Ingredients & Ingredients:
1 small green shrimp, 1 mango, 15 grams of cheese, 20 grams of lotus root, 15 grams of fat, 3 pieces of spring roll skin, 1 finger lotus, 1 small lime, 1 asparagus, appropriate amount of flowers and herbs, 2 grams of salt, 1 gram of white pepper powder, 5 grams of sugar, cooking wine, 20 grams of mayonnaise, 2 grams of green mustard, 5 grams of honey, 50 grams of thai pepper juice, 50 grams of cheese powder
method:
Mayonnaise, green mustard and honey are diluted with mineral water and mixed to form mayonnaise green mustard honey juice
The little green dragon is shelled and the head and tail flying water are set aside, the small green shrimp meat is cut into fine particles, the lotus root is cut into fine particles, the fat is cut into fine particles, add cooking wine, salt, sugar, white pepper and mix well and put in the refrigerator for one hour
Crush the mangoes and sift them into a dish, freeze them into mango jelly and cut them into small pieces, cut the cheese into small pieces, cut the spring roll skin into fine wires, and mix the cheese powder with water to make a paste
After refrigeration, the small green dragon is kneaded into small balls embedded in mango sauce jelly and cheese, fried in a pot of 70% oil temperature until half cooked, fished out and wrapped in the mixed cheese paste, then wrapped in spring roll skin, and then fried in the oil pan until golden brown
Blanch the finger radish and asparagus in water and sauté to taste the ingredients, and then plate the processed ingredients
1 Ginseng, shrimp gelatin, lees juice, honey bean grains, salt, sugar, chicken powder, soy sauce
Stuff the shrimp gelatin into the crispy paste of Liao ginseng, fry it in a frying pan and set aside
Season the lees juice and set aside in a dish
Sprinkle with honey beans, place the ginseng stuffed with shrimp gelatin, and decorate with gold leaf
350 grams of beef bone marrow, 15 grams of Sichuan pepper, 5 grams of peppercorns, 3 grams of salt and pepper, 200 grams of crispy skin powder, 5 grams of red oil
Add beef bone marrow to the shallot and ginger cooking wine pot until ripe
Add an appropriate amount of salad oil to the pan, heat the oil at 60% heat, add the beef bone marrow wrapped in crispy paste, fry until golden brown, and then remove the oil
Turn in the oil at the bottom of the pot into the chili pepper segments and the peppercorns and stir-fry the peppercorns into the pre-fried beef bone marrow, and then add the pepper and salt and stir-fry evenly