Raw materials:

400 grams of diced tofu

Seasoning:

20g of salad oil, 0/00g of bean paste/kloc-,5g of chopped green onion, minced garlic and Jiang Mo, 5g of pepper noodles and chili noodles, 50g of pig bone soup, 3g of Shuangqiao monosodium glutamate and chicken essence and 20g of red oil.

Making:

1. 20 grams of hot salad oil, stir-fried 100 grams of Pixian bean paste, stir-fried 5 grams of chopped green onion, minced garlic and Jiang Mo, stir-fried 50 grams of minced beef, stir-fried 5 grams of pepper noodles and Chili noodles, and added 50 grams of pork.

2. Mash the prepared tofu in a frosting machine and dig out different shapes with a spoon or mold.

3. Stir-fry 20 grams of red oil and 20 grams of maltodextrin into powder, put it on the bottom of the plate together with 5 grams of isomaltulose powder and coffee powder, put it into the prepared Mapo tofu ball, and decorate it with 5 grams of edible flowers and 5 grams of diced fruit.

Almond chicken steak

Raw materials:

Chicken chops, almond slices, kiwi slices, eggs, green lemon juice, crystal sugar, salt, chicken powder, raw powder, vinegar.

Making:

1. Marinate chicken chops with salt and chicken powder for 5 minutes and 6 minutes, add egg liquid and raw flour for sizing, and stick almond slices evenly for later use;

2. Take out the pot, put the oil in, heat it for 60% to 70%, add the chicken chops and fry them until the oil temperature is 70% to 80%, take them out, and arrange them alternately with kiwi slices on the plate;

3, another clean pot, add rock sugar simmer, add vinegar, green lemon juice and mix well, hook the glass and pour it on the chicken chops.

Braised mushrooms with pine nuts and oil

Raw materials:

Mushrooms, green bamboo shoots, pine nuts, ginger, onion, cooking wine, soy sauce, pepper oil, onion oil, salt, sugar and dried starch.

Making:

1. Peel green bamboo shoots, cut into thin slices, change flower knives, splash water, add pepper oil and mix well for later use;

2. Soak the Lentinus edodes in cold water for 8 hours, add dry starch, knead repeatedly, remove the silt at the folds of Lentinus edodes, wash, squeeze dry, add onion, ginger, cooking wine, salt and onion oil, simmer with low fire until it tastes good, and steam in a pot for 2 hours;

3. Add water, soy sauce and sugar to the pot, add mushrooms and cook until the soup is thick, let it cool out of the pot, shape it in plates, add green bamboo shoots and sprinkle with fried pine nuts.

Fresh mango chicken fillet

Raw materials:

There are 1 awn, 15g lily, 20g red pepper and 50g chicken fillet.

Seasoning:

5 grams of mango juice, a little salt and sugar.

Making:

1. Cut the mango and dig out the pulp for later use.

2. Heat the oil in the pot and remove the chicken, lily and red pepper with medium oil temperature.

3. Put the ingredients into the pot, season with mango juice, salt and sugar, stir well and thicken.

Raw materials:

300 grams of fresh octopus, onion 150 grams, 500 grams of tortillas, and green pepper strips 10 grams.

Seasoning:

5 grams of spicy fresh dew (fresh and spicy), 25 grams of boiled juice, oyster sauce 10 gram, 2 grams of chicken powder, pepper 1 gram, sugar 1 gram, pepper oil 1 gram, 350 grams of second soup, and salad oil1gram.

Making:

1. Cut the tortillas into strips with a width of 1.5 cm, put them in a 60% hot oil pan, fry until golden brown, and take out the oil control.

2. Add water to the pot, blanch the changed eight belts and green and red pepper strips until cooked, and pour out the water control.

3. Add a proper amount of oil into the pot, saute shallots, cook Huadiao wine, pour cooking wine, oyster sauce and two soups to boil, add spices such as spicy and fresh dew, pour eight strips, slightly cook, hook two sauces, pour cake strips and green and red pepper strips, pour pepper oil, stir fry quickly, and take out the pot and plate.

Raw materials:

500 grams of turtle.

Accessories:

50g of garlic seeds, 30g of ginger slices, 30g of mushrooms and 20g of green and red peppers.

Seasoning:

Jiahao chicken bone milk white juice 15g, seafood sauce 10g, oyster sauce 10g, thirteen spices 3g, salt.

Making:

1. Slaughter the soft-shelled turtle, wash it, cut it into pieces, marinate it with salt and starch for a while, and oil it (100) for later use.

2. Take the hot oil out of the pan, add garlic seeds and ginger slices and stir-fry until golden brown, add pepper, mushrooms and turtle, and stir-fry with slow fire.

Boil the cooking wine and a proper amount of soup, stew for 5 minutes, adjust the taste with the above seasonings, collect the juice with slow fire until it is 70% dry, thicken the starch and put it in a container.

Raw materials:

Kelp150g, aloe 50g, and ham 3g.

Seasoning:

8 grams of pig bone juice, 200 grams of soup, and the right amount of salt.

Making:

1. Wash kelp and cut into pieces; Peel the aloe, take the meat, boil the water and take it out for later use.

2. Boil the soup in the pot, add the kelp and aloe, and simmer thoroughly. Season with the above seasoning and sprinkle with chopped ham.