Pickled pepper peanut sprouts
Ingredients & Ingredients:
550 grams of fresh flower sprouts, 10 grams of millet pepper, 10 grams of hangzhou pepper, 10 grams of ginger slices, 100 grams of wild mountain pepper water, 40 grams of wild mountain pepper, 100 grams of white vinegar, 8 grams of second pot head, 10 grams of salt, 8 grams of monosodium glutamate, 10 grams of rock sugar powder, 50 grams of purified water
method:
Blanch the peanut sprouts in water and add ice water to cool
Mix all the spices into a sauce, add ginger slices, millet peppers, and hangzhou peppers into 0.5 cm rings, and soak in the juice to taste
Blanch the peanut sprouts to remove the roots, soak in the juice for 2 hours and remove
Marinated pumpkin jelly seafood platter
50 grams of pumpkin, 1 slice of spring roll skin, 3 slices of beef, 3 slices of cucumber, 30 grams of jellyfish, 1 shrimp, 3 grams of bitter lettuce, 1 carman orange, 3 pea grains, 3 pansies, 1 bell pepper, 1 shredded shallot, 2 grams of blueberry sauce, 3 grams of sesame paste, marinade, vinegar 3 grams, salt 2 grams, 2 grams of american freshness, 2 grams of sugar
The pumpkin is peeled and cut into pieces and steamed in a pot, beaten into a paste, and added to the melted gelatin frozen to form
Beef is marinated in brine, cooled and cut into slices, sandwiched with slices of avocado
The shrimp is peeled and processed, the skin of the Vietnamese spring roll is soaked, and the bitter lettuce is washed and rolled tightly
Blanch jellyfish in water cut into strips, cool and taste for later
Finally, plate the processed ingredients as shown in the picture, add the blueberry sauce to decorate, divide the Carman oranges into two and put them on the plate, add pansies, green onions, and bell peppers, and pour the juice
Smoked silver cod shrimp roll with cucumber miso sauce
Silver cod, prawns, cucumber, salt, white pepper, brandy, smoked fruit wood, white miso sauce 80g, miso 1 tbsp, sugar 2 tbsp, bonito stock 50ml, egg yolk
Mix the silver cod with salt, white pepper and brandy, put it in a sealed bag and vacuum it, refrigerate and marinate it until taste, and put it in a low-temperature machine at 65 degrees for 20 minutes
Heat a pan, drizzle with the right amount of olive oil, add cod, fry the edges, tilt the pan 45 degrees, add a piece of butter and cook until it melts, add garlic with skin and fry to make incense, pour garlic butter on the surface of the fish until all the noodles are golden brown, take out the oil control and set aside
Put tin foil in the wok and add an appropriate amount of smoked fruit wood to ignite, put it on the shelf and put the fried cod pieces for smoking, the smoke changes from white smoke to yellow smoke and you can take out the plate
Wash and beat the cucumber into cucumber juice, and 80g of white miso sauce, 1 tbsp miso, 2 tbsp sugar, 50ml of bonito stock, and 1 beaten egg yolk together in a pot, sauté slowly over low heat until boiling, then cook until thick to make cucumber miso sauce, pour into the periphery of the cod pieces, add an appropriate amount of flowers and herbs to garnish