Rouge cheese durian balls
Ingredients: 60 grams of durian meat, 500 grams of glutinous rice flour, 150 grams of clear noodles.
Excipients: 5 grams of strawberry powder
Seasoning: 150 grams of sugar, 350 grams of water, 30 grams of mozzarella cheese, 1000 grams of cooking oil.
Production:
1. Dough making: first boil 150 grams of water, blanch the noodles, then add sugar to the cooked noodles, add glutinous rice flour, and add water in turn to beat into dough.
2. Mash the durian meat and set aside.
3. Take 25 grams of dough and wrap 10 grams of durian and 5 grams of masu marsa cheese to make a spherical blank.
4. Heat the oil, fry it at 150 degrees and put it on a plate, sprinkle with strawberry powder to decorate.
Foie gras spring rolls are crispy
Production:
1. Mix blueberry juice: 2000 grams of Kewpie brand blueberry sauce, 500 grams of Lifena brand grape juice, and 400 grams of Italian jasmine brand black vinegar mix thoroughly.
2. Remove the excess fascia from the foie gras, put it in a container, add milk to immersion, add a little salt, steam the goose in the universal steam oven for 40 minutes, take it out and let it cool, and then send the foie gras soaked in milk to the fresh-keeping cabinet for 6 hours.
3. Take out the foie gras, soak it in blueberry juice for 24 hours, add 150 grams of whipping cream per 500 grams into a blender and break it into a paste, filter out the coarse residue and fascia, pour it into a square mold with a side length of 6 cm, seal it with plastic wrap and freeze for 12 hours.
4. Take 6 pieces of foie gras, sandwich each piece between 2 crisps, and garnish it slightly after serving.
The key to the technology: After two steps of heating and steaming, refrigeration and soaking, the foie gras can inhale enough milk, remove blood and fishy smell, and make the taste more smooth.
Nanjing osmanthus duck
Raw material:
1 net duck, 20 grams of osmanthus, 125 grams of salt, 50 grams of shallots and ginger, 2.5 grams of Dahongpao peppercorns, 200 grams of mash juice, 1 gram of pepper, 2500 grams of clear soup, 5 grams of sesame oil.
Production:
1. Cut off the wings and duck paws of the duck, soak them in water for 10 minutes after washing and drying, wash the blood and drain the water for later use.
2. Mix the salt and mash juice evenly, wipe the inside and outside of the duck body, break the old ginger and tie the shallots into the duck belly, and then put it into a large steaming bowl, pour in the clear soup, add pepper and pepper, cover and seal, put it into the steamer, steam it for 1 hour with a strong fire until it is cooked, and pick out the ginger, green onion and pepper.
3. Then put the dried osmanthus in the steaming bowl, stir evenly, cover and seal and soak for 24 hours, take out the duck and chop it into small strips, put the original juice into sesame oil and mix thoroughly, and pour it on the duck pieces.
Sesame pepper chicken
Raw material:
280 grams of small stupid chicken, 80 grams of Dahongpao pepper, 200 grams of potatoes, 50 grams of cooked sesame seeds, 5 grams of fresh millet peppercorns, 20 grams of Erjingtiao chili peppers, 8 grams of corn starch, salt, cooking wine, chicken essence, and salad oil.
Production:
1. Chop the little Ben chicken into small cubes, mix well with salt, chicken essence and cooking wine, add corn starch and cooked sesame seeds and mix well. In addition, cut the potatoes into small cubes, put them in a pot of boiling water with salt, cook them until they are medium-rare, remove them and drain them. After soaking the peppercorns in warm water, the bitterness and impurities are washed away.
2. Heat the oil in the pot until it is 70% hot, fry the diced chicken first, and then add the boiled potatoes. When it is fried until golden brown and crispy, pour in the soaked gong pepper and fry it until it is dry and fragrant and floating, and then pour it out and drain the oil. Leave the bottom oil in the pot, add fresh millet pepper grains and two vitex chili peppers to stir-fry until fragrant, put in the fried diced chicken, Sichuan pepper and diced potatoes, add salt and chicken essence and stir-fry well, and put it on a plate.
