New pie bean blossoms
Ingredients: dried soybeans
Excipients: red heart dragon fruit, blueberry molecules, mango molecules, mint leaves, Nanyang bean pollen, chocolate syrup honey
Production Process:
1. Soak dried soybeans for 10 hours.
2. Beat the soybeans into soy milk with a soy milk machine and filter them with gauze.
3. Heat the soy milk to 180 degrees, add Nanyang bean pollen and mix well, pour into the mold, let cool into the refrigerator to set.
4. Bean blossom plate poured with chocolate syrup or honey, sprinkled with red heart dragon fruit grains, blueberry molecules, mango molecules, and garnished with mint leaves.
Taste characteristics: sweet bean flavor, melt in the mouth.
Okra downwind roll
make:
1, pig ears 2000 grams of clean, into boiling water blanched thoroughly.
2, another pot, put in the blanched pig ears, add shallots, ginger slices 20 grams each, 3 star anise, 4 pieces of incense leaves, 1 white cocoat, 10 grams of cumin, 10 grams of flower carving wine, 50 grams of salt, 20 grams of monosodium glutamate, flush into water (the height is less than 3 cm of raw materials), boil on high heat and cook for 40 minutes, turn off the heat and fish out the raw materials, spread them into the tray while hot, take a tray bottom and press down on the pig's ears, then put in the weight to further press, and then put the raw materials into the freezer after compaction.
3: Cut the pressed pig ears into thin slices and take 8 dried okra.
4: Wrap the pork ear slices around the bottom of the okra, then take the cucumber slices and wrap them on the pig ear slices, seal them with honey, and put them on a white plate to serve.
Secret crystal radish
Ingredients: radish, pork belly
Seasoning: salt, sugar, soy sauce, ginger slices, cooking wine
method:
1. Peel the radish and cut it into jujube kernels, blanch the water and cut the pork belly into pieces.
2. Add water, cooking wine, ginger slices, salt, sugar, soy sauce to the pot of pork belly, stew the meat, add the radish to collect the juice, and wait for the radish to be crispy and the soup is viscous.
Effect: Smooth qi and wide diaphragm, raw and moist.
Steamed prawns with lemon in Thai sauce
Taste characteristics: crystal clear, fragrant and delicious.
Ingredients: prawns
Accessories: vermicelli, Thai lime, Thai juice, Thai pepper
Seasoning: Thai spicy chicken sauce, salt, monosodium glutamate, minced garlic, hot oil
1. Cut the prawns from the back to remove the shrimp line and make a net.
2. Soak the vermicelli in dry water, add Thai spicy chicken sauce, minced garlic, salt, MONOSG, adjust the taste and put it on the prawns, sprinkle with small lime slices and Thai peppers.
3. Steam the prawns in the steaming box and drizzle with hot oil to serve.
Production key:
The vermicelli should be soaked thoroughly, absorb the water dry, and add some oil when mixing to prevent sticking together when steaming.