The secret of innovating Cantonese cuisine: Australian cowboy meat in red wine sauce.
Ingredients: Australian cowboy meat 150g, salad oil 60ml, perilla leaf 1 tablet.
Seasoning:
Material a (red wine15ml, Le Jia black pepper juice 5ml, chicken juice 3g, monosodium glutamate 2g, raw flour 2g, broth 50ml).
Material b (fresh citronella 1g, thyme 1g, Bao Er beef juice 0.5g, chopped black pepper 0.5g, fresh soy sauce 0.5g, brandy 1ml, soda water 30ml, papaya seeds 5g).
Exercise:
1. Heat in a clean pot, add 10 ml salad oil, and boil the material A in the pot until the color is bright, and you can get the red wine sauce.
2. Cut the Australian cowboy meat into pieces, marinate it with material B for 4 hours, fry it in a flat pan until it is half cooked, pour the red wine juice on the plate, and finally decorate.
Douxiang mankou
Ingredients: organic black beans, ganoderma lucidum eggs and green peppers.
Seasoning: seafood soup, Meiji, soy sauce, fish sauce, rock sugar.
Exercise:
1. Beat 1 part black beans and 2 parts clear water into soybean milk, filter off bean dregs, then mix 2 parts black bean juice and 1 part eggs, stir them evenly, steam them, and change the knife into pieces for later use.
2. Heat the oil in the pot, add the tofu blocks and fry them on both sides, then add the green pepper, seafood soup, soy sauce, fish sauce and rock sugar, and cover them slightly to serve.
Innovative Cantonese cuisine: Golden Brick and Jade Leaf Beef Noodles
Ingredients: beef noodles, sliced bread, fruit salad.
Seasoning: vanilla juice, mustard sauce, vanilla powder, black pepper juice, salad dressing, vegetable juice, cornstarch, salt and sugar.
Exercise:
1. Bake the bread fragrant and golden first, then cut it into small cubes, and then put it on a plate with fruit salad on it.
2. Cut the beef noodles into thin cubes, then add vegetable juice, vanilla juice, vanilla powder, salt, sugar and corn starch to marinate for 3 hours.
3. Fry the beef noodles in the pot, pour in the black pepper sauce and mustard sauce, and finally serve the fruit salad.
New salt _ big conch
Ingredients: 200g conch.
Seasoning: 2 ml of brandy, 3 ml of Japanese miso, 2 g of monosodium glutamate, 2 g of sugar, 20 ml of chicken juice, 500 ml of clear soup, 5 g of Thai sweet and spicy chicken juice, and appropriate amount of salt.
Exercise:
1. Put brandy, Japanese miso, monosodium glutamate, sugar, chicken juice and clear soup into a basin and mix well to get the sauce.
2. Clean the big conch, marinate it in the prepared sauce for 4 hours, take it out and drain it, and wrap it tightly with aluminum foil.
Step 3? 2? Put it in a pot, add salt (subject to covering the conch), bake it in an oven at 230℃ for 40 minutes until the meat is cooked, take it out, peel off the aluminum foil paper, take out the meat of the big conch and replace it with pieces, then put the snail back into its original shell (boiled in a boiling water pot), and sprinkle with Thai sweet and spicy chicken sauce for decoration when serving.
Innovative Cantonese cuisine: vanilla mushroom and tomato beer.
Raw material: fresh Tricholoma matsutake (Wanwu No.2) 100g.
Seasoning: 3 g of monosodium glutamate, 2 g of salt, 5 g of chicken juice, 3 ml of delicious soy sauce, 500 ml of broth, 2 g of fragrant powder, 5 ml of salad oil, homemade tomato beer 1 cup.
Exercise:
1, put monosodium glutamate, salt, chicken juice, delicious fresh soy sauce and broth into a basin, mix well, add fresh Tricholoma matsutake slices, steam in a cage for 15 minutes, and take out the Tricholoma matsutake soup to dry.
2. Heat the pan over high fire, pour in salad oil, add fresh Tricholoma matsutake, fry until the surface color is golden, sprinkle with French incense, stir well, and take out. When you set the plate, you can have a glass of tomato beer.
Lotus root stuffed with celery and lily flowers
Raw materials: lotus root120g, shrimp glue100g, lily slices, mustard seeds, carrot seeds and ginkgo seeds each 30g, and cordyceps sinensis15g.
Seasoning: salt, corn starch, onion oil, salad oil.
Exercise:
1. Slice the lotus root, pat a layer of dry raw flour, and then coat both sides with shrimp glue, one for later use.
2. Put salad oil in the pot. When it is heated to 30%, put the shrimp paste lotus root slices into the oil and pour out the drained oil.
3. Soak lily slices, mustard seeds, carrot seeds and ginkgo in a boiling water pot, pour out and drain.
4. Wash the pan, re-ignite, add the onion oil, stir-fry the lily slices, mustard seeds, carrot seeds and gingko for a few times, pour in the shrimp paste and lotus root slices, stir-fry, season and add water starch, and stir well to serve.
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