Racing crabs
Ingredients & Ingredients:
Pike crab, green beans, crab stew king, chicken juice, corn starch
method:
Remove the crab meat and crab yellow, mash it into puree, add the corn starch and beat it vigorously
Dip the corn starch in a 70% hot oil pan and fry until it floats, quickly drain the oil and set aside
Heat the oil again in the pot, add the crab king, chicken juice, water, add the smooth oil crab meat and quickly stir-fry the pot and plate, with blanched green beans and acid film leaves, pansy can be garnished
Taste of beef
Beef tenderloin, mint leaves, eggs, corn starch, soy sauce, oyster sauce, chicken powder, high liquor, white pepper, sugar, tender meat powder, fresh dew, salt, butter
Wash and cut the beef tenderloin into strips to rinse off the blood, drain and set aside
Wash the mint leaves, wash and cut the red bell pepper, green pepper and green onion into sections and set aside
Heat the oil, add the mint leaves and fry until emerald green, remove the oil and set aside
Add salt, white wine, egg white, white pepper, tender meat powder, mint leaves and corn starch to the beef strips and marinate for 30 minutes
Make a sauce with soy sauce, fresh sauce, oyster sauce and sugar to set aside
Fry the oil in a frying pan, add the beef strips and fry them for 6 years, add the shallots, red and green bell peppers and stir-fry until fragrant, add the prepared frying, put the sauce on the plate, and garnish the fried mint leaves
Gold and silver
Taro, spring roll skin, corn starch, sugar
Peel the taro and cut it into coarse strips, blanch the water and add the corn starch to mix well, fry it in 40% oil until golden brown and remove the oil for later use
Tear the spring roll skin into small pieces by hand, fry until golden brown, quickly remove the oil and set aside
The white sugar is boiled to make a white syrup, and a part of it is made into a small dish, and the rest is put into the taro and wrapped in fried spring roll skin
Plate the prepared taro strips and add the shreds