Black pork char siu molecular dish
raw material:
160 grams of red onion, 200 grams of butter, 480 grams of char siu (cut into diced meats without fat), 600 grams of cream, 800 ml of chicken stock
make:
1: Sauté the shallots and butter until translucent and add the char siu diced pork. Add the cream and broth (600 ml) and simmer for a while (about 30 minutes).
2. Pour the mixture into a blender and beat until thickened. Sift the broth through a noodle spoon until the char siu juice.
3. Add 30 g gluconic acid. Stir well to keep the whole maintained at 1000 ml of the solution. Refrigerate.
Part of making yellow glue:
Algal gum water: 1000 ml distilled water 5 g algal gum, stirred with a blender. Place in the refrigerator for 10 hours. Spherical forming part: Put the char siu mixed juice into the algal gum water to separate it into a ball. Spread a layer of olive oil and rinse with lukewarm water to plate
Slow-cooked chicken thighs at low temperatures with appetizer sauce
1 boneless chicken thigh, carrot
seasoning:
Pepper noodles 2g, cooking wine 5g, sea salt 1g.
Decorations: bitter chrysanthemum, cantaloupe balls, orchids.
1: Marinate the chicken thighs for 20 minutes, wrap them in carrot strips, mold them into a cylindrical shape with plastic wrap, and set aside.
2: Put the chicken thighs into a 64° low temperature machine and cook for 65 minutes.
3: Change the cooked chicken thighs to a knife, plate, drizzle with appetizer sauce, and combine the flowers and herbs according to the picture.
Appetizer:
Salt 8g, spicy fresh sauce 35g, hemp seeds 10g, lemon juice 35g, spring onion 15g, vegetable oil 80g, ginger 30g, garlic 30g, coriander 30g, xanthan gum 1g, beaten and ready.
Black truffle new wheat roasted conch with Huaishan
Ingredients:
1 conch head
Accessories:
100 grams of new wheat, 10 slices of Huaishan
10 grams of black truffle sauce, 200 grams of chutney sauce, 1500 grams of broth, 20 grams of cuttlefish juice, and carrot sprouts to taste
1. Shell the conch and wash the fly water, put it in the broth and simmer for 4 hours.
2. Fresh wheat washed and steamed with water, stir-fried with black truffle sauce and cuttlefish juice.
3. Peel the yam and cut into slices of a dollar coin, soak in the sour sauce for 1 minute after flying water.
4. Put the bottom of the new wheat mat into the edge of the snail head and yam tablets, and garnish with carrot seedlings.
Mango Japanese ribbon fungus
Mango, Japanese sliver, fungus, salt, chicken powder, broth.
1. Peel and pit the mango, cut into pieces and blanch the fungus;
2: Marinate Japanese sash with salt and chicken powder for 5 to 6 minutes, fry over medium heat and set aside;
3: Add broth to the pot, add the tape and wood ear fungus for 2 minutes, add the mango block and burn for 1 minute to 2 minutes, and the pot code plate can be shaped.
Moss crisp cold eat winter melon with mustard sauce
Winter melon, arugula, wolf's tooth lettuce, pansies.
Homemade yellow mustard sauce, seaweed powder.
1, peel and stir the winter melon, change the knife into large pieces, steam in the steaming box, drain and cool, refrigerate into the refrigerator and set aside;
2: Cut the winter melon into 1 cm thick slices, put it on the washed arugula, with yellow mustard sauce, sprinkle with seaweed powder, garnish with wolf's tooth lettuce, pansy.
Preparation method of yellow mustard sauce: 50 grams of yellow mustard powder with 30 grams of boiling water, stir well, let stand for 4 hours to ferment, add rice vinegar, sesame oil, salt, sugar and mix well.
<h1 class="pgc-h-arrow-right" > fern root powder slippery fish cloud</h1>
Ingredients:
50 g of anchovies and 20 g of fern root powder.
Accessories:
5 grams of minced chives, 3 grams of green and red pepper rings, 1 egg white, 2 grams of green peppercorns.
15 grams of spicy fresh sauce, 10 grams of soy sauce, 1 gram of salt, 2 grams of chicken essence, 2 grams of pepper, 2 grams of corn starch, 5 grams of light soy sauce, 500 grams of broth.
1: Change the meat of the anchovy into a 4 cm square slice, rinse and drain.
2: Marinate the fish with salt, monosodium glutamate, pepper, corn starch and egg white in the refrigerator and refrigerate for 2 hours.
3: Soak the fern root powder in cold water, cook thoroughly over low heat in broth, fish out and put it in a container.
4: Add the broth to the pot, add the marinated fish fillets, blanch until cooked, fish out and put them on top of the fern root powder; sprinkle the minced chives, green and red peppercorns and green peppercorns evenly on the fish fillets, drizzle the oil, pour the sauce and spicy fresh sauce.
<h1 class= "pgc-h-arrow-right" > morel mushroom golden tofu</h1>
600g homemade tofu, 60g morel mushrooms
Homemade chicken sauce 20g, golden melon juice 250g, vegetable hearts 50g, broccoli 15g, egg white 250g
5g chicken juice, 3g chicken powder, 1g salt
1: Cut the fresh tofu into pieces and simmer the morel mushrooms in soup and remove them.
2: Season the chicken sauce and golden melon juice with the above spices, put in the tofu and morel mushrooms and simmer for 15 minutes, put in the vegetable hearts and broccoli in the water, and drizzle the juice.
Steak a pot fresh
250 grams of baby cabbage, 250 grams of cowboy bone
50 grams of shiitake mushrooms, 50 grams of celery, 50 grams of Tianmushan bamboo shoot slices, 50 grams of ham slices, 50 grams of shrimp
Rimula beef juice 25 g, chicken powder 15 g, broth 850 g
1. Cut the cowboy bone into pieces and oil, cut the baby cabbage into strips, sliced parsley, sliced Tianmu mountain shoots, sliced ham, and whole shiitake mushrooms and set aside.
2. Put the above spices in the pot, add cowboy bones, baby cabbage, shiitake mushrooms, ham slices, shrimp and boil over low heat for about 10 minutes.
3: Add celery slices and Tianmu mountain shoot slices and cook them.
A seafood stew
150 grams of abalone, 100 grams of sea cucumber, 50 grams of shrimp, 100 grams of mackerel.
3 slices of ginger, 5 grams of white onion, 3 grams of carrots, 300 grams of broth.
Jiahao chicken bone milk white juice 10 grams, chicken juice 10 grams, abalone juice 5 grams, pepper and salt each appropriate amount.
1: Wash the abalone, cut the flower knife, cut the shrimp back, marinate with an appropriate amount of starch, and set aside.
2: Soak the sea cucumber and mackerel in advance, cut into diamond shapes, add salt to the broth and simmer well.
3, from the pot, add accessories, use the above spices to spice up the taste, hook the sauce into a juice, add abalone, shrimp, sea cucumber, fish maw, slow simmering, collect the juice into the container can be.