Cloud leg bean kernel braised chanterelle fungus
Ingredients & Ingredients:
300 grams of chanterelles, edamame kernels, 30 grams of cloud leg, high white, 20 grams of rice pepper rings, 30 grams of garlic, 500 ml of broth, 5 grams of salt, 8 grams of chicken powder, 1 gram of pepper
method:
Treat the chanterelles clean and drain the water, blanch in boiling water and set aside, blanch the edamame kernels and set aside
The cloud legs are sliced into thin slices, sprayed with high white and placed in the microwave to sting hot
Heat the oil, add minced garlic and rice pepper rings and stir-fry until fragrant, add chanterelles and cloud legs and stir-fry evenly, add edamame kernels and stir-fry evenly
Season with salt, chicken powder, pepper, add broth to cover and simmer until the broth is about to dry out and plate
Mustard fermented garlic with wagyu beef
Wagyu beef triangle 200 g, beef juice 50 g, black garlic 10 g, celery head 50 g, eggplant 50 g, onion 10 g, celery sprouts, cream 50 g, butter 10 g, salt 5 g, pepper 5 g, red wine vinegar 10 g, mustard seeds 5 g
Add the celery head, black garlic, cream, butter, salt and pepper and cook until soft and crushed into a puree
Cut the eggplant into thin slices and fry to make it crispy
Cut the small onion into pieces, vacuum the red wine vinegar and cook for 20 minutes in 64 degrees of water, remove and place in the refrigerator for later
Bring the beef juice to a boil with mustard seeds and season with salt and pepper
Add salt and pepper to the Wagyu beef triangle and place on a steak plate and simmer until 5 mature
Smooth out the celery head and black garlic paste on a plate, cut the wagyu triangular meat into pieces, place it in the middle of the puree, garnish with celery sprouts and salted small onions, top with fried eggplant slices, and pour the mustard until it is placed on the edge of the plate
Cherry miso foie gras
30 grams of foie gras, 200 grams of black cherries, 100 grams of cream, 100 grams of miso, 20 grams of chestnuts, 10 grams of corn syrup, 2 grams of soy sauce, 10 grams of apple cider vinegar
Half of the cherries are cut and seeded, add apple cider vinegar and marinate
Half of the cherries are added to the cream and cooked until soft and beaten to a puree, and the chestnuts are sliced and crispy
Mix miso with soy sauce and corn syrup, fry duck liver and spread mixed miso sauce