Tomato sea urchin crab meat crisp mushroom salad amber walnut
peculiarity:
Old Beijing's fried creaks with fish roe sauce, traditional cuisine and modern cuisine collide to create a different taste; the fresh sweetness of sea urchins plus fresh crab meat, a bite, lips and teeth left fragrant.
Ingredients: 1 green crab, original small tomato.
Accessories: Original sea urchin, red gallon, blueberry, red raspberry, edible flower and mint leaf, fried creak.
Surface glazing: 250 g of water, 10 g of carrageenan.
make:
1: Cut the small tomatoes from the top with a knife and hollow out, and keep the tomato top; after steaming the green crab, remove the crab meat, add mayonnaise to the crab meat and sea urchin, drip a little lemon juice, and mix a little sea salt into the bottom taste.
2, mix the flavored crab meat and sea urchin into the dug small tomatoes, cover the tomato top, hang two layers of surface glass; fry and creak on the fish roe sauce; dig out an ice cream with a spoon, sprinkle a little sweet root powder on the side; put the finished amber walnuts, and serve.
Garlic curry frozen perch
Ingredients: 300 g of perch.
Seasoning: Chaozhou brine 1000 g, yellow curry paste 150 g.
1, put the Chaozhou brine and curry sauce, rock sugar, MSG into the bucket to boil, put the processed eel in, boil and soak for 25 minutes, fish out to cool, put in the refrigerator for later.
2: Grind the garlic into a puree, add soy sauce and sugar and mix well to draw the bottom of the plate, slice the frozen eel, and place it.
Truffle foie gras
Ingredients: 30 g kale, 40 g green apples, 50 g foie gras, 20 g truffles, 3 g wolf's tooth lettuce, 3 g agar.
Seasoning: cherry wine, brandy, salt, pepper.
method:
1: Juice green apples, juice with kale, add agar, and decorate the bottom of the plate.
2: Steam the foie gras with cherry wine and brandy for 45 minutes at 60 °C with salt and pepper, wrap in chopped truffles, plate and garnish with wolf's tooth lettuce.
White jade seafood rolls
Ingredients: 50 grams of winter melon, Jinhua ham, shrimp glue, asparagus, shiitake mushrooms, grouper meat 10 grams each, peppercorn grains, 2 grams of caviar, corn starch, chicken soup, wet starch each appropriate amount.
Method:
1. First cut the ham, asparagus, shiitake mushrooms and grouper meat into 3 cm long strips, and set aside in water;
2. Divide the winter melon slices into 3 cm wide and 20 cm long slices, blanch and drain, pat the corn starch evenly, lay flat, spread the shrimp glue, roll the above ingredients into rolls in turn, steam them in the basket, and put them into the decorated plate;
3. Heat the chicken broth in another net pot, humidify the starch and drizzle on the winter melon roll, garnish with caviar.
Comments: This dish is filled with winter melon as the skin and seafood, and the steamed winter melon melts in the mouth, with a hint of fresh sweetness, and the delicious taste is impressive.
Source: Pictures, content from the Internet
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