Black truffle fried hundred flower shellfish
raw material:
1 large yuan shellfish, 50 grams of shrimp gelatin, crushed black truffle, 1 pansies, 1 green onion tail.
seasoning:
10 grams of black truffle sauce, 2 grams of salt, 5 grams of corn starch, 3 grams of sugar, 5 grams of light soy sauce, 5 grams of oyster sauce, 10 grams of peanut oil, 50 grams of clear chicken soup.
make:
1. Open the large yuan shell one by two, leave a little edge to connect, and shoot the corn flour on the side; apply the beaten shrimp glue on the side of the big yuan shell on the side of the corn flour.
2. Heat the non-stick pan, add 10 grams of peanut oil, and fry the stuffed large shellfish in the pan until the shrimp gelatin is golden brown.
3. Use 8 grams of black truffle sauce to add clear chicken broth, sugar, soy sauce, oyster sauce, salt, and a little thin mustard to make black truffle juice.
4. Drizzle the prepared black truffle juice on the bottom of the dish, then put the fried large yuan shell on it, light the black truffle crushed, and decorate it with tricolor jin and green onion tail.
Jinlu mandarin fish
raw material:
1 mandarin fish (about 500 grams), 15 grams of red millet pepper rings, 10 ml of spicy fresh sauce, 300 ml of vegetable juice [Note] 10 ml, 10 ml of aged vinegar, salt, chicken powder, chicken essence, and pepper oil
make:
1. After the mandarin fish is slaughtered and cleaned, it is steamed in a cage, and then taken out and plated for use.
2. Pour vegetable juice into the net pot and boil, first add the red millet pepper ring, then add the spicy fresh sauce, salt, aged vinegar, chicken powder, chicken essence and pepper oil, simmer for a minute or two, then pour on the steamed mandarin fish, sprinkle with green onions.
[Note] The preparation method of vegetable juice is: first add 500 grams of millet hot rings, 50 grams of coriander knots, 50 grams of carrot pieces and 50 grams of onion slices into the net pot, and then pour 4 liters of water to boil, until the heat is simmered and beat the residue, that is, to get.
Gin soup crispy steak
250 grams of pork ribs, 250 grams of kelp, 250 grams of seasonal vegetable ingredients, 250 grams of millet pepper knots, 250 grams of lemon leaves, 250 grams of lemon grass, half a bottle of lemon juice, half a bottle of curry paste, green pepper ring, red pepper ring, white vinegar, egg liquid, broth, red amaranth powder, chicken fat, salad oil
1. After the pot is heated with chicken fat, add seasonal vegetables, millet pepper knots, lemon leaves and lemongrass and stir-fry, pour in an appropriate amount of broth and simmer for half an hour to make a golden soup, during which lemon juice, curry paste and white vinegar are added to taste.
2. Chop the ribs into cubes of about 1 cm, wrap the egg mixture and red amaranth powder and fry them in a frying pan.
3. Blanch the kelp and place in a container. Add the boiling gin soup to a boil in another net pot, add the fried ribs and cook for 3 minutes, add the green and red pepper rings, and pour into a container filled with kelp.
Paper-wrapped beef
Usually made paper-wrapped beef, the meat filling is added to the celery crushed. This paper-wrapped beef dish is filled with large green peppercorns, red peppercorns and onion grains to highlight the clear flavor.
Ingredients: Beef tenderloin 50 grams of large green pepper grains 50 grams of large red pepper grains 50 grams of onion grains 50 grams of wafer paper, coarse bread chaff, egg white, beautiful fresh soy sauce, pepper, salad oil each appropriate amount
1. Chop the beef tenderloin into pots, add the big green peppercorns, the big red peppercorns, the onion granules, the delicious soy sauce and the pepper and mix well into the filling.
2. Take the wafer paper, scoop in the appropriate amount of beef filling and wrap it well, and make a paper wrapped beef raw blank.
3. When the net pot is on the heat, put the oil to 40% heat, drag the paper wrapped beef raw blank evenly, stick the coarse bread chaff evenly, soak and fry in the frying pan until the wafer paper is bulging, the color is golden and the outside is crisp and tender, remove the draining oil, sprinkle the green and red pepper grains and onion particles on the plate, and then sprinkle with green and red pepper grains and onion grains.
