Truffle and cow gift box
raw material:
M12 snowflake wagyu beef 100g, shiitake mushrooms 50g, asparagus 30g, bell pepper 20g.
seasoning:
10g black truffle, 50g soup, salt, chicken powder, and dark soy sauce.
make:
1. Wagyu beef shaving slices 2mm thick slices; shiitake mushrooms are pelleted, seasoned and stir-fried.
2. Wrap the mushrooms in wagyu slices, fry them in a non-stick pan, drizzle with truffle juice after serving, and garnish with asparagus and bell peppers.
Full of fragrant abalone snails
100 grams of diced abalone, 150 grams of good money mushrooms, 120 grams of diced lettuce. 10 grams of ginger slices and 10 grams of garlic slices, 5 grams of millet chili rings, and 1 egg.
Sugar 3 g, chicken powder 2 g, Mei Ji 25 g, sesame oil 10 g, raw oil 60 g, mustard powder to taste.
1, add water to the pot to boil, under the baoluo Ding flying water, fished out; then under the lettuce diced, money mushroom blanched water, fished out.
2: Mix the abalone with raw soy sauce and set aside in oil.
3: Add 30 grams of raw oil to 30% heat, fry the egg liquid that has been beaten and seasoned, stir-fry, scratch and pour out.
4, add 30 grams of raw oil to the net pot and burn until 50% hot, under the ginger slices, garlic slices stir-fry, put in the diced lettuce, money mushrooms after simmering, under the abalone, millet spicy, add seasoning and turn well, and then hook, put in the scrambled eggs, turn well and then out of the pot and plate.
Chilled vine pepper mixed with baby elephant mussels
1: Take 500 grams of meat from live baby elephant mussels, slice them into thin slices, put them in a pot of flying water for 30 seconds, fish them out and put them into ice water (so that they are crisp and tender).
2: Control the dried water of the frozen mussel meat, add 40 grams of rattan pepper oil sauce and mix well, and put it into the ice cube shell.
Rattan pepper sauce:
1: Mix well with 20 grams of seafood soy sauce, Japanese shochu sauce and clear soup, add 10 grams each of tang huang, pork rib sauce, seafood sauce and honey, and take 5 grams of Donggu soy sauce and Zhuhou sauce, and 3 grams of Japanese green wine, and set aside.
2: Add 40 grams of shallot oil to the pot, burn to 60% heat, reduce the heat to a slight thickness and let it cool, add 20 grams of vine pepper oil, 10 grams of sesame oil, millet pepper rings, ginger, garlic grains 3 grams each and mix well.
Stir-fried south sea baby lobster with organic black garlic
Small green dragon 300g, green pepper 20g, red pepper 20g, black garlic 15g.
Salt, sugar, chicken powder, oyster sauce, water starch, peanut oil.
1. The little green dragon is sizing the meat and frying in a non-stick pan.
2. Heat a little peanut oil, add green and red pepper, black garlic and stir-fry, put lobster meat, drizzle bowl (water starch and seasoning mixture) stir-fry evenly, out of the pot and plate.
Worcester flavored rice rolls
100 grams of Alaskan crab leg meat, 2 Pieces of Vietnamese Spring Roll Skin, 30 grams of bitter chrysanthemum and shredded lettuce, and 1/2 avocado (cut into strips).
1 g salt, 50 g tomato paste, 20 g gummy sauce.
1: Combine the tomato sauce and the quartet sauce into a sauce and set aside.
2: Wrap all the ingredients tightly with steamed Vietnamese spring roll skin, slash everything and serve with sauce.
Jin Chi Yu Qiong ascended the bright moon
1 Australian ribbon, 3 egg whites, 20 grams of pumpkin puree, 30 grams of milk.
4.5 grams of salt, 150 grams of thick chicken soup, 10 grams of raw oil, a little water starch and cooking wine.
1: Add 2g salt, milk and aquatic flour to the egg white and beat well, and use warm oil to form hibiscus for later.
2: Put 0.5g of salt in the Australian ribbon, spread the cooking wine well, and marinate for preparation.
3: Heat the pan in raw oil until 30% heat, add the tape and fry on both sides until cooked, then scoop out.
4: Bring the chicken broth to a boil in a net pot, season with salt, add pumpkin puree and cook well, stir well into the slippery hibiscus, put the bottom of the plate, and then put a blanched vegetable flower, and then put the fried tape on it.
The Law of the Jungle - Seafood
characteristic:
Inspired by the TV show Law of the Jungle, this dish is a quest for survival in the wild on the island, charcoal grilled seafood, and the pursuit of the original taste of the ingredients.
Crab 400g, nine-section shrimp 150g, peacock mussels 150g, oysters 2, scallops 2. 1 lemon, 20g mint leaves, 100g potatoes, 100g sweet potatoes.
Charcoal-grilled spicy garlic paste 100g, sea salt 25g, butter 5g, rose dew 20ml, cooking oil 20ml, kazen powder 5g, salt, pepper crushed to taste.
1. Shell and wash the crab and chop it into four large pieces.
2, nine shrimp wash with bamboo skewers from the tail to the head; peacock mussels, scallops, oysters each pry open to remove one side of the shell washed and set aside.
3: Wash the pebbles and bake in the oven until 220°C.
4: Drizzle the processed crab, shrimp, peacock mussels, oysters and scallops with cooking oil, sprinkle with sea salt, drizzle with garlic paste, and roast on the grill until seven ripe.
5. Make side dishes: baked potatoes and sweet potatoes, seasoned with butter, kazen powder, salt and chopped pepper.
6: Place the pebbles roasted to 220°C in the container, then add the baked potatoes, sweet potatoes, cut lemons and all the seafood roasted until seven ripe.
7: Sprinkle rose dew on the pebbles and quickly light it with a small musket to make it burn, then put on the mint leaves.
Blood swallow avocado
Avocado 1 blood swallow 3 g peanut butter, mayonnaise 2 g honey 5 g each
1. Soak the blood swallow in a cool water basin overnight, fish it out and clean it, put it into a pure water basin with rock sugar, and then steam it in the basket and take it out for use.
2. Take the flesh of the avocado, put it into a handheld blender together with peanut butter, mayonnaise and honey, beat well and then put it into the shell of the avocado, and finally place the blood swallow, and garnish the cherries and mint leaves.