Coconut Roll
Inspired by Japanese omelettes, this is a neat, upscale dish that involves vegetables rolled up in an egg crust and dusted with coconut flour. The dressing is homemade, a blend of three sauces, with diced cucumber and potpourri to add a salty-sour aroma and a hint of wine to the sweet and savory flavors, making it even richer.
Production process: 1, whole egg with a little salt beaten, into the pan spread into egg skin. Put 80g of shredded carrots and 40g of shredded cucumber on each egg skin, pour 25g of homemade salad dressing, sprinkle 30g of meat floss, and wrap it up to make a vegetable roll. 2. When you go to the vegetables, cut the vegetable rolls into 7cm long segments. Every 15 sections of a plate, sprinkle the surface of a little coconut powder can be removed.
Salad Dressing: 250 grams of mayonnaise, 100 grams of Kraft Wonder Sauce, 60 grams of tomato sauce, 50 grams of grated cucumber, 20 grams of mantle wine (also known as port wine, a wine from Portugal, aromatic, mellow, slightly sweet flavor) stirred well into it.
1, lay the egg skin with shredded vegetables, drizzle with salad dressing, put the meat floss.
2. Wrap up into a roll.
3. Put the rolls on a tray and set aside.
Four Mushrooms in Sauce
How much can you get for one serving of mushrooms? Through the classification of processing and production, the four kinds of mushrooms to make four flavors, raw material cost 12 yuan, but sold at a high price of 48 yuan, gross profit of 73%, become a restaurant business banquet must be ordered.
Hot and Sour Mushroom production: 200 grams of mushrooms boiled and drained, the pot plus parsley section, red millet chili circles 10 grams each, 8 grams of garlic, salt, soy sauce 5 grams each, monosodium glutamate, sugar 4 grams each, 3 grams of white pepper, lemon juice, mix well, loaded with padded with rice dumplings in a corner of the tea plate.
Green mustard white mushrooms production: 200 grams of white mushrooms boiled and drained, the pot with 10 grams of cilantro rod, fresh red millet chili, 6 grams of Meiji-Fresh flavor sauce, salt, 5 grams of green mustard chili, 4 grams of monosodium glutamate, 3 grams of white pepper, 2 grams of vinegar and mix well, and put into a corner of the tea plate.
Soy sauce monkey head mushrooms production:
1, monkey head mushrooms hair through, wash and drain, cut into thin filaments, into the seventy percent of the hot oil frying until golden, dry incense, fish out of the drain oil spare.
2, take the fried monkey head mushroom 200 grams of shredded pot, add 8 grams of celery stalks, 5 grams of Meiji-Fresh flavor sauce, 3 grams of salt and mix well, loaded into a corner of the tea plate.
XO sauce apricot mushrooms production:
1, apricot mushrooms cleaned and cut into thin wire, into the 70% hot oil deep-fried until golden, drain the oil spare.
2, take 200 grams of fried mushrooms into the pot, add 10 grams of XO sauce, 3 grams of salt and mix well to plate.
1. Add lemon juice and chili pepper to the mushrooms to make them sour and spicy.
2, monkey head mushrooms, apricot mushrooms shredded, respectively, fried until golden and dry incense.
3. Shredded almond mushrooms with XO sauce.
Red mussels with candied kale
Red mussels are the remaining skirt and mouth part of Arctic shells after taking the triangular main material, which is less expensive, thin and crispy, fluffy and absorbent, and is chosen as the main ingredient of the dish, together with the candied kale after chilling for two times, which is red and green, crispy and refreshing, and sells more than 50 servings a day.
1, 500 grams of kale, remove the leaves, in each strip of kale on the side of the oblique one knife, longitudinal section into two, soak into the ice water, so that the kale strip naturally rolled up, and then put into the boiling water for 50 seconds, and then again into the ice water after the cool, drain the water into the plate bottom.
2, red mussels thawed, flat knife into two slices, into the hot water in the boil for 5 seconds, drain the water poured into the yard bucket, add 20 grams of sesame oil, 12 grams of chicken powder, salt, monosodium glutamate, sugar 5 grams of each mix, put on the kale, and then with a dish of mustard soy sauce (Japanese sushi soy sauce with a little green mustard, red onion flakes, millet chili ring mix well) can be on the table.
Preparation key: blanching red sand mussels should not use boiling water, 90 ℃ hot water is appropriate, time is about 5 seconds, otherwise the taste will become old.
1, kale remove the leaves, in the stalk on the diagonal a word knife.
2, split in half lengthwise and soak in ice water.
3, red mussels sliced and blanched.
4, add sesame oil, chicken powder, salt, sugar and mix well.
5, kale after boiling water again chilled, into the disk bottom.
6, put in the red mussels can be adjusted.
