Kimchi Dongpo elbow
Ingredients:
1000 grams of pork knuckle.
Accessories:
50 grams of parsley, 50 grams of pickled pepper, 50 grams of pickled cabbage, 20 grams of pickled ginger.
Ingredients:
20 grams of chopped green onions, 20 grams of fried ginger slices, 20 grams of green onions, 3 grams of minced ginger.
Seasoning 1:
25 grams of oyster sauce, 8 grams of chicken bouillon, 500 grams of water, 10 grams of salt, 1 gram of pepper.
Seasoning 2:
30 grams of pickled pepper ginger sauce, 20 grams of mixed pepper spicy sauce, 10 grams of sugar, 8 grams of Boryeong vinegar.
Cooking Steps:
1. Boil the pork knuckle in the pot and simmer until it is set, add fried ginger slices and green onion segments to the seasoning 1, mix and boil into the elbow, steam in the steamer for 150 minutes, remove and drain, remove the slag from the original soup and set aside;
2. After stir-frying the pickled pepper sauce and spicy sauce in the pot, then add the pickled pepper, sauerkraut, ginger and garlic to stir-fry to bring out the flavor, add the original soup to boil and add seasoning 2, add parsley and chopped green onions, push well and pour it on the elbow.
Lemon pepper geoduck
Raw material:
200 grams of geoduck mussels, 150 grams of green vegetables, 2 grams of minced coriander, 2 grams of minced garlic, 6 grams of minced green millet pepper, 2 grams of salt, 10 ml of vinegar, a little minced red millet pepper.
Make:
1. Remove the shell of the geoduck, put it in a pot of water and boil it in water, take it out and chill it, tear off the skin, cut it into slices after cleaning, and set aside.
2. Chop the greens, put them in a pot of water with an appropriate amount of salt, take them out and squeeze out the excess water, and shape them with a cylindrical mold and place them on a plate.
3. Add minced coriander, minced garlic, minced green millet pepper, minced red millet pepper, salt and vinegar and mix well, and garnish a little after plating.
Icing on the cake
Peculiarity:
The taste is crisp and the presentation is beautiful, which is suitable for launching in mid-to-high-end restaurants.
Raw material:
200 grams of shrimp, 200 grams of fresh squid body, 100 grams of fatty meat, 4 water chestnuts.
Ingredient:
500 grams of peeled winter melon, 50 grams of cabbage gall, appropriate amount of thick spinach juice and thick carrot juice, and 50 grams of lemon juice.
Seasoning:
1 gram of salt, 1 gram of monosodium glutamate, 3 grams of chicken broth powder, 1 gram of maltol, 0.5 grams of pepper, 1 egg white, 20 grams of corn starch, 5 grams of custard powder, 1 tablespoon of boiled agar water.
Make:
1. First chop the shrimp, fresh squid, fatty meat, and water chestnut with a knife to make puree, add salt, monosodium glutamate, chicken powder, maltol, pepper, egg white, corn starch, agar water (a small amount), and then put it in the refrigerator at 2-3 degrees for an hour to take it out, and then it becomes shrimp gelatin.
2. Divide the shrimp gelatin into three parts, mix the two parts of the shrimp gelatin with spinach juice and carrot juice, mix well and put each into a pot of water to make balls.
3. Cut the winter melon into pieces, put on a cross knife, soak it in light salted water to soften, take it out and rinse it with water, and after it becomes soft, it will be spread out one by one to make a winter melon chrysanthemum embryo, dipped in custard powder and fried in an oil pan.
4. Stir-fry the shrimp balls in white marinade, wrap them around the blanched vegetable gallbladder, and pour the sweet and sour lime juice on the winter melon chrysanthemum.
Technical keys:
1. Fresh squid should be squid body, which is easier to chop than the head and mustache, and the taste is good.
2. After being strengthened, it should be frozen in the refrigerator for one hour, which can make the expanded fibers shrink and become solid, and the balls made are more elastic.
3. Add a little maltol to enhance the flavor when chopping the chry, often the dish is served on the table, and the whole private room is fragrant.
4. The vegetable juice should be beaten according to the thickest consistency, if it is too thin, the moisture in it will dilute the shrimp puree, and the strength is insufficient.