Jingou Parsley

Ingredients: Parsley, sea rice, wolfberry, chicken essence, salt, chives, ginger, water starch.

Method:

1. Cut the celery into sections, soak the sea rice in warm water, wash and soak the wolfberries, and mince the chives and ginger.

2. Put a little oil in the pot, stir-fry chopped green onion and minced ginger, add dried shrimps and stir-fry until fragrant, add celery and stir-fry.

3. Add salt and chicken essence to taste, thicken with water starch, take out of the pan and sprinkle with red wolfberry for decoration.

Cherry Celery Almond

Ingredients: cherry radish, American almonds, celery, Thai sweet chili sauce, Mexican tequila.

Method:

1. Wash the cherry radishes and cut into several strips, and remove the gluten from the celery.

2. Place Thai sweet and spicy sauce on the bottom of the plate, add celery, radishes, and almonds, and serve with tequila.

Seared Bean and Parsley Steak

Ingredients; a piece of beef eye, pepper, salt, red wine, onion, carrots, sweet beans, potatoes, butter, rosemary .

Method:

1. Use a hammer to fluff the beef eye, add salt and pepper to taste,

2. Cut the onion into shreds and carrots. Jujube pot shape, pick sweet beans,

3. Roast potatoes and grind them into puree, mix with salted butter and set aside.

4. Add butter and salt to boiling water, blanch carrots and sweet beans, set aside.

5. Put oil in the pot, sauté the onion shreds until fragrant, add the steak and fry, turn over, add red wine, fry until 6 cooked, take out and serve on a plate.

6. Cut the French incense into sections and place them in the middle to enhance the flavor. Decorate the plate.