Black truffle screw flakes with artemisia annua olive oil
Ingredients & Ingredients:
200 grams of deep-water conch, 150 grams of artemisia stalks, 50 grams of homemade black truffle sauce
method:
Crush the fresh black truffles in a blender, chop the apricot abalone mushrooms into small pieces, chop the garlic into minced, squeeze out the juice of the small lime, add the truffle oil under the net pot and burn until 30% hot, add the apricot abalone mushrooms and fry until fragrant, add the black truffle crushed and sauté until fragrant, then add salt and lime juice and stir-fry evenly, and cool with corn starch
Remove the leaves and leave the stems, wash and cut into sections, add salt and sugar to boil water to taste, and add the artemisia stalks to blanch for 5 seconds to remove the ice
Take the meat from the conch, treat it cleanly and slice it into slices, blanch it in boiling water and then remove it from ice and set aside
Drain the chilled artemisia stalks, add salt, monosodium glutamate, minced garlic and olive oil and mix well and serve
Chilled screws to suck up the water, add homemade black truffle sauce and mix well, place on top of the mixed artemisia stalks, and add the appropriate amount of garnish
Spicy eel bones
Eel keel, coriander stalk 100 g, dried red pepper segment 20 g, salt and pepper, sugar 5 g, red oil 10 g
Wash the keels of the eels and mix them with shredded shallots, ginger shreds, and carved wine for half an hour
Pick out the green onion and ginger, add salt and mix well, put it in a 60% hot oil pan and fry until it is set, and fry it in the pan until it is crispy and oily
Leave the bottom oil in the pot, add the dried red pepper and stir-fry until fragrant, add the eel bones, sprinkle in the pepper salt, sugar, coriander stalks, add the red oil and stir-fry evenly out of the pot and plate
Honey juice fire square lotus leaf clip
10 pieces of fire, 10 pieces of green apple, 10 lotus leaf clips, rock sugar to taste, honey
Steam the fire recipe thoroughly with honey juice, steam it to deboning, let it cool and flatten it with a heavy object, and change the knife into a slice
Stack the green apples in the order of layer by layer of fire, add the honey juice to the starch water and boil it into a sauce and drizzle on it
Finally, pair with a ruffle clip to serve