Thai eagle roadside pigeon
Raw material:
1 young pigeon.
Spices:
5 grams each of star anise, column bark, bay leaves, and cloves.
Seasoning:
250 grams of Thai carving wine, 10 grams of salt, 20 grams of sugar, 10 grams of fish sauce, 500 grams of soup.
Method:
1. Wash the pigeon and fly the water for later use.
2. Put in the spices and seasonings in a slow pot for 30 minutes, then soak the pigeon on low heat for 12-15 minutes, and then chop it and put it on a plate.
Jintang Seafood Market
Ingredient:
60 grams of shrimp, 50 grams of razor clams, 50 grams of cuttlefish, 50 grams of squid, 30 grams of flower nails, 50 grams of sea cucumber, 30 grams of gourd juice, 50 grams of enoki mushrooms, 20 grams of crystal powder, 50 grams of shredded green bamboo shoots, 10 grams of fresh green peppercorns, 2 small green oranges, 20 grams of green and red peppers, 25 grams of sour soup sauce, 8 grams of chicken essence, 3 grams of sugar, 5 grams of monosodium glutamate, 5 grams of pepper, and an appropriate amount of fresh soup.
Method:
1. Wash the shrimp, razor clams, cuttlefish, squid, flower nails, and sea cucumbers, and then blanch them separately for later use. Blanch green bamboo shoots, crystal powder, and enoki mushrooms into the bottom of the plate.
2. Fry green and red peppers and fresh peppers in oil, add fresh soup and boil, add gourd juice, sour soup sauce, salt, monosodium glutamate, chicken essence, sugar and pepper. Boil the small green oranges, then add the shrimp, razor clams, cuttlefish, fish, flower nails, and sea cucumbers until they are fully flavored and put on a plate.
Stir-fry shark fin with crab meat yolk
Raw material:
50 grams of crab meat, crab roe, 50 grams of shark fin, 100 grams of egg yolk, 5 grams of red caviar, 5 grams of toon seedlings, 100 grams of water, 5 grams of salt, and a little black vinegar.
Make:
1. Shark fin is ready, simmer and set aside;
2. Stir the egg yolk with water, fry in a hot oil pan, add crab meat and crab roe, add salt to taste, stir-fry, add the simmered shark fin and stir well, put it on a plate, garnish with red caviar and toon seedlings, and a few drops of black vinegar sauce.
Comments:
This dish is made of autumn fatty crab, stir-fried with egg yolk, both taste and color are tempting to the appetite, shark fin is soft and glutinous, black vinegar sauce is both garnished and seasoned, dipping can relieve greasy and fishy, and the crescent plate sets off the beauty of the dish.