Mixed with stings of mixed fruits
Features: cool and refreshing, sweet and sour taste, fruity aroma.
Ingredients: 500 grams of jellyfish head, 50 grams each of melon, apple, pear, nectarine, red and yellow tomatoes.
Seasoning: 300 g of apple cider vinegar, 100 g of sugar.
make:
1: Wash the jellyfish head, slice 3 cm long and 2 cm wide, wash and peel the fruit, and cut 2.5× 2.5 cm diamond-shaped pieces respectively.
2: Mix the sugar and apple cider vinegar well, and after the sugar is completely dissolved, put in the jellyfish head and fruit slices and mix well, and put it on the plate.
Comments: This dish tastes good, the color matching is also more reasonable, especially suitable for summer consumption, it is recommended to change the sugar to honey, the taste will be more sweet.
Rose Love
"Rose" has its own sweet and sour taste, paired with condensed milk with a strong milk aroma, simple operation, harmonious taste, smooth and delicate, soft Q bullet.
Production Process:
1, roselle flowers add purified water to boil until the color pink, take 2 liters into the net pot, add 15 grams of pudding powder, 100 grams of rock sugar water, simmer on low heat until the pudding powder is fully dissolved, add a little menthol (peppermint extract, in the form of powder, put a little that there is mint incense), turn off the heat after boiling again, dry it slightly, pour into the rose-like mold, let it cool and refrigerate into the refrigerator to set the shape.
2. Take out the mold when walking, buckle out the "roses", put every four flowers into a small bowl, and pour into the condensed milk.
Technical key:
Menthol can only be ordered with a little, and the entrance is slightly cool and cannot be eaten with mint flavor.
Double pepper boiled green waves
The double pepper of this dish refers to green pepper and green hangzhou pepper, and together with the fresh shiso leaves used in Hunan cuisine to make fish, it is accompanied by green wave fish, and the taste is fragrant, salty and slightly spicy, which is very suitable for the taste of local diners. I fry the fish in vegetable oil and then cook it, and the color of the soup is particularly golden and attractive.
raw material:
600 grams of Qingbo fish (produced in Qingjiang Reservoir, Hubei), 150 grams of green peppercorns, 40 grams of green peppercorns, 4 millet peppers, and 4 fresh perilla leaves.
seasoning:
75 grams of rapeseed oil, 500 grams of broth and fish bone broth, 3 grams of salt, monosodium glutamate and chicken powder, and 1 gram of white pepper powder.
1. Descale the fish, wash the internal organs, and cut a knife on the fish.
2: Heat the vegetable oil to 50% heat, fry the fish until both sides are golden brown, add the fish bone broth and broth, boil over high heat, then reduce the heat to cook for 15 minutes, season with the remaining spices, slice the green pepper, stir-fry with the green peppercorns, and pour on the fish after flavoring.
The essential:
When this dish is served, you must bring a stove to ensure the temperature of the dish to maintain the deliciousness of the fish.