In addition to being classy, serving with a seat makes many consumers feel hygienic. Serving with a seat allows consumers to try more varieties of new dishes at a time without worrying about waste. Below, I would like to introduce some of these dishes to you. (Update professional recipes every day to help chefs grow! Welcome to pay attention to "Red Kitchen")
Eat two almond prawns
This dish is ingenious in conception, beautiful in shape, crisp and tender in taste, and rich in shrimp flavor. When making, firstly, chop the prawn from the head, trim the prawn body into a phoenix tail shape, spread the prepared prawn glue, insert almond slices, and fry until it is cooked-highlighting the delicacy of the prawn meat; The head of the shrimp is braised in oil-highlighting the fresh fragrance of the shrimp brain.
Prefabrication before meals:
1, 6 prawns, 1 prawn head is peeled off, the shell on the prawn body is removed, the shrimp line is removed from the back, the prawn meat is spread out, cut with a cross knife (cannot be cut through) to become anchovies, and a proper amount of salt, ginger juice, pepper and monosodium glutamate are added for pickling.
2. Put another 2g of shrimps into a cooking machine and mash them. Add 6g of fat paste and stir well. Add appropriate amount of ginger juice, salt, monosodium glutamate, water starch and egg white and stir hard.
3. Spread the beaten shrimp paste evenly on the anchovies (about 4 grams of shrimp paste), trim it into an olive shape, and then insert almond slices in rows.
Process:
1. Soak the finished almond shrimp tail in 5% hot oil with low fire until golden brown, take it out and put it on a plate.
2. Trim the shrimp head neatly, add a proper amount of salt, monosodium glutamate, pepper and cooking wine to marinate and taste, then dip the neck section with raw flour, fry it in 5% hot oil until it is golden red, and take out the oil control.
3. Put a little shrimp oil in the pot, add ginger slices to fry until fragrant, cook 3 grams of cooking wine, add 1 grams of chicken soup, 1 grams of sugar and 2 grams of salt to boil, add the shrimp head to boil until it tastes delicious, collect the juice over high fire, take it out, put it on a plate, and garnish it with shredded radish, mint leaves and ginger buds.
key to making:
1. Make sure to make a fine cross knife on the shrimp, which can not only cut off the shrimp tendons to prevent them from curling and shrinking during frying, but also stick the shrimp glue to prevent it from falling off during frying.
2. When making shrimp paste, be sure to put some fat mud, so that the dish will be dry, delicious and moist.
3. Shrimp glue must be fully stirred, otherwise it will not be easy to form.
4. When frying shrimp, fry the side that does not stick to the almond slices first, and then turn them over, otherwise the almond slices will be easily fried.
Stewed Alaska Crab Slices with Goose Eggs
Master Liu Lanping of Shanghai Heshantang Club has introduced a kind of serving dish with extremely high value: fried crab powder, crab fillets and half a goose egg are assembled and sold, with high-end appearance and considerable gross profit. In addition, steamed eggs and seafood are a perfect partner, and "Steamed eggs with Meretrix meretrix" is an example, so this dish can also be made from shellfish little seafood, which reduces the cost and stimulates its delicacy.
Production process:
1. Take an egg of black-brown goose, scrub the shell with a steel ball, cut it in half longitudinally with scissors, and pour out the egg liquid for later use.
2. Add a little salt and chicken powder into the egg liquid to break it up, pour it back into the cut eggshell, steam it in a steamer for about 4 minutes, and take it out for later use.
3. While steaming eggs, heat a wok, stir-fry 5 grams of chives and Jiang Mo at the bottom, pour 5 grams of cooked Alaskan crab leg meat and 2 grams of crab powder, stir-fry until fragrant, cook 1 grams of yellow wine, stir well, season with salt, sugar, chicken powder and pepper, and put them into steamed goose eggs.
bitter is sweet
production: Guo Wenjun
Beat bitter gourd and onion leaves into a paste, which is green in color, cool and cool to cool off the heat, accompanied by fresh lilies with slight sweetness, which is very seasonal in summer.
raw materials:
8g of bitter gourd, 8g of chive leaves, 6g of wax gourd, 3g of lily and 3g of tomato powder.
Production:
1. Dice the wax gourd, add salt water to fly through, take it out and put it in a container.
2. Put bitter gourd and shallot leaves into a cooking machine and beat them into a paste (only bitter gourd will taste too bitter, so add half of shallot leaves to neutralize the bitterness and increase the fragrance of shallot), add a little salt and pour them on the wax gourd.
3. lily flies into the water, put it on the bitter gourd paste, and garnish it with tomato powder to serve.
Production key:
Beat bitter gourd and scallion juice for too long, otherwise the machine will be hot, which will lead to sour taste of the vegetable juice.
hiking in Nishan
The traditional way of this dish is to stir-fry vegetables and chopped soybeans together, and then roll them with pancakes to eat them. The beans are rich in flavor. Considering that green vegetables are easy to come out of water, their appearance is messy and their grades are low, Master Kong uses green beans, raw flowers and scallops as raw materials, adding a touch of delicacy to the thick bean flavor.
Production (3-position quantity):
1. Blanch 8g of green beans and 5g of fresh flowers until cooked. At the same time, remove the fishy smell of beans, take out the water, chop them into small pieces with a knife (not too broken), and add 1 egg white to stir well for later use.
2. add proper amount of purified water, cooking wine and onion ginger juice to 3 Dayao pillars and steam them thoroughly.
3. Slip the wok until the bottom oil is left. Stir-fry chopped green beans and peanuts for 8 minutes until they are fragrant. Add 3 grams of stock, add 4 grams of salt, simmer for 2 minutes, turn them evenly, put them in three beds respectively, then add a steamed scallop, and serve with fire.
key to production:
fresh flowers are the best for this dish. If dried peanuts are used, they need to be peeled and soaked in advance.