Bit on the food in addition to upscale, but also let a lot of consumers feel hygienic, in the form of "bit" of food, consumers can also try more varieties of new dishes at a time, without having to worry about waste. Below, we will introduce you to a few of these dishes. (Professional recipes are updated daily to help chefs grow! Welcome to pay attention to the "red kitchen")
Two almond prawns
This dish is cleverly conceived, beautiful shape, the taste of crispy and tender, shrimp fresh flavor. In the production, the shrimp from the head first chopped open, the shrimp body into a phoenix-tail shape, smeared with the preparation of shrimp glue, inserted almond slices, deep-fried until cooked - highlighting the freshness of the shrimp meat; shrimp head is simmered in oil into the dish - highlighting the freshness of the shrimp brain.
Pre-meal preparation:
1, 6 head prawns 1 peel off the head, remove the shell of the shrimp, open the back of the pick shrimp line, the shrimp meat to unfold, cut a cross knife (can not be cut through), into the anchovy prawns, add an appropriate amount of salt, ginger, pepper, monosodium glutamate (MSG) marinade to taste.
2, another 200 grams of shrimp into the cooking machine into the puree, add 60 grams of fat meat puree, mix well, add the right amount of ginger, salt, MSG, water starch, egg whites and beat on the strength.
3, the beaten shrimp glue flat smear on top of the anchovy shrimp (about 40 grams of shrimp glue), trimmed into an olive shape, and then inserted in rows of slivered almonds.
Walking process:
1, will do a good job of almond shrimp tails into fifty percent hot oil over low heat deep frying until golden brown, fish out into the dish.
2, shrimp head trimmed neatly, add the appropriate amount of salt, monosodium glutamate, pepper, cooking wine marinade to taste, and then in the neck section dipped in cornstarch, into fifty percent of the hot oil deep-fried until golden red, fish out of the oil control.
3, put a little shrimp oil in the pot, add ginger fried, cooking wine 3 grams, add 100 grams of chicken broth, 10 grams of sugar, 2 grams of salt simmering, put the shrimp head burned to taste, high-fire juicing, fish out of the plate, garnished with shredded radish, mint leaves, ginger buds, etc. can be on the table.
The key to making:
1, be sure to hit the shrimp on the body of a fine cross flower knife, so that you can not only cut off the shrimp tendons, to prevent the deep-fried crimped shrinkage, but also to adhere to the shrimp glue, to avoid deep-frying off.
2, the production of shrimp glue be sure to put some fat meat puree, so that the dish is not dry and not firewood, fresh and moist.
3, shrimp glue must be fully whisked vigorously, otherwise it is not easy to mold.
4, deep-frying shrimp body, to first fry non-stick almond slice side, and then flip, otherwise almond slice is easy to be fried paste.
Swan egg stewed Alaskan crab fillet
Master Liu Lanping of Shanghai's Heshantang Clubhouse has introduced a bit on the side dish of extremely high value: fried crabmeat and crab fillet are assembled and sold with half a goose egg, which is high-end in character and grossly profitable. In addition, steamed eggs and seafood are a perfect match, and "steamed eggs with clams" is an example of a dish that could be made with small shellfish to reduce costs while stimulating its freshness.
Production process:
1, take the black and brown goose eggs, with a steel ball to scrub the shell clean, with scissors longitudinal cut in half, pouring out the egg liquid spare.
2, in the egg liquid seasoned with a little salt and chicken powder to beat, pour back into the cut open shell, into the steamer to steam for about 4 minutes, take out and spare.
3, at the same time in the steamed eggs will be frying pan on the heat, under the bottom of the oil sautéed onion and ginger 5 grams, pour cooked demolition of Alaska crab legs 50 grams of meat, crabmeat 20 grams of stir-frying aroma over a small fire, cook 10 grams of yellow wine and turn it over, under the salt, sugar, chicken powder, pepper, seasoning, pan loaded into the steamed goose eggs can go away dishes.
Bitter and sweet
Made by Guo Wenjun
The bitter melon and green onion leaves together into a paste, green color, cool summer, with a slightly sweet and defeat the fire of the fresh lily, the summer launch is extremely seasonal.
Raw materials:
80g of bitter melon, 80g of scallion leaves, 60g of winter melon, 30g of lily, 30g of tomato.
Making:
1, winter melon diced, into the salt water to fly through, fish out into the container.
2, bitter melon, scallion leaves together into the cooking machine into a paste (only bitter melon flavor will be too bitter, so add half of the scallion leaves and bitter, increase the scallion aroma), seasoned with a little salt, poured on the winter melon.
3, lily flying water, put on the bitter melon paste, garnish with tomato can be served.
The key to making:
The time to beat the bitter melon and scallion juice should not be too long, otherwise the machine will heat up, which will lead to sour taste of vegetable juice.
Nishan Treading Green
This dish is traditionally made by stir-frying bok choy with crushed soybeans and then rolling it in a pancake, which has a strong soybean flavor. Considering that bok choy tends to be watery, messy and low-grade, Master Kong used green beans, fresh peanuts and scallops as ingredients instead, adding a touch of freshness to the strong bean flavor.
Production (3 quantities):
1, 80 grams of green beans, 50 grams of fresh peanuts blanched until cooked, while removing the smell of beans, fish out of the water, chopped with a knife into a minced (small particles, not too crushed), and 1 egg white stirred well and then prepared.
2, 3 large scallop with the right amount of pure water, cooking wine, green onion and ginger juice steamed through.
3, frying pan slip through the bottom of the oil, under the crushed green beans, ground peanuts stir fry for 8 minutes until fragrant, add 300 grams of broth, salt 4 grams of simmering for 2 minutes, turn over and then sheng into the 3 bits of cups, and then add a steamed scallops, with the fire on the table that is completed.
The key to making:
This dish is best with fresh peanuts, if you use dry peanuts, you need to peel and soak through in advance.