abalone with mushrooms

This dish is shaped like abalone. It is made of mushrooms, horseshoes and other ingredients, with a combination of meat and vegetables, and a homemade sauce, which makes the whole dish full of black bean flavor, which customers like very much and sells very well. This delicious black bean sauce can be used not only in mushroom dishes, but also with eggplant, green beans and other ingredients.

raw materials:

5g of fresh mushrooms.

Seasoning:

15g of Meiji black bean sauce, 2g of scallion oil, 1g of minced meat, 3g of chopped horseshoe, 1g of chopped scallion and Jiang Mo, 2g of shredded onion, 35g of broccoli and 15g of red pepper rings.

Production:

1. Wash the fresh mushrooms, remove the stalks, cook them in boiling water, take them out, drain them, and cut them with a cross knife; Add 2 grams of chopped horseshoe, chopped green onion, Jiang Mo and Meiji chicken juice to minced meat, mix well, and stir in one direction to make minced meat; Wash and blanch broccoli.

2. the meat stuffing is stuffed into the mushrooms, steamed in a cage for 5 minutes, and taken out. when the oil temperature reaches 6%, the steamed mushrooms are put into the pot and fried until golden brown. 3. When taking the dishes, spread the shredded onion on the hot iron plate, surround the broccoli and red pepper, take the fried mushrooms and put them on the shredded onion, and pour the delicious black bean sauce that is hot and thickened.

meiji black bean sauce:

36g of water, 16g of meiji black bean sauce, 2g of chicken juice, 3g of meiji umami juice and 3g of honey, and 15g of soy sauce are mixed evenly.

boiled dried dried vermicelli with dragon fin

The dragon fin has a refreshing taste; Dried vermicelli is flexible, elastic and smooth in taste, and the clever combination of the two presents different flavors.

Primary processing:

Put 2 grams of dried coarse powder into a cold water pot, cook it with strong fire, cool it immediately, and take it out and drain it; Wash 4 grams of fish maw.

heat treatment:

8g of salad oil is poured into the pot, and when it is heated to 7%, 15g of ginger slices and 15g of shredded onion are added for stir-frying, then the fish maw is quickly added for frying until both sides are golden, 1g of Huadiao wine and 8g of soy sauce are cooked, 1kg of fish soup is poured for boiling, and then coarse dried powder, 15g of spinach and other ingredients are added.

Key:

1. When frying fish brisket, keep shaking the pan to prevent it from sticking.

2. This dish uses fish soup as the base soup, which has a stronger flavor.

Lion City Spicy Lobster Baby

This dish of Lion City Spicy Lobster Baby is beautiful in appearance. After adding egg liquid, the shrimp meat is smooth and smooth, and the taste is crisp and tender. The homemade spicy sauce is more fragrant after frying and seasoning.

Primary processing:

Wash half a lobster cub (about 26g), control the water, take the meat and pat 2g of raw flour; 5 grams of tomatoes are cut into small pieces.

Cooked treatment:

1. Put 1kg of salad oil into the pot, add lobster meat when it is heated to 6%, fry it until the color is golden, and take it out. When the oil temperature rises to 6%, add shrimp shell lubricating oil.

2. Leave the bottom oil in the pan, add 3g chopped onion and stir fry until fragrant, add 1g homemade spicy sauce and stir fry until fragrant, add 15g carved wine, add shrimp meat, add two soups until the shrimp meat is cooked, add 5g chicken powder for seasoning, pour in egg liquid and quickly turn to high fire to collect juice, and mix with 2g red extract and 5g mint leaves.

Spicy sauce:

1. Put 6 grams of Xiaomi spicy and 1 grams of salad oil into the crusher to break.

2. put 1g of salad oil into the pot, add 1g of dried onion and 1g of garlic to stir-fry until it is 3% hot, add 3g of chopped millet pepper and red oil bean paste to stir-fry until fragrant, add 3g of American tomato Chili sauce and 4g of sweet potato juice in turn, stir-fry evenly, add 1kg of purified water and simmer for 3min, and add 5g of orange juice.

technical points:

1. pat the powder evenly, otherwise the taste will be affected after frying.

2. The lubricating time of lobster meat should not be too long until the shrimp meat is just cooked.

3. Immediately after pouring the egg liquid, turn to high fire to collect the juice. Do not burn for too long, and keep the smooth taste of the egg liquid.

steamed duck eggs with miscellaneous grains

Primary processing:

1. Soak 3 grams of oatmeal in clear water for 2 minutes and take it out; Blanch 4 grams of fresh corn, 2 grams of carrots and 2 grams of green beans, and take them out.

2. Knock 6 raw duck eggs from the top, remove 1/3 of the eggshell, pour out the egg white, and leave the yolk in the shell.