Thai beef beef
This dish uses a set of four pieces of combination of containers, respectively, containing soy sauce beef grain, vegetables, fresh spicy small ingredients, fresh spicy sauce, with mallet on the table. The waiter will be rich in Southeast Asian flavors of freshly crushed spices into the freshly spicy sauce for guests to dip, and then accompanied by diced vegetables to clear the palate, the flavor is unique.
Production process: 1, yellow beef tendon meat into large pieces, after flying water into the self-adjusting brine in high heat, turn to low heat and cook for 40 minutes, fish out and let cool, cut into small squares, take 200 grams into a bowl. 2, cucumber, carrots, each 80 grams of cut into squares, served in a small dish. 3, cilantro 10 grams of segmented green onion 10 grams of shredded green onion, 5 grams of fresh red millet chili, half a small lime into a another small dish. 4, Meiji fresh flavor juice 10 grams, spicy fresh dew 10 grams into a deep bowl, sprinkle a little cilantro segments, millet chili rings, lemon slices. 5, the beef, diced vegetables, small ingredients, dipping sauce to a combination of containers on the tray, with a mallet to the table. 6, the waiter will be poured into the dipping saucer with a mallet to whack the small ingredients, the diners to take the beef grains dipped in the sauce.
Preparation of brine: add 18 pounds of water in the barrel, 6 pounds of broth, put the spice packet (containing 30 grams of cinnamon, 20 peppercorns, 20 star anise, 15 grams of galangal, 10 grams of tangerine peel, 4 fruits of the grass, 3 grams of fennel), seasoning soy sauce, oyster sauce, salt 100 grams of each will be made. This brine can be repeatedly cooked beef, the more you use the more fragrant.
1, the container a set of four.
2, this bowl is filled with lime, chili and other small ingredients.
3. When serving, pour the ingredients into the sauce and beat them to make a fresh and spicy sauce.
Passion Fruit Stuffed Cucumber
1, cucumber peeled, changed into 5 cm long section, in one of the end of the dig a deep pit, be careful not to dig through the bottom.
2, passion fruit cut to take the pulp, poured into a bowl, every 50 grams add 15 grams of honey, 10 grams of fresh orange juice to mix, infused into the cucumber segments, take 8 pieces of the plate can be arranged to go away dishes.
Characteristics: refreshing sweet and sour, the tropical fruit aroma of passion fruit is very special, suitable for summer launch.
Peer discussion
Qin Shangda: This dish is very creative, I suggest that the cucumber chilled for 1 hour and then cut into segments, and then add a little plum powder mix, so that the flavor of the passion fruit juice into the taste more harmonious.
Choke and Red
Prepared by Meng Jingbo, executive chef of Kunming's Shangpu Courtyard
This dish uses the technique of cooked choking to make wild mushrooms. The so-called cooked chili, is the raw materials through a quick oil or boil until cooked, mixed well with the sauce seasoning, and then sprinkled with such as pepper, chili pepper, garlic, coriander stalks and other materials, and finally poured into a spoonful of hot oil fragrance, but also is the pungent flavors into the hot oil deep-fried, and then poured into the plate of raw materials.
The red milk porcini mushrooms used in this dish are salted, and need to be rinsed before making, and the water vapor is slightly heavier than other fresh mushrooms, and by cooking the chili, some of the water vapor can be removed, and the taste is more compact; in addition, when seasoning the paste of chili pepper, mushroom powder, and by the hot oil, the paste of the fragrance and the fragrance of the mushrooms, which is very tempting to the appetite.
1, salted red milk porcini mushrooms washed, rinsed under a fine stream of water for 2 hours, fully demineralized, into the boiling water, boiled, fished out of the cool spare.
2, take the red milk porcini mushrooms 300 grams of pot, plus paste chili, sugar, fresh red millet chili circles, coriander rod 20 grams each, the U.S. Fresh flavor sauce, balsamic vinegar, garlic 15 grams each, wild mushrooms solid seasoning (which is a bagged mushroom powder, can be added to the dish) 6 grams of salt, 5 grams of monosodium glutamate (MSG), 3 grams of white pepper and mix it well.
3, the pot into the salad oil 30 grams burned to fifty percent heat, down into the dry chili pepper 15 grams, dry pepper 5 grams of frying, from the pot with the oil with the material poured into the pot with red milk porcini mushrooms choked incense that is into.
1, boiled water cooled porcini mushrooms pot, add paste chili, millet chili and mix well.
2, mixing also add this wild mushroom solid seasoning, increase the mushroom flavor.
3, chili peppers, pepper into the hot oil frying incense, pot pouring into the pot with red milk porcini mushrooms choking incense.
Cooking tripe with garlic
This dish is selected fresh tripe shredded with preserved garlic, easy to operate, easy to reproduce, contrasting colors, sour and fresh, very suitable for the launch of the summer.
Batch pre-production: local vinegar under the sugar stirred until melted, into the fresh garlic seeds, sealed and soaked for a week, when the garlic cloves become green that is, Lapa garlic.
