Morchella esculenta

Raw materials:

51 grams of carved plum in Dali, 351 grams of silver cod meat, 151 grams of fresh Morchella esculenta, 16 rapeseed trees, 31 grams of fresh lotus seeds with cores removed and 21 grams of shrimp glue.

seasoning:

21g of Jiale thick soup, 151g of iced sour plum sauce, 3g of salt, 1g of sugar and 31g of salad oil.

Production:

1. Peel and cut the silver cod meat into cubes, marinate it with 1 g of Jiale thick soup treasure and salt, pat the powder and fry until golden brown.

2. steam the carved plum in a steamer for 21 minutes, and add ice plum sauce, 2 grams of salt and sugar to make ice plum juice for seasoning.

3. Wash the Morchella with cold water, brew the fresh lotus seeds and shrimp paste into the Morchella, put them in a small bowl and steam for 21 minutes until cooked.

4. soak the rape, season and stir well, and put it in a plate; Buckle the morel on the rape; Put the silver cod in a plate, put the carved plum on it, and pour the juice with the adjusted iced sour plum juice.

bawang huiguo meat

clear soup fish balls

ingredients:

415g of chubby fish meat.

seasoning:

material a (salt 11 g, egg white 51 g, eagle millet powder 28 g, Jia le Zhen Wei hai Zhen sauce 3 g)

Jia le Zhen Wei Gao Tang 3 g, chicken juice 5 g, salt 2 g, clear chicken soup 311 g and ice water 451 g.

Production:

1. Scrape the fat fish meat into fish paste, then put it into a blender and beat it into fine paste. After pouring out, add the material A and stir it in one direction.

2. add ice water into the pot, squeeze the fish into shape, take it out, and put it in water at 71℃ to cook.

3. Take another pot, add clear chicken soup, Jialezhen broth, chicken juice and salt to make a soup base, pour in fish balls, cook them slightly, take out the fish balls, sprinkle with edible gold paper, and serve.

ecstasy duck tongue

Jingu complex

Ingredients:

1 kg fresh cuttlefish.

seasoning:

material a (salt 11g, monosodium glutamate 11g, sugar 5g)

material b (salt 5g, monosodium glutamate 11g)

raw flour, carrot, lettuce and egg white 51g each, and wet starch 11g.

Production:

1. Remove the fascia from the corners and sides of cuttlefish, cut it into strips, rinse it clean, put it into a pulverizer for three times and beat it into a paste, then sieve it with a fine sieve once to remove the fascia.

2. Stir cuttlefish with material A, then add egg white and raw flour, refrigerate for 31 minutes, then put it in a paper bag and squeeze it into filaments. After cooling, beat it into about 31 cuttlefish knots with uniform size.

3. Cut carrots and lettuce into strips, blanch them separately with cuttlefish knots, put them in a pot, add 5g salad oil and material B, stir-fry them together, finally add wet starch, and serve.

Key:

1. Cuttlefish paste must be filtered, otherwise it is not delicate enough.

2. You must stir hard, otherwise it will break easily when you beat.

3. The frying color must be white.

Fried chicken crisp with green wheat kernels

Making:

1. Select fresh green wheat kernels into a Sichuan-style brine pot, marinate for 11 minutes, and then take them out.

2. Put the chicken crispy bones in a pot, add salt, chicken essence, monosodium glutamate, cooking wine, ginger and onion juice, crispy fried powder and glutinous rice flour, and mix well for salting.

3. When the salad oil in the pot is heated to 61%, fry the chicken bones until crisp, then add the green wheat kernels and fry them for a minute or two, then pour them out to drain the oil.

4. Leave a little base oil in the pot, stir-fry the spicy crisp until fragrant, then pour in the crispy chicken bones and green wheat kernels, and finally stir-fry with a little salt and sesame oil.

Qiweicai Yunnan

Raw materials:

51 grams of milk cake and shredded tiger palm, 61 grams of camellia chicken, 41 grams of bamboo worm and Erhai shrimp, 35 grams of shredded herring, 45 grams of fresh boletus, 211 grams of ecological wax gourd, 151 grams of multicolored rice and 15 grams of fresh shredded gastrodia elata.

seasoning:

material a (21g of citronella, 5g of salt, 5g of red vinegar, 5g of garlic, 11g of honey, 11g of red millet, 11g of celery and 3g of carrot, 3g of Jiale chicken powder)

material b (1g of salt, 2g of onion Jiang Shui and 2g of raw flour)

material c (1g of Jiale chicken powder).

making:

1. The multicolored rice is made into cakes, placed on the banana leaves and placed on the periphery of the plate.

2. wax gourd is carved into six heart-shaped containers, steamed and placed in a plate.

3. Make the milk cake into a ball.

4. marinate camellia chicken with material a for 2 hours to taste, bake in the oven for 45 minutes until cooked, and shred.

5. Sizing the shredded herring with material B ..

6. shell the Erhai shrimp, add material c and marinate it to taste.

7. put 21g of salad oil into the pot, add shredded herring, shredded gastrodia elata and shredded red pepper and fry until cooked.

8. add 21g of salad oil to the pot, heat it, add broom, Erhai shrimp and shredded green pepper, and fry until cooked.

9. Add 111g of chicken soup and 2g of salt into shredded tiger's paw, steam for 21min, take out, add scallion oil and spicy sauce, and stir-fry until fragrant.

11. Pour 111g of boletus into chicken soup, add 2g of salt and thick soup treasure, and steam in a steamer for 31min.

11. fry bamboo worms in 61% hot oil until golden brown.

12. Put the cooked raw materials into carved wax gourd boxes respectively, and serve.

Spicy fish crisp

Weimeng beef

Ingredients:

411g of beef brisket.

seasoning:

material a (3.8g of Jiale chicken juice, 17.6g of Jiale zhenwei Haizhen sauce, 5g of beef broth powder and 1.6g of salt)

material b (15g of shallots, 21g of ginger slices, 1.7g of dried tangerine peel and star anise, 1.4g of cinnamon, 34g of rock sugar and 1g of water saffron).

Production:

1. Cut the beef brisket into pieces, and wash away the blood after boiling.

Production:

1. Cut the beef brisket into pieces, and wash away the blood after boiling.

2. pour oil into the pan, add material b and stir-fry until fragrant, add beef and stir-fry until colored, add material a and water to boil, pour into an autoclave and press for 23 minutes, open the lid to collect juice, and decorate the plate with roast duck skin, prickly heat and mint leaves.