<h1 class= "pgc-h-arrow-right" > [Golden Silk Snow Crab].</h1>
Ingredients & Ingredients:
200 grams of snow crab fillet, 150 grams of shredded potatoes, 20 grams of salad dressing, 5 grams of mustard spicy, 15 grams of mayonnaise, condensed milk, honey
method:
Crab fillet hanging crispy paste is fried in advance and set aside
Finely slice the potatoes into thin strips with a towel to suck up the moisture and put them into a frying pan to fry the puff pastry
20 grams of salad dressing, 5 grams of mustard spicy, 15 grams of mayonnaise, condensed milk, honey in a bowl and mix well
The fried snow crab is evenly dipped in the sauce, wrapped in shredded potatoes and plated with an appropriate amount of garnish
<h1 class="pgc-h-arrow-right" > scallop parsley stone wood fish flower</h1>
200 g scallops, 5 g sea grapes, 5 g sea asparagus, 20 g rye bread crumbs, 30 g white bread in butter oil, 20 g wood fish flowers, 20 g blue cheese, 50 g coriander, 2 g dry lotus, 30 g red fish roe, 2 egg yolks, 200 g leeks, 10 g fish flakes, 100 g cream, 10 g horseradish, 10 g cuttlefish juice, 3 g salt, 3 g pepper powder
Add the scallops to salt and pepper for hot smoke
Horseradish, half cream, cuttlefish juice, fish film mixed and beaten and sifted
Place the smoked scallops in the mixed cuttlefish juice and place in the refrigerator to cool
Bring the other half of the cream to a boil with woodfish flowers, blue cheese and red fish roe
Crush the parsley and salad oil and sift until cold, whisk with egg yolks
Wash the leeks and put them in a dryer to dry and crush into powder
The white bread is broken into pieces, and when it is dipped, it is tailored and baked to make a green stone that resembles a moss cover
Place scallops, leek bread, rye bread, coriander, and mayonnaise on a plate and garnish with sea grapes, sea asparagus, and golden lotus, and pour blue cheese roe juice onto the plate
<h1 class= "pgc-h-arrow-right" > spicy crispy duck tongue with tangerine peel</h1>
Duck tongue 500 grams, green onion 5 grams, Meiji umami juice 15 grams, spicy stir-fried sauce 10 grams, chicken rice soy sauce 40 grams, sugar 90 grams, balsamic vinegar 90 grams, Huang Feihong pepper crushed 60 grams, nine tangerine peel 20 grams
Add the shallot ginger cooking wine, salt and tangerine peel to the duck tongue and cook it, fry it until crispy and fish it out
Add 15 grams of umami sauce, 10 grams of spicy stir-fry sauce, 40 grams of chicken rice soy sauce, 90 grams of sugar, 90 grams of balsamic vinegar, put it in a pot and cook until thick, add duck tongue and stir-fry evenly
Sprinkle the minced tangerine peel and stir-fry evenly, add chopped chili peppers and stir-fry evenly
Garnish with green onions and edible flowers