Crystal sea cucumber jelly

Features: rich taste and smooth Q-bomb.

Practice: cut the prepared sea cucumber into small pieces, put them into the prepared frozen juice of tendon skin, and add chicken juice to taste. After natural cooling, put it in the fresh-keeping refrigerator for 2 hours, and then change the knife and put it on the plate. Decorate the side with coriander seedlings, then thicken Donggu Yipin soy sauce with xanthan gum and decorate it with lines. Use ginger rice, green and red millet pepper rings, spicy fresh dew, balsamic vinegar, a mouthful of fresh soy sauce, rattan pepper oil and mustard oil to make a dipping dish and serve it.

Note: the tendon jelly must be handled well when making, so as to avoid odor. Wash the pigskin by singeing, remove excess fat, cut it into small strips, rub it with flour, white vinegar and white wine, add ginger, pepper, white wine and purified water to another pot, just submerge the pigskin and tendon, put it in a steamer, steam for 5 hours, and take clean soup to solidify, which is the tendon skin jelly.

02

Crystal pettitoes

The vinegar pepper trotters are popular cold dishes in recent years. The method of making crystal hooves evolved. The difference is that this dish makes pig's trotters into crystal jelly, which makes the appearance of the dish more beautiful and more convenient to eat.

Exercise:

1. Cut pig's trotters in half, put them in a clear water pot with ginger slices, onion slices and cooking wine, and cook until soft and cooked. Take it out, cool it a little, and remove the big bones for later use.

2. Soak chicken feet and pigskin in a boiling water pot, rinse them, put them in the pot, add ginger slices, onion, cooking wine and clear water, steam them in a cage until they are soft and rotten, then crush the filter residue with tools, put them in boneless pig feet, steam them in the cage again for about 30 minutes, take them out and pour them into a square deep dish, naturally cool them into jelly shape, and put them in a fresh-keeping cabinet for later use.

3. When serving, take out the crystal hoof flower and cut it into squares, and put it into the plate together with the cucumber slices. Put salt, soy sauce, balsamic vinegar, monosodium glutamate and millet pepper rings into a bowl to make flavor juice, and pour it on the crystal hoof flower.

03

Emerald foie gras

Exercise:

1. Steam the foie gras in a cage, take it out, cool it and cut it into cubes. In addition, after the pigskin is cleaned, put ginger slices, onion knots and appropriate amount of water into the basin, then put it into a cage to steam it into jelly juice, then filter it with gauze and add salt to adjust the bottom taste.

2. Take a small stainless steel plate, first pour half of the frozen juice, and then spread the diced foie gras evenly on it. After solidification, add spinach juice to the remaining frozen juice to make it emerald green, pour it into a small square plate, and finally put it in the refrigerator for freezing.

3. Cut the emerald goose liver into cubes, put it on a plate, decorate it with small pieces of sugar art, and serve it on the table with two kinds of dipping dishes.

04

Sweet-scented osmanthus shrimp jelly

Hot dish sweet-scented osmanthus and shrimp jelly

Raw materials: fresh prawn 150g, egg white 1, fish film, chopped green onion, cooked sesame, salt, chicken powder, balsamic vinegar, sugar, pepper oil, red oil and high-grade broth.

Exercise:

1. Remove the head and tail of fresh new prawns one by one, remove the sand line to get clean shrimp meat, put it in a boiling water pot and cook it, then take it out and cut it into cubes for later use. Put chopped green onion, cooked sesame seeds, salt, chicken powder, balsamic vinegar, white sugar, pepper oil and red oil into a bowl, and mix into hot and sour sauce for later use.

2. Add high-grade broth to a clean pot and bring to a boil. Boil the fish film and season with salt. Add diced shrimps and egg whites in turn and mix well. Pour into a rectangular mold, cool and put in the refrigerator for later use.

3. When serving, pour out the frozen shrimp, cut it into 4 cm square pieces, put it on a plate, and serve it with hot and sour juice for guests to dip in.