Double flavor stuffed crab shell
Ingredients & Ingredients:
2 comb crabs, 5 grams of minced shallots, 5 grams of chopped parsley, 5 grams of minced ginger, 1 gram of pepper, 3 grams of chopped parsley, 30 grams of chopped cheese, 1 egg, corn starch, 2 grams of salt, 2 grams of chicken powder, 3 grams of sugar, 15 grams of Thai curry paste, 15 grams of blended salad dressing
method:
2 comb crabs, washed and steamed with shallot turmeric wine to cool, then remove the crab meat and set aside
Minced shallots and parsley are sautéed in oil to make the incense, add the disassembled crab white meat and sauté, add the base flavor and sauté to set aside
Divide the fried crab white meat into two parts evenly, mix in the curry sauce and the prepared salad dressing, brush a layer of protein liquid on the surface and pat a layer of corn starch twice
Finally, sprinkle the chopped cheese in the oven at 180 degrees and bake for about 6 minutes, then remove and garnish with parsley powder
Burst the juice with cowboy granules
500 g of fat beef fillet, 60 g of sweet beans, 20 g of pasta with pearls, 100 g of sugar water chestnuts, 1 g of rose salt, 1 g of crushed black pepper, 5 g of butter, 30 g of salt, light cream, 3 g of curry powder, 4 g of chicken powder, 5 g of oyster sauce, 15 g of sugar, and soy sauce to taste
After boiling the sugar water chestnuts thoroughly, add salt and light cream baked curry powder, put them together in a blender and beat them together to form a milkshake curry puree and set aside
The pearl pasta is steamed in water, and the sweet beans are sautéed with rose salt and black pepper
500 grams of fat beef fillet add oyster sauce, salt, starch water slurry, oil temperature 60% heat into the pan fried until set, fished out after the oil temperature rises into re-frying, continuous 3 times
Heat the pre-boiled black pepper juice into the beef and quickly stir-fry out of the pan, chestnut puree base, add beef pieces, and garnish with sweet beans
Blanch the shreds
150 grams of dried white, 15 grams of ginger, 1 gram of shredded red pepper, 10 grams of coriander, 15 grams of onion, 40 grams of chicken powder, 60 grams of soy sauce, 30 grams of delicious freshness, 15 grams of sugar, 20 grams of sesame oil, 400 grams of water
Mix the spices evenly and add the accessories to the heat for 2 minutes, then let cool, add sesame oil and mix well and set aside
Boil the large white dry water for 2 minutes, then put it on a tray, lay it flat and cover it with a layer of tray and press it with a heavy object for 1 hour
The pressed large white dry is repaired off the four sides of the flat slices out of the thin slices, placed neatly and then cut into silk for later use
Rinse the cut dry shreds with water, blanch them again with boiling water 3 times, then add ginger shreds again, control the dry water and then plate, garnish with blanched ginger shreds and red pepper shreds, and pour in the mixed juice