<h1 class="pgc-h-arrow-right" > venison tata</h1>
Ingredients & Ingredients:
100 g venison, 8 g dried shallots, 6 g quinoa, 5 g shallots, 2 g arugula, 1 egg, 60 g white mushrooms, 1/2 lime, olive oil, red wine vinegar, salt, pepper
method:
Take the egg yolk and soak it in 55 degrees olive oil, chop the shallots and rinse with salt, drain and set aside, chop the white mushrooms and stir-fry until fragrant, and cook the quinoa in water for later
Take the dried green onion, white mushrooms, add olive oil, red wine vinegar, lemon juice, salt, pepper to mix the sauce, cut the venison into small pieces and mix together
Take a round mold and put the mixed venison into the pressed shape, put the chopped shallots and quinoa on top, put the soaked egg yolk on it, and add the appropriate amount of arugula to garnish
<h1 class="pgc-h-arrow-right" > king crab cucumber roll</h1>
50 grams of imperial crab legs, 30 grams of black caviar, 10 slices of green pumpkin, 5 grams of salt, 3 grams of white pepper, 10 grams of mayonnaise
First, take out the Emperor Crab Meat, take the green pumpkin slices flying water, mix in the crab meat salt and pepper to taste
Add the mayonnaise and add the pumpkin, add the salt and pepper, olive oil, and roll the crab meat into a roll
After paddling, drizzle the seafood sauce on the plate, add the caviar to the crab meat roll, and add the flowers and herbs to garnish
<h1 class="pgc-h-arrow-right" > golden garlic</h1>
200 grams of garlic, 3 millet spicy, 50 grams of coriander, 50 grams of rice vinegar, 80 grams of soy sauce, 60 grams of delicious freshness, 10 grams of salt, 100 grams of sugar
Peel the garlic with a top knife cut into coin-thick slices, add a small amount of salt and marinate for ten minutes to remove the spicy taste, then soak in water for two hours and set aside
Cut the excipients into sections and all the spices together and mix them into a sauce of soaked garlic and set aside
Soak the garlic slices in the sauce for 6 hours and plate as shown