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≮Gourmet ingredients≯

2 barrels of canned abalone (about 500 grams in weight), 1.5 kg of pure hen meat, 25 grams of chili oil, 15 grams of salt , 7.5 grams of white sugar, 10 grams of sesame oil, 15 grams of water starch, appropriate amount of green onions and ginger.

≮Food recipe≯

1. Boil the old hen meat with boiling water first, take it out, wash the blood foam, then put it into the pot, add 2.5-3 kg of water, Cook over high heat to make 1.5 kilograms of chicken soup.

2. After the first soup is cooked and filtered, add 1.5-2 kg of water and continue to cook the soup (this soup is called gross soup or ordinary soup) until about 1 kg of soup is left. , take out the chicken. Pour the soup and set aside.

3. Take out the abalone, tear off the burrs, and cut it into slices with a blade. Generally, one abalone slice is cut into 3 or 4 pieces.

4. Put the soup into the pot, bring it to a boil over high heat, add the abalone slices, and remove after boiling.

5. Clean the wok and heat it up. Add 100 grams of chicken oil and stir-fry the shredded green onions and ginger until fragrant. Pour in the chicken soup. After the soup boils, take out the shredded green onions and ginger. Without shredded ginger, add abalone, then add salt, cooking wine, and sugar, cook for a while, add chili oil into the pot, and stir evenly.

6. Bring to a boil, add water starch to thicken it into a thin gravy, drizzle with sesame oil, put it into a plate, sprinkle cooked sesame seeds evenly, and it's ready.

≮Food Features≯

The juice is thick and mellow, the taste is fresh and tender, spicy and spicy.

Snow Chicken - Korean Cuisine

≮Gourmet Ingredients≯

175g chicken breast, 175g egg white, 50g duck fat, minced ham 15 grams, 10 grams of chopped rape leaves, 75 grams of cooked egg yolk cake, 1 water-frozen mushroom, appropriate amount of white sesame seeds, cooking wine, refined salt, and MSG.

≮Food recipe≯

1. Remove the fascia from the chicken breast and duck fat, wash them, place them on a clean pile and chop them into fine pieces. Use a knife to scrape off the chicken and duck mince layer by layer. Discard the ribbed ones on the surface of the anvil. Put them into a porcelain basin, add a little green onion and ginger water, stir well with bamboo chopsticks, and then add 50 grams of egg white. , 1 gram of refined salt, cooking wine and MSG, use 3 bamboo chopsticks to stir in the same direction. If it feels too thick, you can still add a little more green onion and ginger water and stir vigorously.

2. Cut the cooked egg yolk cake into 25 small plum petals; wash the water-grown mushrooms, remove the stems, remove the inner meat with a blade, and cut into plum blossom branches with scissors.

3. Put 125 grams of egg white into the soup basin, use 3 bamboo chopsticks to beat vigorously in one direction until the bamboo chopstick is inserted into the egg white and it does not fall over. Then add a little fine dry starch and mix evenly.

4. Use a small soy sauce plate and a 30cm flat plate each. Spread 10 grams of white chicken oil on the flat plate and the plate respectively. Then, place the mixed chicken mince on top. Spread the chicken fat on a plate or dish, spread it out, sprinkle a little fine dry starch on it, then spread the beaten egg white on the chicken minced meat in the plate and dish respectively, smooth it out, then add the minced ham, Sprinkle the chopped rape leaves on the egg whites in a 30 cm flat plate, put them into the upper drawer of the steamer for about 5 minutes, open the lid, take out the ones in the jar, and continue to steam the ones in the 30 cm flat plate for 3 minutes.

5. After taking it out, cut it into shuttle blocks and put them on a plate. At the same time, use a clean dry cloth to absorb the water in the dish, sprinkle with a little fine dry starch, place the cut mushrooms and egg yolks on the white snow chicken in the dish, place 5 plum blossoms, garnish with red ham and top. Let the steamer steam for a while, take it out and place it on the top of the white snow chicken that was cooked at midnight.

6. Heat the wok, add chicken soup, 0.5g refined salt, 0.5g MSG, bring to a boil to remove the foam, add the remaining white chicken fat and white sesame seeds, thicken the gravy with water starch, bring to a boil, and serve. pot, pour it on the white snow chicken, and that's it.

≮Food Features≯

The shape is like a plum, the texture is soft and tender, light and fresh.

