Raw materials:

2 prawns and 20g oatmeal (baked).

Seasoning:

5 grams of mustard salad dressing and appropriate amount of thousand island dressing.

Exercise:

1. After the prawns are shelled, cut a flower knife on the back, put it in a hot water pot at 80℃ and soak it until cooked. After taking it out, use a towel to absorb the surface moisture for later use.

2. A prawn dipped in mustard salad dressing; The other prawn is dipped in Thousand Island Salad Sauce and then wrapped in evenly baked oatmeal.

3. Put two shrimps together and decorate them before serving.

Mustard salad dressing:

Take 50g Lemen milk salad dressing, 10g condensed milk and 5g mustard and mix well.

Soak large yellow croaker in soy sauce and sugar.

Raw materials:

1 Pseudosciaena crocea (about 650g), 80g of garlic and 60g of dried shredded onion.

Seasoning:

Ginger slices, onion festival, chicken rice soy sauce, sugar cube, delicious, oyster sauce, soy sauce, salt, pepper, cooking wine, wet starch, salad oil.

Exercise:

1. Wash the large yellow croaker, and add ginger slices, onion knots, salt, pepper and cooking wine to taste.

2. Put chicken rice soy sauce, sugar cube, delicious, oyster sauce and soy sauce into a bowl and make it into soy sauce.

3. Take out the large yellow croaker, drain the surface water and hang a thin layer of wet starch. When it is fried in the oil pan until crisp, take it out and put it on a plate.

4. Fry the garlic and dried onion in the oil pan, take them out and cover them on the surface of large yellow croaker. After serving, pour soy sauce and sugar juice on the fish.

Braised ribs with organic seasonal vegetables

Raw materials:

300 grams of ribs, Chinese cabbage 100 grams, 80 grams of yam.

Seasoning:

Cucumber juice, egg liquid, salt, pepper, monosodium glutamate, fresh soup, sweet potato starch, wet raw flour, chicken oil and salad oil.

Exercise:

1, chop the ribs into small pieces, put them in a bowl, add salt, monosodium glutamate, egg liquid and sweet potato starch, mix well, marinate for a while, and then put them in an oil pan to fry them into crisp rows; In addition, cut Chinese cabbage and yam into granules for later use.

2. Mix fresh soup in a clean pot, season with salt and pepper, crispy and slightly cooked, steam for 20 minutes and take it out for later use.

3. Add the fresh soup to a clean pot and boil it. Put chicken oil, steamed ribs, Chinese cabbage granules and yam granules in the pot, add melon juice, salt and monosodium glutamate to taste, thicken with second-rate sauce, and put in a wok to eat.

Snowflake beef crisp

Raw materials:

200 grams of snowflake beef, a few pieces of crispy noodles and a little sesame seeds.

Seasoning:

Black pepper juice, egg liquid and honey.

Exercise:

1. Chop the snowflake beef into minced meat, add the black pepper sauce into the bowl and mix well.

2. Spread the whole pastry on the chopping board, evenly spread the beef stuffing, cover it with a layer of pastry, compact it, and send it to the refrigerator for freezing and hardening into a blank.

3. Cut the frozen crispy beef blank into diamond-shaped pieces, put them in a baking tray and send them into the oven. Bake until the filling is crisp, brush with egg liquid and honey, sprinkle with some sesame seeds, and then send it into the oven and bake it slightly.

Sauté ed pork neck with cucumber flowers

Raw materials:

300 grams of cucumber flowers and 200 grams of pickled pig neck.

Accessories:

30g of garlic slices, 20g of yellow pepper strips and 20g of red pepper strips.

Seasoning:

Stir-fried sauce 30g, chicken powder 3g, salt 1g, monosodium glutamate 5g, XO sauce 5g, scallion oil 10g.

Exercise:

1. Wash cucumber flowers and marinate with a little salt 10 minute; Cut the pig neck into strips and marinate it with vegetable water, fresh food, chicken powder, raw powder and other seasonings for 30 minutes.

2. Clean the salad oil in the pot, lubricate the cured pork neck and pour the oil.

3. Leave the remaining oil in the pot, saute garlic slices and XO sauce, saute cucumber flowers with a spatula, saute pork neck, yellow and red pepper strips, saute sauce, chicken powder and monosodium glutamate, thicken the sauce, and pour in onion oil to serve.

Hao Wei casserole chicken

Raw materials:

600 grams of clean Sanhuang chicken, 80 grams of dried onion and a little ginger, garlic and coriander.

Seasoning:

Ginger powder, Donggu soy sauce, delicious, monosodium glutamate, raw flour, salad oil.

Exercise:

1. Chop Sanhuang chicken, and mix well with Gaza ginger powder, Donggu soy sauce, delicious, monosodium glutamate and raw flour for later use.

2. Cut the dried onion, ginger and garlic into small pieces, fry them in the oil pan, and then pour them out to drain the oil.

3. Put oil in a clean pot, put the pieces of Sanhuang chicken in the pot, fry until both sides are golden and cooked, add the fried dried onion, ginger and garlic, stir-fry until fragrant, put them in the pot, put them in a hot stone pot and sprinkle some parsley.