Walking vegetables process:
1, fresh tripe cooked and cooled and cut into julienne.
2, Lapa garlic 20 grams cut into slices in a bowl, blended into 20 grams of plain water, 15 grams of soy sauce, vinegar 10 grams, 5 grams of oyster sauce, 3 grams of powdered flavor, 3 grams of salt, 5 grams of millet chili circles, 5 grams of scallions.
3, 15 grams of shredded onion into the 8-inch soup bowl in the bottom, the lamb belly shredded flat on the top, pour into the step 2 in the converted Lapacho Garlic Sauce, pour a little oil, sprinkle cilantro section, green onion 2 grams each can be served.
1, the lamb belly cooked and shredded, into the bowl onion silk.
2, pour into the good Lapacho garlic sauce, dripping oil.
3, sprinkle chopped scallions can be served.
The cream seeds rich in seeds of Wu white burned and soaked in ginger lemon water to remove fishy, with Thai-style hot and sour sauce to eat, appetizing and refreshing.
Ingredients: 1 piece of chilled baby crow (weighing about 150 grams).
Seed crow clean, into the boiling water to blanch until broken, out into the ginger lemonade (iced water with the right amount of lemon slices, ginger wine mix) soak for 10 minutes, drain and then cut into slices, with the head of the first half of the vertical stacked in the middle of the plate, the second half of the surrounded by the periphery, garnished with a few green peas, with a plate of Thai hot and sour juice to go dishes.
Thai hot and sour sauce:
400 grams of minced garlic, white vinegar, Thai fish sauce, 320 grams of sugar, 200 grams of lemon juice, 150 grams of crushed chili pepper and mix well.
Crystal Tender Chicken Jelly
Tear the chicken into strips and put it into the clear chicken broth with the skin to make a crystal jelly, which is smooth and Q-bouncy, with a light flavor, especially suitable for launching in summer.
1, two yellow chicken (skin and claws are yellow, weighing about 1250 grams) 3 slaughtered clean, into the boiling water (water plus ginger, white wine) blanch blood, fish out into the soup bucket, add water (in order to be no more than the raw materials 3 cm for good), seasoning 200 grams of monosodium glutamate (MSG), Huadiao wine 120 grams of salt, wild pepper water 100 grams, large fire boil to medium heat to cook for 15 minutes, turn off the fire to cool.
Fish out the two yellow chicken, pick the bones, chicken tear strips, chicken skin into a shredded knife, together back into the chicken broth, keep a low fire to cook for 5 minutes, under the softening of the gel piece of 6 slices stirred until melted, turn off the heat to cool, poured into a plastic box, into the refrigerator for 12 hours until solidified into a chicken jelly can be.
2, take 250 grams of chicken jelly and cut it into pieces, fold it into a container, sprinkle 5 grams of crushed yellow and red bell peppers next to it, and garnish with a piece of cut snow pea bean paste.
Golden Kimchi Crab
This dish is decorated with a strong Southeast Asian style, with fresh yellow pepper sauce marinated in kimchi and crab in the form of a refreshing; produced crab spicy, kimchi refreshing, especially suitable for making appetizers, once launched that was well received.
Kimchi production:
1, white vinegar, tomato sauce 4000 grams, 1000 grams of freshly crushed yellow peppers, 500 grams of salt, 400 grams of monosodium glutamate (MSG), white wine, 250 grams of garlic and mix it well, divided into two parts.
2, baby vegetables washed, everything into two, drain the water in each leaf evenly smeared into the sauce adjusted in step 1, yards into the preservation box, the remaining sauce poured into the box, and then into the preservation of the refrigerator marinade 3-4 days can be.
Crab treatment:
Pike crab into the steamer steamed, removed to cool, into another kimchi sauce, into the preservation of the refrigerator refrigerated marinade 12 hours, as you use it.
Process:
When you go to the dish, a marinated crab is divided into two, take half of it vertically into the container, and then take a piece of kimchi rolled into a roll and put it on one side of the crab, and then garnish it.
Characteristics: the kimchi is crisp and tender, and the crab is sweet and sour.
Completely subverted the traditional appearance of the skin of the egg tofu, with crushed eggs as the filling, tofu slices as the skin made of spring rolls, it is really "different".
1, the pot into the water, seasoned with salt, boiled into a small fire, down into the south of the tofu a piece of cooking for 5 minutes, fish out of the cool, cut into thin slices.
2, half of the eggs chopped pot, add chopped parsley, ham 5 grams each, seasoned salt, monosodium glutamate, soy sauce and mix well.
3, take five slices of tofu, respectively, wrapped in the appropriate amount of eggs, gently rolled tightly, and then put a spoon, garnished with salmon roe, with a plate of homemade soy sauce can be served.
Characteristics: Smooth tofu, Q-shaped eggs.
The key to making it: you can put the tofu slices on a wet saran wrap when you roll the tofu so that it's not easy to roll up.