admire
1. Festive northern grass flowers.
method
1) After washing the northern grass flowers, put them in hot water and blanch them, then put them in clean water to swell; vegetarian abalone is cut into thin slices and set aside.
2) Wash the green shoots and cut into chunks for later.
3) Roll the soaked northern grass flowers and plain abalone slices into thick finger size and wrap them into strips for later.
4) Mix the spices thoroughly to make a sauce.
5) Put the green shoots in a bowl and then add the wrapped northern grass flowers. Serve with the sauce from step 4.
2. Pickled radish rolls.
1) Peel the white radish and cut into thin slices of about 0.3 cm thickness for later.
2) Remove the seeds of the red peppers and cut into small pieces for later.
3) Put the radish slices and red pepper in salted water, add vinegar and sugar, marinate for 30 minutes, then remove and control the moisture to dry.
4). Roll the white radish into rolls, sprinkle with white sesame seeds and garnish with bean sprouts.
3. Sign on The Gili.
1). Put the loose ingredients into a gauze bag and tie it tightly with a string; break the rock sugar, then put it in the pot with the salad oil, then add the broth, add ginger, onion and salt, then add the spice packet, slowly cook over low heat for 90 minutes to get the brine.
2). Put the chopped abalone slices, celery slices and fungus slices on bamboo skewers and pour in the fragrant juice.
4, sesame sauce 100%.
Pour warm water into the tahini little by little and stir until the tahini is fully open. Finely chop the rape flowers, add olive oil, salt, xylitol and cooked sesame seeds and set aside. Spread out the rice peels, add the mixed rape flowers, wrap them into rolls, and cut them into 2 cm wide slices with a knife for later. Mix the tahini, salt and sugar into a sauce and pour over the rice crust.
5. Ice pole peach dew.
Soak the dried peach oil in water for 6 hours, change the water and set aside. Place the rinsed dried peach oil in a bowl, steam for 10 minutes, remove and immediately place in ice water for later. Mince the cinnamon balls, mango and strawberries. Place the peach oil in a bowl, add the diced fruit and pour in honey, coconut or almond juice to taste.
6. Japanese spring roll crab fillet.
Spread the spring roll skin, steam for 3 minutes, then remove to cool. After washing and drying the glass lettuce, unfold each slice and cut into thin strips for later. Spread the cold spring roll skin, put a crab fillet, a little carrot shredded, a little glass lettuce shredded in the yard 2 cm from the bottom of the spring roll skin, roll it up, and then cut it into two pieces diagonally with a knife. The rest of the spring roll skin is made in the same way and eaten with mayonnaise.
7. Healthy taro sun fruit.
Cut the golden melon 1 cm off the top, remove the golden melon seeds and pulp, carve into the golden melon bowl, put it in a pot and add water to steam. Cut the pumpkin meat and sweet potatoes into diamond-shaped cubes and set aside. Bring the chicken broth, fresh milk and coconut juice to a boil, add the green peas, add salt until thick, pour into a pumpkin bowl and sprinkle with sweet potatoes, pumpkin meat, and pine nuts.
8: Stir-fried shrimp with leek flowers.
1) Rinse the river shrimp repeatedly with salt water for later use.
2) Wash the leeks, shallots and red peppers, cut into 2 cm long pieces and set aside.
3) Take a pan, heat and pour in the salad oil. When the oil is hot, add the leeks and bell peppers and stir-fry, add the river prawns and stir-fry. After 3 minutes, season with salt and sprinkle with spring onions.
9. Raw shrimp balls and crispy tofu.
Peel and set aside the shrimp. Mix the cornstarch and flour and add the egg mixture to make a crispy paste for later. After controlling the moisture content of the tender tofu, mix with the shrimp paste, put it in the template and let it sit for 5 minutes, then remove and dip in the paste for later. When the pan is 50% warm, add the bean paste, sauté until golden brown, and remove. Stir-fry, warm oil, add shallots and red peppers, stir-fry for 2 minutes, add salt and season. Serve with crispy tofu.
10. Braised beef with chicken loin in Hangzhou sauce.
To prepare, soak the dried agaricus mushrooms in water for 60 minutes, and set aside the chicken loin with a bull whip and slices. Bring water to a boil in a pot, wash the broccoli and the small rapeseed, cut into pieces, and blanch in hot water. Heat the pot, add salad oil, stir-fry all ingredients (except for small rapeseed), bring to a boil over high heat, reduce heat, cook until the soup is thick, remove the pot and garnish with small rapeseed.
11. Red braised venison.
Cut the venison into 2 cm pieces. Stir-fry the salad oil, garlic and ginger slices in a pan, then add star anise and bean paste and stir-fry for about 3 minutes. Stir-fry the prepared venison in a pan and add the wine and soy sauce. Add water, salt and sugar, bring to a boil and simmer for 20 minutes. Put all the spices in a pot and cook on high heat for 10 minutes, then cook on low heat for 20 to 30 minutes.
12. Silver cod with lemon.
1) Cut the cod into thin strips of 10 cm long and 1 cm thick and set aside.
2) Bring the water in the pot to a boil, dissolve the sugar in hot water and add lemon juice to taste.
3) Pat the cod strips with corn starch and salt, hang the egg whites, fry them in a 30% hot oil pan, remove and plate.
4) Dip in lime juice when eating.
13. Lobster handmade noodles.
Wash the lobster and set aside. Peel the lobster meat and cut into small pieces. Break the lobster bones into small pieces and set aside. Add purified water, lobster bones and shrimp yellow to another pot and cook for 10 minutes over low heat to make lobster soup. The handmade noodles, lobster meat and kale are then placed in the lobster seafood soup, cooked and set aside. Place the cooked noodles in a bowl, add the lobster meat and kale, pour in the broth and sprinkle with green onions.
14. Characteristic bean blossom noodles.
Directions: Soak the soybeans in water for 6 hours to make soy milk and set aside. Stir the flour and the remaining pure water to make noodles and set aside. Bring the soy milk to a boil, disperse the brine with water, pour it into the soy milk, and solidify the soy milk into tofu for later use. Cook the noodles and pour in the soy milk and tofu. Sprinkle with squeezed vegetables, peanuts, sautéed soybeans, white sesame seeds, drizzle with chili oil, sesame oil, and green onion.
15. Coconut green snow clam crisp.
Directions: Butter, sugar, eggs, milk, flour and custard powder are made into a batter and steamed with water to make a creamy brown color. Mix the soaked Chinese forest frog with milk yolk and make a filling to set aside. Make the oil skin with flour and butter, lard, potato flour, spinach juice and coconut water. Make a water skin with flour and lard. Remove the oil and water skin, roll out into a leather bag and fry in a pan until golden brown.
16: Stir-fried pork with red pepper.
Soak the bamboo in hot water, wash it, cut it into 3 cm long pieces, slice the bamboo shoots, and dice the green onion and set aside. The pork neck is washed with water and cut into thin slices 2 cm wide, 5 cm long、、、 2 mm thick. Take a saucepan and pour in the salad oil. When the oil temperature rises, add the pork neck and dried chili peppers, stir-fry, then add the remaining ingredients and soy sauce in turn, stir-fry for 2 minutes, then add salt to taste.