Roast beef with pineapple
Make:
1. Cut the beef brisket into small pieces, put it in a pot of boiling water with ginger, shallots and cooking wine to remove the blood, remove the blood, drain the water, and set aside.
2. Heat the salad oil in the clean pot, put in the ginger slices, garlic slices, green onion sections, peppercorns and tomato pieces and fry them until fragrant, add the fresh soup to boil, add the brisket and pineapple pieces that have been boiled in water, add salt, cooking wine, monosodium glutamate, chicken essence, sugar and pepper, turn to low heat and stew until the beef is soft and rotten, put it in the pot and sprinkle with chopped green onions.
Stewed salty steak with gourds
Raw material:
500 grams of gourds, 200 grams of Changzhou Jiaoxi Erhua face pork chops, 5 grams of chopped shallots, 3 grams of ginger slices, 3 grams of shallots, an appropriate amount of wolfberry, 10 grams of Qingcheng soybean oil, 3 grams of salt, 150 grams of chicken broth, 10 grams of chicken fat, 50 grams of pepper salt, 25 grams of beer.
Make:
1. Peel and seed the gourd, wash it, and cut it into 2 cm diamond-shaped pieces;
2. Wash the pork ribs, chop them into 5 cm long segments, flush to remove blood stains, add pepper and salt to marinate for 3 hours, wash, add shallots, ginger slices, and beer to steam for 40 minutes;
3. Heat the soybean oil in the pot, fry the gourd pieces until fragrant, add salty pork ribs, chicken broth, chicken fat, change to low heat and simmer for 15 minutes after boiling, add salt to taste, put out of the pot and put on a plate, and garnish with blanched wolfberries.
Boiled crab claws with truffle and winter melon
Raw material:
Sea crab claws, winter melon, loofah segments, black truffle slices, black truffle sauce, soup, salt, sugar, olive oil.
Make:
1. Blanch the loofah segments in the soup with salt and sugar, and put them on a plate for later use;
2. Peel the winter melon, make it into a chess piece, add the soup and simmer until it tastes, put it on the loofah, and pour the original soup;
3. Disassemble the sea crab claws to remove the complete crab claw meat, fry it in olive oil until fragrant, put it on the winter melon, pour black truffle sauce, and garnish with black truffle slices.
How to prepare black truffle sauce: wash the black truffle, add truffle oil to puree, stir-fry in the pot until fragrant, add thick chicken broth and cook until thick, add salt.
Fresh abalone pork ribs with fragrant buckle gourd
Raw material:
1 small pumpkin, 4 abalone, 250 grams of pork ribs, appropriate amount of pansy and French incense, light soy sauce, oyster sauce, sugar, chicken powder, cooking wine, tempeh, corn starch.
Make:
1. Cut the pumpkin along one-third, remove the pulp, wash and set aside;
2. Chop the pork ribs, flush to remove the blood, wipe the water, wash the abalone, add light soy sauce, tempeh, sugar, chicken powder, cooking wine, oyster sauce and cornstarch and mix well;
3. Put the pork ribs into the small pumpkin, steam in the pot for 15 minutes until cooked, add the abalone, steam for 5 minutes on high heat, remove the pot from the pot, and garnish with pansies and fragrant.
Wind goose steamed winter melon
Raw material:
Changzhou Liyang wind goose leg meat 150 grams, winter melon 300 grams, salt 5 grams, sugar 3 grams, chicken soup 50 grams, chopped chives 3 grams.
Make;
1. Peel the winter melon, change the knife to a slice with a length of 5 cm, a width of 3 cm, and a thickness of 0.5 cm, and neatly stack it into the plate as a base;
2. Cut the wind goose leg meat into strips, code it on the winter melon slices, add salt and sugar to the chicken soup to taste, pour it on the wind goose winter melon, steam it in the steamer over high heat for 15 minutes, remove from the pot, and sprinkle with chopped chives.
Splendid melon fields
Raw material;
500 grams of winter melon, 10 grams of stalks, 30 grams of shiitake mushrooms, 50 grams of king oyster mushrooms, appropriate amounts of bell pepper grains, red line sorrel mold, salt, oyster sauce, chicken powder, sugar, corn starch, and chicken soup.
Make:
1. Peel and flesh the winter melon, wash it, cut it into pieces, put it into chicken broth, add chicken powder, salt, and part of the stalk and steam it for 30 minutes, remove it, code the plate, and thicken the original juice with cornstarch and set aside;
2. Wash the shiitake mushrooms and oyster mushrooms respectively, cut them into cubes, add hot oil, add the pillars and bell pepper grains and stir-fry, put them on a plate, pour the original juice, and decorate the red line sorrel mold.
Small yellow croaker in lotus pond
Make:
1. Whip lotus leaves, ginger, green onions, garlic, celery, onions, and coriander into juice, add chicken essence, brown sugar, white wine, thirteen spices, and dried peppercorns, stir evenly into a sauce, and marinate in small yellow croaker for 2 hours for later use.
2. Pour oil into the net pot, put in the marinated small yellow croaker when it is 60% hot, fry it in the pot until it is set, and then fry it again until it is crispy, remove and drain the oil.
3. Tear the fried small yellow croaker into large pieces, add chili noodles, pepper powder, chicken powder, red oil, mix evenly and put on a plate, and then decorate appropriately with lotus elements.