Used to make jam more! Secondly, it is used to increase the color of the barbecue, fried vegetables are also used but are used as a seasoning.

White Jade Fruit Ice Cream

Raw material: ①100g of glutinous rice flour, 50g of water.

②1 ball of ice cream, watermelon, cantaloupe (scooped ball), a few diced kiwi, honey beans, dumplings, moderate amount of each.

3) Brown sugar sauce: 70g brown sugar, 40g hot water, 1 tbsp malt syrup, 1/4 tsp brandy

Handling: (1) Mix ingredients (Picture 1), divide into 10 pieces, roll them into rounds, cook in boiling water (Picture 2), soak in ice water to cool down (Picture 3), then pull out and drain.

(2) Ingredients ③ (except wine): Mix and boil, turn off the heat, add wine and set aside to cool.

(3) Arrange watermelon balls, honeydew balls, diced kiwi, honey beans and dumplings in a container, then scoop in ice cream and drizzle with brown sugar sauce to serve

Fukuyama Roasted Chicken

Raw material: Chicken 500g.

Salt 15g anise 1g scallion 30g soy sauce 15g peanut oil 50g maltose 15g five spice powder 1g each

Operation: 1. de-feathered and de-gutted the chicken, chopped off the lower legs;

2. ginger sliced, scallion julienned;

3. anise and fennel crushed and salt evenly coated with the chicken, marinated for 3-4 hours, sopped up with a clean cloth.

4. break the two thigh bones of the chicken, cut a 3-centimeter-long slit in the chicken's abdomen, and cross the two legs of the chicken into the abdomen;

5. insert a 13-centimeter sorghum straw into the anus, and prop it up on the cartilage of the chicken's breast;

6. mix the caramelized sugar (maltose) with 50 milliliters of water, and apply it evenly to the chicken;

7. pour peanut oil into the pan, and then add the oil to the pan. Pour peanut oil, on high heat until 80% hot, the chicken into the pot, deep-fried until it was purple-red fish out, control the oil to be used;

8. the onion, ginger cut into minced, and five spices powder seasoning into the chicken belly;

9. the chicken into a plate, pouring soy sauce, sprinkled with salt, on the drawer on a high flame steam for 15 minutes to take out the chicken belly of the sorghum straw can be taken out.

Tips:

1. chicken in the marinade should be turned diligently, so that it into the taste of uniformity;

2. chicken caramel do not coat too thick, so as not to deepen the color in the frying, affecting the color;

Home cooked roast chicken

Raw materials: fresh chicken 1 only, 3 grams of monosodium glutamate (MSG), salt, 15 grams of wine, l0 grams of peppercorns, scallions, ginger, a little bit of maltose

Operation: ① chicken into the boiling water for 5 minutes, drain;

② with the misgivings, salt, wine, apply the chicken, marinated in half an hour out to dry, and then evenly coated with maltose on the chicken;

③ chicken into the baking dish into the oven baking, chest up 25 minutes, back to the upper 15 minutes to take out of the drizzled with sesame oil can be

pumpkin button meat

Input: 750 yuan of skinned pork, pork, pork and other products, and then the meat is not the only one, but it is also the only one that is not the most expensive. Pork with skin 750 grams. Pumpkin 500 grams.

Vegetable oil 1000 grams (consumed 50 grams), refined salt, monosodium glutamate 3 grams each, 5 grams of soy sauce, 50 grams of maltose, 50 grams of Huadiao wine, 2 slices of fermented bean curd

Operation: 1, pork branded to remove the hair, washed into a pot of water and boiled until matured, and then removed, with a clean rag to wipe off the meat on the skin of the water while still hot with the Huadiao wine and maltose sauce mixed evenly smeared in the skin of the meat.

2, pot on high heat, put vegetable oil, burned to seventy percent of the heat, the pork skin side down, into the pot to go oil, deep-fried until the skin showed red when fishing, soaked into the soup pot soaked for 15 minutes, see the skin wrinkled when fishing, cut into 1 cm thick slices.

