The varieties of high-grade vegetables are mainly kidney beans, tomatoes, peppers and other varieties. The reason why it is high-grade refers to the special planting method, which is what we often say is pollution-free and pesticide-free.

Practice of pictures in high-end recipes

Steamed shark fin, fish maw and abalone

material

Shark's fin 100g (or fine powder strips) beef tendon 200g scallop 5g pork belly 50g pig's foot 50g taro 50g rape 25g red dates 10g lotus seeds 5g shallots 1 ginger 1 small pieces of edible oil 300g (actual consumption 20g) soy sauce 2 tablespoons cooking wine 2 tablespoons refined salt 1 small pieces.

working methods

1. Wash onion and ginger and cut into powder; Marinate shark's fin, tendon, pork belly and pig's feet with onion, ginger and cooking wine and blanch them in boiling water;

2. Soak scallops, red dates and lotus seeds respectively; Pre-cooking rape in water; Cut taro into pieces and fry in oil until cooked;

3. Add onion, ginger, wine, salt, sugar and soy sauce to the processed materials, put them in a pot and cook for five minutes, then stew for two hours.

2. Baked thousand layers of pregnant sea cucumber

material

Ingredients: Spontaneous Stichopus japonicus 10, cooked pork belly 1 Bowl Ingredients: prawns, fish paste, broccoli Seasonings: salt, monosodium glutamate, chicken powder, sugar, soy sauce, soup, wet starch and scallion oil.

working methods

1. Cut open the sea cucumber, gut it, take prawns, divide them into 10 parts, then brew them into sea cucumber, spread a layer of fish paste on the outside, and steam them in a cage for later use.

2. Slice the pork belly and put it in a bowl. Add seasoning and steam until it tastes good, and buckle it in a plate. After the broccoli is fried, wrap it in the meat and wrap the steamed sea cucumber on the side.

3. Hook the two kinds of juices in the pot, pour the red juice on the thousand layers of meat, and pour the white juice on the sea cucumber.

skill

Production key

Sea cucumber hair preparation should be in place

Melaleuca meat should be fine.

3. shark fin Buddha jumps over the wall

material

Ingredients: 75g shark fin with water. Materials: Lentinus edodes 1, gelatin 1 20g, abalone 1 20g, sea cucumber 1 20g, ham 1 8g, scallop 1 and pigeon eggs 1. Seasoning: 40g ginger juice, cooking wine 15g, soup 250g, refined salt 1g, monosodium glutamate 1g and chicken powder1g.

working methods

(1) Blanch mushrooms, sea cucumbers, abalone and ham respectively 1 piece, blanch 75g shark fin with 25g ginger juice, wash scallops and put them into the Buddha jumping wall;

(2) Boil 250g of soup and 0/5g of cooking wine/KLOC-0, pour into a cup, seal and steam for 2h;

(3) Add1.20g gelatin and15g ginger juice, blanch, cook pigeon eggs, shell it, put it in a cup, and season it with refined salt, monosodium glutamate and chicken powder for 30 minutes.

operation requirement

If the glue is a little soft, you can put it in the last 30 minutes.

Finally, seasoning, salinity is easy to master.

What high-grade vegetables does the hotel have?

Braised prawns with shredded beef and green pepper, boiled fish, sweet and sour pork ribs.

Keywords Mapo tofu, fried potato shreds, fried duck blood,

Stir-fry bean sprouts, stir-fry yuba, stew, stir-fry small fish, stir-fry peanuts,

Crispy lotus root, crispy mushroom and shredded celery.

Many high-end restaurants have an iced vegetable. What's it called?

I really don't know which one you want to say. Oh, are there any pictures, or can you describe them in detail? China is so big and there are so many dishes. There is no guarantee that you have seen or eaten every kind.

What are the high-end dishes in Sichuan cuisine?

Maoxuewang, Sichuan-style pork, fish-flavored shredded pork, Deng Ying beef, husband and wife's lung slices, boiled beef, boiled fish, steamed sauce dough, fried squid net, kung pao chicken, Mapo tofu, strange chicken pieces, hot kidney flowers, fried shrimps, spicy and hot fish pieces, spicy and hot chicken crisp bones, red oil cowears, spicy beef tendon and so on.

What are the illustrations of common wild vegetables?

