Golden crab claws
Ingredients & Ingredients:
4 pike crab tongs, 120 grams of shrimp gelatin, 60 grams of spring roll skin, 20 grams of lemon paste, salt, flavor, pepper
method:
Each crab claw is spread with 15 grams of spring roll shredded spring rolls cut from the skin, added shrimp glue, and wrapped around the crab claws
Brush the egg mixture on the end of the spring roll, wrap it evenly and firmly, and fry it in a pan at 60% oil temperature to mature
When the oil temperature rises, re-fry in a pan until crispy and golden brown, and serve with lemon sauce
Steamed sea bass
Sea bass, sliced ginger, shredded shallots, shredded bell peppers, cooking wine, salt, pepper, soy sauce
Wash the sea bass and change the knife, and the ginger slices are poured into the cooking wine
Steam the steamer for 8 minutes and pour out the excess juice
Pour soy sauce over and pour in hot oil
Black truffle tempeh cold melon
650 grams of cold melon, 20 grams of black truffle sauce, 80 ml of tempeh sauce, tempeh, dried scallops, sea rice, orange peel, ginger, garlic, rock sugar, oyster sauce, broth
Stir-fry the spices together until fragrant
Cut the cold melon and remove the seeds and fly the water until it is broken, and put it on the plate
Drizzle with tempeh juice and garnish with black truffle sauce with Titian