Main ingredients:

Diced abalone100g, cooked mushroom150g, diced lettuce120g.

Accessories:

Ginger slices and garlic slices 1 0g each, millet spicy rings 5g, eggs1piece.

Seasoning:

3 grams of sugar, 2 grams of chicken powder, 25 grams of meiji, 0/0 grams of sesame oil/kloc, 60 grams of crude oil, and a proper amount of starch.

Making:

1, add water to the pot, bring to a boil, pour abalone into the water, and take it out; Blanch the diced lettuce and golden mushrooms, and take them out.

2. Mix the diced abalone with soy sauce and oil for later use.

3. Add 30 grams of raw oil to the pan and burn it to 30% heat. Stir-fry the beaten and seasoned egg liquid, divide it and pour it out.

4. Add 30 grams of cooking oil to the clean pot and heat it to 50%. Add ginger slices and garlic slices and saute until fragrant. After adding diced lettuce and golden mushrooms, add diced abalone and millet, add seasoning and turn them evenly. Then thicken them, add fried eggs and turn them evenly before serving.

Jin chi Yu Qiong sheng Ming yue

Raw materials:

Australian scallop 1 piece, 3 egg whites, 20g pumpkin puree and 30g milk.

Seasoning:

4.5g of salt, 0/50g of concentrated chicken soup10g of crude oil10g, a little of raw water powder and a little of cooking wine.

Making:

1, egg white with 2 grams of salt, milk and water flour, beat well, and smooth into hibiscus with warm oil for later use.

2. Add 0.5g of salt to the Australian ribbon, evenly spread the cooking wine and marinate for later use.

3. Heat the oil in the pan to 30% heat, add the belt and lightly fry both sides until cooked, and shovel out.

4. Add thick chicken soup to the clean pot and boil, add salt to taste, add pumpkin puree and cook well, add smooth hibiscus and stir well, put it at the bottom of the plate, then put a blanched vegetable flower, and then put the fried belt on it.

Black truffle chicken soup stuffed with bamboo shoots and yam

Raw materials:

7 segments of yam, 7 segments of dictyophora indusiata and 2 pieces of black truffle.

Seasoning:

4 grams of salt, 300 grams of clear chicken soup, 5 grams of raw oil, and a proper amount of starch.

Making:

1, Chinese yam blanched, cooked with light salt water over low fire, and set aside.

2. Soak the Dictyophora dictyophora, blanch it, dry the water, heat 1 00g clear chicken soup, add salt1g seasoning, and soak it in Dictyophora dictyophora.

3. Take out the yam and brew it into the bamboo fungus.

4. Add the remaining clear chicken soup and salt into the pot, boil the raw oil, add the brewed Dictyophora yam segment, cook it with low heat, then thicken it, put it out of the pot, and decorate it with black truffle slices.

Worcester eggplant rice rolls

Raw materials:

Alaska crab leg meat100g, 2 Vietnamese spring rolls, 30g bitter chrysanthemum and shredded lettuce, and half avocado (cut into strips).

Seasoning:

Salt 1 g, tomato sauce 50 g, juice 20 g.

Making:

1, prepare tomato sauce and mixed juice into juice sauce for later use.

2. Use steamed soft Vietnamese spring roll skin, wrap all the raw materials tightly, and slant the knife to serve with juice.

British black vinegar pine meat

Raw materials:

300 grams of Matsuzaka meat, 30 grams of dried onion, 30 grams of garlic, and a little chopped green onion.

Seasoning:

25 grams of juice, 20 grams of Satay sauce, 20 grams of ground soy sauce, half of fermented bean curd, and 5 grams of sesame sauce.

Making:

1. Mix the fermented soybean sauce, Satay sauce, fermented bean curd and sesame sauce to prepare a compound sauce.

2. Put the compound sauce into the pot, add oil and shovel it evenly over slow fire.

3. Cut Matsuzaka meat into strips; Fry the dried onion and garlic in the oil pan until golden brown, and take out for later use.

4. Heat the wok, add a little base oil, add the dried onion and garlic, then add the meat strips and mix them with the compound sauce, then cover them, cook the meat strips by relying on the heat in the wok, then uncover them, spray the sauce into the wok, turn them evenly, sprinkle with chopped green onion, and cover them to serve.

Stone pot chicken soup crispy rice shrimp

Raw materials:

50g of shrimp, 200g of rice, 30g of yam paste, 30g of melon paste10g of rice cake and 30g of Chinese cabbage10g.

Seasoning:

2 grams of salt, 5 grams of chicken powder, 2 grams of pepper, 5 grams of chicken oil and 300 grams of thick chicken soup.

Making:

1, take 50g of steamed rice, and fry it in an oil pan with slow fire until it is golden brown and crispy.

2. Shelling the shrimps, removing the shrimp line, and dicing; Dice the rice cake; Diced vegetables, flying water for use.

3. When the wok is on fire, add chicken oil and shrimps for a little stir-frying, then add thick chicken soup to boil. After seasoning, add yam paste and melon paste and push them evenly, then add rice cakes, diced cabbage and the remaining rice. After boiling again, pour them into a hot stone pot and sprinkle with fried crispy rice. Serve.

Crispy rice ball with taro thick soup

Raw materials:

200g of taro, 50g of Xiaotang cuisine, and 0/00g of rice/kloc.

Seasoning:

Salt 1 g, 5 g of chicken powder and 200 g of thick soup.

Making:

1, knead the rice into 50 grams of rice balls, and smooth the surface with lard for later use.

2, Xiaotang cuisine cut into small pieces, flying water; Take taro granules100g, fry until golden,100g, steam and press mud; Fried rice balls until golden brown, and set aside.

3. Put the thick soup into the hot pot, add the fried taro and cook for 2 minutes after seasoning, then add the Xiaotang dish to boil, then add the taro mud and push it evenly, pour it into the deep wok, and put the fried rice balls.