Crystal Sea Cucumber Jelly

Features: rich flavor, Q-bouncing and smooth.

How to do: cut the hairy sea cucumber into small slices, put them into the prepared hoof skin jelly sauce, and season with chicken sauce. Let it cool naturally and then put it into the preservation refrigerator and refrigerate for 2 hours, then you can change the knife and plate. Garnish with cilantro, then thicken with Dong Gu Yi Pian Xian Soy Sauce using xanthan gum and use to draw lines. With ginger rice, green and red millet pepper rings, spicy fresh dew, vinegar, a fresh soy sauce, vinegar oil, mustard oil into a dipping plate, on the table for dipping can be.

Instructions: hoof skin jelly production must be treated to avoid odor. Pork skin burned hair wash, remove excess fat, cut into small strips, with flour, white vinegar, white wine rubbed clean, another pot of water with ginger, pepper, white wine, pure water just over the skin and hoof tendons, into the steamer, steaming 5 hours, take the net broth solidified, is the hoof tendon jelly.

02

Crystal hooves

Vinegar and pepper pig's feet is popular in recent years, crystal hooves is evolved from the basis of its method, the difference is that this dish will be made of pig's feet into a crystalline jelly, into the appearance of the dish is more beautiful, more convenient to eat.

Practice:

1, the pig's hooves into two halves, into the addition of ginger, scallions and cooking wine in the pot of water to cook until softly cooked, fish out a little cold, remove the big bone to be used.

2, the phoenix claw and pig skin into the boiling water pot boil a water, rinse clean and put in a pot, add ginger, scallion, cooking wine and water, on the steam until soft and rotten with a tool to stir and filter the material dregs, and then put into the boneless pig's hooves, and then re-steam for about 30 minutes, take out the pouring into the square deep dish, natural cooling into the jelly, put in the crisper to save for use.

3, out of the dish, take out the crystal hooves cut into squares, put in the cucumber slices padded disk. Take a bowl with salt, soy sauce, vinegar, monosodium glutamate and millet pepper rings into a flavorful sauce, poured on top of the crystal hooves, that is.

03

Jade Foie Gras

Practice:

1, the foie gras into the cage after steaming, take out the cold and cut into cubes. Another pork skin after treatment, Na pot add ginger, green onion and the right amount of water, and then steamed in a cage into jelly juice, and then filtered through gauze, add salt to adjust the bottom flavor.

2, take stainless steel small square plate, pour half of the jelly juice, and then evenly spread the foie gras diced in the top, such as solidification, to the rest of the jelly juice, add spinach juice into the emerald green, poured into a small square plate, and finally into the refrigerator into the frozen.

3, the emerald foie gras jelly cut into cubes, arranged in the plate, and decorated with sugar art pieces, with two kinds of dipping saucers on the table to eat.

04

Osmanthus shrimp jelly

Hot dishes osmanthus shrimp jelly

Raw materials: 150 grams of fresh basil shrimp, egg white 1, fish glue slices, scallions, cooked sesame seeds, salt, chicken powder, balsamic vinegar, sugar, pepper oil, red oil, high-level broth, each in moderation.

Practice:

1, the fresh Kiwi shrimp one by one to remove the head and tail, pick off the sand line to take the net shrimp meat, into the boiling water pot after boiling, fishing out cut into small dices to be used. In addition, the green onion, cooked sesame seeds, salt, chicken powder, vinegar, sugar, pepper oil and red oil in a bowl, mixed into a hot and sour sauce spare.

2, to the net pot mixed with high-grade broth boil, under the fish film simmering and add salt to taste, in turn into the diced shrimp and egg whites, stir well, out of the pot into a rectangular mold, cooled in the refrigerator to be used.

3, dishes, pour out the shrimp jelly, cut into 4 cm square pieces, plate, with hot and sour sauce on the table for guests to dip.