the crispy pulp to wrap evenly, and then put it in the oil pan to fry until crispy
4. Stir-fry the duck mayonnaise over low heat until fragrant, add the crispy diced pumpkin, add sugar and chicken powder to season and stir-fry evenly, add fluffy pork floss and stir-fry evenly

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:

1. 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
2. Peel the eggplant and change the knife into cubes, wash and chop the sea crab until dry and fragrant, and remove the oil
3. Yellow lantern chili paste, salt, white pepper, crab roe, chicken broth, and starch are mixed in a food processor to make a paste
4. 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:

1. 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
2. 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
3. After taking it out, put in shredded green onions and millet pepper rings, and pour in hot oil to stimulate the fragrance