Hot bullfrog pot
Raw material:
600 grams of bullfrog, 100 grams of crispy lotus root strips, 50 grams of green two wattle chili pepper grains, 50 grams of sauerkraut, 50 grams of pickled bell peppers, 30 grams of pickled ginger, 30 grams of pickled radish, 30 grams of millet peppers, 10 grams of ginger slices, 20 grams of garlic slices, salt, sugar, 20 ml of spicy fresh sauce, 100 ml of fresh soup, 1 gram of chicken essence, 15 grams of chopped coriander, appropriate amount of cooking oil.
Production:
1. Slaughter and cure the bullfrog, cut it into 2 cm pieces, and use an appropriate amount of salt, sugar, and monosodium glutamate to taste. Heat in a pan until it is 40% hot, and slide until medium-rare.
2. Leave the bottom oil in the pot, add garlic slices, ginger slices, sauerkraut, pickled peppers, pickled ginger, pickled radish and stir-fry until fragrant, add fresh soup, add frog pieces, change to low heat and cover and simmer for 3 minutes. Remove the lid and put in millet pepper grains, green two wattle chili pepper grains, crispy lotus root strips, add salt, sugar, chicken essence and monosodium glutamate, and continue to reduce the heat for 2 minutes. Add spicy fresh sauce and push well, remove from the pot and sprinkle chopped coriander.
Roasted sea cucumber hoof tendon with green onions
Raw material:
300 grams of sea cucumber, 200 grams of hoof tendons, 100 grams of broccoli, 200 grams of green onions, green onions, ginger slices, dark soy sauce, Donggu Yipinxian, red yeast rice, broth, oyster sauce, ten-year Huadiao wine, sugar, edible oil.
Production:
1. After soaking the dried sea cucumber in pure water, change the knife and cut the strips, add the green onion segments, ginger slices, dark soy sauce, and red yeast rice to the hoof tendon and press it in a pressure cooker for about 20 minutes, then take it out and cut into strips; Change the broccoli to boiling water and let it cool for later use.
2. Add oil to the pot and cook to about 120°C, fry the green onions until golden brown, remove and drain the oil.
3. Leave a little base oil in the pot, fry the oyster sauce until fragrant, fry the fried green onions, sea cucumbers, hoof tendons, cook in the ten-year Huadiao wine, put the dark soy sauce, Donggu Yipin fresh, and sugar seasoning juice to garnish the broccoli.
Lemon whip shreds
Raw material:
Bullwhip, lemon
Seasoning:
Salt, cooking wine, pepper, bay leaves, clear soup
Production:
1. Wash the bullwhip with boiling water, peel the film, add seasonings and cook After cooling, cut into shreds for later use.
2. Finely slice the lemon and set aside.
3. After the whip is boiled in water, adjust the taste with clear soup and seasonings, and add the lemon shreds.
Mini gourd eight treasure duck
Raw material:
Duck, abalone, sea cucumber, shrimp, matsutake mushroom, scallop, winter bamboo shoots, pine nuts, lotus seeds, etc
Production:
1. Select the skin of the duck's neck, remove the lymph with a knife, and marinate for half an hour after fattening;
2. Select the best abalone, sea cucumber, conpoy, and mushroom mushrooms, then cook them for later use;
3. Cook the duck gizzard and winter bamboo shoots to taste, fry the pine nuts, and steam the glutinous rice for later use;
4. Cut matsutake mushrooms, shrimps, abalone, sea cucumbers, scallops, mushrooms, duck gizzards, winter bamboo shoots, and pine nuts into rice grains, and different raw materials need to be cut into different diced sizes according to their taste characteristics for better cooking and flavor;
5. Cook the diced ingredients and stir-fry them with the glutinous rice until even;
6. Put the fried ingredients into the skin of the duck's neck, tie it into a gourd shape with a thread, and take a duck tongue at the head of the gourd as the gourd stem;
7. Put the whole gourd duck into the pan and fry it to set, put the gourd duck in the abalone sauce and boil for two hours.