Australian orange snowflake beef
Ingredients:
300g snowflake beef, 100g Australian orange, 30g wet starch, 20g cornstarch, butter 20g, 15g black pepper, 25g sugar, 8g oyster sauce, 3g salt, 50g Huadiao wine, 15g dark soy sauce.
Production:
1. Add sugar, oyster sauce, salt, Huadiao wine, dark soy sauce, and purified water to make a sauce;
2. Cut the beef into pieces Cut into 3 cm square pieces, beat the cornstarch evenly, and use wet cornstarch to spread evenly;
3. Heat the butter in the pot, add the beef cubes and fry until golden brown, and control the oil; clean the pot and add Heat the sauce over high heat until it thickens, add the fried beef cubes, add pepper and mix well, put it into a decorated plate to shape, and sprinkle with orange slices.
Macrobrachium finger-sucking
Ingredients:
10 Macrobrachium
Seasoning:
500 grams of sugar , 500 grams of light soy sauce, 500 grams of Huadiao wine, 500 grams of red wine, 150 grams of brandy, 100 grams of double oyster sauce, 50 grams of white wine, 30 grams of rice vinegar, 2 lemons, 1 bottle of Shanghai Banquet soy sauce
Production :
1. Add onion, ginger and rice wine to the water pot, cook, fish out, and put in the refrigerator for later use;
2. Mix the seasonings in proportion, and put the macrobrain in Just soak it.
Crab roe steak, homemade tofu with black vinegar roe and salmon roe
Ingredients:
500g fresh soy milk, 500g egg liquid, 20g crab roe, black vinegar 5 grams of caviar, 5 grams of salmon roe, vegetable sprouts, chopped chives, homemade sauce.
Preparation:
1. Mix the soy milk and egg liquid until there are no bubbles, put it into a steaming plate, steam at 85 for 30 minutes to form tofu cubes, take out and cut into 3 small pieces Blocks, put into a plate, pour homemade sauce, garnish with vegetable sprouts, black vinegar caviar, salmon roe, and sprinkle with chopped green onions.
2. How to make the sauce: add 20 grams of crab roe, 100 grams of chicken broth, 10 grams of rice wine, a little xanthan gum, and shredded ginger and mix well.
Ice cream·Snowflake Beef
Ingredients (lean meat part):
420g of original cranberry jam, 7 gel tablets, Dingtang 90 grams of ice cane pulp, 45 grams of Dogusu corn flour, 130 grams of water
Accessories (fatty part):
320 grams of Junlebao original sour, 160 grams of pure milk, 200 grams of Fushi Dessert Cream, 10 gel tablets, 70 grams of Tangtang rock cane pulp, 30 grams of Dogusu corn flour
Preparation:
1. First, add the original juice 420g of cranberry jam, filtered through a tight filter, add 90g of sugar cane pulp, 45g of Dogusu corn starch, 130g of water, heat over low heat until slightly open, stir in the soaked gel pieces, stir well and cool to about 50 degrees Pour into a piping bag and set aside
2. Heat 320g of Junlebao original yogurt, 160g of Fushi dessert cream, 200g of Tangtang rock cane pulp, 70g of Dogusu corn starch, and 30g of Dogusu corn starch over low heat. Add the soaked gel pieces until they are slightly open, mix thoroughly, cool down to about 50 degrees, and pour into a piping bag for later use
3. Prepare a small solid tray, cover it with tin foil, and squeeze the fat part into an S-shape to cover it. Then squeeze in the lean meat alternately until the thickness reaches about 3 cm
4. Finally, let it cool naturally, seal it with plastic wrap and put it in the refrigerator for more than 6 hours to set and prepare the ice tray. It will be ready The "Snowflake Fat Beef" can be cut into 5cm wide, 3cm thick and 1cm thick slices and served on a plate
Features of the dish: It looks like snowflake beef and melts in the mouth to create a differentiated dining experience
Crispy Bamboo Shoots and Gallic Fungus
Ingredients:
150 grams of Gallic Fungus, one lettuce,
Juice:
2 bottles of June Fresh, 0.5 bottles of spicy fresh dew, 1 bottle of Donggu soy sauce, a bottle of mature vinegar, 0.3 jins of MSG, 6 jins of sugar, 0.5 bottles of sesame oil,
Seasoning oil: 2 horse spoons of salad oil, 1 handful of dried chili, 1 handful of garlic slices, a little green and red bell pepper!
Production:
1. Use water to wash away the sediment from the gallinobacteria, and cut them into two pieces from the middle! Heat water until cooked!
2. Slice lettuce and add hot water to turn it green! Add a little salt, MSG and scallion oil to make it salty and delicious! Mix the coriander mushrooms with a little juice, then plate the mixed coriander mushrooms and lettuce as shown in the picture!
Hukou Bean Cake
Ingredients:
25 grams each of indica rice and mustard wheat, 50 grams of flour, 5 grams of diced green garlic leaves, diced millet, pepper, and minced ginger 3 grams each, 2 grams of salt, 3 grams of MSG, 30 grams of soy sauce, 50 grams of soybean oil, and appropriate amount of stock.
Preparation:
1. Wash the indica rice and mustard wheat, soak them for 30 minutes, add flour and water and grind them into rice paste;
2. Take some Add salt, monosodium glutamate, soy sauce, minced ginger, diced millet pepper, and stock to rice milk to make bean cake juice for later use; 3. Heat soybean oil in a pan, add a spoonful of rice milk, quickly smooth it out until it is evenly thick, and fry for 1 minute. Set the shape, remove from the pan and let cool for later use;
4. Heat the soybean oil in a hot pan, add the bean cake skin and fry until both sides are brown and crispy, pour the bean cake juice, sprinkle with diced green garlic leaves, fold into a rectangle, continue Fry until golden brown, remove and cut with a knife, and serve on a plate.
The key to making: when frying bean cakes, you must control the consistency of the rice milk, make the thickness even, and control the heat.
Weird Matcha Cashew Nuts
Ingredients:
3 pounds of cashew nuts.
Seasonings:
300g white sugar, 200g maltose, 500g matcha powder, 100g white sesame.
Preparation:
1. Fry cashews over low heat until golden brown, remove and remove excess oil.
2. Leave a little oil in the pot, add a spoonful of water, 200 grams of sugar, 200 grams of maltose, simmer over low heat until the frosting is ready. You can control the details yourself.
3. Pour the fried cashews into the boiled sugar and stir-fry until evenly coated. Quickly pour into the matcha powder and coat evenly. Sprinkle with cooked sesame seeds.
Japanese abalone
Ingredients:
1 Dalian fresh abalone
Production:
1. Dalian Wash and kill the abalone, add boiling water to ice water, then wrap the abalone in a layer of sweet and sour sauce, southern milk sauce, spicy fresh dew, pepper oil, garlic chili sauce, onion sesame oil, etc. , load it into a plate and you’re done!