Da Vinci Chickpea Bisque (Batch)
Raw material:
250 grams of boiled chickpeas, 80 grams of oats, 10 grams of minced ginger, 50 grams of coriander, coriander seed powder, black pepper, smoked red pepper, salt, spice oil.
Make:
1. Mix 200 grams of cooked chickpeas, oats and minced ginger, and put them in a blender to crush.
2. Pour it into a pot, add coriander seed powder, black pepper, salt, spice oil and boil, add the remaining chickpeas, put coriander, and sprinkle smoked red pepper powder.
Cool grass barley stewed abalone
Raw material:
Live abalone (5 heads), barley, broth, salt, cool grass.
Make:
1. Slaughter and wash the abalone, and cut the flower knife;
2. Steam the barley until it is broken, put it in a cup, add abalone, broth, salt, and cool grass, and steam it in the steamer for 2 hours.
Low-temperature pork leek powder charred, peeled bell pepper sauce
Raw material:
100 grams of pork leg meat, 1 mini radish, appropriate amount of rape flowers, 150 grams of leek leaves, 3 grams of thyme, 20 grams of black pepper, 10 grams of salt, 15 grams of butter, appropriate amount of bell pepper paste.
Make:
1. Marinate the pork leg meat with salt and black pepper until it tastes, put it in a vacuum bag, add butter and thyme, cook at a low temperature of 59.5 °C for 12 hours, take it out, and bake it on a charcoal grill for 15 minutes.
2. Wash the leek leaves, put them in a dehydration air dryer and air dry them at 65 °C for 28 hours, take them out, and grind them into powder;
3. Pour the bell pepper sauce into the plate to form a circle, put the washed mini radish, garnish with rape flowers, and sprinkle leek powder.
4. Preparation method of bell pepper sauce: roast 1 red bell pepper until the skin is browned, peel it, put it into a food processor, add 1 small onion, 20 grams of garlic, 20 grams of chili peppers, 40 grams of fresh lemon juice, 15 grams of honey, 15 grams of butter, 15 grams of mustard sauce, beat well, and filter.
Osmanthus crispy eel balls
Raw material:
500 grams of net white eel, ginger, green onion, corn starch, sugar, salt, osmanthus juice.
Make:
1. Put the white eel into 70 °C ~ 80 °C hot water, scald off the mucus on the surface, remove the bone and take the meat, cut it into segments, change the cross knife, add ginger, green onion, sugar, salt and marinate until it tastes, pat the cornstarch, fry it in hot oil at 200 °C until it is golden brown, remove and drain the oil;
2. Start another clean pot, boil in osmanthus juice, put in the fried eel balls, quickly fry evenly, and remove the pot from the plate.
Recipe for osmanthus juice: osmanthus sugar, osmanthus wine, maltose, black glutinous rice wine, salt.
Truffle Australian beef
Raw material:
Australian beef, foie gras, spinach leaves, almond chips, salt, chopped black pepper, sea salt, truffle oil, olive oil.
Make;
1. Clean the beef, marinate it with salt and black pepper, fry it in olive oil until it changes color on both sides, and then change the knife into pieces for later use;
2. Heat the olive oil in the pot, stir-fry the foie gras until fragrant, add the beef pieces and fry until all the colors change, pour it into the container, mix well with spinach leaves, sea salt and truffle oil, put it on the slate, and garnish with almond chips and sea salt.
Deep in the mountains, folded ear roots
Raw material:
250 grams of wild folded ear root, 5 grams of chopped green onion, 25 grams of red water vinegar, 15 grams of dried chili pepper, 5 grams of ginger rice, 8 grams of garlic, 2 grams of salt, 2 grams of sugar, 0.5 grams of flavor powder, 2 grams of Sichuan pepper powder, 1 gram of sesame oil.
Make:
1. Remove the old roots and hairs from the folded ear roots, wash them, fold them into inch segments by hand, put them in a container, stir with salt and marinate for a while;
2. Decant the pickled folded ear roots, add chili pepper, ginger rice, garlic rice, salt, sugar, flavor powder, Sichuan pepper powder, vinegar and sesame oil, stir evenly, put on a plate, and sprinkle chopped green onions.
Soft-shelled turtle soaked in pumpkin oil
Raw material:
1 wild soft-shelled turtle in Changdang Lake (about 1000 grams), 100 grams of golden pumpkin, 25 grams of green onions, 25 grams of onion rings, 50 grams of garlic, 25 grams of dried shallots, 25 grams of ginger, 25 grams of celery, 10 grams of coriander, 150 grams of peanut oil, 10 grams of sesame oil, 150 grams of homemade sauce, 10 grams of Huadiao wine.
Make:
1. Wash the golden pumpkin, remove the pulp, cut into large pieces, clean the soft-shelled turtle, cut the pieces, flush the water to remove the blood stains, add homemade sauce and Huadiao wine to marinate until it tastes;
2. Heat peanut oil in a casserole, add garlic, shallots and ginger and stir-fry until fragrant, put in onion rings, celery and green onions, add the marinated soft-shelled turtle pieces, cover and bake over low heat for 30 minutes, put in the golden pumpkin pieces and bake for 10 minutes, remove from the pot, pour sesame oil, and sprinkle coriander.
How to prepare the sauce: Put hoisin sauce, pork rib sauce, barbecued pork sauce, Zhuhou sauce, satay sauce, sesame sauce, peanut butter, salad oil, red oil, minced onion, and chopped green onion into the pot and boil for 20 minutes until thick and fragrant.