Raw materials:
About 500-600g yellow croaker (pickled with 15g salt and 25g ginger), 25g minced garlic (fried) and 25g chopped green onion.
Seasoning:
20g of head soy sauce (top soy sauce), 20g of soup, and 0g of sugar10g.
Exercise:
1. Drain the fish, paddle the fish with egg whites, and pat the fish thin and dry.
2. Fry the fish to golden brown with the oil temperature of 120 degrees, sprinkle with golden particles and chopped green onion, and then spray it on your head.
Steamed lobster with egg
Raw materials:
75g lobster meat, 25g protein.
Seasoning:
35g of soup, 3g of chicken essence, 2g of salt and 5g of 20-year-old Huadiaojia wine.
Exercise:
1. First, drain the lobster meat, season it slightly, pat some raw flour, beat the egg white and adjust the ingredients.
2. Steam the eggs for one minute, add lobster meat and steam for another 3 minutes. Finally, sprinkle with carved flowers and crab seeds.
Braised pork in black truffle sauce
Raw materials:
200 grams of suckling pig, 5 grams of black truffle sauce, and one square bag.
Seasoning:
Wonderful kraft sauce 15g, condensed milk 5g.
Exercise:
1. Cut some fat from the cooked suckling pig with a knife.
2. Change the light-colored square bag into Japanese characters, bake it with butter and garlic, and coat it with black truffle sauce and kraft salad sauce.
3. Put a cucumber at the bottom and a golden pig on the surface.
Shunde fried fish kou
Chopping board:
Only four mouths of silver carp (with a total weight of about 300g) were taken, and the gills were removed and washed.
Dutch:
Drain the fish mouth, add 10g light soy sauce and rice wine, 3g white sugar, 5g garlic slices and 0.5g soaked shredded tangerine peel, mix well, marinate 15min, and coat with a layer of glutinous rice flour.
Wok:
Add 50g salad oil into the pot, heat to 50%, add fish mouth, fry on low fire until both sides are golden, pour 25g of two soups along the edge of the pot, cover the pot, simmer for 20 seconds, turn off the fire, serve, and decorate with red pepper and nine layers of pagoda leaves.
Baked prawns with fresh dew
Raw materials:
1 shrimp,10g onion rice,10g garlic and10g chives.
Seasoning:
5 grams of butter, 25 grams of freshly squeezed juice, 3 grams of sugar and a little pepper.
Exercise:
1. Cook the shrimp oil until it is cooked (the oil temperature can be higher).
2. Stir-fry the spice heads and shrimps with butter, pour in fresh dew and a little soup, and slowly collect the juice.
Delicious grilled lobster with three onions.
Main ingredients:
Canadian lobster 1.
Accessories:
50g of dried onion, 0/00g of shallot/kloc-,75g of Beijing onion, 25g of coriander stalk and 25g of shredded red pepper.
Seasoning:
20g of Wei's David's fresh soy sauce, delicious golden oyster sauce 10g, 25g of crab yellow sauce, 10-year carved wine 10g, salt 10g, sugar 10g, and 5g of chopped pepper.
Exercise:
1, change lobster into pieces, absorb water, sprinkle with salt and pat powder for later use.
2, from the pot, stir-fry the onions in Beijing, stir-fry the dried onions, shallots and shredded red peppers, and stir-fry the delicious soy sauce after the fire.
3. Oil the lobster pieces until the meat is full and tender, and drain the oil.
4, from the pot, add lobster pieces, delicious gold oyster sauce, delicious soy sauce, crab paste and pepper, add carved wine, stir fry.
5. Stir all the ingredients together, put them in a hot casserole, and finally decorate with coriander stalks.
Liangguapao beef soup
Chopping board:
1,100g of cold melon, peel off the skin with a planer, slice along the length, add 3g of salt for slight salting, and wash and blanch to remove the unique bitter taste of cold melon.
2. 60 grams of beef, cut into two pieces with uniform thickness.
Wok:
Add 150g soup into the pot, bring it to a boil, add cold melon and beef slices, cook for 3 minutes on low heat, season with 3g salt, 1.5g white sugar, 2g chicken powder and 0.5g white pepper, put it into a container after taking out the pot, and sprinkle 2g fried shredded ginger and 1g medlar for decoration.
Pantangsan embroidered finger piece
Key raw materials: cuttlefish 350g, lotus 150g.
Accessories: green pepper, yellow pepper, green pepper 10g, black fungus 20g, onion ginger 5g.
Seasoning: 2g XO sauce, 2g salt, sugar 1g, custard powder 1g, 5g edible oil and 5g Guangdong rice wine.
Making:
1, cut a big cuttlefish, rinse and embed; Clean the lotus root, cut a piece with a knife, trim it into a flower pattern with a hand carving knife, and embed it; Clean green pepper, yellow pepper and green pepper, cut into small pieces and embed; Cleaning and burying auricularia auricula.
2. Put a clean pot, pour cold water into it, bring it to a boil with high fire, soak it in lotus root 10 second, take it out, dry it, soak it in cuttlefish slices, green peppers and black fungus for 2 seconds, take it out, dry it and bury it.
