#以书之名#
Crab roe tofu and sturgeon caviar
Ingredients: 40 grams of old tofu, 20 grams of crab roe, 20 grams of crab meat (two-digit amount)
Ingredients: 20 grams of peeled minced ginger, salt, sweet beans, sturgeon roe, Huadiao wine, and edible oil
Finished product production process:1. Handle the sweet beans: Wash the sweet beans and cut off the stems at both ends to make them easier to taste, soak the sweet beans in salted water for about 20 minutes to add a base flavor, and cook the sweet beans in a pot of boiling water to keep them emerald green. After cooking, remove and let cool, and puree for later use. 2. Handle the tofu: Cut the old tofu into pieces, put it in a pot of cold water with a small amount of salt, blanch it, remove the beany smell, remove the tofu, cool the boiling water, and then press it into a puree for later use. 3. Stir-fry crab roe and crab meat: Heat the oil, add the peeled ginger and stir-fry until fragrant, add the crab roe and crab meat, stir-fry until cooked, cook a small amount of Huadiao wine to add aroma, and add an appropriate amount of salt to taste. After stirring well, pour out and let cool for later use. 4. Make tofu blanks: Put the tofu puree into gauze, add the fried crab roe and crab meat to wrap into a wrap-shaped blank, and steam them in a steamer for 5 minutes after making them one by one. 5. Serving & Serving: Place the sweet refried beans on a plate as the base. The steamed tofu bun is removed from the gauze and gently placed on top of the sweet remedy, and finally garnished with a small amount of sturgeon roe to add color and texture. Star Chef Tips:1. Handling Sweet Beans: Cutting off the stems of sweet beans helps to enhance the overall taste and flavor, and boiling sweet beans in boiling water will preserve their emerald green color and avoid yellowing. 2. Choose crab roe and crab meat: Make sure to choose hairy crabs in the mature stage to ensure the quality of crab roe and crab meatWhen steaming hairy crabs, ensure that they are cooked thoroughly, so as not to affect the taste and food safety. 3. Steaming tofu blanks: The steaming time should not be too long, so as not to make the tofu too soft and rotten.
Money is in the wind
Ingredients: 200 grams of money belly, 500 grams of fresh pork ears Ingredients: 15 grams of green beans, ginger slices, green onion knots, salt, cooking wine, pepper, dried chili pepper, Sichuan pepper, star anise, grass fruit, bay leaves, white cardamom, chicken essence, monosodium glutamate, appropriate amount of fresh soup, 1 roasted pepper flavor dish
Preliminary preparation: 1. Wash the money belly and fresh pig ears separately to ensure that there are no impurities. 2. Prepare spices and seasonings such as ginger slices and green onion knots. The finished product production process: 1. Add enough water to the pot, add ginger slices, green onion knots and cooking wine, and bring to a boil over high heat. 2. Put the money tripe and fresh pig ears into boiling water respectively, blanch until cooked thoroughly, remove and drain the water. 3. Spread the money belly on the board, put the fresh pig ears on the money belly, roll it into a cylindrical shape, and tie it tightly with hemp rope. 4. In another pot, add all the spices (ginger slices, green onions, dried chilies, Sichuan peppercorns, star anise, grass fruits, bay leaves, white cardamom) and seasonings (salt, pepper, chicken essence, monosodium glutamate), add the fresh soup, and boil to make brine. 5. Put the bundled money tripe and pig ears into the brine, and slowly marinate over medium-low heat until the flavor is fully cooked. 6. Take out the marinated money belly and pig ears, untie the hemp rope after cooling, cut it into thick slices and put it on a plate, and sprinkle the green beans into the plate. 7. Serve with a pre-prepared roast pepper flavor dish for diners to dip in. Star Chef Xiaochuang tips and suggestions: 1. When tying the money belly and pig ears, make sure that the hemp rope is tight, so that it is not easy to spread out during the marinating process. 2. When marinating, it can be based on the individual population
Flavor adjusts the ratio of spices, increasing or decreasing spiciness or aroma.
Strawberry nut lily pack
Ingredients: Lanzhou lily (about 500 grams)
Ingredients: 1 sachet of nuts per day, a little Anchor butter and orange jam, and an appropriate amount of strawberry powder
Finished product production process:
1. First of all, prepare fresh Lanzhou lily, remove the head and tail, clean it, control the moisture, and put it in the steamer to steam for 15~20 minutes
2. Take advantage of this time to make a lily bag filling, and prepare daily nuts, butter and jam. Crush all the nuts with a knife and chop them before preparing the butter that can be used directly, and cut them all into small cubes. After cutting, add the jam and stir well, and the filling is basically done.
