Gilly Mandarin Duck Chicken
Raw material:
2 Jingqingyuan chickens (about 1100g~1200g each), chives, ginger, light soy sauce, rock sugar, rose wine, maltose syrup, ginger juice, sand ginger light soy sauce.
Production:
1. Put 1 Qingyuan chicken into boiling water, boil, turn off low heat, keep slightly boiling, soak for 4 minutes ~ 5 minutes until cooked, scoop up, chop half of it, chop it, cut it into white chicken, put it on a plate for later use;
2. Boil water, chives, ginger, light soy sauce, rock sugar, and rose wine into soy sauce chicken base soup, put in another Qingyuan chicken, bring to a boil, turn off the low heat, keep it slightly boiling, soak for 4 minutes ~ 5 minutes until cooked, scoop up, hang the maltose syrup, dry, cut into pieces, and put it on a plate in combination with the white cut chicken, with ginger juice and sand ginger raw soy sauce.
Raw venison with skin on the jelly
Raw material;
Venison with skin, bell peppers, chives, shallots, ginger, garlic, rum, jelly sauce.
Production;
1. Cook the venison with skin and change the knife into pieces;
2. Heat the casserole into the bottom oil, stir-fry the shallots, ginger and garlic, add the venison pieces, add the jelly sauce and stir-fry evenly, cover and bake for 15 minutes, put the bell pepper pieces and chives before serving, when serving, pour rum along the edge, and light the fire by the on-site staff.
Gold medal crispy beef tenderloin
Raw material:
Beef tenderloin, spring roll wrapper, egg, cumin, salt, cornstarch, homemade dipping sauce, Thai chicken sauce.
Production:
1. Cut the spring roll skin into small slices, dry and set aside;
2. Cut the beef tenderloin into slender strips, add salt, egg yolk, cumin, cornstarch and marinate for 30 minutes, wrap the spring roll skin, fry in hot oil at 200 °C until golden brown, remove and drain the oil, put it in a decorated plate, and match it with homemade dipping sauce and Thai chicken sauce.
3. The recipe of the dipping sauce: Mix the cumin with salt and grind it into powder.
Hydrangea scallop shrimp ball gelatin (ten places)
Raw material:
100 grams of dried scallops, 150 grams of minced shrimp, 200 grams of fish maw, 50 grams of ham, 100 grams of crab roe, appropriate amount of coriander and wolfberry, appropriate amount of green onion, ginger and garlic, appropriate amount of salt, pepper, broth and rice wine.
Production:
1. Steam the dried scallops and rice wine for 15 minutes and tear them into shreds;
2. Add salt to the minced shrimp to taste, increase strength, squeeze into shrimp balls, wrap the dried shellfish, and steam for 5 minutes; Change the fish maw and ham into diamond-shaped slices and blanch them respectively;
3. Heat the oil in the pot, boil the chives, ginger and garlic, bring to a boil in the broth, add fish maw, ham, scallop and shrimp balls, crab roe and stew for 5 minutes, add salt and pepper to taste, remove from the pot, garnish with coriander and blanched wolfberry.
Dry tea puff pastry veal
Raw material:
Snowflake beef, mint leaves, puff pastry syrup, shichimi salt.
Production:
1. Cut the snowflake beef into cubes weighing about 10 grams each, fry them in hot oil until they are six or seven mature, remove and drain the oil, wrap the puff pastry protein slurry, fry them in hot oil until yellow, remove and drain the oil, put them on a plate, sprinkle in the fried mint leaves, and serve them with seven flavors of salt.
2. The recipe of puff pastry protein syrup: egg white, flour, corn starch, baking powder.
Boiled fish maw with katsu melon
Raw material:
Fish maw, loofah, carrot slices, parsley segments, garlic, ginger, green onions, broth.
Production:
1. Peel and wash the loofah, cut the hob pieces, blanch the oil and set aside;
2. Soak the fish maw, cut it into long strips of equal size, simmer in the broth for 30 minutes, remove it, and keep the original soup;
3. Heat the pot on the fire, add oil, stir-fry garlic, ginger, green onions, loofah pieces, fish belly strips, add the original soup and simmer slowly for 30 minutes, remove the pot from the pot to make shapes, and garnish with blanched carrot slices and parsley.
Egg whites and sheep's tails
Raw material:
Egg whites, cornstarch, black bean paste, sugar.
Production:
1. Add the egg whites to the cornstarch, beat and set aside; Use chopsticks to pick up the stuffed balls made of black bean paste, wrap a layer of egg batter in the beaten egg white, slowly soak and fry in hot oil, continue to pour oil during the period, fry for 6 to 7 minutes until golden brown, drain the oil from the pan, put it on a plate, and sprinkle a thin layer of white sugar.
Grilled rice field crucian carp with sauce
Raw material:
1 rice field crucian carp (about 400 grams), green onion, ginger, garlic, red pepper slices, salt, cooking wine, soy sauce, homemade grilled fish sauce.
Production:
1. Slaughter and clean the crucian carp in the paddy field, cut the knife on the back, add salt, green onion, ginger and cooking wine to marinate for about 10 minutes, fry in six or seven percent hot oil until golden brown, remove the oil control and set aside;
2. Add green onions, ginger and garlic to stir until fragrant, put the fried crucian carp, add cooking wine, soy sauce, grilled fish sauce, add boiling water to cover the fish body, turn to medium-low heat after boiling, cover and cook for about 10 minutes, put red pepper slices, turn to high heat to collect the juice, and put it out of the pot and put it on a plate for decoration.