Chilled trisamory pull
Features: cool and refreshing, delicate and smooth taste.
Ingredients: 500 grams of tapioca flour, 300 grams of spinach juice, carrot juice and black rice juice.
Seasoning: 8 grams of salt, monosodium glutamate, sugar, pepper, minced green onion, minced garlic 10 grams each, aged vinegar, seasoning oil 15 grams each, sesame oil 1 gram, noodle alkali, alum 5 grams each.
make:
1, tapioca flour with flour alkali, alum, 5 grams of salt mixed well, divided into three equal parts, respectively with spinach juice, carrot juice, black rice juice mixed into a batter.
2: Put the three kinds of batters into the pot, put in water and burn until eight separates, make several powder skins with powder spinners, let cool and cut strips of 10-12 cm long and 1 cm wide, and put them into a dish. 3, 3 grams of salt, monosodium glutamate, sugar, chili pepper, minced green onion, minced garlic, aged vinegar, sesame oil, seasoning oil mixed into a sauce, and mixed with the prepared skin on the table.
Comments: This dish is very creative, but it does not feel rich, and add some accessories, such as cucumber, purple kale, the effect will be better.
Foie gras slices
Ingredients: Foie gras 500 g.
Seasoning: cooking oil, butter, green onion, ginger, soy sauce, monosodium glutamate, pepper, sugar, rice wine.
Preparation Method:
1: Wash the foie gras and blanch the water: take a wok, put oil on the pan and sauté with green onion and ginger.
2: Add the above spices, add the foie gras and stir-fry until cooked, wait for cooling and set aside.
3, fried foie gras with a crusher stirred into mushrooms, and then take the model, rub butter on both sides, put into the foie gras mushroom refrigeration for 3 to 4 hours until solidified, change the knife to plate.
Soup bath embroidery pills
Tang bath embroidery pills are the last of the fifty-eight strange dishes of the Tang Dynasty "roasted tail feast", the traditional practice is to chop pork and knead it with boiled eggs into balls, put into the broth and make it, because the red meat is mixed with white and yellow egg particles, like colored hydrangeas, so it is named. Chef Shi flipped through the old recipes, moved this court dish into the restaurant, and further enhanced the selection and appearance of this dish: replacing the original pork with fish, chicken and fatty meat, the surface of the balls made was smoother, and the taste was soft and umami; a little honey beans, sea cucumbers, fish maws, ham, and cooked egg yolks were added to the beaten meat puree, making each "hydrangea ball" more colorful and more beautiful.
Batch prefabrication:
1, grass carp to stab the meat, cut into strips; chicken breast meat to remove the fascia, soak off the blood water and then change the knife into slices; fat meat sliced; honey beans, sea cucumber, fish belly are cooked separately, and then it is changed into a knife with ham and cooked egg yolk, and mixed into colorful grains in the same proportion for use.
2: Pour 1800 grams of fish, 600 grams of chicken slices, 300 grams of fatty meat slices, add 1000 grams of onion and ginger water, 80 grams of cooking wine, 25 grams of salt, 10 egg whites into a meat paste, put them into a basin, add 50 grams of colorful grains to every 500 grams of meat puree and mix well.
Cooking process:
1: Boil the broth in the pot, squeeze the finished meat puree into walnut-sized balls by hand, put them in clean water and heat for 1 minute, cover and reduce the heat to simmer for 1 minute, until the balls are expanded and drained.
2, take another pot into the clear soup, adjust the appropriate amount of salt, MSG, boil after the rape leaves can be thoroughly boiled to start the pot, each miso scoop into the clear soup 150 grams, 1 ball, rape leaf 1 is ready.
Technical key:
The pureed meat from the electric mixer is relatively fluffy, and when it is put into the broth, it will expand to 1.5 times the original size, and the taste is soft and elastic.