3. Take out the lily that has been steamed in advance, control the moisture after the lily is taken out, and then filter it with a spoon with a suction net, so that the taste will be more fine
Greasy. After filtering, scrape all of them out with a scraper and proceed again
Flavouring. Add a little whipped cream and a little white sugar and stir well
Even. Stir well, seal with plastic wrap and refrigerate
hours before using it.
4. After the custom molding, now take 25 grams, then press the weighed lily in parallel, then put all the nut fillings on it, and then wrap it with plastic wrap. When wrapped in plastic wrap, roll up from the four corners of the outlet, and this dish can also be prepared in advance and stored in the refrigerator!
5. If you take it out when you use it, put the plastic wrap
Tear it off directly. Tear it off, put the lily bag on a plate, sprinkle it with strawberry powder, garnish with grass and you're ready to make!
Sichuan pepper leek small river shrimp
Ingredients: 250 grams of small river shrimp
Ingredients: 50 grams of red pepper, 30 grams of leeks, 25 grams of dragon beard noodles, 4 grams of salt, 3 grams of flavored powder, 3 grams of chicken essence, and an appropriate amount of salad oil The production process of the finished product: 1. Prepare leeks and Nestle:
1. Wash and cut the leeks into fine cubes and set aside
2. When the oil is heated in the seasoning jar, add the dragon whisker noodles, fry slowly over low heat until it forms a circle of nestle, remove the nestle, drain the excess oil, and then put it on a plate as a container for decoration and vegetables. 2. Handling red peppercorns: 1. Put red peppercorns into a pot of boiling water to remove impurities and bitterness, remove the red peppercorns after boiling water, and drain the water.
2. Boil the oil until it is hot, put in the drained red peppercorns, fry until slightly red and crispy, remove the fried red peppercorns, also drain the excess oil, and set aside. 3. Fried small river shrimp: 1. Clean the small river shrimp to ensure that there are no sand particles and impurities.
2. When the oil in the pot is heated to 60% hot, pour in the small river shrimp, fry it until the small river shrimp are dry and crispy, remove and drain the oil, and set aside. 4. Stir-frying and seasoning:
1. Turn the original pot to low heat, add a little oil, add the chopped leeks, and stir-fry until the fragrance is released.
2. Pour in the fried red peppercorns and small river shrimp, stir-fry together, add salt, flavored powder, chicken essence, and fully stir-fry evenly, so that the seasoning is evenly wrapped on the ingredients. 5. Plating and garnishing: 1. Put the fried pepper and leek prawns into the previously prepared Nestle.
2. According to personal preference, you can add a little garnish, such as sprinkle with a little green onion or coriander leaves, to increase the color and taste. Star Chef Xiaochuang Warm Tips: Sichuan pepper is boiled in water and then fried, which can not only remove the bitter and astringent taste of Sichuan pepper, but also make it more crispy and more fragrant, so as to enhance the taste experience of the whole dish.
Wasabi conch flakes
Ingredients: 2 large conchs
Ingredients: ginger slices, green onions, appropriate amount of cooking wine, and 1 mustard flavor dish Finished product production process: 1. Conch pre-treatment: Place the purchased large conch under running clean water and scrub the surface with a brush to clean the sand and stains.
Prepare a pot of boiling water, with enough water to cover the conch. Put the conch in the pan and blanch it for about 10 seconds, the purpose of this step is to make it easier to remove the conch meat.
Remove the conch, remove the conch meat from the shell with a tool or hand, remove the internal organs and other inedible parts, wash the removed conch meat, and absorb the water with a kitchen paper towel. 2. Slicing and blanching: Place the conch meat on a cutting board and slice it thinly with a sharp knife. Pay attention to keep the thickness even when slicing, so that the taste will be better, prepare another pot of boiling water, add ginger slices, green onion knots and an appropriate amount of cooking wine to remove the fishy smell of the conch and increase the fragrance.
Put the sliced conch slices in boiling water and blanch until they break off. The criterion for breaking is that the conch slices are discolored and slightly curled, and the conch slices are removed with a strainer and immediately placed in the prepared ice water, this step is to make the conch slices more crispy. 3. Plating and serving: Remove the conch slices from the ice water, drain the water, and place the drained conch slices neatly on the plate, paying attention to the aesthetics of the placement.
Place the prepared mustard-flavored dish on the side of the plate and serve with the conch slices.
Star Chef Tips: 1. Choosing fresh conch is the key to making this dish, and fresh conch meat is more delicious.
2. The mustard dish can be adjusted according to personal taste, if you don't like the taste that is too pungent, you can appropriately reduce the amount of mustard.
3. The blanching time should not be too long, so as not to overripe the conch slices and affect the taste.
Snow swallow Yunnan tree tomato
Ingredients: 250 grams of Yunnan tree tomatoes
Ingredients: 20 grams of high-quality dried snow swallow imported from Southeast Asia
Soak tree tomato juice water:
260 grams of sugar, 80 grams of red hanging flowers, 3 plums, 3 lemon slices, 200 grams of purified water, 140 grams of apple cider vinegar, 150 grams of Sprite
Finished product production process:
1. Put the dried swiftlets in clean water and refrigerate them overnight to let them soak naturally. The next morning, put the soaked snow swallow into a tray, add an appropriate amount of rock sugar, put it in the steamer and steam it for 30 minutes.