Australian cowboy meat in red wine sauce

Raw materials:

Select Australian cowboy meat 150g, salad oil 60ml, perilla leaf 1 piece.

Seasoning:

Material a (red wine15ml, Le Jia black pepper juice 5ml, chicken juice 3g, monosodium glutamate 2g, raw flour 2g, broth 50ml).

Material b (fresh citronella 1g, thyme 1g, Bao Er beef juice 0.5g, chopped black pepper 0.5g, fresh soy sauce 0.5g, brandy 1ml, soda water 30ml, papaya seeds 5g).

Exercise:

1. Heat in a clean pot, add 10 ml salad oil, and boil the material A in the pot until the color is bright, and you can get the red wine sauce.

2. Cut the Australian cowboy meat into pieces, marinate it with material B for 4 hours, fry it in a flat pan until it is half cooked, pour the red wine juice on the plate, and finally decorate.

Douxiang mankou

Raw materials:

Organic black beans, ganoderma lucidum eggs, green pepper granules.

Seasoning:

Seafood soup, Meiji, soy sauce, fish sauce, rock sugar.

Exercise:

1. Beat 1 part black beans and 2 parts clear water into soybean milk, filter off bean dregs, then mix 2 parts black bean juice and 1 part eggs, stir them evenly, steam them, and change the knife into pieces for later use.

2. Heat the oil in the pot, add the tofu blocks and fry them on both sides, then add the green pepper, seafood soup, soy sauce, fish sauce and rock sugar, and cover them slightly to serve.

Seafood soup:

Meretrix meretrix spits out sediment, sea shrimp is washed, and water is added to make soup.

Jin zhuan Yu ye Niu Lian rou

Raw materials:

Beef noodles, sliced bread, fruit salad.

Seasoning:

Vanilla juice, mustard sauce, vanilla powder, black pepper juice, salad dressing, vegetable juice, raw flour, salt and sugar.

Exercise:

1. Bake the bread fragrant and golden first, then cut it into small cubes, and then put it on a plate with fruit salad on it.

2. Cut the beef noodles into thin cubes, then add vegetable juice, vanilla juice, vanilla powder, salt, sugar and corn starch to marinate for 3 hours.

3. Fry the beef noodles in the pot, pour in the black pepper sauce and mustard sauce, and finally serve the fruit salad.

Baked new conch with salt

Raw materials:

200 grams of big conch.

Seasoning:

2 ml of brandy, 3 ml of Japanese miso, 2 g of monosodium glutamate, 2 g of sugar, 20 ml of chicken juice, 500 ml of clear soup, 5 g of Thai sweet and spicy chicken juice, and a proper amount of salt.

Exercise:

1. Put brandy, Japanese miso, monosodium glutamate, sugar, chicken juice and clear soup into a basin and mix well to get the sauce.

2. Clean the big conch, marinate it in the prepared sauce for 4 hours, take it out and drain it, and wrap it tightly with aluminum foil.

3. Put the step "2" into a pot, add salt (subject to covering the conch), put it into an oven with a fire of 230℃ for 40 minutes until the meat is cooked, take it out, peel off the aluminum foil paper, take out the meat of the big conch, change the knife and slice it, then put the snail back into its original shell (boiled in boiling water), and pour the Thai sweet and spicy chicken on the table.

Vanilla tomato mushroom beer

Raw materials:

Fresh Tricholoma matsutake (Everything II) 100g.

Seasoning:

3 grams of monosodium glutamate, 2 grams of salt, 5 grams of chicken juice, 3 milliliters of fresh soy sauce, 500 milliliters of broth, 2 grams of fragrant powder, 5 milliliters of salad oil, and homemade tomato beer 1 cup.

Exercise:

1, put monosodium glutamate, salt, chicken juice, delicious fresh soy sauce and broth into a basin, mix well, add fresh Tricholoma matsutake slices, steam in a cage for 15 minutes, and take out the Tricholoma matsutake soup to dry.

2. Heat the pan over high fire, pour in salad oil, add fresh Tricholoma matsutake, fry until the surface color is golden, sprinkle with French incense, stir well, and take out. When you set the plate, you can have a glass of tomato beer.

Tomato beer:

Pour 500ml tomato juice into soda bottle (high-pressure bottle for mixing wine), tighten the bottle cap, put in carbon dioxide bomb and shake well.

Lotus root stuffed with celery and lily flowers

Raw materials:

Lotus root120g, shrimp glue100g, lily slices, mustard seeds, carrot seeds and ginkgo seeds 30g each, and cordyceps sinensis15g.

Seasoning:

Salt, corn starch, onion oil and salad oil are appropriate.

Exercise:

1. Slice the lotus root, pat a layer of dry raw flour, and then coat both sides with shrimp glue, one for later use.

2. Put salad oil in the pot. When it is heated to 30%, put the shrimp paste lotus root slices into the oil and pour out the drained oil.

3. Soak lily slices, mustard seeds, carrot seeds and ginkgo in a boiling water pot, pour out and drain.

4. Wash the pan, re-ignite, add the onion oil, stir-fry the lily slices, mustard seeds, carrot seeds and gingko for a few times, pour in the shrimp paste and lotus root slices, stir-fry, season and add starch, stir well, and serve.