Sell brown abalone in golden soup, new, strange and special.

The raw materials are 1 three-headed abalone, Chinese kale 20g, golden pumpkin 50g, fried mushrooms 10g, onion 5g, fragrant rice 80g and fried laver 15g.

2.5g of seasoning salt, 80g of concentrated chicken soup, 0/0g of salad oil/kloc-,2g of fresh fennel and 2g of tremella oil.

Make 1. Send abalone for later use. Steam the golden pumpkin and make it into paste for later use. Pick fennel and wash it for later use. 2. Stir fragrant rice with fried mushrooms, shallots, white mushroom oil and salt, put it in a container, shape it, buckle it in a plate, and decorate it with fried laver and fennel. 3. Clean the pot on the fire, add salad oil, add kale, stir fry and plate. 4. Clean the pot, add the thick chicken soup and pumpkin sauce, simmer slowly, stir evenly with a spoon, add abalone, simmer until it tastes good, and collect the thick juice, then serve.

The most eye-catching thing about this dish is its strange appearance. Bright yellow golden soup is poured on brown abalone instead of traditional abalone juice and oyster sauce. Very novel. By changing the color of abalone dishes before, it gives people a high impression. In detail, the chicken soup in abalone blends with pumpkin fragrance, which is mellow and slightly sweet.

Raw fruit shrimp

The selling point is bright colors, one dish is eaten twice, and the two flavors complement each other.

Ingredients: 2 prawns with eight heads (60g each), assorted fruit 100g, net skin 1.

2 grams of seasoning salt and seasoning powder, 5 grams of cooking wine, 20 grams of egg white 1, raw flour, 25 grams of mustard sauce, mint sauce 10 gram, spicy ice city sauce, Toona sinensis seedlings and black vinegar juice, and 500 grams of salad oil (about 50 grams).

Make 1. Bake the net skin in the oven with the fire of 100℃ and the fire of 80℃ for 30 seconds until it is golden yellow. Take it out for later use. 2. Peel the prawns, open the back, add salt, seasoning powder, cooking wine and egg white, marinate for 3-4 minutes, wrap them in raw flour, fry them in 60% to 70% hot salad oil until they are crispy outside and tender inside, and take them out for later use. 3. One shrimp is wrapped in mustard sauce, and the other is wrapped in spicy ice city sauce. Dish, drizzle with black vinegar juice, decorate with net skin and Toona sinensis seedlings, and serve.

Comments Generally, the net skin used in dishes is fried, but this dish is baked and crisper than fried, which is a major feature of this dish.