That is, liquid carbon dioxide, dry ice will absorb a lot of heat and volatilize when it comes into contact with air, resulting in a lot of fog, so it looks like walking in the clouds, which is very spectacular.
Dry ice is solid carbon dioxide. Because it is colorless and tasteless, it was often used to create a fairyland effect on the stage in its early years. In recent years, it has been increasingly used in the dishes of various restaurants. Here we take lotus leaf croaker as an example to make dry ice smoked dishes for everyone.
Scraping fish scales to dig the gills of yellow croaker, cutting the blade in half from the back, then cutting a flower knife at the thick part of the fish, and pickling with salt, cooking wine, vegetable juice, garlic powder and custard powder for a while. Put the oil in the pot, and when it is 60% hot, put the yellow croaker in the pot, fry until the fish is crisp, take it out and put it on the log box cover covered with lotus leaves, and make it into a good shape.
Leave the bottom oil in the pot, put the pork belly in the pot, stir-fry until the water is almost dry, add ginger rice, garlic rice and black lobster sauce to the cooking wine, stir-fry until the oil comes out, then add salt, sugar, monosodium glutamate, chicken essence and sesame oil, stir well and pour it on the fish. Put dry ice in the wooden box and pour hot water, which produces the effect of smoking.