Inspired by "Japanese-style egg buns", this dish changes the collocation and eating method of vegetables, wraps them in the egg skin and sprinkles coconut powder, which looks neat and very high-grade. The salad dressing for seasoning is made by ourselves. The three sauces are mixed, and pickled cucumber granules and wine are added, so that it has a salty and sour flavor and a faint wine taste besides sweetness, and the taste is richer.
Production process: 1, break the whole egg with a little salt and spread it into an egg skin in a pan. Put 80g shredded carrot and 40g shredded cucumber on each egg skin, drizzle with 25g homemade salad dressing and 30g minced meat, and wrap it to make a vegetable roll. 2. When picking vegetables, change the vegetable rolls into 7 cm long sections. Every 15 section is a plate, and a little coconut powder is sprinkled on the surface to serve.
Production of salad dressing: 250g mayonnaise, 0/00g Kafumiao sauce/kloc-,60g tomato sauce, 50g pickled cucumber slices, 20g pot wine (also called Porto wine, a wine made in Portugal, with rich aroma, mellow taste and slightly sweet taste), and stir evenly.
1, spread shredded vegetables on the egg skin, drizzle with salad sauce, and put in minced meat.
2. Roll it into a roll.
3. Put the vegetable rolls into the tray for later use.
Sauced four treasures mushrooms
How much can a mushroom cost? Through classified processing, four kinds of mushrooms were made into four flavors. The cost of raw materials is 12 yuan, but it is sold at a high price in 48 yuan, and the gross profit is as high as 73%, making it a must for business banquets in restaurants.
Preparation of hot and sour Flammulina velutipes: soak 200g of Flammulina velutipes in water, add 1 0g of coriander,10g of red millet spicy ring, 8g of minced garlic, 5g of salt, 5g of steamed fish soy sauce, 4g of monosodium glutamate, 4g of sugar, 3g of white pepper and10g of green lemon, mix well, and put into a pot.
Preparation of white mushroom with green mustard: Drain 200g of white mushroom with water, add 10g coriander stalk, 6g bright red millet spicy, 6g delicious juice, 5g salt mustard spicy, 4g monosodium glutamate, 3g white pepper and 2g balsamic vinegar into a basin, and put them into a corner of a tea tray.
Production of sauce-flavored Hericium erinaceus;
1, Hericium erinaceus thoroughly washed and drained, cut into filaments, 70% fried until golden brown, dried, fished out and drained for later use.
2. Take 200 grams of fried shredded Hericium erinaceus, add 8 grams of celery stalk, 5 grams of delicious juice and 3 grams of salt, mix well and put it in the corner of the tea tray.
Study on the production of Pleurotus eryngii with XO sauce;
1. Wash Pleurotus eryngii, cut into filaments, fry with 70% heat until golden brown, remove and drain for later use.
2. Take 200g shredded Pleurotus eryngii, add XO sauce 10g and 3g salt, and mix well to serve.
1, Flammulina velutipes, lemon juice, millet, spicy, and mixed into a hot and sour taste.
2. Shred Hericium erinaceus and Pleurotus eryngii, fry until golden brown, and dry.
3. Stir shredded Pleurotus eryngii with XO sauce.
Fishing red mussels with sugar
Red mussel is the skirt and mouth left by Arctic shellfish after taking triangular main material. It's cheap, crisp and fluffy. This dish is the main ingredient, with two chilled kale. Red and green, crisp and refreshing, selling more than 50 copies a day.
1, 500g of Chinese kale. Remove the leaves, put an oblique knife on one side of each Chinese kale, cut it in half longitudinally, soak it in ice water, let the Chinese kale strips roll up naturally, then blanch it in boiling water for 50 seconds, take it out, then cool it again in ice water, drain it and put it at the bottom of the plate.
2. Thaw the red mussel, cut it into two sections with a flat knife, blanch it in hot water for 5 seconds, drain the water, pour it into a bucket, add 20g of sesame oil, 5g of chicken powder12g, 5g of salt, 5g of monosodium glutamate and 5g of sugar, mix well, put it on the kale, and bring a dish of mustard soy sauce (Japanese sushi soy sauce with a little mustard, red onion slices and millet).
Production key: boiled water is not allowed when the red mussel is blanched, and hot water at 90℃ is suitable for about 5 seconds, otherwise the taste will get old.
1, Chinese kale leaves, oblique knife on stem.
2. Cut it in half vertically and soak it in ice water.
3. Blanch the red mussel slices after opening.
4. Add sesame oil, chicken powder, salt and sugar and mix well.
5, the kale is chilled again after drowning, at the bottom of the plate.
