<h1 class= "pgc-h-arrow-right" > bitter buckwheat noodles mixed with money belly</h1>
raw material:
200 grams of money belly (cooked), 200 grams of bitter buckwheat noodles, 2 eggs, 30 grams of shredded green onion, 20 grams of red pepper shreds, 5 grams of spring onion
<h1 class="pgc-h-arrow-right" > seasoning:</h1>
30 grams of fresh spicy and mellow sauce, 35 grams of fresh spicy fresh sauce, 20 grams of spicy fresh sauce, 10 grams of oyster sauce, 60 grams of sweet noodle sauce, 5 grams of sesame oil, 20 grams of shallot oil, mix well.
<h1 class="pgc-h-arrow-right" > production:</h1>
1: Cook the bitter buckwheat noodles over cold, mix well with shallot oil and set aside;
2, marinated money belly shredded, with green onion shredded, red pepper shredded together with the mixed juice mixed well;
3. Combine the bitter buckwheat noodles. Drizzle with the remaining juice.
<h1 class="pgc-h-arrow-right" > beef with crispy bamboo shoots in perilla hot sauce</h1>
120 g of cooked beef tendon, 40 g of green shoots, 20 g of perilla leaves, 1 lemon, 1 pomegranate
25 grams of hot pot sauce, 10 grams of Korean barbecue sauce, 2 grams of chicken essence, 3 grams of coriander grains, 3 grams of dried green onion, 3 grams of ginger rice, a little salt
1: Change the cooked beef tendon into a knife, slice the green shoots into a beef tongue slice, add salt and marinate well
2: Chop the perilla leaves and squeeze the lemon and pomegranate into juice
3: Sauté chives and dried shallots in oil, add seasoning to taste, and make perilla hot sauce
4: Roll up the beef slices, marinated green shoot slices, and fresh perilla leaves one by one, drizzle with juice and serve with hot sauce
<h1 class= "pgc-h-arrow-right" > XO sauce Buddha belly fungus</h1>
Bamboo belly is not a novel raw material, but this container is a highlight, the straight line of the barrel and the arc of the bowl intersect, simple and full of three-dimensional sense. The suspended transparent glass perfectly shows the color and texture of the ingredients.
1. Dry Buddha belly mushrooms into cold water to soak hair, wash the sediment, fly water basin and set aside.
2. Take 150 grams of soaked Buddha's belly mushrooms and squeeze out the water, add 10 grams of XO sauce, 2 grams of salt, 1 gram of monosodium glutamate and mix well, put them into the container.
<h1 class= "pgc-h-arrow-right" > taro golden dragon salad</h1>
1. 500 grams of sweet potatoes into the steaming box to steam, take out and cool, beat into puree and then mix in 150 grams of condensed milk and evenly, put into a flower bag, first squeezed into the shape of a rabbit's head in the plate, and then mounted on the S-shaped tail.
2. Frame the homemade salad dressing on the taro bottom blank with a framed flower bag to make the shape of a dragon, decorate the dragon head with two red cherries to make longan, and insert cucumber silk to make dragon tongue.
<h1 class="pgc-h-arrow-right" > illustration of this:</h1>
1. Make a bottom blank with sweet potato puree.
2. Mount the homemade salad dressing.
Homemade salad dressing:
500 grams of salad dressing, 40 grams of condensed milk, 30 grams of almond slices (beaten into powder), 10 grams of lemon juice, 5 grams of salt and mix well.
Pepper and hemp shrimp avocado roll
Fresh base shrimp 1 avocado 1 diced salmon 5 g salad dressing 2 g seeded yellow mustard sauce 0.2 g spring onion 10 g fresh green peppercorns 5 grains (seeded) chicken juice 3 ml rattan pepper oil 2 ml spring roll skin 1 piece of cooking oil to taste
make:
1. Mince the shallots and fresh green peppercorns, pour in hot oil to bring out the aroma and make a peppercorn. Cook the shrimp, separate the shrimp head and tail, remove the shrimp shell, add chicken juice, pepper mushroom, rattan pepper oil, mix well and set aside.
2. Cut the spring roll skin into strips, fry it in a frying pan with a mold and fish it out, drain and set aside.
3. Cut out a few thick and even slices of avocado and spread them on plastic wrap; the remaining avocados are cut into cubes, put in a bowl of diced salmon, add salad dressing and mustard sauce and mix well, and then wrap them in plastic wrap covered with avocado slices to make avocado rolls.
4. Place the shrimp head on a plate, then place the shrimp tail, spring roll silk, avocado roll, and decorate slightly.
The key to production: avocado rolls should pay attention to the thickness and uniformity, and use plastic wrap to grasp the two ends of the wrap like twisting fruit candy, and the technique is very important.
Secret double flavor shrimp balls
Green shrimp 16 rice cakes 20 grams bullet pepper 10 grams of shallot marbles 30 grams of ginger slices 2 grams of garlic slices 2 grams of chili oil 10 ml white sugar 15 grams of vinegar 20 ml of dark soy sauce 3 ml of salt 3 grams of pepper powder 1 g corn starch 10 g salad dressing 50 g lemon juice 20 ml condensed milk 10 g mustard 5 g peeled peanuts, pepper oil, salad oil each appropriate amount
1. Cut the shrimp on the back, remove the shrimp line, wash it, pat the corn starch and set aside.
2. Mix sugar, salt, soy sauce, vinegar, pepper and corn starch into gongbao juice, and mix salad dressing, lemon juice, condensed milk and mustard into a mustard salad dressing, all of which are to be used.
3. Heat the net pot into the salad oil, when the oil temperature rises to 60% heat, shoot the corn starch shrimp and rice cake respectively, fry until the shrimp skin is crispy, pour out the draining oil.
4. Pick out 8 fried shrimp, wrap in mustard salad dressing and place on a plate. 5. Heat the pot, heat the chili oil, add the bullet pepper, shallot shrapnel, ginger slices, garlic slices and stir-fry until fragrant, add the fried rice cake and the remaining fried shrimp, pour in the kung pao juice and stir-fry evenly, then add the peeled peanuts, drizzle with pepper oil, turn the pot evenly, pour it into another dish, and serve with the mustard salad shrimp.
Cold mix of crucian carp
2 crucian carp, 20 g sliced ginger, 50 g shallots, 5 g sichuan peppercorns, 50 ml cooking wine, 200 g sauce, 15 g minced millet pepper, 15 g minced herbs, 15 g minced coriander, 15 g chopped green onion, 15 g garlic paste, 30 g side ear root grains
1. Slaughter the crucian carp and clean it, and cut a flower knife on both sides of the fish. Mix the sauce with the minced millet pepper, chopped coriander, green onion, garlic paste, and side ear roots.
2. Put the crucian carp into a pot of boiling water with green onions, ginger slices, peppercorns and cooking wine, turn off the heat and cover for five or six minutes, see the fish meat is just cooked, fish out and put it on the plate, drizzle with sauce, sprinkle with minced herbs and serve.
Description: The preparation method of the sauce is to boil 1 bottle of Jiale Spicy Fresh Sauce, 1 bottle of Donggu Yipin Fresh Soy Sauce, 500 ml of Herbs Perfume (boiled with 100 grams of Herbs Leaves and 1000 ml of water to make 900 ml), 100 ml of Knorr Fresh Sauce, 300 ml of Hengshun Balsamic vinegar, 400 ml of sugar water (boiled with 100 grams of sugar and 300 ml of water), 30 grams of monosodium glutamate and 30 grams of chicken essence in a pot, stir well.