Main ingredients:

Diced abalone100g, well-developed champignon150g, diced lettuce120g.

Accessories:

Ginger slices and garlic slices 10g each, millet spicy rings 5g, eggs1g.

Seasoning:

3 grams of sugar, 2 grams of chicken powder, 25 grams of Meiji, 0/0 grams of sesame oil/kloc, 60 grams of crude oil, and a proper amount of starch.

Making:

1, add water to the pot, bring to a boil, add diced abalone water, and take it out; Blanch the diced lettuce and Flammulina velutipes and take them out.

2. Mix diced abalone with soy sauce and oil for later use.

3. Add 30 grams of crude oil to the pot and heat it to 30%. Stir-fry the beaten seasoning egg liquid, divide it and pour it out.

4. Add 30 grams of cooking oil to a clean pot and heat it to 50% heat. Add ginger and garlic slices and stir-fry until fragrant. After adding diced lettuce and Flammulina velutipes, add diced abalone and millet, add seasoning and mix well. Then thicken, add fried eggs and serve.

Jinchi Yu Qiongming rose to say

Raw materials:

1 Australian scallop, 3 egg whites, 20g pumpkin puree and 30g milk.

Seasoning:

Salt 4.5g, thick soup 150g, crude oil 10g, a little raw water powder and cooking wine.

Making:

1. Add 2g of salt, 2g of milk and 2g of gouache to the egg white, beat well, and smooth into a hibiscus shape with warm oil for later use.

2. Add 0.5g salt to Australian belt, evenly spread cooking wine and marinate for later use.

3. Heat the oil in the pot to 30% heat, add the belt, lightly fry both sides until cooked, and remove.

4. Add thick chicken soup to a clean pot to boil, add salt to taste, add pumpkin puree to cook, add smooth hibiscus flowers and stir well, put them at the bottom of the plate, add a boiled cauliflower, and then put on the fried belt.

Chicken soup with bamboo shoots, yam and black truffle

Raw materials:

7 segments of yam, 7 segments of dictyophora, and 2 pieces of black truffles.

Seasoning:

4 grams of salt, 300 grams of clear soup, 5 grams of crude oil and appropriate amount of starch.

Making:

1, blanch yam and cook with light salt water for later use.

2. Soak bamboo shoots, blanch them, dry them, heat 1 00g clear soup, add1g salt to taste, and soak them in bamboo shoots.

3. Take out the yam and brew it into dictyophora.

4. Add the remaining clear soup and salt to the pot, bring the crude oil to a boil, add the brewed Dictyophora and Yam segments, cook on low heat, thicken, take out the pot, and decorate with black truffle slices.

Worcester eggplant rice rolls

Raw materials:

Alaska crab leg meat 100g, Vietnamese spring rolls 2 volumes, shredded lettuce with bitter chrysanthemum 30g, half avocado (sliced).

Seasoning:

Salt 1g, tomato sauce 50g, fruit juice 20g.

Making:

1. Mix tomato sauce and mixed juice into sauce for later use.

2. Use steamed soft Vietnamese spring rolls, wrap all the raw materials tightly, and dip them in the juice with an oblique knife.

British black vinegar pine meat

Raw materials:

300 grams of Matsuzaka meat, 30 grams of dried onion, 30 grams of garlic and a little chopped green onion.

Seasoning:

25g of fruit juice, 20g of Satay sauce, 20g of soy sauce, half of fermented bean curd and 5g of sesame sauce.

Making:

1. Mix Douchi sauce, Satay sauce, fermented bean curd and sesame sauce to make a compound sauce.

2. Put the compound sauce into the pot, add the oil and shovel evenly on slow fire.

3. Cut Matsuzaka meat into strips; Fry the dried onion and garlic in the oil pan until golden brown, and take it out for later use.

4. Heat the wok, add a little base oil, add the dried onion and garlic, then add the meat strips and mix in the compound sauce, then cover the pot, cook the meat strips by the heat of the wok, then uncover the pot, spray the sauce into the wok, turn it over, sprinkle with chopped green onion and cover the pot to serve.

Stone pot chicken soup crispy rice shrimp

Raw materials:

50g of shrimp, 200g of rice, 30g of yam paste, 30g of melon paste10g of rice cake and 30g of Chinese cabbage10g of rice cake.

Seasoning:

2 grams of salt, 5 grams of chicken powder, 2 grams of pepper, 5 grams of chicken oil and 300 grams of chicken soup.

Making:

1. Take 50g of steamed rice, put it in an oil pan and fry it with slow fire until it is golden and crispy.

2. Shell the shrimp, remove the shrimp line and cut into pieces; Dice the rice cake; Dice the vegetables and splash the water for later use.

3. After the wok is on fire, stir-fry the chicken oil and shrimps a little, and then add the thick chicken soup to boil. After seasoning, add yam paste and melon paste and push well, then add rice cake, diced cabbage and the remaining rice. After boiling again, pour it into a hot stone pot and sprinkle with fried rice crust. Serve.

Taro thick soup crispy rice

Raw materials:

200g of taro, 50g of Xiaotang cuisine, and 0/00g of rice/kloc.

Seasoning:

Salt 1g, chicken powder 5g, thick soup 20g.

Making:

1. Knead the rice into 50g rice balls and smooth the surface with lard for later use.

2, Xiaotang cuisine cut into small pieces, flying water; Taro granules 100g fried until golden, 100g steamed and pressed into mud; Fry the rice balls until golden brown.

3. Put the thick soup in a hot pot, add the fried taro to taste and cook for 2 minutes, then add the Xiaotang dish to boil, then add the mashed taro and push it evenly, then pour it into a deep frying pan and add the fried rice balls.