3. Put the cooking oil into another clean pot, add onion and ginger and stir fry, then add cuttlefish slices, lotus root, green pepper blocks, yellow pepper blocks and black fungus in turn, add XO sauce, salt, white sugar and yellow wine seasoning, stir fry evenly, thicken custard powder starch, brighten the oil, take out the pot and set the plate, as shown in the figure.
Taste: salty and fragrant.
Professional key: Wash cuttlefish to remove fishy smell and soak it in cold water to make cuttlefish slices more crisp and refreshing. It must be strictly controlled within 2 seconds in the water, otherwise it is easy to get old.
Jiangshuidian tofu
In the production of this dish, pure natural brine tofu is selected as the key raw material, and it is matched with ancient stone mill kitchen utensils to make tofu look more traditional, and homemade juice is poured into it, which improves the umami taste of tofu. The salty taste in the safe passage is moderate and spicy, which is quite attractive.
Key ingredients: 500 grams of brine tofu.
Accessories: 20g radish pickles, preserved eggs 1.
Seasoning: Ertang100g, homemade sauce 30g, monosodium glutamate 5g, soy sauce10g, bouquet pepper10g, onion, ginger, vanilla and onion 20g, sesame oil 20g, chopped green onion 5g and oil pepper 2g.
Making:
1. Shape the brine tofu with three different ring molds, change the middle with a cross knife, and take out at least one piece and embed it; Radish, pickles and preserved eggs are cut into soybean-sized particles and embedded.
2. Put a clean pot, pour linseed oil, add flowers, bouquets and peppers to stir fry, add onions, ginger, fragrant lai and onions to stir fry, pour soup twice, add column sauce, soy sauce and monosodium glutamate powder, boil in fire, air-cool, make juice and embed.
3. Put radish pickles and preserved eggs in the middle of tofu, cover it with a small piece of tofu as a cover, pour homemade juice, sprinkle chopped green onion and pepper, and serve.
Taste: salty and spicy.
Best beef tendon
This dish combines beef tendon and beef steak into one, which is excellent with kidney bean, east melon, beef tendon and beef steak. It is spicy and spicy, soft and waxy kidney bean, and fresh and smooth east melon. And this dish contains collagen and dietary fiber, which is a healthy choice for consumers.
Key raw materials: 500 grams of beef tendon, 300 grams of beef tendon (bullwhip), 0/50 grams of kidney bean/kloc-and 250 grams of pumpkin.
Seasoning: pure grain wine 3g, pepper 5g, 1 star anise 2g, ginger 5g, onion 6g, bean paste 10g, chicken essence 3g, black pepper 5g, light soy sauce 5g.
Making:
1. Take out the bullwhip, cut it into 3cm Huang Juhua sections and embed it; De-oiling beef tendon, cutting 0.5 cm thin slices with a top knife and embedding; Kidney bean swelling 12 hour, embedding; East melon with skin, cut into pieces, blanched, fished out, put in a casserole, put the bottom, and buried.
2. Wash the pot, pour cold water, add beef tendon and steak, add pure grain wine to soak thoroughly, take out, wash the blood, pour into the pressure cooker, add bone soup, pepper, star anise, star anise, ginger slices, green onion and bean paste, simmer for 20 minutes, then pour kidney beans, and simmer for 5 minutes to relieve the hatred naturally.
3. Take another clean pot, pour beef tendon, beef, kidney beans and original soup, add chicken essence, black pepper and soy sauce to taste, collect juice on high fire, put it in a casserole, pour oil on the pepper and decorate with fragrant lai.
Taste: salty and spicy.
The key of specialty: adding pure grain wine can inhibit the beef tendon and beef rush. It is necessary to control the suppression time, and it is enough to suppress it with a small fire for 20 minutes.
Calculation formula of perfect yogurt fruit fishing
This dish is a perfect new upgrade of vegetables, fruits, yogurt and fruit fishing. Made of fruits, vegetables, fruits, seafood, nuts and meat, topped with homemade juice. The safe passage is crisp and sweet, and the exquisite product design also makes this dish poetic.
Key raw materials: fennel seedling150g, Sakyamuni fruit100g, bitter chrysanthemum 80g, red leaf lettuce 80g and Chinese cabbage 50g.
Accessories: 20g bacon, 20g shrimp and 8g hazelnut.
Seasoning: 50 grams of homemade juice.
Making:
1. Wash fennel seedlings, bitter chrysanthemum, red lettuce and cabbage respectively and bury them; Sakyamuni fruit is cut into strips and embedded; Shrimp, hazelnut and bacon are cooked in an oven at 200 degrees respectively.
2. Take an ice bowl, add fennel seedlings, Sakyamuni, bitter chrysanthemum, red lettuce, Chinese cabbage, bacon, fresh shrimp and hazelnut, and serve with homemade juice. When serving, pour into the container and stir.
Taste: slightly sweet and sour.
