1. Marinate salmon meat with lemon verbena, salt, pepper, sugar and dill. Cover the fish with plastic wrap and refrigerate for 30 minutes.
2. Apple processing: lemon verbena and olive oil are broken with a food processor.
3. Put the minced sauce into the pot and heat it on low heat 18-20 minutes. Then set aside and let it cool for 2 hours.
4. The cold sauce is filtered with a sieve, and only the spilled oil juice is taken.
5. Mix the oil juice with sliced apples, put them in a sealed bag, add a few lemon verbena leaves, and marinate the apples for 2-3 hours.
6. Frozen salmon will have a little juice oozing out.
7. Wash marinated salmon with clear water. Then dry the fish with kitchen paper.
8. Change the fish into four pieces.
9. Make a pot of boiling water, turn it to a low heat after boiling. Take another small pot and sit in the water. Pour olive oil into a small pot, then add lemon verbena, and keep the oil temperature at 43 degrees. Then add salmon meat to the oil, keep the oil temperature and stew for 12- 15 minutes.
10, then take out the fish and dry the oil on the fish with kitchen paper. The fish made in this way will not be completely cooked, but the texture and meat quality of salmon meat will be well maintained.
1 1, dish: apple puree: stewed apple+water+lemon juice for 8 minutes. The apple puree is ready, cooled and put on the plate. Apple jelly: Heat the apple juice to a slight boil, remove it from the fire, add lemon verbena and cool for 8 minutes. Then add the dissolved agar, heat the apple juice again, and keep stirring. When the apple juice becomes clear, filter the juice and let it cool at room temperature. This is apple jelly.
12. A dish with whipped cream, apple jelly, apple puree and lettuce. Slice the pickled apples and plate them. Then put the salmon with oil seal in the middle of the plate. Brown sugar/brown sugar (salt caramel) 15g whipped cream (salt caramel) 200ml glucose (salt caramel) 20g fine sugar (salt caramel) 60g lemon juice (salt caramel) a pinch of ground black pepper (salt caramel) and a little cocoa powder (cake) 15g fine sugar (cake) 655. Dark chocolate (cake body) 80g butter (cake body) 80g eggs (cake body) 2 egg yolks (cake body) 1 icing (cake body) 45g Ge Fen (cake body) 18g whole milk (chocolate sauce/decoration) 90ml dark chocolate (chocolate sauce/decoration) 65438. 2-3 teaspoons of pistachio (chocolate sauce/decoration) ice cream (chocolate sauce/decoration) Raymond's method
1. Making caramel sauce: First, melt the fine sugar in a pot until it turns golden brown.
2. Then add the whipped cream in another pot and boil the brown sugar.
3. After the water is wet, take glucose and add it to the pot of whipped cream and brown sugar.
4. Pour the whipped cream and melted brown sugar into the first melted caramel pot and stir constantly. At the same time, turn on low heat until the caramel sauce thickens.
5. Keep the temperature of caramel sauce at 102℃.
6. Remove the caramel sauce from the fire, add some lemon juice, a pinch of salt and a little black pepper, and continue stirring. Then put it aside to cool.
7. Pour the caramel sauce into a small silicone mold, the size of ice cubes. Then put it in the refrigerator for 2 hours.
8. Making cake body: Melt dark chocolate and butter in water.
9. In another bowl, add two eggs, one yolk and 45g powdered sugar, and mix well.
10, then add kudzuvine root powder and continue beating until it thickens and silky ribbons appear.
1 1. Mold preparation: spread butter inside the mold, and then wrap it with a layer of mixture of cocoa powder and sugar.
12. Add the melted chocolate into the egg mixture and stir well.
13. Pour the cake paste into the mold until it is 3/4 full.
14. Dig a little frozen caramel sauce and bury it in the cake paste.
15, the cake paste should be refrigerated in the refrigerator for more than half an hour, with a maximum of 24 hours. Then bake in the oven at 200 degrees for 5 minutes until the surface of the cake hardens slightly.
16. Go deep into the mold with a knife, carefully take out the cake, set it aside, cool it and put it in the refrigerator for 30 minutes.
17, for decoration &; Chocolate sauce: Tell the milk to boil over low heat, add chocolate and keep stirring until it becomes smooth, and then remove it from the fire.
18. When the cake is edible, bake it at 180 degrees for another 8 minutes until the cake swells slightly.
19. Take out the baked cake and serve it. Sprinkle some icing, chocolate sauce, chopped almonds and pistachios.
20, and then add a spoonful of ice cream to enjoy. Ingredients: tomato essence (tomato jelly) 200ml fish film (tomato jelly), half a slice of red pepper (tomato jelly), 1 tomato (tomato jelly), 4 vanilla flowers (tomato jelly), Chili powder (tomato jelly), 1 pinch of tomato (salad) and 4 red onions (salad).
1. Tomato jelly: Soak half a piece of fish film in water to soften it, then put it in a pot, add 2 teaspoons of tomato essence to the pot, and heat until the fish film melts.
2. Tomato jelly: After that, pour the heated fish film into the tomato essence needed for tomato jelly and stir evenly.
3. Tomato jelly: Apply a thin layer of oil in the mold to facilitate demoulding. Pour in 2-3 cm thick fish glue tomato essence and put it in the refrigerator 10 minute. When the tomato jelly is slightly solidified, insert fresh vanilla flowers.
4, tomato jelly: take out the tomato core for use.
5. Tomato jelly: Repeat step 3, and place the fish glue tomato essence, tomato core, diced red pepper, Chili powder and various vanilla flowers in an overlapping way. Put it in the refrigerator for the night.
