White wine and le crab Zo Palma ham
raw material:
1 waka crab (about 1000 g), 100 g each of arugula and Parmesan ham slices, buffalo cheese, Parmesan cheese, caviar, tomato, 400 g of white wine, 15 g of salt, 8 g of pepper, 50 g of white wine vinegar, 10 g of olive oil.
make:
1, the crab clean, into the container, add 400 grams of white wine (not crab), sealed with plastic wrap, steamed in the steaming box, cooled, shelled, take crab meat plus white wine vinegar, caviar mix well;
2, the tomato, buffalo cheese sliced separately, crossed in the bottom of the plate, ham planed into thin slices, Parmesan cheese into thin slices, with crab meat, arugula in the dish, drizzled with olive oil, put in the crab shell, crab claws can be.
Drunken crabs
Raw materials;
River crab, lettuce, green onion, ginger, star anise, cinnamon, peppercorns, salt, sugar, fenjiu, flower carving wine.
1, the river crab clean, drain the water; the green onion, ginger, star anise, cinnamon, peppercorns, salt, sugar, fen wine, flower carving wine into drunken material, into the river crab, into the refrigerator refrigeration for 3 days, before serving into the lettuce plate can be.
Specialty steam lake dough fish
raw material:
1 lake dough fish, soaked tea tree mushrooms, Chinese cabbage, celery, dates, white radish, chiba tofu, goji berries, ginger slices, salt, chicken powder, pepper, broth.
1: Slaughter the fish and clean it, put it into a copper scoop, add the broth, add Chiba tofu, cabbage, tea tree mushrooms, goji berries, dates, white radish, add salt, chicken powder, pepper to taste, put it into a steam stone pot, steam and cook for 8 minutes.
The key to production: the cooking time of the fish must be enough, and the soup color will be milky white.
Grilled sea cucumbers for meat
Kanto ginseng meat is thick, the hearth meat tastes soft and delicious, the flavor is unique, and it is more appetizing.
500 grams of Water Hair Kanto Ginseng, 1000 grams of refined pork belly (with skin), 200 grams of green onion and ginger, 10 grams of salt, 200 grams of cooking wine, 80 grams of soy sauce, and an appropriate amount of broth.
1, the pork belly with salt marinade until flavored, the meat skin spread evenly soy sauce, put in the ventilation place for 12 hours, put into the oven to bake for 2 hours, add boiling water, green onion, ginger, cooking wine, soy sauce steamed until soft, cooled and cut into a thousand knives, put into a bowl, add broth, green onion, ginger, cooking wine, soy sauce steamed for 1 hour, take out, the original soup to stay;
2, the Kanto ginseng blanched water, with the original soup of the stove meat simmered until the flavor, add salt, soy sauce seasoning to color, collect the juice out of the pot yard plate, put the stove meat in the middle, pour the original juice of kanto ginseng.
Dongpo meat with colored hair cake
1 piece of pork belly, 150 grams of flour, 100 grams of rock sugar, 100 grams of butter, 100 grams of spinach water, 2 grams of salt, 5 grams of sugar, 2 grams of yeast powder, yellow wine, soy sauce, red yeast rice, black vinegar juice, green onion, ginger.
1, wash the pork belly, steam, dehair, cut into squares for later;
2, fry the rock sugar into sugar color and set aside; add bamboo pads into the pot, add pork belly, add soy sauce, sugar color, rice wine, red yeast rice, spring onion, ginger, simmer for 2 hours until the soup is thick, into Dongpo meat for later;
3, the flour, spinach water, salt, sugar, butter, yeast powder mixed and stirred well, filtered, put into the cylinder containing 2 hydrogen bullets, squeezed into the paper cup with the hole in the bottom, put into the microwave oven with high temperature for 1 minute, made of colored hair cake, cooled, take out; put the Dongpo meat on the plate, the hair cake is all two, put on both sides of the Dongpo meat, pour Dongpo gravy, decorate with black vinegar juice.
Liver waist and stir-fry
Pork liver, pork loin, pickled ginger, pickled pepper, chives, garlic yellow strips, green onion, ginger, garlic, lard, rapeseed oil, bowl sauce.
1. Wash the pork liver, change the knife to a willow leaf, remove the fascia and waist of the pig waist, change the flower knife and slice it, wash and set aside;
2. Sizing and greasing the pork liver slices and pork loin slices for later;
3, the pot into the lard, rapeseed oil heat, under the soaking ginger, pickled pepper stir-fry, into the green onion, ginger, garlic stir-fry incense, into the pork liver slices, pork loin slices, cooking bowl sauce quickly stir-fry, before starting the pot add chives, garlic yellow sections turn well, out of the pot yard plate can be.
Tips
Recipe for bowl sauce: cooking wine, soy sauce, salt, pepper, sesame oil, flavor powder.
Fluke mushroom soup
The two kinds of mushrooms in the shape of the gourd are refreshing and tender, and the crisp and tender kale shoot silk and bamboo shoot silk add more flavor and rich taste layers.
Bamboo thorn, white jade mushroom, crab flavor mushroom, sour melon, kale shoot shredded, shrimp gum, fresh cordyceps flower, broth, clear soup.
1. Fly the white jade mushroom and crab mushroom separately, take the mushroom cap, align it up and down, insert the mushroom handle in the middle, and fix it into a gourd with shrimp glue for later;
2, the sour melon, bamboo thorns are shredded, into the clear soup simmered, fished out and put into the container, add blanched cordyceps flowers, kale shoots, pour into the prepared broth, put in the black and white gourd.