Preparation of self-made fruit juice: Mix and weigh vegetable butter 10g, edible oil 8g, black vinegar 8g, onion 10g, carrot 10g, tomato sauce 8g, crispy fried 5g, white pepper 3g and sugar 5g.
The key to professionalism: a dish with a small amount of liquid nitrogen will make the expected effect more poetic.
Seaweed Liu Shuang xian
On the basis of traditional shrimp balls, this dish improves the smoothness of oysters, and integrates the Q-bomb of fresh shrimp, the freshness of oysters and the delicacy of seaweed into one dish. The safe passage is fresh, soft and refreshing, with various grades.
Key raw materials: 50g of seaweed, fresh shrimp 100g, oyster 100g.
Seasoning: 3g salt, 3g monosodium glutamate, 5g eagle millet powder, 1 egg white, 5g custard powder.
Making:
1. Wash the fresh shrimp, remove the shrimp lines on the back by surgery, cut the shrimp into pieces, add 1g salt, 1g monosodium glutamate and corn starch, stir into olive shrimp balls, and embed them; Cleaning oyster, taking clean meat, cooling to dryness, cutting into pieces, adding 1g salt, 1g monosodium glutamate, egg white and custard powder, dipping in juice, desizing, making oyster slippers similar to shrimp balls, and embedding; The seaweed is cleaned and embedded.
2. Put a clean pot, pour cold water into it, bring it to a boil, add oysters and shrimps, soak them in water until cooked, take them out, dry them and bury them.
3. Put another clean pot, pour clear soup, add laver, bring to a boil over high fire, thicken with wet starch, add shrimp balls and oysters, add 1g salt and 1g monosodium glutamate, pour oil, take out of the pot and plate.
Taste: salty and fragrant.
Professional key: Shrimp balls and oyster balls are generally made into olive baskets, which are convenient and quick to take with chopsticks when eating.
Baked apple with snow crab
Key raw materials: apple 1 piece, snow crab stick 150g, and 2 horseshoes.
Seasoning: 5g of ginger, 0g of 65438+ salt, 2g of monosodium glutamate and 5g of pure grain wine.
Making:
1. Clean the apple, cut it in the upper third, peel it with a ball digger, wrap it in tin foil, bake it in the oven (180 degrees is easy to get angry) for 20 minutes, and embed it; Cleaning water chestnut seeds, peeling, cutting into jelly, and embedding; Snow crab sticks are shredded and embedded.
2. Stir the snow crab sticks and water chestnut seeds evenly with ginger, salt, monosodium glutamate and pure grain wine, put them into apples, bake them in an oven (easy to ignite at 260 degrees and bottom fire at 200 degrees) for 10 minute, and then take them out and put them in a plate.
Taste: salty and fragrant.
Professional key:
1. If the apple is baked in the oven for the first time, it can be easily ignited, so that the shape of the apple can be maintained.
2. When the apple is baked in the oven, you need to wrap it in tin foil, copy it halfway and open it, and then bake it until the apple is soft and sticky orange, so that the apple can be heated evenly.
Roasted stalagmites in Lin 'an, Hangzhou
Key raw materials: 300 grams of dried bamboo shoots.
Seasoning: Pixian bean paste 20g, sugar 5g, soy sauce 3g, cooking oil 4g, onion ginger 10g.
Making:
1. Soak dried bamboo shoots in water, wash them, take them out, air dry them, cut them into 5cm sections, blanch them, take them out, air dry them and embed them.
2. Clean the pan, put the base oil, stir-fry the onion and ginger, add the dried bamboo shoots, add Pixian bean paste, sugar, soy sauce and cooking oil to taste, stir the pan evenly, and put it out of the pan.
Taste: salty and maotai-flavor liquor.
Professional key: Dried bamboo shoots can remove astringency and have a stronger taste.
Sliced shrimp with ginger sauce
Key raw materials: 500g shrimp, ginger slices 100g.
Accessories: 50 grams of crispy powder, onion 10 gram.
Seasoning: 2g of salt, 3g of monosodium glutamate, 5g of sugar, 8g of black pepper, 30g of onion and Jiang Shui.
Making:
1. Clean the green shrimp, remove the shrimp line from the back by surgery, extract the skin and meat (the shrimp skin is left at the tail of the lobster), add juice, onion, salt 1g, monosodium glutamate 1g, and 4g of black pepper, marinate for 2 hours until it tastes delicious, pat the crispy skin powder and embed it.
2. Clean the ginger slices, peel them, cut them into pieces and bury them.
3. Put a clean pot, pour in vegetable oil, heat it to 50%, add ginger slices, fry until orange, remove, drain and bury.
4. Put another clean pot, pour in vegetable oil, heat to 60%, add prawns and fry until orange, remove and drain, and embed.
5, the bottom oil in the pot, add ginger slices and prawns, add salt 1 g, 2 grams of monosodium glutamate, 4 grams of sugar and black pepper to taste, quickly stir the pot evenly, take it out of the pot and put it on the plate.
Taste: salty and fragrant.
Professional key: when frying prawns and ginger slices, control the temperature until they are crisp and orange.