Bird crab yellow shark fin or crab yellow shark fin jade fan
1. Wash the shark fin soup in water, soak it with clear soup, shell and head of the grass shrimp, leave the tail to remove the shrimp line, wash and cut it, and then taste the ginger slices, green onion, salt, cooking wine, pepper for 5 minutes; sweet pepper is carved into a bird's beak and crown with a knife; cucumber is cut into bird wings; broccoli is watered until cooked and fished out.
2. Take 12 small spoons, smear with lard, put in the grass shrimp (tail towards the tail of the spoon) and then use the shrimp grits to make a bird shape, use cucumbers as wings, press the mouth and crown, light peppercorns for eyes, after steaming for a few minutes, take out and place them around the disc, surrounded by broccoli.
3. Use another pot to burn the oil 40% hot, under the ginger slices, green onion sections stir-fry fragrant, mixed into the clear soup, put pepper, salt boiled, fish out the ginger, green onion, skim off the foam, under the shark fin, cook sugar, monosodium glutamate, simmer over low heat, until the soup is thick, use water chestnut powder to outline the mustard, beat the refined oil, and put it into the middle of the birds.
4. Cook the crab yellow in another pot, add shallots, ginger, pepper and other spices and stir-fry until fragrant, and put out the shark fin in the center.
5. Heat the oil for 40% of the other pot, stir-fry the ginger slices and green onion, mix in the clear soup, add salt, pepper, monosodium glutamate, use water chestnut powder to outline the thin mustard, remove the ginger and green onion, and drizzle on the birds and broccoli.
Peacock paste spicy shrimp
1. Remove the grass shrimp from the whiskers, then use a knife to cut a knife from the back of the shrimp, take out the shrimp line, sprinkle with salt, cooking wine, pepper, ginger slices, green onion strips and marinate for 30 minutes, fry in a 50% hot oil pan until the shrimp is brownish red and set aside; cut the dried pepper into segments; the watercress is finely chopped.
2. Carve carrots into peacock heads, green winter melon skins into peacock tails, and heart-to-heart radishes into flowers, and then put them on a plate and put out peacock wings for later.
3. Put the pot on high heat, burn the vegetable oil to 40% heat, fry the watercress, ginger slices, garlic slices, green onion segments to color, put in the dried pepper segments, peppercorns and fry until the peppers are brownish red, add grass shrimp and stir-fry into the flavor, cook in cooking wine, monosodium glutamate, sesame oil, pepper oil, cumin powder, use a spoon to stir-fry evenly, and put the shrimp into the pan to form it.
Grilled turtle with grapes
1. Slaughter and shell the turtle to remove the internal organs, wash it, blanch it in a pot of boiling water until it can scrape off the coarse skin, remove it and wash it, chop it into 1.5 cm square pieces, and then sprinkle with salt, cooking wine, pepper and marinate for about 10 minutes; peel the grapes, pit them and rinse them in water; cut the ginger and garlic into granules; and cut the green onions into segments.
2. Burn the vegetable oil in the pot 40% hot, fry the turtle and fish it out; leave a little oil in the pot, put the watercress, put in the ginger, garlic and green onion and stir-fry slightly, mix in the fresh soup and boil, fish out the dregs, and then cook the turtle, grapes, sugar, cook together until the turtle is flavored, use starch to hook the pot, put MSG, sesame oil and evenly.
Sweet and sour crucian carp
1. Remove the shallots and slice them. Remove the roots of the green onion, wash and cut into strips.
2. Macerate the tangerine peel and cut into strips.
3. Cut the ginger and ginger head of the five willow vegetables into small strips, and the rest do not need to be cut.
4. Wash the crucian carp, control the moisture, draw a few knives on the crucian carp meat surface, and spread well with pepper and starch.
3. Heat the pan, add the oil, add the crucian carp, fry until the 2 sides are golden brown, serve. Then heat the oil, sauté the dried shallot slices, season with five willows and balsamic vinegar, sugar, soy sauce, soup, tangerine peel, wait to roll, use starch to outline, wait to roll again, drizzle on crucian carp, sprinkle with green onions and serve.
Which of the above dishes do you think is more popular with customers when sold in the hotel.