Star anise, glutinous rice, sorbet, ice grass sauce, marinated apples
Raw material:
60 grams of glutinous rice, 20 grams of citronella, 1 apple slice, an appropriate amount of rape flowers, ice grass leaves, 10 grams of star anise, an appropriate amount of ice grass juice, 160 grams of milk, an appropriate amount of chocolate powder and liquid nitrogen.
Production:
1. Wash the glutinous rice, add sugar, lemongrass, star anise, and milk and boil for 20 minutes, put it in a food processor, add liquid nitrogen to beat until smooth, put it in the mold, and make star anise glutinous rice sorbet;
2. Put the apple slices on a plate as a base, pour in the ice grass juice, add star anise glutinous rice sorbet, sprinkle with chocolate, and garnish with rape flowers, ice grass leaves, and star anise.
3. Preparation method of ice grass juice: put 80 grams of ice grass into boiling water and boil for 1 minute, pass ice water until cool, put it into a food processor, add 30 grams of non-alcoholic white wine, 5 basil leaves, 50 grams of sugar, an appropriate amount of fresh lemon juice, 30 grams of green grapes, beat evenly, and filter.
Guizhou pork belly chicken
Raw material:
500 grams of running pheasant, 100 grams of pork belly, 300 grams of taro, 15 grams of wild pepper, 15 grams of Huanggong pepper, 15 grams of ginger slices, 15 grams of pickled ginger, 20 grams of concentrated chicken juice, 10 grams of spicy fresh sauce.
Production:
1. Use the broth to stew the taro in advance and set aside.
2. Wash the pork belly, rinse after boiling water, add green onion and ginger, cook the cooking wine until soft and cool, slice and set aside.
3. Put 50 grams of chicken fat into the pot, stir-fry the fragrant ingredients and chicken pieces to dry the water, add 800 grams of two soups to boil, add pork belly slices, the soup is rich, and add seasonings to taste. When serving, add the taro to the bottom of the casserole, and pour the pork belly chicken and soup over it.
Crispy and crispy meals
Raw material:
500 grams of eel, 1 gram of minced ginger, 1 gram of chopped green onion, 8 grams of salt, an appropriate amount of white sugar, white vinegar, Huadiao wine, 250 ml of water, salad oil, and sesame oil.
Preparation: 1. After the eel is ready, cut it into shreds and soak it in hot water, add onion, coriander, and white vinegar together for about 10 minutes, remove and drain the water. 2. Put the bottom oil in the pot, add green onion and ginger and stir-fry until fragrant, add Huadiao wine, salt, white sugar, and water and boil until the soup is viscous and shiny. Add an appropriate amount of salad oil and cook until 5 percent hot, then put the drained eel into the pan in small batches and fry until it is set. After the first explosion, you have to re-fry the second time, and the re-explosion only needs 3 percent of the hot oil temperature without firing. Remove it, pour it into the boiled juice, add sesame oil and stir well.
Hainanese chicken porridge steamed vegetables
Raw material:
500 grams of Wenchang chicken, 100 grams of rice, 10 grams of chopped green onions, ginger slices, salt, pepper, monosodium glutamate, light soy sauce, corn starch, and peanut oil.
Production:
1. Wash the Wenchang chicken, remove the bones and chop it into strips 4 cm long and 1 cm square, add salt, corn starch and peanut oil and mix well.
2. In addition, put the minced millet pepper and chopped green onion in a bowl, add salt, monosodium glutamate, and light soy sauce to mix well into a fresh and spicy sauce.
3. Put the chicken bones into a pot of boiling water with cooking wine to remove the blood, take it out and put it in the pot with ginger slices and rice, add water, add a little salt, pepper, monosodium glutamate, add steaming grid and pad green vegetable leaves, put the stacked chicken strips, steam for about 4 minutes after steaming, you can uncover the dipping sauce, and you can drink porridge after steaming.
Braised tofu with abalone
Raw material:
10 abalone, 300 grams of tender tofu, 10 grams of ham, 8 grams of green beans, 8 grams of crab mushrooms, 1 gram of pepper, 3 grams of sugar, 2 grams of chicken essence, 2 grams of monosodium glutamate, 5 grams of salt, fresh soup, water starch, sesame oil
Production:
1. Treat the abalone, cut the flower knife on the surface, boil it in a pot of boiling water, remove it and set aside. Put the tofu, green beans, and crab mushrooms into a pot of boiling water for later use.
