01

Crystal sea cucumber jelly

Features: Rich taste, smooth texture.

Method: Cut the prepared sea cucumber into small pieces, put it into the prepared tendon skin jelly juice, and add chicken juice for seasoning. After cooling naturally, place it in a fresh-keeping refrigerator and refrigerate it for 2 hours before cutting it and serving it on a plate. Garnish slightly with coriander sprouts on the side, then use xanthan gum to thicken Donggu Yipin fresh soy sauce and use it to draw lines for decoration. Prepare a dipping dish with ginger rice, green and red millet pepper rings, spicy fresh dew, balsamic vinegar, first-grade fresh soy sauce, rattan pepper oil, and mustard oil, and serve for dipping.

Note: The tendons and skin jelly must be handled well when making to avoid any peculiar smell. Wash and singe the pig skin, remove the excess fat, cut it into small strips, rub it with flour, white vinegar, and white wine. Add water to a basin and add ginger, pepper, white wine, and pure water just enough to cover the pig skin. Put the tendons and tendons into a steamer and steam for 5 hours. After the soup is taken out and solidified, the tendons skin jelly is made.

02

Crystal trotters

Pork trotters with vinegar and pepper is a popular cold dish in recent years. Crystal trotters evolved from its preparation method. The difference is that in this dish, the pig's trotters are made into crystal jelly, which makes the finished dish more beautiful in appearance and easier to eat.

Method:

1. Cut the pig's trotters in half, add ginger slices, scallions and cooking wine to a pot of water and cook until soft and cooked, take out Let cool slightly, remove large bones and set aside.

2. Boil the chicken feet and pig skin in a boiling water pot, rinse well and put them in a basin. Add ginger slices, green onion segments, cooking wine and water, steam them until soft and then use tools. Crush and filter out the residue, then add the boneless pig's trotters, steam them again for about 30 minutes, take them out and pour them into a square deep plate, let them cool naturally and turn them into skin jelly. Store them in a fresh-keeping cabinet for later use.

3. When serving, take out the crystal hoof flowers, cut them into squares, and place them on a plate lined with cucumber slices. Take a bowl, add salt, soy sauce, balsamic vinegar, MSG and millet pepper rings to make a sauce, pour it on the crystal hoof flowers, and it's ready.

03

Emerald Foie Gras

Method:

1. Steam the foie gras in a cage, take it out and cool it down. Cut into cubes. In addition, after cleaning the pork skin, add ginger slices, green onion sections and appropriate amount of water to a basin, then steam it in a basket to form a skin jelly juice, then filter it with gauze and add salt to adjust the base taste.

2. Take a small stainless steel square plate, first pour half of the jelly juice, and then spread the diced foie gras evenly on it. After solidification, add spinach juice to the remaining jelly juice. Turn it into emerald green, pour it into a small square plate, and finally put it in the refrigerator to solidify and freeze.

3. Cut the emerald foie gras jelly into cubes, place it on a plate, garnish with small sugar art pieces, and serve with two dipping dishes.

04

Osmanthus and shrimp jelly

Hot-selling dish osmanthus and shrimp jelly

Ingredients: 150 grams of fresh shrimp, 1 egg white, Appropriate amounts of fish gelatin flakes, chopped green onions, cooked sesame seeds, salt, chicken powder, balsamic vinegar, white sugar, pepper oil, red oil, and high-grade clear soup.

Method:

1. Remove the heads and tails of the fresh prawns one by one, remove the sand lines and clean the shrimp meat, put it into a pot of boiling water and cook until cooked, take it out and cut it into small pieces. Set aside. In addition, put chopped green onion, cooked sesame seeds, salt, chicken powder, balsamic vinegar, white sugar, pepper oil and red oil in a bowl, and make a hot and sour sauce. Set aside.

2. Pour high-grade clear soup into a clean pot and bring to a boil. Add fish film to boil and add salt to taste. Add in diced shrimp and egg whites in sequence, mix well, take out of the pot and pour into a rectangular mold, and let dry. When cold, refrigerate until ready to use.

3. When serving, pour out the shrimp jelly and cut it into 4 cm square pieces. After putting it on a plate, serve it with the hot and sour sauce for guests to dip into.