3. put 8g of cooked glutinous rice, oatmeal, boiled fresh corn kernels, carrot kernels and green beans into the container, season with 3g of salt and 5g of white sugar, add 2g of egg white and 15g of starch, and mix well to get the filling.

4. Put the stuffing on the eggshell surface and put it on a special support.

Cooked treatment:

Put the duck eggs in a steamer, steam for 6 minutes, take them out and serve them with a dish of Ciba pepper.

Four Treasures of Duck with Mei Ji Chi Xiang

This dish is a successful case of a new old dish. It has a traditional sauce flavor. We added fresh seasoning with Mei Ji Chi Xiang to make it taste more natural and it is very suitable for cooking duck treasure dishes.

raw materials:

6g of cooked duck gizzard, 75g of cooked duck breast, 5g of cooked duck heart, 4g of boneless duck feet, 1g of diced green pepper, 5g of pine nuts and 7g of potatoes.

Seasoning:

3 grams of garlic, 15 grams of sweet noodle sauce and sugar, 1 grams of cooking wine and delicious soy sauce, 2 grams of pepper and sesame oil, 2 grams of custard powder and 1 kilogram of salad oil (about 5 grams).

Production:

1. Slice potatoes into filaments and soak them in water to make starch, then use a towel to suck out excess water, sprinkle custard powder evenly and shake it, then fry it in 5% hot oil until it becomes golden and beautiful.

2. Fry pine nuts until golden brown.

3. Heat the base oil from the pan, add pine nuts and green pepper, wash with oil and take out.

4. continue to heat the base oil, add sweet sauce, white sugar, delicious black beans, pepper and cooking wine to taste, stir-fry with low heat until thick, add garlic, add the remaining raw materials and stir-fry evenly after fragrance, pour sesame oil out of the pan, then put it in the fried rice, and add green pepper and fried pine nuts.

multicolored fried shredded shrimp

This dish is very suitable for old people and children, with bright colors, jumping feeling and light taste.

raw materials:

4g of shrimp.

seasoning:

material a (8 grams of onion Jiang Shui, 1 grams of egg white, 7 grams of chicken soup in meiji, 2 grams of wet starch)

material b (8 grams of chicken soup in meiji, 2 grams of salt and pepper, 5 grams of cooking wine)

3 grams of green pepper, 5 grams of ginger and scallion.

Making:

1. Put the shrimps together with the ingredient A into a cooking machine to make the shrimp paste.

2. Cut green and red pepper, scallion and fresh ginger into filaments respectively.

3. put the shrimp paste into the paper-mounted belt, extrude the strips, and cook them in water heated to 7℃.

4. Heat the base oil from the pan, stir-fry shredded chives and ginger, add shredded shrimps and shredded green peppers, add material B, stir-fry evenly, and pour the oil out of the pan.

Fried shrimps and whole crabs

This is a dish improved from traditional dishes, which is sublimated from the traditional dish "pigeon eggs with elephant eyes". Sea shrimps and river crabs are cooked by traditional techniques, and the finished dish tastes fresh, fragrant and crisp, and the shrimp meat is juicy. It is a delicious dish suitable for all ages.

Primary processing:

1. Put the salted bread slices in a 7.5cm square mold.

2. remove the sand line from 2g of sea shrimp (41-5/5g) and chop it into paste; 1 sea shrimps (31-4/5g) were peeled off, and then added with 1 gram of salt, 1 gram of white pepper and 1 gram of sesame oil for 5 minutes.

3. Add 35g chopped horseshoe, 25g cuttlefish, 15g cooked lard, 2g salt, 2g chicken powder, 1g egg white, 5g ginger juice into the shrimp paste, stir well, evenly spread it on the bread, and put marinated shrimp on the surface to make the shrimp paste.

Cooking treatment:

1. Pour 2kg of salad oil into the pot, and when it is heated to 5%, put in the shrimp blank (shrimp meat side down). When the shrimp meat is cooked, turn it over and fry the other side. When the bread is crisp, take it out and control the oil.

2. Cut the shrimp pot stickers into two parts evenly, put them on the plate, add 6 grams of fried homemade crab roe on the surface, and serve with a small dish of salt and pepper and a small dish of tomato hot sauce.

Self-made crab roe:

Take 1 live river crabs, steam them, take them out, and divide them into crab roe, crab meat and crab legs; Pour 1 grams of crab oil and 15 grams of steamed crab stock, add 3 grams of ginger and 5 grams of crab roe, stir-fry until fragrant, season with 1 gram of salt and thicken with 3 grams of starch.

technical key:

1. The oil temperature should be properly controlled. If the oil temperature is too low, the finished product will get oily, while if the oil temperature is too high, it will affect the taste and color of the finished product.

2. The proportion of stuffing is very important, so you should beat it hard, otherwise the taste of shrimp meat will not be crisp.

3. The tendons of shrimp meat must be cut off, otherwise it will affect the shaping and aesthetics of dishes.