Emerald pepper fragrant osmanthus fish
Ingredients & Ingredients:
1 osmanthus fish, 1 egg, 20 grams of chives, 250 ml of water, 10 g of green peppercorns, 1 g of salt, 1 g of chicken powder, 3 g of sugar, 10 ml of cooking wine, 1 g of pepper, 20 g of corn starch
method:
The cinnamon fish is handled cleanly, the head and tail of the fish are cut off, the fish bones are removed, the fish meat slices are turned into butterfly slices for later, and the fish head and tail are cut off from the water and placed on the plate
Fillets are mixed with egg white, pepper and cooking wine, then sizing with corn starch for later use, and the fillets are filled with water, and then plated after being completely cut off
Finely chop the green peppercorns, chop the green leaves of the chives, put them in a pot and simmer them in oil, add water, salt, chicken powder, sugar and cook to taste, and drizzle on the fillets
Matsutake crystal taro balls
Matsutake filling 25 g, taro 15 g, lotus powder, 1 hydrangea, 200 g asparagus, cordyceps flower, olive oil, salt, soy sauce, dark soy sauce, mushroom extract
Cut the matsutake mushrooms, ground pears, and hydrangea roots into small pieces, add a little ginger and stir-fry until fragrant, add the appropriate amount of vegetarian broth to taste, and let cool with starch
Blanch the asparagus into a juice, filter it to make a smooth asparagus juice, steam the taro and press it into a puree, and mix it with lotus powder to make a taro skin
Wrap the taro skin with matsutake filling to make taro balls, wrap a layer of lotus flour into the pot and cook it out, wrap the lotus flour again and put it into the pot and blanch it, repeat about 3-4 times until the outer layer is wrapped with a transparent skin
Season the asparagus juice into the bottom of the dish, add the prepared matsutake taro balls, with hydrangea bacteria, cordyceps flowers, and drip a few drops of olive oil
Race abalone
300 grams of apricot abalone mushrooms, 300 grams of bitter melon, 200 grams of shrimp gelatin, 10 grams of green onion, 5 grams of garlic slices, 25 ml of soy sauce, 15 grams of oyster sauce, 3 ml of dark soy sauce, 3 grams of chicken essence, 2 grams of sugar, 3 grams of flour, 2 grams of starch, 800 grams of oil
Cut the apricot abalone mushrooms into clips and spread the flour
Stuff the mushrooms with shrimp gelatin, fry them in oil until golden brown, remove them from the plate, and place on top of the bitter melon
Stir-fry the green onion and garlic slices in a pan, add all the spices and mix well, pour over the ingredients