Signature dishes are sold vigorously, and the click rate is super high

Taro avocado

Raw material:

200 grams of taro, 150 ml of pure milk, 10 grams of honey, 1 avocado, 10 grams of gel tablets, and a little red flame

Production:

1. Peel and clean the taro, cut it into thick slices and steam it in the basket. The gel tablets are soaked in water to soften. Peel and core the avocado, mash it into avocado puree, and put it in a piping bag for later use.

2. Stir the taro bowl into taro paste while it is hot, add milk, honey and gel slices, put it into a rectangular mold, put it in the refrigerator, take it out and put it evenly on a plate after molding.

3. Finally, frame the avocado puree on the taro puree and garnish with red flames.

Rice cake Boston lobster

Raw material:

750 grams of Boston lobster, 200 grams of hand-made rice cakes, 500 ml of shrimp soup, ginger slices, green onions, cooking wine, salt, water starch, monosodium glutamate, chicken essence, shrimp oil, salad oil

Production:

1. Slaughter and cure the Boston lobster, take the meat and change the knife into 2 cm pieces, and add ginger slices, green onions, and cooking wine to taste. In addition, put the shrimp head and shrimp tail into the oil pan that is burned to 40% hot, pull the oil, remove and drain the oil, and put it on the tableware to make a good shape.

2. Slice the hand-beaten rice cakes, boil in a pot of boiling water for 4 minutes, pour out and drain.

3. Pour the shrimp soup into the pot and boil, put in the rice cake slices, add salt, monosodium glutamate, chicken essence to taste, when the rice cake is boiled until foamy, put in the good lobster meat pieces and slide them open, hook in the water starch, pour shrimp oil, and put the middle of the shrimp head and shrimp tail in the pot, and garnish it slightly.

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.

Pine nut yellow croaker

Raw material:

600 grams of yellow croaker, 600 grams of thick soup, 30 grams of ginger, 50 grams of garlic, garlic leaves, 50 grams of lard, 3 grams of monosodium glutamate, 1 gram of salt, appropriate amount of sugar, light soy sauce

Production:

1. Heat the oil, stir-fry the ginger and garlic until fragrant, add the yellow croaker and fry it slightly, pour in the thick soup and bring to a boil
2. Add seasonings, cover the pot and simmer over medium heat for a while, the soup becomes thicker and the yellow croaker tastes
3. Add a little light soy sauce and other seasonings to taste and garlic leaves to enhance the flavor, and bring to a boil again to remove from the pan

Five-flavor beef rolls

Raw material:

400 grams of beef short ribs, 100 grams of lotus leaf tips, 80 grams of lotus flowers, 100 grams of lotus seeds, 100 grams of lotus root, 100 grams of white jade lotus root, 50 grams of white porcini mushrooms, 150 grams of cool vegetable wind, 7 grams of umami sauce, 5 grams of beef powder, 30 grams of red soup sauce, 3 grams of chicken juice, 10 grams of cuttlefish juice, 20 grams of black truffle sauce

Production:

1. Cut the beef short ribs into slices, slice the white porcini mushrooms, and fry them in vegetable oil
2. Marinate the beef in advance and roll it into a cylinder with porcini mushrooms
3. Soak in a steamer at 53 degrees for 45 minutes
4. The white jade lotus, lotus flower, lotus root leaf tip, lotus seed, and lotus root belt are made into five flavors: yellow, pink, green, red, purple, sweet, sour, bitter, spicy and salty
5. The prepared beef rolls are fried in vegetable oil until fragrant, sprinkled with vegetable powder and served on a plate

Steamed crab with hibiscus eggs

Raw material:

King crab, egg, shallot, soy sauce sauce, scallion oil, rice wine, salt, chicken powder, shrimp soup

Production:

1. Take the crab legs of the king crab and use scissors to separate them, keep the whole crab meat, put them in a tray and pour them with rice wine, ginger slices, and green onions and steam them for 20 minutes.
2. Beat the eggs into a bowl, add shrimp broth, salt, and chicken broth to beat thoroughly, remove the surface foam, pour into a plate and steam for 8 minutes.
3. Put the crab meat on the hibiscus egg, arrange it according to the king crab prototype, put it in the steamer and heat it for 10 minutes, take it out, pour the sauce on the hibiscus egg with steamed fish soy sauce, heat the scallion oil and pour the green onion into the ringing oil.

Roasted yam in rock sugar sauce

Raw material:

Yam, shredded snow peas, pressure cooker sauce, dark soy sauce with rock sugar, sugar, chicken broth mix, stock stock, sesame oil, salt

Production:

1. Wash and remove the hair of the yam with the skin, and fry it in 7 hot oil for 40 seconds.
2. Leave the oil in the sauce yam and broth, chicken powder, sugar and simmer for 4-5 minutes to reduce the juice, and pour in sesame oil.
3. Shredded snow peas are watered, put them in ice water to cool, remove the water, and mix well with sesame oil.