Cantonese cooking course: homemade tofu raw materials with flower glue and mushroom claws;
Hair gel150g, black truffle 30g, gravy100g, 6 pieces of homemade wild tofu, 50g of honey beans and 20g of mini carrots.
working methods
1. Soak 200 grams of dried soybeans in water overnight, grind them to remove residues, filter out soybean milk, add eggs and wild vegetables and steam them into tofu.
2. Change the tofu into pieces, fry until golden brown, pour in the gravy boiled with black truffles, red meat and old chicken, add oyster sauce to taste, then add the simmered gelatin segments, and decorate with fried honey beans and mini carrots.
Cantonese cooking course: Pepper oil lamb tripe Raw materials: Pleurotus eryngii, fresh lamb tripe and pepper oil.
Seasoning: boiled juice, fresh and spicy, fresh dew.
working methods
1. Stir-fry Pleurotus eryngii until golden brown, and then stir-fry the bottom flavor for later use.
2. Fry the buckled lamb belly on both sides for later use.
3. Adjust the flavor of the seasoning, stir-fry the spices, add the main ingredients, stir-fry the seasoning, and serve.
Cantonese cooking course: Baked lobster with Tandao sauce Ingredients: 2 pieces of Xiaoqinglong, 1 salted steamed stuffed bun and 4 pieces of asparagus tail.
Seasoning: salad dressing, Lejiachun mayonnaise, chef's thick soup, top peanut butter, sugar, mustard and Cupid stir-fried with sesame sauce.
working methods
1. Put all the sauces into a pot and simmer to make a compound sauce (20g of secret sauce is used for every 100g of ingredients).
2. Cut the small green dragon into pieces, marinate it with chicken powder and sesame oil, then add the protein paste and fry it in the oil pan until golden brown.
3. Slice the salty square bag and fry it thoroughly; Asparagus is seasoned with soup.
4. Put the fried lobster into the pot, add the secret sauce, cook thoroughly on low heat, set the plate, and put the steamed stuffed bun and asparagus on it.
Cantonese Cuisine Course: Fresh Wheat and Onion Roasted Liaoshen Raw Materials: Liaoshen, Fresh Wheat, Beijing Onion and Ginger Slices.
Seasoning: onion oil, abalone juice.
working methods
1. Saute ginger and onion in oil, add soup to boil, season (salt taste is the key), mix with Liaoshen and simmer to taste.
2. Add scallion to the bottom and fry until golden brown.