Seafood hot spring eggs
Ingredients & Ingredients:
1 egg, 10 grams of sea urchin, 15 grams of raw cuttlefish, 15 grams of red fish roe, 5 grams of yam silk, 2 grams of green onion, 5 grams of black crab seed, hot spring egg juice
method:
Spread the shredded yam on the bottom of the bowl and add the sea urchin, cuttlefish, red fish roe, and egg in turn
Pour in the hot spring egg juice, sprinkle with black crab seeds and green onions
Zucchini onion ginger chicken
1 chicken thigh, 1 cucumber, 1 small broccoli, 1 small cauliflower, 6 money grasses, 1 white shallot, ginger to taste, salt, chicken juice, black pepper, butter, olive oil, brandy
The chicken thighs are changed to knives and boneless, the fascia is removed, the skin and meat are separated, and the meat is changed to a large thin slice with spices and marinate into flavor
Cut the cucumber into strips on all sides and change it into thin slices, change the meat to a knife into a rectangular reserve, and change the broccoli and cauliflower to a knife into small flowers
Wrap the carob meat with chicken, wrap it in chicken skin, wrap it in plastic wrap and steam it for 10 minutes, then take it out after setting, and fry it on both sides to make golden brown after cooling
Carob peel, broccoli and cauliflower fly together in water, over cold and mix well
Cut the green onion and ginger into small pieces, add oil and stir-fry until fragrant, season and then use a blender to make a puree, plate the processed ingredients as shown in the picture, and add a little lemon juice
Melon tempura
100 g of melon, 30 g of tempura powder, 2 litres of salad oil, 3 g of sea salt
Peel and seed the melon and cut into 5 pieces and wrap in tempura powder
Fry in 200 degrees Celsius until crispy, plate and sprinkle with sea salt