Lime flavor stewed noodles
Make:
1. Treat the beef tongue, put it in a pressure cooker after initial processing, add a little base flavor to press, take it out and cut it into even small pieces.
2. Change the organic cauliflower into small flowers, put it in a pot of boiling water, remove and drain for later use.
3. Put the cauliflower in the pot to adjust the taste, and put it in the bottom of the container. Heat the lard in the pot, pour in the prepared abalone juice, put in the pressed beef tongue pieces, simmer slowly over low heat until the flavor is absorbed, then thicken with water starch, wait for the sauce to be evenly wrapped on the beef tongue pieces, put it into the container at the bottom of the cauliflower pad, sprinkle with crushed lime, mint leaves and other garnishes.
Bluefin tuna
The highlight of this dish is the container – a "big diamond" that is held up, and this ingenious design is a favorite of female customers.
Raw material:
50 grams of bluefin tuna belly, 10 grams of black caviar, 1 slice of large-leaf shiso, 20 grams of wasabi, 30 ml of sashimi sushi soy sauce
Make:
1. Change the bluefin tuna belly into a knife, spread the large-leaf perilla on the surface of the diamond container, put crushed ice, then put the tuna pieces, scoop the black caviar, and garnish slightly.
2. To serve, grind the wasabi into a powder, season with sashimi sushi soy sauce and scoop it on top of the tuna pieces.
Sturgeon bowl with Thousand Island sauce
Raw material:
200 grams of sturgeon back fillet meat, 1 box of potato chips, 15 grams of caviar, 50 grams of salad dressing, crispy pulp powder, green onion and ginger water, and salad oil
Make:
1. Cut the fish into 2 cm cubes, marinate in a bowl with green onion and ginger water for 10 minutes, remove and drain, then wrap it in crispy powder, fry it in an oil pan until it is ripe and crispy on the outside and tender on the inside, remove and drain the oil, put the salad dressing in the bowl and mix well.
2. Put the potato chips on a plate in a row of 5, put the diced sturgeon on the potato chips in turn, and garnish with caviar evenly.
Black pepper and garlic popping rabbit balls
Raw material:
250 grams of rabbit meat, 10 grams of chopped black pepper, 30 grams of dried shallots, 30 grams of bell peppers, 80 grams of garlic, 20 grams of asparagus, 5 grams of salt, 10 grams of chicken broth powder, 3 grams of monosodium glutamate, 50 grams of egg white, 80 grams of corn starch, 15 ml of abalone juice, 20 ml of ginger wine, 1 liter of salad oil (about 20 ml)
Make:
1. Make the rabbit meat spherical shape, add salt, chicken powder, monosodium glutamate, egg white and water starch to the pot, and then put it in the refrigerator and let it stand for 2 hours. Cut the garlic into slices and soak it in a basin of water. In addition, wash and cut the asparagus into sections, blanch them in a pot of boiling water, remove them and set aside.
2. When the wok's salad oil is boiled until it is hot, fry the garlic slices that have been drained until the color is golden, take it out and then put the rabbit meat in the oil until cooked, and pour it into a colander for later use.
3. Leave the bottom oil in the pot, add the black pepper crushed, dried green onions and bell pepper grains and stir-fry until fragrant, then pour in the smooth cooked rabbit meat and asparagus, add abalone juice, cook in ginger wine and stir evenly to put it out of the pot and put it on the plate, and finally sprinkle the fried garlic slices, and it's good.
Tofu inlaid bowl
This dish is made of raw materials such as meat filling, kelp shreds, daylily and fungus shreds rolled into spring rolls with bean skin, which are made by frying and steaming, and are tender on the outside and crispy on the inside, shaped like crispy meat in a traditional inlaid bowl, and the appearance is golden and wrinkled, so it is named "tofu skin inlaid bowl".
Raw material:
10 pieces of bean skin, 50 grams of minced pork, 1 egg, 50 grams of shredded kelp, 40 grams of daylily, 20 grams of cordyceps flowers, shredded fungus, shredded ginger, shredded carrots, coriander stalks, salt, Sichuan pepper, cornstarch, broth, and edible oil
Make:
1. Cut the bean skin into squares with sides 12 cm long. Separate the egg yolk and egg white from the egg and place them in separate bowls. In a bowl of minced pork, add egg white, salt and cornstarch and stir well to form a filling and set aside.
2. Put the bean skin flat on the cutting board, put in the mixed pork filling, fungus shreds, ginger shreds, carrot shreds and coriander stalks in turn, wrap them and seal them with egg yolk liquid, and roll them into spring rolls.
3. Put the spring rolls into a hot oil pan, fry them until they are bubbly and set, remove and drain the oil, and then put them in a bowl after boiling water. Boil daylily, kelp shreds, and cordyceps flowers in water, spread them on the spring rolls, sprinkle them with peppercorns and ginger shreds, mix them with the flavored broth, steam them for 30 minutes, take them out, and turn them over in the nest plate.
Spicy braised pork
Raw material:
400 grams of pork belly, 75 grams of potato strips, 50 grams of green and red pepper rings, 20 grams of chopped onions, pork rib sauce, sand tea sauce, claypot sauce, ginger pieces, green onion knots, dried peppercorns, dried chili peppers, chopped green onions, salt, monosodium glutamate, chicken essence, fresh soup, salad oil
Make:
1. Cut the pork belly into pieces, first put it in the pot and stir it until fragrant, add the pork rib sauce, sand tea sauce and claypot sauce and stir-fry well, mix with fresh soup and put in ginger pieces and green onion knots, and after simmering the lamp on low heat, pick out the pork belly and fry it in a hot oil pan, take it out and drain the oil for later use. In addition, put the potato strips into a 50% hot oil pan and fry them, remove them and drain the oil, and put them on a plate to the bottom.
2. Leave the bottom oil in the pot, put in the dried chili pepper, dried pepper and onion and fry until fragrant, then add the fried braised pork and green and red pepper rings, add salt, monosodium glutamate and chicken essence while stir-frying, put it into a plate with potato strips, and finally sprinkle with chopped green onions.
Simmering gourd beef
Raw material:
500 grams of snowflake beef, 200 grams of pumpkin, 30 grams of shallots, 20 grams of ginger, 20 ml of light soy sauce, 10 grams of concentrated ham juice, 5 ml of brandy, 10 ml of red wine, 50 grams of rock sugar, 5 grams of salt, 1500 ml of broth, dark soy sauce and cooking oil
Make:
1. Cut the snowflake beef into even pieces, rinse off the blood, then fry it in a hot oil pan until golden brown, remove and drain the oil.
2. Add the broth to the pot, add the fried beef pieces, add red wine, brandy, light soy sauce, rock sugar, shallots, ginger, concentrated ham juice and salt to taste, simmer for 2 hours, take out the beef and let it cool.
3. Change the gourd into pieces, fry in the pan until cooked and golden brown, take out and put on a plate, add a little dark soy sauce to the original soup for the beef, reduce the juice on slow heat until it is reddish-brown fashion plate, and garnish it slightly.