6. Add the prepared red clams.
Tainiu beef
This dish uses a set of four-piece combined containers, which are filled with diced beef with sauce, diced vegetables, fresh spicy spices and fresh spicy sauce, and served with a mallet. The waiter mashed the fresh spicy ingredients with Southeast Asian flavor and poured them into the fresh spicy juice for the guests to dip in, and then served them with vegetables to clear their mouths, which had a unique flavor.
Production technology: 1, beef tendon is replaced by large pieces, boiled in self-adjusting brine after flying water, boiled for 40 minutes with low fire, taken out and cooled, cut into small squares, and put 200 grams into a bowl. 2. Cut 80 grams of cucumber and carrot into cubes and put them in a small dish. 3. Put 10g coriander, 10g shredded onion, 5g bright red millet spicy and half a green lemon into another small dish. 4. Put 10g delicious juice and 10g spicy fresh dew into a deep bowl, and sprinkle with a little coriander, millet spicy rings and lemon slices. 5. Put the beef, diced vegetables, small materials and dipping juice on the tray of the combined container and knock it on the table with a mallet. 6. The waiter poured the small ingredients into the dipping dish and broke them with a mallet. Diners picked up beef pieces and dipped them in juice.
Brine preparation: add 18kg of clean water and 6kg of broth into a barrel, put in a seasoning bag (containing 30g of cinnamon, 20 slices of pepper, 20 slices of star anise, 0/5g of galangal, 0/0g of dried tangerine peel/kloc-0, 4 slices of tsaoko and 3g of fennel), and add 65438 slices of soy sauce, oyster sauce and salt. This brine can be cooked repeatedly to make beef, and the more it is used, the more fragrant it becomes.
1, the container is a set of four pieces.
This bowl is filled with small ingredients such as lime and pepper.
3. When eating, pour it into the juice and crush it to make fresh and fragrant juice.
Cucumber stuffed with passion fruit
1. Peel the cucumber and replace it with 5 cm long segments. Dig a deep hole at one end, and be careful not to dig through the bottom.
2. Cut the passion fruit to get the pulp, pour it into a bowl, add honey 15g and fresh orange juice 10g every 50g, mix well, pour it into cucumber segments, take 8 pieces and serve.
Features: refreshing and sweet, the tropical fruit aroma of passion fruit is very special, suitable for summer launch.
Peer discussion
Qin Shangda: This dish is very creative. I suggest that the cucumber should be refrigerated for 1 hour, then cut into pieces, and then add a little plum powder and mix well, so that the taste will be more harmonious after pouring hundreds of fragrant juices.
Xuan Xiang Duo Duo hong
Production/Meng Jingbo, Executive Chef of Kunming Shangpu Courtyard
This dish uses the cooking technique of wild mushrooms. The so-called cooking means that the raw materials are cooked with quick lubricating oil or water, then mixed with juice to taste, then sprinkled with pepper noodles, Chili noodles, minced garlic, coriander stalks and other materials, and finally poured with a spoonful of hot oil to stir fry, or some spicy materials are fried in hot oil, and then poured on the raw materials on the plate.
The boletus used in this dish is salted and needs to be flushed before making, and the steam is slightly heavier than other fresh bacteria. After cooking, a part of water vapor can be well removed, and the taste is more compact. In addition, paste pepper and mushroom powder are added during seasoning, which is very attractive when stimulated by heated oil and emits paste flavor and mushroom flavor.
1. Wash the pickled lactic acid bacteria, rinse them under trickle for 2 hours, fully remove the salty taste, cook them in boiling water, and take them out to cool for later use.
2. Take 300 grams of Boletus, add 20 grams of Chili sauce, sugar, red millet Chili rings, coriander stalks, 15 grams of delicious juice, balsamic vinegar and minced garlic, 6 grams of solid seasoning for wild mushrooms (this is a kind of bagged mushroom powder that can flavor dishes), 5 grams of salt and monosodium glutamate, and 3 grams of white pepper, and mix well.
3. Add 30g salad oil to the pot and heat it to 50% heat. Add15g of dried chilli and 5g of dried prickly ash and stir-fry until fragrant. Pour the oil and ingredients into a pot filled with boletus, and stir-fry.
1, blanch the cool boletus in a bowl, add the burnt pepper, millet and spicy, and mix well.
2. Add this wild mushroom solid seasoning when stirring to increase the flavor of auricularia auricula.
3. Stir-fry peppers and prickly ash in hot oil, and pour them into a pot filled with boletus.
Boiled lamb tripe with garlic
This dish is made of fresh shredded lamb tripe and Laba garlic. It is easy to operate, easy to copy, bright in color contrast, sour and refreshing, and very suitable for summer launch.
Batch prefabrication: add white sugar to local vinegar and stir until it melts. Add fresh garlic seeds, seal and soak for a week. After the garlic cloves turn green, they become Laba garlic.
