Raw materials:
50 grams of carved plum in Dali, 350 grams of silver cod meat, 0/50 grams of fresh Morchella/KLOC-,0/6 rapeseed/KLOC-,30 grams of fresh lotus seeds with kernels removed and 20 grams of shrimp glue.
Seasoning:
20g of Le Jia thick soup, 50g of glacial sour plum sauce 1 50g, 3g of salt, 0g of sugar1g and 30g of salad oil.
Making:
1. peeled cod meat, diced, marinated with Le Jia baozi stuffed with salt 1g, powdered and fried until golden brown.
2. Put the cut plum into a steamer and steam it for 20 minutes. Add ice plum sauce, 2 grams of salt and sugar to make ice plum juice to taste.
3. Wash Morchella with cold water, brew fresh lotus seeds and shrimp paste into Morchella, and steam in a small bowl for 20 minutes until cooked.
4. Soak the rape, season and stir evenly, and put it in a plate; Buckle the morel on the rape; Put the silver cod in a dish, put the carved plum on it, and pour the chilled plum juice.
Wang Ba huiguorou
Fish balls in broth
Raw materials:
405 grams of fat fish.
Seasoning:
Material A (salt 1 1 g, egg white 50g, Eagle brand millet flour 20g, Le Jia Wei Zhen Zhenhai sauce 3g).
3 grams of Le Jia Wei Zhen broth, 5 grams of chicken juice, 2 grams of salt, 300 grams of clear soup and 450 grams of ice water.
Making:
1. Scrape the fat fish into fish paste, and then put it into a blender to make it into a fine paste. After pouring out, add material A and stir in one direction.
2. Add ice water to the pot, extrude the fish, take it out and cook it in water at 70℃.
3. Take another pot, add clear soup, Le Jia Wei Zhen stock, chicken juice and salt as the soup base, pour in fish balls, cook them slightly, take out the fish balls, and sprinkle them with edible gold paper, then serve.
Ecstasy duck tongue
Jingu complex
Raw materials:
Fresh cuttlefish 1 kg.
Seasoning:
Material a (salt 10g, monosodium glutamate 15g, sugar 5g)
Material b (salt 5g, monosodium glutamate 10g)
50g of raw flour, 50g of carrot, 50g of lettuce, 50g of egg white and 50g of wet starch.
Making:
1. Remove the fascia from the corner and side of cuttlefish, cut it into strips, rinse it, put it in a pulverizer for three times, and then use a fine sieve to remove the fascia.
2. Stir cuttlefish with material A, then add egg white and raw flour, refrigerate for 30 minutes, then put it in a paper bag and extrude it into filaments. After cooling, make about 30 cuttlefish festivals with uniform size.
3. Cut carrots and lettuce into strips, blanch them with cuttlefish respectively, put them in a pot, pour 5g of salad oil, stir-fry them with material B, and finally add wet starch, and serve.
Key:
1. The cuttlefish sauce must be filtered, otherwise it is not delicate enough.
2. Stir hard, or it will break easily when playing.
The color of frying must be white.
Qingmaili fried chicken su
Making:
1. Choose fresh green wheat grains and put them in a Sichuan-style brine pot. Pickling 10 minutes and taking out.
2. Put the chicken crispy bones into the pot, add salt, chicken essence, monosodium glutamate, cooking wine, ginger juice, crispy fried powder and glutinous rice flour and mix well to taste.
3. When the salad oil in the pot is heated to 60%, first fry the chicken crisp bones until crisp, then add the green wheat grains and fry for one or two minutes, then pour out and drain the oil.
4. Leave a little base oil in the pot, stir-fry the spicy crisp, then pour in the chicken crisp bones and green wheat grains, and finally stir-fry with a little salt and sesame oil.
Qiweicai Yunnan
Raw materials:
50g of milk cake, 50g of shredded Tiger Claw, 60g of camellia chicken, 40g of bamboo worm Erhai shrimp, 35g of shredded herring, 45g of fresh boletus, 200g of ecological wax gourd, 50g of multicolored rice15g of fresh shredded gastrodia elata.
Seasoning:
Material a (20g of citronella, 5g of salt, 5g of red vinegar, 5g of garlic, honey and red millet 10g, celery and carrot 15g, 3g of Le Jia chicken powder).
Material b (salt 1 g, onion Jiang Shui 2g, corn flour 2g each).
Material c (Le Jia chicken powder 1g, onion water, Jiang Shui, salt, egg white and raw flour 2g each).
Chicken soup 200g, salad oil 100g, broom onion oil 20g, spicy fresh dew 10g, thick soup treasure 5g and salt 4g.
Making:
1. Multicolored rice is made into cakes, placed on banana leaves and placed on the periphery of the plate.
2. Carve wax gourd into 6 heart-shaped containers, steam them and put them on a plate.
3. The milk cake is made into balls.
4. Marinate Camellia chicken with material A for 2 hours, bake in the oven for 45 minutes until cooked, and shred.
5. Sizing herring silk with B material.
6. Shell the shrimps in Erhai Lake and marinate them with material C to taste.
7. Add 20g of salad oil to the pot, add shredded herring, shredded gastrodia elata and shredded red pepper and fry until cooked.
8. 20 grams of hot salad oil in the pot, add broom, Erhai shrimp and shredded green pepper and fry until cooked.
9. Add100g chicken soup and 2g salt to taste, steam for 20min, take out and add onion oil and hot sauce to stir fry.
10. Pour the boletus into chicken soup 100g, add 2g of salt and 2g of thick soup treasure, and steam in a steamer for 30min.
1 1. fry the bamboo worms in 60% hot oil until golden brown.
12. Put the cooked raw materials into carved wax gourd boxes respectively and serve.
Spicy fish crisp
Wei Meng beef
Raw materials:
400 grams of beef brisket.
Seasoning:
Material a (Le Jia chicken juice 3.8g, Le Jia Wei Zhen Zhenhai sauce 17.6g, beef soup powder 5g, salt 1.6g).
Material b (shallot 15g, ginger 20g, dried tangerine peel and star anise each 1.7g, cinnamon 1.4g, rock sugar 34g, saffron soaked in water 1g).
2500g of water, roast duck skin 10, prickly heat 10, mint leaves 10, and 20g of salad oil.
Making:
1. Cut the beef brisket into pieces and wash away the blood with boiling water.
2. Pour oil into the pan, add material B and stir-fry until fragrant, add beef and stir-fry for coloring, add material A and water to boil, pour into the pressure cooker for 23 minutes, open the lid to collect juice, and decorate the plate with roast duck skin, prickly heat and mint leaves.