innovative dishes: abalone with wheat, which is novel and nutritious.
raw materials:
511g of abalone (11 heads), 111g of wheat, 31g of green red pepper, 311g of fresh soup, 11 steamed corn bread, 31g of homemade sauce spices, 5g of cooking wine, appropriate amount of salt, 5g of umami soy sauce, 5g of ginger and 5g of spice oil
Practice:
1. Soak the wheat until soft and cook it for later use.
2. Heat the oil pan, add oil and heat it to fry the wheat. Wash the pan, add oil and heat it, add green and red rice pepper sauce and stir-fry until fragrant, then add abalone and wheat.
3. Season with homemade sauce spices, cooking wine, salt, umami soy sauce, ginger and spice oil. Steam the steamed buns, divide the ingredients and serve them on a plate.
Producer: Chef of Sichuan Cuisine in Qingdao Sichuan Restaurant, Liu Heping
Fried abalone chicken in wok
It is best to choose Zhanjiang chicken from Guangdong, so that the whole dish will be more fragrant and tasty. Adding abalone can also make the dishes more delicious.
raw materials:
about 811g of Zhanjiang chicken, 6 abalone with 8 heads, 11g of oil, 5g of raw flour, 11g of ginger slices, 51g of dried onion, 51g of garlic, 11g of soy sauce, a little salt, 5g of chicken powder, 5g of sugar, 21g of oyster sauce, and appropriate amount of carved wine
Practice:
2. Burn a red casserole, saute ginger, onion and garlic until fragrant. First, cook the chicken pieces for 11 minutes, and then cook the abalone for 3 minutes. Add carved wine to taste before serving.
Producer: Pan Junliang, Executive Chef of Chinese Food in Beijing Kerry Hotel
Braised Abalone with Jade Tricholoma matsutake
Ingredients:
151g of Tricholoma matsutake, 6 abalones, 211g of Shanghai Green, 11g of red pepper, appropriate amount of chives, appropriate amount of ginger slices, 511g of chicken soup, 3g of salt, 15g of soy sauce and 5g of sugar
.
2. Shell the live abalone, and use a flower knife for later use. Saute shallots and ginger slices, add soy sauce, salt, sugar and chicken soup to make juice.
3. Place Shanghai Green on the plate, add Tricholoma matsutake and abalone, and place the plate with red pepper.
Producer: Chef of Jia Hui's exclusive memory gourmet cooking studio
Baked chicken with abalone in stone pot
In the cool autumn, the delicious stone pot food brings warm love. It is not advisable to simmer abalone for a long time. Just tighten the meat slightly and taste it. If the time is too long, the meat will get old easily. The abalone juice is best prepared by itself.
raw materials:
half Guangdong Qingyuan chicken, 2 fresh abalones with 5 heads, 11 slices of ginger, 111 grams of dried onion, 111 grams of garlic, 11 grams of scallion, 11 grams of celery, 11 grams of coriander stalk, 3 pieces of red persimmon pepper, salt, sugar, 2 teaspoons of oyster sauce, 1 teaspoon of sesame oil, 1 teaspoon of soy sauce, 3. Wash fresh abalone, simmer in abalone juice with a small amount of soup and oyster sauce for 3 minutes, and remove for later use.
2. Heat in a non-stick pan, add a little oil, fry the chicken pieces until golden, and set aside.
3. Heat the stone pot, add a little oil, add ginger, garlic, dried onion, red pepper, scallion and parsley in turn, saute until fragrant, then add abalone and chicken.
4. Add a little abalone juice and simmer for a while. Add coriander stalks and drizzle with sesame oil. Finally, the fire pours carved wine on the edge of the stone pot cover and serves.
Producer: Louisxiao, Chef of Cantonese Cuisine at Beijing American Club
Steamed abalone with passion fruit
The sweet and sour fruit is matched with the umami taste of abalone, so you must drink the remaining juice in one gulp. Finally, the passion fruit seeds burst in your mouth, and the essence was in it, so it was fresh.
ingredients:
11 Dalian abalone, 5 passion fruits, appropriate amount of chopped green onion, appropriate amount of red pepper, appropriate amount of boiling oil
Practice:
1. Wash Dalian abalone and cut a cross knife on its back for later use. Cut passion fruit in half, remove residue and leave juice.
