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The soup raw materials contain certain fats, especially lecithin, which have a promoting effect on the soup (C), making the soup thick and white.
A. Freshening
B. Esterification
C. Emulsification
D. Oxidation
Rich nut pomegranate packet
Ingredients: 5 Pieces of Vietnamese rice peel, 100 grams of corn kernels, green bean kernels, carrots, 50 grams of pecan kernels, appropriate amount of coriander stalks, 3 grams of olive oil, 2 grams of monosodium glutamate, 3 grams of salt.
Method:
1. Soak the rice peel in warm water and set aside;
2. Cut the carrots into cubes, fly with corn kernels and green bean kernels, let cool, add pecan kernels, olive oil, monosodium glutamate, salt and mix well into the filling, put into the rice skin, make a bun shape, tie the coriander stalks with blanched water into pomegranate packets, and put them into the decorated plate.
Comments:
The traditional pomegranate bun is mostly steamed, this dish borrows from the Vietnamese spring roll method, with rice peel as the skin, reducing the steaming process, adding olive oil and nuts to the filling, there will be no fishy taste after cooling, moist and refreshing, delicious and salty, rich in nutrition.
Gluttony Estate
Ingredients: live eel, foie gras, avocado, seaweed, cooked sushi rice, caviar, salad dressing, eel juice, lemon juice, red wine juice, black pepper, butter.
make:
1, the eel slaughtered and cleaned, bone removal, flushing water to remove blood stains, dry water, put into the charcoal fire to bake, brush both sides of the eel juice to bake until the color is golden, put into the steaming box to steam soft, use charcoal to bake until the skin is crisp, change the knife to cut into pieces;
2, the avocado shell, core, change the knife cut into pieces, add lemon juice and mix well; sprinkle the surface of the foie gras well with black pepper, fry in butter until the skin is golden brown, fish out the draining oil;
3: Lay the cooked sushi rice flat, put the avocado pieces, eel pieces, and toasted seaweed in the middle, put the fried foie gras, change the knife to cut into pieces of equal size, put it into the decorated plate, pour red wine juice, garnish with caviar, salad dressing.
Pepper sauce crispy spicy chicken with scallions and small seafood
Ingredients: nine shrimp, fresh hanging tube, chicken, fresh asparagus, cherry radish, red pepper.
method:
1. After the chicken is diced and marinated, it is made into a spicy chicken with crispy pepper on the surface.
2. Fresh hanger cut into rings and marinate, and then mix with shallot sauce after burning.
3. After the nine shrimps are burned, they are shelled and soaked in shrimp juice in white soy sauce.
4. Cherry radish sliced, marinated with asparagus head in kimchi water.
5. Ready to plate.
Lychee crispy duck
Ingredients: 750 grams of whole duck, 400 grams of Lipu taro, 10 grams of shiitake mushrooms, a little toon seedlings, 120 grams of cheng noodles, 50 grams of butter, oyster sauce, clear soup, corn starch.
1. Clean the whole duck, cook it, remove the bones and let it cool for use;
2. Peel the taro, cut into pieces, steam, add the noodles and butter to beat into taro puree;
3. Take a whole piece of duck meat and lay it flat, stuff the surface with taro puree, fry it in hot oil until the taro paste is crisp and golden brown, drain the oil, cut into pieces and plate, and garnish with toon seedlings;
Fresh pepper soy sauce denim grains
Ingredients: Imported Angus beef steak, red line sourser, pansy, Yangjiang tempeh, chives, fried dried chili peppers, green peppercorns, butter, soda, salt, sugar, chicken powder, Meiji.
1, the beef steak to the fascia, add soda, salt to taste and set aside;
2, non-stick pan into the butter to burn, under the beef steak fried until shelled, seven or eight minutes cooked, take out the cut square grains for later;
3: Soak the Yangjiang tempeh in warm water for 5 minutes, put it in a butter pan, add chives and sauté until dry, add beef steaks, add fried dried chili peppers, green peppercorns and turn well, add sugar, chicken powder, cook a little beauty, plate, garnish with red line sorrel, pansy can be.
Dishes appreciated
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