Popoding

Also known as dandelion, its pollen contains vitamins and linoleic acid, and its branches and leaves contain choline, amino acids and trace elements. Mother-in-law's function is to clear away heat and toxic materials, reduce swelling and diuresis, have antibacterial effect, stimulate the immune function of the body, and achieve the function of benefiting gallbladder and protecting liver.

Mother-in-law can eat raw, stir-fry or cook soup after cooking, and can mix jellyfish skin and stir-fry shredded pork; Can also be paired with green tea, licorice, honey and so on. Soak a cup of green tea that can clear away heat, detoxify and reduce swelling. I once washed my wife's roots, dried them and ground them into powder, and drank them as coffee. The effect was very good.

chicory

Chicory, also known as chicory, has yellow and white stems; The leaves are round and lanceolate, with green surface and gray-green back; These flowers are bright yellow. Bitter vegetables are rich in potassium, calcium, magnesium, phosphorus, sodium, iron and other elements, which can clear away heat and reduce swelling, remove blood stasis and detoxify, cool blood and stop bleeding. Sophora alopecuroides has inhibitory effect on acute lymphoblastic leukemia and acute and chronic myeloid leukemia.

The tender leaves of bitter vegetables can be eaten, but they are slightly bitter when eaten raw. Boil with boiling water, and the bitterness can be removed. Bitter vegetables can be fried and made into soup, or they can be made into small tofu with some bean flour, or dipped in noodle sauce after scalding with boiling water. Or make sesame sauce mixed with bitter herbs, bitter herbs porridge and the like. It is used to feed ducks in northeast China. Hehe, I like dipping in sauce. It tastes bitter. )

The root of platycodon grandiflorum

Also known as Cai He monk hat, its branches can open small blue flowers. We usually eat platycodon grandiflorum, which has expectorant, antitussive, analgesic, antipyretic, sedative, hypoglycemic, anti-inflammatory, anti-ulcer, anti-tumor and bacteriostatic effects. (Northeast China is used to store a lot of kimchi in winter. )

Xiangchuntou

Also known as Toona sinensis bud, it is nutritious. According to the determination, every 100g of Toona sinensis contains 9.8g of protein, and the contents of calcium, phosphorus and vitamin C are among the best in vegetables. It also contains fat, crude fiber, iron, carotene, nicotinic acid and toosendanin. It has a special aromatic smell, which is delicious and lasting.

Toona sinensis can be eaten in many ways, such as cold salad, deep frying, deep frying and pickling. Toona sinensis can also be used as medicine. According to ancient medical books, Toona sinensis is cold, which has the functions of astringing the intestine to stop bleeding, invigorating the stomach and regulating qi, killing insects and fixing sperm. Modern medical research shows that Toona sinensis decoction has obvious inhibitory and bactericidal effects on Staphylococcus aureus, Pneumococcus, Shigella, Typhoid Bacillus, Escherichia coli and Pseudomonas aeruginosa. There is a folk prescription for treating Toona sinensis: scalded Toona sinensis and mixed with soy sauce can stimulate appetite and relieve depression; Made of japonica rice and sesame oil, it can treat enteritis, dysentery and hemorrhoids. You can only buy pickled pickles in the northeast. When I went to Shandong, I ate fresh Toona sinensis buds, and the more I chewed, the more fragrant I became. It would be a pity if I hadn't eaten the newly picked Toona sinensis buds.

cast

Also known as mint, it can be used as medicine or medicine. Mentha haplocalyx is a drug for expelling wind and reducing fever, and its peppermint oil is a medicinal effective component, which is often used to prevent colds and sore throat. In hot summer, mint is a good product for heatstroke prevention and cooling.

Mint can be made into mint porridge, fresh mint tofu, mint chicken breast and so on. (This is not much to introduce. Everyone knows it and knows its taste. Unless you don't eat mints)

Just like a panacea-shepherd's purse is also called local food, Qingming grass and so on.

Shepherd's purse is known as a wild vegetable. As early as the Spring and Autumn Period, the Book of Songs had a sigh of "sweet as a water chestnut", and the lyricist Xin Qiji also had a famous sentence of "Peach and plum are full of worries, and spring is at the head of the stream". According to chemical analysis, each kilogram of vegetables contains 42.4 grams of protein, 0/8 grams of sugar/kloc-0, 3.2 grams of fat, 0.58 grams of crude fiber 1 1.2 grams of phosphorus, 3.36 grams of calcium, carotene, vitamin C and elements such as iron, potassium, manganese and magnesium. It also contains a variety of amino acids needed by the human body. Its protein content is among the best among leafy vegetables, melons and fruits, the carotene content is equivalent to that of carrots, the vitamin C is higher than that of tomatoes, and the contents of calcium, iron, manganese and potassium in inorganic salts are also high.

