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What are the practices of Michelin dishes? How to make Michelin dishes correctly?
When it comes to Michelin dishes, the first reaction is expensive. I didn't expect such food to recover. It's amazing. Fried air was all the rage on the internet in those days, and people had different opinions about it, but few people really tasted it. It doesn't matter, we have a watermelon video that is closest to civilian life, which will increase knowledge in minutes and let people know that the real owner is in the people. Today, artists are bold.

Watermelon video creator Apen, Australia

Will lead us to make a Michelin dinner, come to the watermelon video to pay attention to his mastery of new skills, and get started immediately!

When I saw this Michelin dish, I was eager to try it, but it was expensive. I was uneasy when I saw the comments on the internet, and I never made up my mind to try. If you had turned on the omnipotent watermelon video and paid attention to Australian food blogger A Peng, you might have tried to taste it yourself! What are you waiting for? Good things to share with everyone. Come to the watermelon video and follow this talented and skilled blogger, Apeng, Australia, to increase your knowledge. Don't hesitate to start our food journey!

Open the watermelon video and click on Australian fine food blogger A Peng. Not only can you easily acquire new skills, but you can also improve your level, which makes people look impressive!

Ingredients: 50g cassava flour, 400g purified water, cooking oil, 1 rubber tube, 2 needle tubes, several clips, 2 spoons of fruit vinegar, salt, 120ml soybean milk, 200ml rapeseed oil, Jiaya seeds, colored cotton candy, organic apple vinegar, gold salt, 1 naked eye steak.

Reduced step size: 1. Slurry mixing processing: add the prepared cassava flour into a container, add 400g of purified water, stir evenly, pour into a small pot, turn on medium heat and keep stirring. When the liquid thickens, it is stirred with an egg beater to become a slurry.

2. Bake and fry crispy skin: keep the slurry warm. Add about 85ml of slurry into the mold each time, bake in an oven at 180℃ for 30 minutes, fry at 1 20℃ after molding, and wrap the oil-absorbing paper after frying.

3. Gas extraction and injection: Because it is difficult to get ozone at high altitude, Australian blogger A Peng chose to use the fresh air after the rain, with a little floral fragrance. Baked cassava balls are placed in a glass container and sealed with plastic wrap. Fresh gas is pumped from the needle tube and injected into the container through the rubber tube. Needles need to be clamped with clamps to prevent air from flowing out. Cassava balls should be marinated in sufficient gas 10 minutes. This step must be rapid and strict.

4, full-speed mayonnaise production: 2 tablespoons of vinegar seasoned with salt, add 120ml soybean milk into the wall-breaking machine and stir, slowly add 200ml rapeseed oil, and sprinkle with Chia seeds after completion.

5, plate reduction: prepare colored marshmallows and put them in a good-looking shape. Put cassava balls on mayonnaise and drop apple vinegar.

The author wants to transform the dishes according to his own understanding: take out the steak, wrap it in oil and sea salt, heat the pan and start frying the steak. After frying, add red wine to collect juice without washing the pan, add thyme and a spoonful of brown sugar, and then add butter to melt.