New Spicy Tofu Ball
Ingredients:
Tofu 400 grams
Seasonings:
20 grams of salad oil, 100 grams of soybean paste, onion, minced garlic, minced ginger 5 grams of pepper, chili pepper 5 grams of each side of the soup, 50 grams of pork stock, Shuangqiao 3 grams of monosodium glutamate, chicken 3 grams of red oil
Production:
1, the pot under the 20 grams of salad oil to heat up the next chopped Pixian County bean paste 100 grams of stir-fried sesame. 20 grams
production:
1, the pan under the salad oil 20 grams of hot, under the chopped Pixian soybean paste 100 grams of stir-fried, under the onion, garlic, ginger 5 grams of stir-fried, under the ground beef 50 grams of stir-fried, under the peppercorns, chili noodles, chili noodles 5 grams of each, plus 50 grams of pork bone broth, under the tofu 400 grams of diced, add Shuangqiao monosodium glutamate, chicken essence 3 grams of each seasoning, poured into containers cooled into the - 40 freezer refrigerator for 1 hour. 40 freezing refrigerator for 1 hour frozen.
2, the good tofu, into the frosting machine into a puree, with a spoon or mold to dig out different shapes.
3. Add 20g of red oil and 20g of maltodextrin to make a powder, add 5g each of isomaltodextrin and coffee powder to the bottom of the plate, put in the made Mapo Tofu balls, and decorate with 5g each of edible flowers and diced fruits.
Almond Chicken Fillet
Ingredients:
Chicken fillet, sliced almonds, sliced kiwi, egg, lime juice, icing sugar, salt, chicken powder, cornstarch, vinegar.
Preparation:
1, the chicken cutlets with salt, chicken powder marinade for 5 minutes 6 minutes, add egg wash, cornstarch, sticky almond slices standby;
2, a pot of oil into the six or seven hot, into the chicken cutlets deep-fried to the stereotypes, fishing, until the oil temperature rises to seven or eight hot, into the chicken cutlets deep-fried until the sliced almonds crispy, fishing, and the kiwi slices alternately in the dish;
3, Another net pot, into the icing sugar simmering on low heat, add vinegar, lime juice, stir, hook glass thickening, pour on the chicken fillet can be.
Pine nuts stewed money mushrooms
Ingredients:
Money mushrooms, green bamboo shoots, pine nuts, ginger, green onions, cooking wine, soy sauce, pepper oil, green onion oil, salt, sugar, dry starch.
Production:
1, the green bamboo shoots peeled, thinly sliced, change the knife, flying water, add pepper oil and mix well and standby;
2, the mushrooms in cold water soaking 8 hours, add dry starch and repeatedly kneaded to remove the mushrooms in the folds of the sediment, washed and squeezed dry, add green onions, ginger, cooking wine, salt, green onion oil simmering to taste, into the pot to steam for 2 hours;
3, the pot with water, Soy sauce, sugar, into the mushrooms burned until the soup thick, out of the pot to cool, code plate to do modeling, put green bamboo shoots slices, sprinkle fried pine nuts can be.
Fresh Mango Chicken Stripes
Ingredients:
1 cashew mango, 15 grams of lily of the valley, 20 grams of red pepper, 50 grams of chicken.
Seasonings:
5 grams of mango juice, salt, sugar a little.
Production:
1, cut the mango, scoop out the pulp to be used.
2, start the pan under the oil hot, with medium oil temperature to the chicken, lily, red pepper slip cooked out.
3, the ingredients into the pot, with mango juice, salt and sugar seasoning stir fry, thickening can be.
Ingredients:
300 grams of fresh octopus (octopus), 150 grams of green onions, 500 grams of corn tortillas, 10 grams of green and red pepper strips.
Seasonings:
5 grams of spicy fresh dew (fresh and spicy flavor), 25 grams of teriyaki sauce, 10 grams of oyster sauce, 2 grams of chicken powder, 1 gram of pepper, 1 gram of sugar, 1 gram of pepper oil, 350 grams of broth, 1,000 grams of salad oil, 5 grams of Huadiao wine.
Production:
1, the tortilla cut into 1.5 cm wide strips, into the 60% hot oil pot, deep-fried to golden brown, fish out the oil control.
2, add water to the pot, blanch the eight belts and green and red pepper strips until cooked, pour out the water.
3, add the appropriate amount of oil in the pot, sautéed scallions, cooking Huadiao wine, pouring burnt juice, oyster sauce and two soup boiling, add spicy fresh dew and other seasonings, pouring the eight with a slight burn, hook two streams of thickening, pouring into the cake strips and green and red pepper strips, pouring pepper oil, stir fry quickly, out of the pot on the plate.
Ingredients:
500 grams of snapper.
Accessories:
50 grams of garlic, 30 grams of ginger, 30 grams of mushrooms, 20 grams of green and red pepper.
Seasoning:
15g of Kaho Chicken Bone Milk White Sauce, 10g of Seafood Sauce, 10g of Oyster Sauce, 3g of Thirteen Spices, Salt to taste.
Production:
1, snapper slaughtered, processed and washed, cut pieces, salt and starch marinade for a few moments, over the oil (100) to be used.
2, hot oil in a pot, add garlic, ginger stir-fried to golden brown, add pepper, mushrooms, turtle, slow-fire sautéed,
Cook cooking wine and the appropriate amount of soup, simmer for 5 minutes, seasoned with the above seasonings, slow-fire juice to seven dry, thickened with cornstarch, loaded into the container can be.
Ingredients:
150 grams of small kelp, 50 grams of aloe vera, 3 grams of ham.
Seasonings:
8 grams of pork bone juice, 200 grams of stock, salt.
Production:
1, the small kelp washed and cut into pieces; aloe vera peeled, take the meat, burned water, fished out for use.
2, start the pot under the soup, put in the small kelp, aloe vera stew through the slow fire, seasoned with the above seasonings, sprinkle into the ham puree can be.