Instructions: The beef filling should be slightly dried to prevent the wafer paper from melting in the water.
Thyme yellow beef
Homemade cooked beef 200 g, black pepper sauce 50 g, a little thyme
1, diced beef fried in oil into outer charred and tender inside!
2, add a little underwater to the pot into the black pepper juice, thyme, a spoonful of sugar half a spoon of MSG half a spoon of chicken essence! Juice! Drizzle a little chili oil on the pan!
Black pepper juice preparation, 1 bottle of crushed black pepper. Stir-fried, beef juice 1 bottle of oxtail soup 1 bottle of sanhua light 1 bottle of maltose 1 bottle of coconut milk 1 bottle of butter 1 bottle of oyster sauce, onion, ginger, a little bit of minced green and red pepper!
The little lotus only shows its sharp corners
Flour, white asparagus, spinach juice, watermelon juice, orange juice, cuttlefish juice, sesame sauce.
1: Combine 200g of flour, 150g of corn starch and 5g of salt, stir well and add the juice squeezed in advance. Place in a saucepan, heat with water, remove from the pan and change the knife to a rectangle 4 cm wide.
2: Change the white asparagus knife to a 4cm strip, boil water, put it in cold water, roll it up with the dough after cooling, plate it, and drizzle with sesame sauce.
Fish flavored chicken wings
This dish seems simple, but in fact, it hides the "mystery", because the chicken wings are sandwiched in the horseshoe, so the dish has a special taste of crispy outside and crisp inside.
1. Take 10 turkey wings, cut them apart one by one and remove the bones, then add salt, vegetable juice and cooking wine to the pot and marinate for a period of time. Next, first sandwich half a horseshoe in the meat of each chicken wing, then insert the bones to restore the original shape, wait until the glued dry corn starch is evenly glued and put into a 60% hot oil pan to fry until the outside is crispy and the inside is cooked, pour out the oil, and then wrap the aluminum foil on the bone and put it on the plate.
2. Leave the bottom oil in the pot, stir-fry the minced pepper, ginger rice and garlic rice, mix the fresh soup and add salt, monosodium glutamate, soy sauce, sugar and vinegar to make the taste, beat the residue and hook the second-rate mustard, pour it on the fried chicken wings, and finally put a cup of fruit salad in the plate to serve.
Fish and oyster mushrooms
1: Wash and tear the oyster mushrooms into small pieces, hang the egg paste piece by piece, fry them in oil until crisp on the outside and tender on the inside, then pour out the oil and put on the plate.
2: Heat the oil in a net pot and sauté the ginger, garlic, green onion and pickled pepper until fragrant.
3: Mix with water and add salt, sugar, monosodium glutamate and balsamic vinegar to make a fish flavor. After the mushrooms are shaved, pour the oyster mushrooms on the plate and sprinkle some green onions.
< h1 class= "pgc-h-arrow-right" > the good news of spring</h1>
3 fresh abalone (about 300 grams), egg liquid water egg ratio: 1:1.2, green peas 50, fresh herbs 3 grams
Seasoning: Home-style pickled pepper sauce:
"30 grams of chopped pepper, 6 grams of chicken powder, 4 grams of fresh dew, 5 grams of oyster sauce, 3 grams of eagle millet powder, 2 grams of salt, 1 gram of pepper" from the pot and the bottom oil to heat the pickled pepper and stir-fry, after the pickled pepper is stir-fried, add Knorr fresh sauce and Knorr fresh oyster sauce to make home-style pickled pepper juice
<h1 class="pgc-h-arrow-right" > production:</h1>
1 [Raw material prefabricated] fresh abalone washed, changed to a knife into a small dice, bowl of beans and water for later;
2 First add the eggs to the salt, chicken powder and steam evenly to make the tender eggs;
3 pots of sautéed fragrant pickled peppers, mixed in fresh sauce, oyster sauce and then put fresh abalone and peas into the flavor and then hooked;
4 Drizzle the boiled juice over the tender egg and sprinkle with fresh herbs and serve.
< h1 class= "pgc-h-arrow-right" > cooking points</h1>
1 You can replace the steamed egg with tofu and other fresh and tender ingredients, and the raw materials are more convenient to prepare;
2 Fresh Herbs have a unique medicinal flavor and sweetness, suitable for cooking aquatic dishes, adding flavor and freshness to dishes.