Yipin Fresh Scallops - Korean Cuisine

≮Gourmet Ingredients≯

500g fresh clams, 5g flour, 100g white chicken fat, 10g ginger water , 15 grams of cooking wine, 5 grams of salt, 3 grams of MSG, 10 grams of wet starch, 6 egg whites, and 50 grams of ham.

≮Food recipe≯

1. Wash the fresh clams, control the water, chop into puree, add ginger water, mix into a thick paste, stir well, add salt and MSG , cooking wine, and 3 egg whites, mix thoroughly, then add white chicken oil and starch, mix well, and set aside.

2. Put the prepared fresh clam puree into a large plate and spread it out. Apply a little oil around the plate with a piece of oil paper, put it on the steamer, steam for about 10 minutes, and take it out.

3. Make Korean paste: Crack three egg whites into a plate, beat with chopsticks until foamy, add dry flour and mix thoroughly.

4. Change the steamed clams to a plate, spread the egg paste with ham and lettuce leaves, organize them into a pattern, steam them in the steamer for 1 minute, then take them out.

5. Pour the chicken soup into the frying spoon, add ginger water, salt, bring to a boil, add wet starch, thicken the soup, and pour it on the first-grade fresh scallops.

≮Food Features≯

Beautiful shape, luxurious and generous, delicious and tender.

Grapefruit Cauliflower - Korean Cuisine

≮Gourmet Ingredients≯

2 grapefruits, 1 pear, 175 grams of sugar, 600 ml of water, 8 pomegranate grains , 25 grams of pine nuts.

≮Food recipe≯

1. Choose a ripe and delicious grapefruit without scars, peel it with the tip of a knife, cut it into four equal parts, remove the core, and then , cut into strips along the direction of the fiber, and marinate in sugar.

2. Peel the pear, divide it into two halves, remove the core, and cut into thin slices, that is, cut into pear shreds of the same length as the grapefruit shreds.

3. Arrange the pomelo shreds from the center of the bowl to the edge of the bowl, that is, the radius of the bowl, into two fan-shaped surfaces facing the center of the circle; put the pear shreds into the bowl in the same way. Make the yellow and white colors the same, creating contrasting and harmonious tones.

4. Then pile the pomegranate grains and birch kernels together in the center of the bowl, that is, in a symmetrical position with the grapefruit and pears, with a few dots of red in the center.

5. Finally, add water and sugar, bring to a boil, remove foam, let cool, then pour into a bowl and level it.

≮Food Features≯

Beautiful shape, beautiful color, cool and refreshing.

Red oil quail - Korean cuisine

≮Gourmet ingredients≯

4 clean quails, 20 cabbage sums, 250 grams of fat and lean pork, 150 grams of pork skin, 50 grams of spicy bean paste, 250 grams of chicken bones, 75 grams of peanut oil, 2000 ml of stock, appropriate amounts of cooking wine, Sichuan peppercorns, pepper, refined salt, soy sauce, and sugar.

≮Food recipe≯

1. Chop off the legs of the quail, cut open the back, wash it, put it into a boiling water pot together with the fat and lean meat, skin and chicken bones. Take it out, wash it, and dry it.

2. Take a casserole, use a bamboo grate as the bottom, put the quail belly first into the casserole, then add the fat and lean meat, skin and chicken bones; also cut the root of the cabbage into minced meat. Shape, put it into a pan and slick with oil, take it out, pour out the hot oil, add stock, refined salt, MSG to the original pot, add cabbage, cook until the flavor is absorbed, remove it and set aside.

3. After the wok is clean, heat it up, add peanut oil, add ginger and green onions and stir-fry until fragrant. Add spicy bean paste to the wok, stir-fry until it is turned into sand, and cook in cooking wine, Sichuan peppercorns and stock. , refined salt, soy sauce, white sugar, and pepper. After boiling, pour it into a mature casserole, then simmer it on a low fire for 1 hour, remove it, and decant the original soup into the pot. At the same time, take out the fat and lean meat, skin and chicken bones, put them into the pot and simmer over high heat to thicken.

4. Remove the fat and lean meat, skin, chicken bones, etc., and sift the soup to remove the residue. Put the quail into the pot, add MSG, and simmer over high heat for a while until the soup is reduced. At one point, gently fish out the quail, put it into the basin with its head toward the center of the basin, and surround the quail with cabbage.

5. Add chili oil to the original soup in the pot, then reduce it over high heat until the soup becomes sticky, take it out of the pot and pour it on the quail.