2. Put fresh soup in the pot, add abalone, tofu, add chicken essence, monosodium glutamate, pepper, sugar, pumpkin puree, and thicken the abalone after it is cooked, pour in sesame oil, pour it into the stone pot, and sprinkle fresh wolfberries.
Signature peppercorn fish
Raw material:
600 grams of marinated pangasius fillet, 200 grams of potato flour, 100 grams of fungus, 20 grams of millet pepper marble, 100 grams of Erjingtiao chili marble, 100 grams of fresh green peppercorns, 50 grams of ginger rice, 50 grams of garlic rice, 20 dried green peppercorns, 10 pickled radish slices, 4 pickled ginger slices, 4 pickled green vegetable slices, 2 grams of pepper noodles, 50 ml of pepper oil, fish juice, vegetable juice, chicken essence, monosodium glutamate, chicken fat, vegetable oil
Production:
1. Put the potato flour and fungus into the pot and cook, and put them into the bottom of the plate.
2. Put 1/3 stir-fry spoon of chicken fat into the pot, wait for the oil temperature to rise to 40% hot, add dry green peppercorns, pickled radish slices, pickled ginger slices, pickled green cabbage slices and stir-fry until fragrant, add millet pepper marbles and two jingtiao chili marbles and stir-fry evenly, then add ginger rice and garlic rice to fry the flavor, mix in 4 stir-fry spoons of vegetable juice and pepper fish juice, add chicken essence, monosodium glutamate, pepper noodles, and then add pangasius fillets and cook for 8 minutes, pour in pepper oil and cook slightly, and put them into a plate with potato flour and fungus.
3. Put 1/4 stir-fry spoon of vegetable oil into the pot, when the oil temperature rises to 50% hot, add millet pepper marbles, two vitex chili marbles, fresh green peppercorns and stir-fry until fragrant, scoop on the fish fillets on the plate, and it is ready.
Illustrate:
1. The preparation method of vegetable juice is to fry 4500 grams of Erjingtiao chili, 2000 grams of green millet pepper, 1000 grams of celery, 1000 grams of garlic seedlings, 1250 grams of onions, 2000 grams of green onions, 1000 grams of garlic, 1000 grams of ginger slices, 1 bag of fresh green peppercorns, stir-fry with 4500 ml of rapeseed oil, mix with 65 liters of water and boil for 15 minutes, then pour in 500 grams of coriander and boil for 10 minutes, turn off the heat.
2. Sichuan pepper fish sauce is obtained by mixing 2 bottles of steamed fish soy sauce, 500ml of Donggu soy sauce and 600ml of Haitian soy sauce.
Coconut water loves jade jelly, lychee sorbet
Raw material:
Taiwan love jade powder, lychee sorbet, strawberry, blueberry, mango, kiwifruit, mint leaves, fresh coconut water, sugar.
Production:
1. Wash all kinds of fruits, cut strawberries, mangoes, and kiwifruit into pieces for later use;
2. Put the jade powder into the coconut water and stir well, until it forms a jelly shape, scoop it into the dessert cup with a spoon, put in the prepared fruit, add lychee sorbet, and garnish with mint leaves.
3. How to make lychee sorbet: peel and core the lychee, put it into the wall breaker with sugar, light cream and water, put it in the ice cream machine and stir it for 20 minutes until it is smoothie, refrigerate until it is completely solidified, and dig it into a ball when using.
Fresh fruit and meat
Raw material:
Pork belly, strawberries, kiwi, cantaloupe, pansy, mint leaves, maple leaves, egg yolks, salt, flavored powder, chicken powder, corn starch, secret sweet and sour sauce.
Production:
1. Peel and cut the kiwifruit into small pieces, the strawberries into long strips, and the cantaloupe peel and cut into small squares; Mix the corn starch and egg yolk into an egg batter and set aside;
2. Cut the pork belly into long slices with a thickness of about 0.2 cm, add salt, flavor powder, and chicken powder to marinate until flavorful, roll into a roll, wrap the egg batter evenly, fry in sixty percent hot oil until golden brown, remove and drain the oil, and shape the plate with three kinds of fruit pieces, decorate with mint leaves, pansies, and maple leaves, and pour the secret sweet and sour sauce.
3. Recipe for sweet and sour sauce: hawthorn, tomato juice, white vinegar, purified water, flake sugar.