2. Open the two ends of the tree tomatoes you bought back with a cross knife, boil the pot water, blanch the water for 15 seconds after boiling, take it out and put it in the ice water prepared in advance until it is cold, and pick it up!
3. Wait until the tree tomato is cool, gently remove the outer skin, and then everything in the middle is two. Next, the processed tree tomatoes are poured into the juice prepared in advance and refrigerated for 8 to 12 hours to better absorb the flavor of the juice.
4. After the refrigeration is completed, take out the tree tomatoes, put them on a plate, garnish with the snow swallows prepared in advance, and finally drizzle some refrigerated juice to complete this delicious snow swallow Yunnan tree tomatoes.
Pound the chili pepper and button the meat
This dish combines chili pepper and plum cabbage button meat, plum cabbage button meat is soft and rotten into the flavor, adding chili pepper to increase its fragrance, and has a good anti-greasy effect.
Chili pepper is a very classic cooking dish in Hunan cuisine, using screw pepper, put it in the pot to dry fry, stir-fry after it is fried, and then stir-fry, so as to enhance the fragrance of the dish.
Production:
1. 50 kg of pork belly with skin is singeed, washed, cut into 600-gram cubes, put it in the pot, add 250 grams of green onions, 250 grams of ginger slices, 100 grams of cooking wine, add water to cover the meat, boil over high heat, change to low heat and cook until the meat can be easily inserted with chopsticks, and use a clean towel to absorb the water after taking it out.
2 200 grams of maltose diluted with broth of boiled meat; Smear a layer of maltose water on the surface of the pork belly skin, fry it in a pan of oil that is 80% hot until it is bubbly, and soak it in water. The dried plum vegetables purchased from the countryside are cleaned, put into the pot and fried to make them fragrant, add salt to taste as needed, add chili powder and mix well, pour out and let it cool.
3. Take a piece of meat and cut it into large slices, put it in a bowl with the skin facing down, spread 100 grams of dried plum vegetables, add 10 grams of chili powder, 5 grams of sugar, salt, dark soy sauce, 3 grams of chicken powder, 20 grams of soup for cooking meat, seal the plastic wrap, steam in the steamer for about 1 hour, and the meat melts in the mouth. 300 grams of screw pepper is changed into 6 cm long segments, pat loose, and fry in the pot to bring out the fragrance.
4. Put the bottom oil in the pot, stir-fry the screw pepper to bring out the fragrance, add the steamed plum cabbage button meat, add 2 grams of salt and chicken essence, and 5 grams of Dragon brand soy sauce and fry until the sauce color is uniform, remove from the pot and put it into a frying pan.
Caviar honeycomb oysters
Ingredients: Large oysters
Ingredients: 5 grams of sturgeon caviar
The detailed ratio of crispy honeycomb flour: 60 grams of tempura flour, 17 grams of water-milled glutinous rice flour, 17 grams of sticky rice flour, 8 grams of flour, 22 grams of windmill potato starch, 19 grams of baking powder without Lu Stir all the flour together
Honeycomb pulp preparation ratio: 50 grams of honeycomb powder, 50 grams of purified water, 5 grams of old Beijing Erguotou liquor, 40 grams of salad oil
Production:
1. Remove the shell of the oysters and take the meat, clean them without sediment and set them aside, and set them aside after stirring the honeycomb 5 slurry.
2. After the oil temperature rises, the oysters with honeycomb pulp are fried in the clean pot and fried until the oil temperature rises, fried until golden brown, and the honeycomb shape can be used, and the products are decorated with caviar and flowers and plants.
Black truffle caviar crystal bread
Ingredients: 3 black truffles, 15 grams of sturgeon caviar, 3 slices of Liberian ham
Excipients: 50 grams of tapioca flour, 2 grams of cold day powder, 1 gram of phantom powder
Seasoning: 15 grams of pure mayonnaise
Production:
1. Mix 50 grams of tapioca flour with 400 grams of cold water, boil until thick, beat with an egg beater until smooth and fluid, pour 1/3 of the mold, bake in the oven at 180 degrees for 75 minutes, take out to make crystal bread;
2. Add 400 grams of water to the cold day powder, mix and boil evenly, add the color powder to mix, pour it into the mold to refrigerate, solidify and release the mold to make jelly;
3. Put the crystal bread on the slices of ham, squeeze the pure holmer mayonnaise, the black truffle grater mayonnaise, and garnish with caviar;
4. Place the whole loaf on top of the jelly