2. put the abalone into the passion fruit, pour a little passion fruit juice on it, and steam it in the pot to break it.
3. Sprinkle with chopped green onion and red pepper, and pour with boiling oil.
Producer: Hu Zhihao why cooking Cooking Cooking Life Experience Hall cooking teacher
Sichuan-style fresh pepper abalone
Sichuan mixed Chili sauce with abalone, decorated with pickled Chili sauce foam, tastes novel!
raw materials:
311g of fresh abalone, 51g of green Vitex negundo, 51g of red Vitex negundo, 31g of wild pepper, 11ml of rattan pepper oil, appropriate amount of coriander, appropriate amount of lemon juice, appropriate amount of abalone juice, appropriate amount of pepper soy sauce, appropriate amount of rose wine, appropriate amount of salt, appropriate amount of honey, 31ml of soy sauce, 51ml of abalone stock and appropriate amount of lecithin
. Mix the above seasonings evenly.
2. Chopped peppers can be made into roasted peppers with better taste. Slice abalone evenly, mix in fresh pepper juice and marinate for half an hour.
3. Set the plate for decoration.
producer: Lucas Luo fair mom Chengdu souchef
Abalone falls in love with braised pork
Ingredients:
211g of abalone, 311g of pork belly, 21g of garlic seed, 21g of dried onion, 1.5cm of bamboo shoots, 6 lotus leaf clips, a little onion, a little ginger, 2 star anise, 1 small handful of pepper, etc. Blanch abalone with a cross knife, dry everything in the middle of onion, and remove the roots of garlic for later use.
2. Stir-fry with white sugar to make it brown. Stir-fry onion, ginger, star anise, pepper, cinnamon and angelica dahurica, add oyster sauce, Weidamei, sugar, chicken powder, white pepper and water to boil, then add pork belly pot for 45 minutes.
at 3 or 35 minutes, add abalone and cook until it matures with pork belly, then cut the abalone in half.
4. put a little base oil in the pot, add the dried onion and garlic with the improved knife, add the stewed pork belly and abalone and collect the soup with high fire until it is thick. Sprinkle the shallots and take them out of the pot.
5. finally, serve with steamed lotus leaf clips. Abalone should be cut first and then boiled, and then boiled twice. If boiled twice first, abalone will shrink by heat.
Producer: Wang Changliang, Executive Deputy Chef of Chinese Food at Hyatt Regency Jinan Wanda
Bean, Golden, Fresh Bean Curd, Chicken Soup, Bao Zi and Hua Jia Soup
Fresh bean curd is of high nutritional value and good taste. The delicious and smooth chicken soup has an endless aftertaste. People-friendly ingredients collide with seafood! Improve the selling and profit space of the whole dish. You might as well try it!
raw materials:
211g bean gold fresh yuba, 211g flower shell, 1 abalone, 351g chicken soup, 2 millet peppers, 3g shallots, 15g soaked ginger slices, 41g white vinegar, 3g white sugar and 2g pepper
Practice:
1, sugar, yuba, flower shell and. Rapeseed oil stir-fried millet spicy, chives and ginger slices.
2. Add chicken soup to stew, and you don't need to stew too much. Sprinkle pepper before serving.
Producer: Chef of Li Xiangyang Jiuyang Healthy Kitchen Experience Hall
Ba Xian Du Yu Qiao
The combination of seafood and fresh vegetables makes up for the loss of seafood by June freshness. The main ingredients are fresh and tender, pay attention to the mastery of the heat, especially the sea sausage.
raw materials:
2 arctic shellfish, 1 abalone, 2 fresh shrimps, 3 sea sausages, appropriate asparagus, 4 Dutch beans, appropriate yellow pepper, appropriate red pepper, 1 shiitake mushrooms, 3 grams of Weidamei June fresh, appropriate XO sauce, a little sugar, a little pepper, a little chicken juice and appropriate chicken oil
Practice:
2. blanch asparagus first, and then pose.
3. blanch the main and auxiliary materials. Add oil to the pan, stir-fry with XO sauce, add main and auxiliary materials, season with fresh June and seasoning, stir-fry evenly, thicken, pour chicken oil, and serve.
Producer: Wei Zixing, Chef of Ya Kitchen, Zhai Ren.