3, the pumpkin peeled, cut into 1 cm thick slices, into the above seasoning mix, and the meat alternately buckle in the bowl, on the steamer for 30 minutes until soft, turn the buckle in the plate that is into

Caramel puffs

Raw materials: puff batter moderate

pudding filling (any flavor) moderate

sugar 100 grams

Maltose, a little

There is no need to worry about the quality of the food, so I'm not sure if it's a problem. Maltose, a little

Water 20g

Handling: 1. Put the batter into a piping bag, squeeze the bag tightly to get rid of the air in the batter, and then wrap the mouth of the bag around your right forefinger like a circle.

2. Squeeze a dollop of batter onto the baking sheet at equal intervals.

3. Once all the batter has been squeezed, spray the surface with water.

4. Bake at 180~220℃ for 35~40 minutes, then remove and set aside.

5. Fill the cooled puffs with pudding filling from the top with a squeeze bag.

6. Add sugar and water, stirring constantly with a ladle, and cook over heat until it thickens.

7. Dip the flat side of the bottom of the filled puffs in the caramel from recipe 6, and let sit until the caramel has set.

%> Remarks:

Pulling sugar silk is a technique of high-level plate decoration in French dim sum, and the sugar silk here is made of granulated sugar plus a little maltose and water, boiled to 140℃, then cooled down to 60～70℃ to make the sugar liquid thick, and then used the apparatus to assist in pulling it into the sugar silk, and the quantity of granulated sugar should be more, so that the pulling sugar will be brittle

Dangong Crispy Pigeon

Information:

The original ingredients are as follows p>

Raw materials: American landing king (pigeon) 400 grams, Nestle a, refined salt, monosodium glutamate, white vinegar, maltose, corn flour, U.S. sweet corn, each appropriate amount

Operation: 1. The pigeon will be cleaned into the brine boiled, the water rinsed away from the pigeon on the grease, hung on the white vinegar, with the maltose adjusted to the sugar skin, air-dried for 4 to 5 hours into the oil deep-fried to the top of the color, chopped and plated.

2. Blanch American sweet corn, pat it with cornstarch, put it into a 60% hot oil pan and fry it. Mix in the seasoning, put it into the Nestle, and put it in the center of the plate.

Crispy Fried Chicken Wings

Raw material: 900g chicken wings.

Salt 7g MSG 4g sugar 10g white vinegar 15g maltose 20g soy sauce 8g sesame oil 8g ginger 8g vegetable oil 60g each moderately

Operation: 1. 2000ml of boiling water mixed with white vinegar, put the wings into a little scalded for 2 to 3 minutes, take out and let it cool for 15 minutes;

2. Ginger chopped into a puree to decant the juice, and the other flavors (except for the oil), water 125 ml together with the chicken wings, marinate for 3 hours, take out and dry for 30 minutes;

3. medium heat, hot frying pan, under the oil to a slight boil, the chicken wings in batches fried to golden brown, with a strainer can be

Barbecued Duck

Raw materials: 1200 grams of Peking duck.

Scallion 50g Ginger 50g Maltose 50g Pepper 5g

Operation: 1. In the duck under the left bladder cut a 3.3 cm long mouth, take out the viscera;

2. From the duck legs and wings of the corner, respectively, chopped off the palm of the duck and the tip of the bladder, washed;

3. Dry lotus leaves 6 softened and chopped in hot water;

4. Chopped lotus leaves with the Chopped lotus leaves and onion segments, ginger, pepper mixed together, from the opening into the duck belly;

5. With an iron fork by the inner root of the duck legs through the two strands of the duck fork, so that the fork tip from the head through the 17 centimeters or so;

6. Duck body repeatedly scalded with boiling water for five or six times, so that the duck skin swells, and then brushed a layer of caramelized sugar water, and placed in a ventilated place to dry;

7. Then, the duck fork rack on the Then, the duck fork on the burning charcoal, the first roast two ribs, then roast the spine, and finally roast the breast, the whole duck body roasted into the date red that is cooked;

8. The roasted duck with a clean cloth to wipe, the first duck skin sliced into a long 5 centimeters, 3.3 centimeters wide block, and then sliced into a long 3.3 centimeters of duck meat, wide 1.7 centimeters, 0.5 centimeters thick slice that is made.

Tips:

1. caramelized sugar water: 50 grams of caramelized sugar, add 250 milliliters of water, thinning that is;

2. the duck body must be dried out of the water, and then baked;

3. when serving with the sweet noodle sauce and scallions.