Curry with large meat crab
Ingredients & Ingredients:
400 g of crab, 1 serving of mixed seafood, potatoes, beans, eggplant, onion, red pepper, shredded coconut, coriander, fried garlic, homemade curry bile 250 g, pure coconut milk 200 g, whole evaporated milk 410 g, chili red oil, monosodium glutamate, chicken powder, coconut sugar, broth, flavor, corn starch
method:
The potatoes are cooked thoroughly and fried to color, and the beans are pulled in oil and eggplant
Pour homemade curry gall, coconut milk, whole evaporated milk, and stock into a milk pot, bring to a boil over medium heat to taste, strain through a strainer and set aside
Large meat crabs are slaughtered clean, sucked dry, seasoned with salt and pepper, and fried in a layer of flour to color
Put all the ingredients in a filtered curry pan, slowly boil the mustard, drizzle with chili red oil, sprinkle with shredded coconut, fried garlic and serve with parsley
Dutch juice dragon fish rolls
150 g of longli fish, 70 g of mixed lettuce, 50 g of miscellaneous mushrooms, 20 g of salmon roe, 50 g of dutch juice, 10 g of basil sauce, salt, dry white, olive oil, fresh lemon juice, pepper
Marinate the fish in salt, pepper and dry white for a while, roll them in tin foil and heat them in the oven until fully cooked
Remove the grilled dragon fish rolls, sprinkle the Dutch juice on top, bake in a baking oven and color, during which time the fresh bacteria are blanched in water
Season the lettuce mixture with olive oil, fresh lemon juice, salt and pepper and add the bacteria
Plate with basil sauce, add salad dishes, add baked dragon fish rolls, and sprinkle with salmon roe
Perilla leaf sea bream grilled
5 perilla leaves, 100 grams of sea bream, shredded cucumber, shredded carrot, 100 ml of sake, 100 ml of miso, 50 ml of thick soy sauce, 1 small piece of kelp
Cut the seabream into small strips, wrap the seabream in perilla leaves and place in tempura batter
Crisp in a frying pan, fry until golden brown and remove the filter oil
After the sake is cooked, add the miso, kelp, and thick soy sauce to a boil, put the fried sea bream inside, cook for 2 minutes, and then collect the juice and put it on the plate