6. Salad: Except mozzarella buffalo cheese and lettuce, chop and mix the salad ingredients and marinate for one hour.
7. Sheba: Put 2 teaspoons of tomato essence into a pot, heat it on low heat, then add sugar and keep stirring until the sugar melts. Then pour in the remaining tomato essence. Pour the chilled tomato essence into the ice cream machine and make it into an ice cream-like Sabah (so professional, only for everyone to enjoy).
8.Granita ice cream: freeze the tomato essence Granita needs overnight, and dig out the coarse ice residue with a spoon.
9. Set the table. Cut the tomatoes into strips and put them on a plate. Spread 1/4 petals of tomatoes on the bottom and scoop Granita ice cream on top.
10, pour the chilled tomato essence into a small bowl.
1 1. Spread the bottom layer of baby lettuce, put on salad and decorate with mozzarella buffalo cheese; Finally, spread basil leaves on the bottom, and you can scoop up Sabah. Ingredients Salt-free butter 20g breadcrumbs 20g Salt-free butter (Su Fulei) 50g flour (Su Fulei) 50g whole milk (Su Fulei) 450ml sea salt (Su Fulei) 2 pinch of white pepper (Su Fulei) 2 pinch of Chili powder (Su Fulei) 1 pinch of French mustard sauce (Su Fulei) 1 teaspoon. ) 3 Comté cheese (Su Fu Lei) 160g lemon juice (Su Fu Lei) 1/4 lemon protein (Su Fu Lei) 7 high-fat cream (sauce) 150ml Comté cheese (sauce) 70g French mustard sauce (sauce) 1 teaspoon cherry wine (sauce).
1. Spread butter evenly on the baking tray.
2. Sprinkle the baked bread crumbs into the baking bowl so that the baking bowl is evenly covered with bread crumbs, shake the baking bowl and pour out the excess bread crumbs.
3. Take two pots. Heat the milk in a pan over low heat. Put the butter in another pot and heat it until it melts. Don't discolor the butter.
4. Then add flour to the melted butter, stir until there are no particles, and continue to heat and stir for 5-6 minutes until the butter powder becomes smooth and golden yellow.
5. Pour half of the slightly boiling milk into the pot in step 4 and stir the batter smoothly and thoroughly. Then add the remaining half of the milk and continue to stir the batter smoothly and thoroughly.
6. Add a little salt, white pepper and mustard sauce and mix well.
7. Remove the pan from the fire, add the egg yolk and cheese, and keep stirring to melt the cheese, so that the Sufulei batter is smooth and ready for use.
8. Add lemon juice to the egg white, beat the egg white to 8-9, and add a little Chili powder.
9. Then, mix the protein sent by 1/3 into the Sufulei batter made in the seventh step, and mix the raw materials evenly by cutting and mixing. After that, pour the remaining 2/3 protein into the batter and cut it until it is completely mixed. Pay attention to the operation in the warm state of the batter in step 7. Season with a little salt and white pepper.
10, pour the souffle batter into the baking bowl and sprinkle cheese on the surface.
1 1, preheat the oven 180℃, bake for 20 minutes until the surface is golden yellow, and Saffron expands and solidifies.
12. Sauce: Boil the cream in a pot until it is slightly boiling, then add the cheese, mustard sauce, Chili powder and cherry wine, stir well and keep heating to melt the cheese. Then turn off the heat and add salt and white pepper to taste.
13. Scoop the baked souffle out of the dish and pour it with warm sauce. Ingredients: flour (crust) 250g salt (crust), a pinch of unsalted butter (crust) 1 25g cold water (crust) 1 teaspoon egg (crust)1unsalted butter15g lemon juice12 teaspoons sugar. 2 teaspoons of apples, 3-4 eggs, powdered sugar 1, high-fat thick cream 1-2 teaspoons, 100ml Raymond's method.
1, put flour, salt and butter into a food processor and stir.
If you don't use the food processor, you need to knead the butter and flour by hand.
3. Stir until it turns sandy.
4. Add the eggs and water into the food processor and stir again.
5. Then put the beaten dough into a bowl, knead it into a ball by hand and put it on the chopping board. Press the dough by hand, then cover it with plastic wrap and refrigerate for 30 minutes.
Take out the dough after 6.30 minutes. Roll the dough to 2mm thick with a rolling pin. You don't need to spread thin powder, just roll it through plastic wrap.
7. Spread the dough flat on a 22 cm /8 inch pie mold and roll off the excess pie with a rolling pin.
8. Gently press the edge of the egg tart skin by hand to make it slightly higher than the egg tart mold, because the egg tart skin will shrink when baking.
9. Insert some small holes in the bottom of the egg tart skin with a fork to prevent swelling during baking. Then put it in the refrigerator for 20 minutes.
10. Peel the apple and cut it into crescent shapes. Each apple is cut into 10 pieces. Too thin will make apples too soft when baking. After cutting, put the apples on the peel.
1 1. Making syrup: Mix butter, 15g sugar and lemon juice, and put them in a pot and heat them until they melt.
12. Add some calvados to the syrup to taste.
13, and then brush the surface of the apple with syrup. Bake the apple tart in an oven preheated to 220 degrees for 10 minutes. After that, the oven temperature dropped to 200 degrees, and baking continued for 20 minutes until the peel turned golden yellow and the apple began to appear caramel color.
14. Making Castrol stuffing: Beat the high-fat thick cream, 50g sugar and eggs evenly.
15. When the peel turns golden yellow, take out the apple pie and sprinkle a little sugar on its surface.
16, then pour the custard stuffing into the apple tart and continue baking for 10 minute until the custard sauce is solidified.
17, demoulding after baking. Standing and cooling 1 hour. Then sprinkle some powdered sugar for decoration.