< h1 class="pgc-h-arrow-right" > peony shrimp in soup</h1>
Ingredients & Ingredients:
1 green shrimp, 15 grams of dolls, 1 slice of jujube, goji berries, sweet beans, 50 grams of broth, salt, flavor powder, pumpkin mushrooms
method:
The green shrimp is changed to a peony flower knife and marinated, cooked at low temperature until semi-cooked and shaped for later
Baby cabbage heart change knife to tendons and reserve, casserole dish on the heat into the broth seasoning, under the baby cabbage, green beans, dates, goji berries boiled into the flavor, down into the green shrimp micro-boiled pot cup
Stir in the original soup with melon paste to make the golden soup, drizzle in and garnish
<h1 class= "pgc-h-arrow-right" > soaked in hot spring eggs</h1>
2 sterile eggs, 3 grams of caviar, 1 cryogenic machine, 200 grams of miso, 15 grams of sugar flakes, 20 grams of sake, 3 grams of wooden fish flowers
Add water to 62 degrees Celsius, add sterile eggs and cook for 23 minutes, remove and pour into ice water
Take the seasonings and mix them together, stir them all with a boil after cold and set aside
Peel the boiled sterile eggs and soak them in a steaming shower for 8 hours and remove them on opposite
Serve with caviar
<h1 class="pgc-h-arrow-right" > onion yam fried incense ham</h1>
200 grams of ham, 150 grams of yam, 100 grams of shallots, 100 grams of pagoda vegetables, 3 pieces of bell peppers, 3 pieces of stir-fry, 3 grams of salt, 3 grams of monosodium glutamate, 5 grams of chicken powder, appropriate amount of chicken fat, 20 grams of black pepper juice
Replace the pagoda dish with a knife, change the green onion into a small 2 cm long section for later, wash and peel the yam, wash it with a wave knife and cut it into slices for later, and cut the ham with a wave knife into rectangular strips for later
Boil water, add the pagoda dish to the bottom, blanch the water, plate, fry the yam and the green onion in a pan at the same time, and pour out when the sides are golden
In a frying pan, melt the chicken fat, stir-fry the sauce until fragrant, stir-fry the fried yam and shallots evenly, stir-fry evenly, add the bottom flavor and a little black pepper juice and ham and stir-fry evenly
Serve on a plate and garnish with pepper pieces