Black truffle roast chicken
Ingredients:
1 yellow chicken (weighing 1 kg).
Accessories:
20 grams of black truffle paste, 20 grams of black truffle, 10 grams of truffle oil, 5 grams of cuttlefish juice, 1 gram of gold powder.
Seasoning:
12 grams of chicken broth powder, 5 grams of salt, 1 gram of sugar, skin water, glass paste.
Directions:
1. After the two yellow chickens are cleaned, marinate them with seasoning for 10 minutes, and then spread the black truffle sauce on the chicken belly. Mix the black truffle slices with truffle oil, stuff them under the chicken skin, and sew the belly with a needle.
2. Blanch the chicken skin with boiling water, then drizzle the skin water, and hang it to dry for 4 hours. Then brush with glass paste again and let dry for 2 hours. Dilute the cuttlefish juice with 10 grams of water, brush it on the surface of the chicken skin and dry it again for 2 hours. Finally, dilute the gold powder with a little water, and use a brush to draw thick gold lines on the chicken.
3. Preheat the oven to 150 degrees and bake the chicken for 20 minutes. Then raise the temperature to 190 degrees and bake for another 10 minutes. Remove the chicken, open the belly and cut into pieces, serve on a plate.
Ganoderma lucidum stewed with Yuan Hoof
Ingredient:
500 grams of preserved pig's trotters, 3 kg of vegetarian broth, 50 grams of green onions, 50 grams of ginger, 2 slices of Ganoderma lucidum, 6 wolfberries, 10 slices of lily, 6 grams of salt, 6 grams of sugar, 30 grams of chili sauce, 30 grams of sweet noodle sauce, chopped green onions, 30 grams of sweet and spicy sauce, chopped coriander, 30 grams of Sanhe oil.
Production:
1. Handle 500 grams of preserved pig's trotters, cut them into large pieces with a thickness of 1.5 cm, rinse them with water and blanch them.
2. Put 3 kg of vegetarian broth in the pot, add 50 grams of green onion and ginger, add preserved pig's trotters, put in 2 slices of Ganoderma lucidum, 6 wolfberries and 10 slices of lily, simmer for 2 hours until soft, and store away from heat.
3. When eating, take 500 grams of vegetarian broth and put it in the pot, pour in the stewed preserved pig's trotters, bring to a boil over high heat, add 6 grams of salt and sugar to taste, put it out of the pot and put it in a container, and serve it with 30 grams of chili sauce, Huaimao brand sweet noodle sauce, chopped green onion, sweet and spicy sauce, chopped coriander, and 30 grams of Sanhe oil on the table together.
Emerald pepper hemp scallops
Ingredient:
200 grams of fresh scallops, 100 grams of green onions, 100 grams of green peppercorns, 10 grams of chicken juice, 10 grams of spicy fresh sauce, 5 grams of monosodium glutamate, 15 grams of carrageenan.
Method:
1. Cut the fresh scallops into the same size and uniform size, and add salt to taste good.
2. Fry the scallops in a non-stick pan.
3. Add 100 grams of water to green peppercorns and green onions, and break them with a food processor.
4. After filtering the miscellaneous juice, add chicken juice, salt, monosodium glutamate, and spicy fresh sauce to taste, heat it on the induction cooker, change to low heat, add carrageenan and stir well.
5. Hang the fried scallops with pepper sesame juice and arrange them on a plate.