40 grams of Haolemen salad dressing and 40 grams of chicken ball tomato sauce, respectively, and stir well to serve.

In order to prevent the sea cucumber from desquamation during frying, we need to pay attention to the following three points: first, the stuffing should be fried until it is dry and fragrant to avoid water seepage during heating; second, the flour and egg liquid should be beaten evenly and wrapped up; third, the heat should be controlled, and it is appropriate to fry for 40 seconds on medium fire.

Producer: Jia Jingtao, Executive Chef of Qingdao Jinshang Fish House Restaurant

1, 400g of high-gluten flour and 0/00g of low-gluten flour into a pot, pour 300g of clean water, 0/5g of butter and sugar, 8g of salt and 5g of yeast into dough, and bake for 20 minutes.

2. Make dough into100g dosage, knead it evenly, stir it for 5 minutes, knead it into long strips, put it in a baking tray, put it in a fermentation box and stir it to the original size of 1.5 times, then sieve a little low-gluten flour on the surface and put it in an oven (fire 180℃, stir it in the oven).

Cabbage and colored pepper, which are not easy to get out of water and taste crisp and slightly sweet, are a perfect match with baguette and salad dressing.

Producer: Jian Luo

Adding a little milk to the dough can increase whiteness and milk flavor.

Producer: Yantai Yunding Life Museum successfully solved the problem.

Producer: Jin Yuansheng of Mo Mazi Food Co., Ltd.

Stir-fry the chopped rattan pepper in the pot for no more than 30 seconds to avoid discoloration of the chopped rattan pepper caused by long heating time.

Boil 300 grams of white vinegar, 300 grams of vegetable water and 400 grams of rock sugar in a clean pot, add tomato sauce 100 grams and salt 10 grams and continue to boil evenly.

Producer: Zheng Shuguo, founder of Harbin famous chef

Producer: Zhang Jishun, Technical Consultant of Yantai Liyuan Hotel

Producer: Liu Quangang, No.3 Kuanxiangzi, Chengdu

0/00g of raw flour/kloc-,20g of custard powder, 2g of baking powder, 5g of egg yolk, 4g of salt, and a proper amount of clear water, and then stir well to form a thick paste.

Heat the bottom oil to 50% heat, add minced garlic and chopped red onion100g to stir-fry until fragrant, add water150g, 300g of light soy sauce, 200g of plum-pailin mixed juice, 0/50g of white sugar150g of soy sauce and soy sauce.

When making this dish, garlic is added four times, which has the function of adding a large amount of raw garlic powder when pickling bullfrogs, which can sterilize and remove fishy smell, and make garlic fragrance penetrate into frog meat; Referring to the practice of barbecue in the north, garlic with skin is used as the ingredient, which can not only appear rich in food quantity, but also increase edibility; When frying, two kinds of raw and cooked minced garlic are added successively. The former is mainly used to volatilize garlic flavor, while the latter can stick to raw materials or hide in garlic with skin, with golden color, dry flavor and crispness.

Red bean rice cake abalone

Producer: Cao Xiaowei

Boil red beans and abalone together for 3 hours, and they present two different soft waxy feelings, both salty and sweet, which can only be described as delicious. .

Soak red beans overnight in advance, and it is easier to cook soft glutinous rice.