Flavored porcini mushrooms
Fried first and then mixed with ingenuity, the mountain treasures are delicious and go to the next level. The white jade pot is full of harvests, and the pearl agate is auspicious.
Ingredients: 300 grams of porcini mushrooms, 1 spring roll skin, 2 grams of shredded green onion, 50 grams of cantaloupe, 50 grams of watermelon, 1 root of cucumber, 1 gram of salt, 3 grams of sugar, 6 ml of fresh soy sauce, 3 ml of balsamic vinegar, 2 grams of chicken essence, 3 grams of flavor powder, 2 grams of cooked sesame seeds, 2 ml of pepper oil, 5 ml of red oil, salad oil to taste
Method:
1. Porcini mushroom slices, cucumber slices, cantaloupe, watermelon dug into small balls, all set aside.
2. Heat the oil to 40% in a net pot, adjust the heat, add the spring roll skin, use a stir-frying spoon to press the spring roll skin and fry it into a bowl, remove the draining oil. Turn the heat to medium, when the oil temperature rises to 50%, pour in the porcini mushroom slices and fry until cooked and golden brown, remove the draining oil.
3. Spread the cucumber slices neatly on a plate and place a spring roll bowl. Deep-fried porcini mushroom slices, add salt, sugar, a poinsettia of fresh soy sauce, balsamic vinegar, chicken essence, flavor powder, cooked sesame seeds, pepper oil, red oil mix well, put into a spring roll bowl, put on the green onion, with cantaloupe balls, watermelon balls and other decorations.
Production key:
When frying spring roll skin and porcini mushrooms, master the oil temperature.
Hand-torn square beef
Ingredients: 500 grams of beef lin meat, 200 ml of cooking wine, 50 grams of ginger slices, 50 grams of green onion, 50 grams of peppercorns, 20 grams of celery, 20 grams of coriander, 10 grams of dried chili peppers, 10 grams of dried safflower peppercorns, 10 grams of salt, 10 grams of pepper powder, 7 grams of homemade paprika, 5 grams of homemade pepper powder, 1 pot of white brine with edible oil
1. Cleanse the beef, add cooking wine, ginger slices, shallots, pepper, onion, celery, coriander, dried chili peppers, dried safflower peppers and salt and marinate for 2 hours.
2. Put the marinated beef into the water pot and soak it for 40 minutes, then turn off the heat and soak for 30 minutes.
3. Change the marinated beef tendon into a square slice with a width of 6 cm and a thickness of 1 cm, and beat it with a wooden stick until it is soft and set aside.
4. Heat the pot, put the oil to 50% heat, fry the beef slices into the loose until fragrant, drain the oil, add homemade paprika and homemade pepper powder and mix well, put on the plate and slightly garnish to serve.
The key to production: after the beef is marinated, the fibers of the beef slices should be pounded with a wooden stick to facilitate hand tearing.
Description: The raw materials used to make white brine are: 10 kg of pork stick bone, 25 grams of star anise, 10 grams of fragrant leaves, 8 grams of cumin, 10 grams of cinnamon, 10 grams of white cocoa, 10 grams of mountain oak, 10 grams of dried chili festivals, 5 grams of dried safflower peppercorns, 5 grams of pepper powder, 200 grams of ginger slices, 200 grams of green onions, salt, chicken essence, and monosodium glutamate.
<h1 class = "pgc-h-arrow-right" > fisherman red lantern with rock sugar purple potato</h1>
raw material:
250 grams of small red water radish, 2 small purple potatoes
seasoning:
Balsamic vinegar 100 g, sugar 100 g, refined salt 2 g, wild mountain pepper water 50 g, garlic puree 10 g, ginger shredded 3 g
make:
1: Cut the radish, add all the spices, fry the ginger in oil and soak for 4 hours.
2: Cut the purple potatoes, steam them and garnish them on the plate.
<h1 class="pgc-h-arrow-right" > Cantonese seafood fishing</h1>
Cuttlefish cubs, flower beetles, mussel slices, basal tail shrimp.
Fresh sand ginger foam, green onion foam, onion foam.
1, the above raw materials over the water cold.
2: Heat the salad oil in the pot, add the seasoning and stir-fry until fragrant, then add salt, monosodium glutamate, a little sugar, boil hot and pour out and let it cool, mix well with the raw materials.
<h1 class="pgc-h-arrow-right">
</h1>
<h1 class= "pgc-h-arrow-right" > avocado crab meat beer pear</h1> gel
<h1 class = "pgc-h-arrow-right" > main ingredient Snow crab meat 50 grams 1 avocado</h1>
<h1 class= "pgc-h-arrow-right" > excipient Red quinoa 5 g</h1>
<h1 class = "pgc-h-arrow-right" > seasoning Robertson gelatin 2 g Hollywood pure mayonnaise 5 g Knorr sour and spicy fresh sauce 1 g salt 1 g</h1>
< h1 class="pgc-h-arrow-right" > cooking steps</h1>
1. The quinoa is well boiled, and the Robertson gelatin is boiled with a small amount of hydration;
2. Peel and pit the pear, chop the pear meat and add quinoa, Knorr sour and spicy fresh sauce, salt, and melted Robertson gelatin and mix well into the mold for 30 minutes;
3. The crab meat is fished well with Haolemen pure mayonnaise, and the avocado is thinly sliced and rolled up with plastic wrap;
4. Peel the pear gel on a plate and release it, stack the avocado rolls, and decorate the flowers and plants.
Mango Mousse
Ingredients: 1 fresh mango, 20 ml of coconut milk, 15 ml of pure milk, 20 g of cream, 2 pieces of fish film, 5 ml of concentrated mango juice, sugar, fruit grains
1. Peel the fresh mango, put it in the juicer and crush it, pour it out and add an appropriate amount of pure milk, concentrated mango juice, 1 piece of fish film to basket and steam for 15 minutes, take it out and pour it into a tray to cool, make a milk skin.
2. Mix coconut milk, cream, pure milk and sugar together, add 1 piece of fish film and steam it for 15 minutes, take it out and pour it into the mold, refrigerate and shape it into a mousse, change the knife to a rectangular block with a length of 6 cm and a width of 3 cm.
3. Place the mousse cubes on a plate, wrap the prepared milk skin around the surface of the mousse cubes, and place the fruit grains to decorate.
The key to production: fish film dosage is moderate, the milk skin should not be too thick.