(a) making shrimp slices:
Raw materials:
3 kg of shrimp sauce, 300g of fat sauce, * * * ginger juice, * * * onion juice, 300g of stock, * * * 75g, * * * 4g, * * 20g, * *15g, * * 2g, pine meat powder *.
Making:
Put the shrimp sauce and fat sauce into a blender and stir vigorously. Add onion ginger juice and broth and stir until it is thick, then add egg white and other raw materials and stir until it is thick, and then put it in the refrigerator for 4 hours.
(2) Making fat beef stuffing:
Raw materials:
500g of tender beef, * * 50g, * * 200g * * 8g, * ** 10/0g, * * 8g, pepper * *, raw flour * *, and pine meat powder * *.
Making:
Put the fat beef paste into the beater, then add onion ginger juice and broth one by one, and finally add the remaining raw materials until it becomes sticky. Take it out and put it in a pot. Put it in * * * for 4 hours before use.
(3) making vegetable juice fat sheep slippery:
The production of Fat Sheep Slippery is basically the same as that of Fat Beef Slippery, except that spinach juice is added during the production, and the amount of broth is appropriately reduced to make it green in color, refreshing in taste and good in sales.
Raw materials:
500g of tender and fat sheep, onion and ginger juice * *, broth * *, coriander juice * *, celery juice * *,100g, * * 8g, * *10g, * * 8g, * * 2g.
Making:
Postscript:
Like coriander juice and celery juice, cut the raw materials into sections with a knife, and then put them into a juicer for juicing. Generally, the ratio of raw materials to water is 10: 1, and the juice is obtained by stirring. Mix the above raw materials and stir evenly.
(4) The making process of fish slides
Material: 500g of fat fish tail.
Seasoning: onion Jiang Shui 15. Grams, 50 grams of Nestle whipped cream, 5 grams of salt, 5 grams of monosodium glutamate, 3 grams of pepper, eggs 1 each, lard 15 grams, wet raw flour 15 grams.
Making:
1. Scrape the fish (fish skin can be used to make cold dishes) into a paste with a knife.
2. Beat the minced fish into fine mud with the back of a knife, or stir it into mud with a blender.
3. Add onion and Jiang Shui into the fish sauce and stir for several times.
4. Add Nestle whipped cream into the beaten fish sauce and stir well.
5. Add salt, monosodium glutamate, pepper and lard to taste, add wet powder and egg white, and stir and glue.
6. Slide the beaten fish into the dish and beat a raw egg yolk in the middle.
Making soup base (taking the bottom of milk soup pot as an example);
Raw materials: 800g of milk soup, 5g of water-sprouted bamboo shoots15g, 2g of rape, 3g of tomato slices, 2g of medlar, 2g of cordyceps sinensis, 5g of chicken juice10g, 5g of chicken essence, 3g of monosodium glutamate and 3g of salt.
Production: Boil the milk soup, add chicken juice, chicken essence, monosodium glutamate and salt to adjust the taste, pour it into the pot, and then add bamboo shoots soaked in water, soaked rapeseed, tomato slices, medlar and cordyceps in turn to serve.
How to eat: After serving, the waiter will light the bottom of the pot and cook the meat with a spoon on the spot. When the meat is slippery, fill eight soup bowls and sprinkle with minced leek or coriander according to the taste of the guests.
Production key:
1, when you take the fish paste, you must scrape it with a knife, so that the fishbone can be easily cleaned.
2. It is best to choose fresh fish frozen for 4-8 hours. This kind of fish is easy to scrape, sticky and delicious.
3. Nestle whipped cream is mainly added to increase the freshness and color of slippery fish, and it can also be replaced by milk.
4. When you pound fish, you should operate in strict accordance with the order in the production method. Reversing the order will affect the smooth taste of the fish, and even it will not stick.
5. Because there is a lot of air and water, the finally made fish slide is crisp and fresh, and even floats naturally when it is put into eight minutes of cold water. This kind of fish will swell bigger and bigger when it is cooked, and the effect is the best.