Take food processing as an example:
1. Cook fresh lamb tripe, cool and shred.
2. 20 grams of Laba garlic is cut into pieces and put into a bowl. Add 20g of boiled water, 5g of fresh soy sauce10g, 5g of vinegar10g, 5g of oyster sauce, 3g of seasoning powder, 3g of salt, 5g of millet chili ring and 5g of chopped green onion.
3. Put 15g shredded onion into the bottom of an 8-inch soup bowl, spread shredded lamb tripe, pour in the Laba garlic juice mixed in step 2, pour in a little oil, sprinkle 2g coriander and 2g chopped green onion, and serve.
1. Cook the lamb belly and shred it, then put it in a bowl and shred the onion.
2. After pouring the mixed Laba garlic juice, pour the oil.
3. Sprinkle with chopped green onion and serve.
Boil the seeds with thick mushy seeds and soak them in ginger juice and lemon water to remove fishy smell. Eat with Thai hot and sour juice, appetizing and refreshing.
Raw materials: 1 chilled Polygonum multiflorum Thunb (weight about 150g).
Clean the seeds, blanch them in boiling water until they stop growing, take them out, soak them in ginger juice lemonade (adding appropriate amount of ice water mixed with ginger wine) for 10 minute, drain the water, cut into pieces, vertically stack the first half in the middle of the dish, surround the second half with a few green beans, and take a dish of Thai hot and sour juice to eat.
Thai hot and sour juice:
400 grams of minced garlic, 400 grams of white vinegar, 400 grams of Thai fish sauce, 320 grams of white sugar, 200 grams of lemon juice, and 0/50 grams of millet/kloc, and mix well.
Crystal tender egg soup
Tear the chicken into strips and put them into clear soup together to make crystal jelly, which is smooth and smooth, and has a light taste, especially suitable for summer.
1, Huang Er chicken (with yellow skin and claws, weighing about 1250g), slaughtered and cleaned, put in boiling water (add ginger slices and white wine in water) to blanch the blood, take out and put in a soup bucket, add clear water (preferably 3 cm below the raw materials), and add 200g of monosodium glutamate and 65438 Huadiao wine.
Take out Huang Er chicken, boneless, shred, shred chicken skin, put it into chicken soup again, keep it on high fire for 5 minutes, add 6 soft gel slices, stir until it melts, turn off the fire and let it cool, pour it into a fresh-keeping box, and put it in the refrigerator 12 hour until it solidifies into egg soup.
2. Take 250 grams of frozen chicken and cut it into pieces, put it into a container, sprinkle 5 grams of chopped yellow pepper and 5 grams of chopped red pepper next to it, and decorate it with a cut mustard bean paste.
Golden pickled crab
The dishes have a strong Southeast Asian flavor, and the form of pickling pickles and crabs with fresh yellow pepper sauce is refreshing. Crabs are fresh and spicy, and kimchi is refreshing, which is especially suitable for appetizers. Once it was launched, it was well received.
Pickle making:
1, white vinegar tomato sauce 4000g, chopped fresh yellow pepper 1000g, salt 500g, monosodium glutamate 400g, white wine 250g, garlic paste 250g, mix well and divide into two parts.
2. Wash the baby cabbage and divide everything into two parts. After draining water, evenly spread the sauce prepared in step 1 on each leaf, put it in a fresh-keeping box, pour the remaining sauce into the box, and then put it in a fresh-keeping refrigerator for 3-4 days.
Crab treatment:
Steaming Portunus trituberculatus in a steamer, taking out, cooling, adding another pickled pepper sauce, and storing in a fresh-keeping refrigerator for 12 hours, and taking it when necessary.
Take food processing as an example:
When eating, cut a pickled crab in half, put the half in a container vertically, and then roll a pickle on one side of the crab for decoration.
Features: kimchi is crisp and crisp, and crab is hot and sour.
Completely subverting the traditional appearance of preserved eggs and tofu, using preserved eggs as stuffing and tofu slices as spring rolls is really "different".
1, put water in the pot, add appropriate amount of salt, bring to a boil, turn to low heat, add south tofu and cook for 5 minutes, remove and cool, and cut into thin slices.
2, half a chopped preserved egg, add 5 grams of chopped parsley and ham, add salt, monosodium glutamate and soy sauce and mix well.
3, take five pieces of tofu, respectively, wrapped in appropriate preserved eggs, gently rolled by hand, and then put in a spoon, decorated with salmon seeds, and then bring a plate of homemade soy sauce to eat.
Features: Tofu is fragrant and smooth, and preserved eggs are Q-shaped.
The key to making: when rolling tofu, you can put tofu slices on wet gauze, so it is not easy to roll up.