Shepherd's purse not only has high nutritional value and unique taste, but also has good medicinal effect. Modern medical experiments show that it has a variety of medical functions: it can stop bleeding, such as internal injury vomiting blood, postpartum uterine bleeding, hematochezia, hematuria, esophageal ulcer bleeding, retinal bleeding and so on; Can lower blood pressure; Can be used for treating urinary chyluria, urinary calculi, nephritis and edema. It can strengthen stomach, promote digestion of digestive system, and treat stomach spasm, gastric ulcer, dysentery, enteritis, etc. It can also treat eye diseases, such as conjunctival congestion. & gt

What's the name of the dish in the picture? What are the local characteristics?

This dish should be called "the perfect big dish" ~ ~

It is popular in Shunde, Guangdong ~ ~

It's an upgraded version of Chaozhou cuisine ~ ~

Customs:

The more distinguished the invited guests, the bigger the plate, and the richer and more upscale the ingredients in the plate.

Ordinary as follows:

Pictures of hot pot vegetables on the plate

Common ones are: one letter (overall 1 square), triple water, fan-shaped, needle-shaped and round (including tower-shaped).

If the landlord wants to pay attention to beauty, he can try to decorate it and surround it.

Celery leaves and coriander leaves are commonly used, and carrots and green cucumbers are used to make 4-6 petals of small flowers.

These decorations around the edge are very beautiful. Cherry is also very useful, but the price is more expensive.

If there is a basis for carving, you can also use pumpkin and sherry red to carve (this is for high-end vegetables, and the carved flowers can be recycled)

What are the dishes of teppanyaki?

japanese teppanyaki

Japanese teppanyaki is the highest dining form in Japanese cuisine, which is different from Chinese barbecue and Korean barbecue. Eating Japanese teppanyaki is a symbol of wealth and status. Teppanyaki means baking ingredients directly on a hot iron plate. These ingredients can't be pickled in advance, but cooked quickly through a hot iron plate, retaining their own nutrition and taste. Because the ingredients can't be preserved in advance, the requirements for raw materials are quite high, such as sirloin beef, filet beef, cowboy bone, silver cod, scallop, foie gras and so on.

Beijing teppanyaki

Compared with the original Japanese teppanyaki, Beijing teppanyaki is improved in two aspects. On the one hand, the change of ingredients. Japanese teppanyaki is not made of high-grade raw materials, so the cost is high. Now, teppanyaki chefs use their brains to move many ingredients in Chinese food to the iron plate for cooking. Such as chicken wings, chicken, bacon rolls, pork neck, mutton, mutton rolls, fat beef, fat beef rolls and so on. And vegetables such as asparagus, Pleurotus nebrodensis, cabbage, Chinese cabbage, mushrooms, Coprinus comatus, green peppers, etc. Seafood, such as scallops, mussels, anchovies, prawns, squid rings, etc. The staple food is rice, fried noodles and so on. , can be fried on the iron plate. On the other hand, it is the change of taste. Japanese teppanyaki emphasizes the original flavor of raw materials, and cooks the ingredients with butter, pepper and a small amount of soy sauce at most. Now, the chef of teppanyaki uses delicious sauces, soy sauce, seafood soy sauce, brandy and other seasonings in the teppanyaki ingredients, and the taste is more abundant.

French teppanyaki

Teppanyaki is a combination of taste and vision. This is an extraordinary meal enjoyment. It changed the traditional cooking form, taking iron plate as the stage and knives and shovels as props, and made it on the spot. All its raw materials will be cooked in front of your eyes, and the food that suits your own taste will be cooked, so that guests can experience the aristocratic dining enjoyment. Teppanyaki originated in Japan and is a combination of western food and Chinese food. It has a long history. Teppanyaki originated from western food in Japan, which resulted in the catering form of moving the kitchen outdoors, communicating with the guests and allowing them to enjoy the cooking by the chef while eating. Slowly, this food culture spread to Taiwan Province Province, and after 30 years' development and perfection in Taiwan Province Province, a new food style which combines French, Chinese and Japanese was derived, which is called French Teppanyaki.

How are the photos of high-end recipes taken?

Which aspect of the specific photo?