Salted egg yolk flavored pastry beef steak ingredients: beef steak (three servings) 1000-1200 grams, 20 grams of beef onion, 20 grams of garlic, 20 grams of ginger, 5 grams of tangerine peel, 10 grams of dried mushrooms Seasoning: 10 grams of chicken powder, 50 grams of oyster sa

salty egg yolk flavored pastry beef steak

Ingredients:

beef steak (three servings) 1000-1200g, 20g of Jingchun, 20g of garlic, 20g of ginger, 5g of tangerine peel, 10g of dried mushrooms

seasoning:

chicken powder 10 grams, oyster sauce 50 grams, Jinsha salted egg yolk flavor seasoning 30 grams, Eagle corn powder 20 grams, cooking wine 50 grams, rock sugar 60 grams, light soy sauce 20 grams

crisp paste: 30 grams Jinsha salted egg yolk flavor seasoning 30 grams, low-gluten flour 250 grams, clear flour 22 grams, windmill raw powder 22 grams, baking powder 320 grams, salt 3 grams, oil 50 grams, ice water 500 grams; stir evenly, it is best to siev.

:

. Fry the whole piece of beef steak until the surface is colored, add onion, garlic, ginger, and tangerine peel to stir-fry, add rock sugar to stir-fry to make the sugar color, then add cooking wine and 1500g of hot water, add washed dried mushrooms, add oyster sauce and soy sauce to boil, put it in a pressure cooker and cook for 45 minutes, then take it out;

. Cut the cooked beef steak into strips, pat the pre-made salted egg yolk eagle millet powder, put it into a crisp paste, and fry it in a 180-degree oil pan until the skin is golden and crispy;

. Change the knife to put it on the plate.

Stir-fried sweet bamboo shoots

Raw materials:

Guangxi sweet bamboo shoots 200 grams, Donggu soy sauce 5 ml, spicy fresh dew 3 ml, coriander 2 grams, cooked sesame , salt, MSG, chicken essence, white sugar, homemade spicy oil appropriate amount, brine 1 pot

Preparation method:

. After purging the sweet bamboo shoots, soak them in boiling water for 30 minutes, then wash them twice with warm water, then put them in a brine pot and soak for 25 minutes, remove them and let them cool, and cut them into thin slices.

. Add salt, Donggu soy sauce, spicy fresh dew, MSG, chicken essence, white sugar, homemade spicy oil and mix well to taste. After serving, sprinkle some cooked sesame seeds and garnish with coriander.

Crystal Nut Small pumpkin

Ingredients:

Ingredients:

Hydrama 350g, crispy peach kernel 30g, homemade sauce is appropriate

Make:

. Wash and peel the pumpkin, press it into a cylindrical shape with a mold, hollow it into a container with a knife, put it in a steamer for about 7 minutes, and take it out for later use.

. Put peach kernel in the middle of the pumpkin container, squeeze in an appropriate amount of homemade sauce with a piping tape, and put it in an oven with a heat of 180℃ and a heat of 160℃ for about 9 minutes. Take it out and put it on a plate, and then add a little decoration.

Instructions: Homemade sauce is made by mixing mayonnaise , salad dressing , and honey.

Gold low-temperature chicken

Preparation method:

. Remove the fascia of the chicken breast, change the knife to a large piece about 4cm thick, put it into a bag to vacuum , put it in a low-temperature water bath cooking machine heated to 70℃, cook for 15 minutes, take it out and put it in the refrigerator to refrigerate;

. Flush the fresh Arhat bamboo shoots away the odor, change the knife to a 2cm piece, blanch it in boiling water, take it out and soak it in Donggu Brand Wild Mountain Pepper Pepper Water for 6 hours to taste;

. Make the oblique blade of the prepared chicken breast into a thin slice of about 7cm, about 2.5cm wide and about 2mm thick, and roll 4 pieces of chicken into a rose shape;

4. Sprinkle 25g of pepper and sesame juice into a plate, place the rolled chicken roll on the sauce, decorate the prepared cherry tomato , Arhat bamboo shoots, and Money grass , and finally squeeze 5g of fish-flavored sauce on the core of the chicken roll.

Fish aroma sauce: Take a clean pot and pour in salad oil and heat it, add Pixian red oil bean paste, soaked pepper, minced ginger, minced garlic and chopped green onion, stir-fry well, add a small amount of water, salt, MSG, white sugar and balsamic vinegar to make the fish aroma, cool out after the pot and put it in a mixer to make it into a mud and filter residue.

pepper and sesame sauce: Cut the scallions into scallions, pour 60% hot salad oil and blanch it, then filter the oil and add cold boiled water, salt and chicken sauce, then put it in a mixer and beat it into a muddy paste, and filter the residue and get it.

Persimmons Ruyi

Raw materials:

Beijing Sihe Persimmon

Auxiliary ingredients:

Pumpkin Da'ao Mank

Production process:

Remove the root stems of the persimmons from you and peel them. Purify the persimmon meat into thick slices with a knife. Make a suitable amount of pumpkin removes the flesh and peels them into thin slices. Steam in the basket for 40 minutes. Add appropriate amount of sugar and make a paste. Add appropriate amount of mango puree and mix them with a spare

Spread a layer of plastic wrap. Spread the persimmon slices on the side of the plastic wrap. Spread another layer of mixed pumpkin and mango puree, roll it into small balls and put it in the refrigerator to refrigerate. Remove plastic wrap when serving. Put the cherry tomato stems on the persimmons and put it on the plate. Features of the dish: sweet taste and high nutritional value.

black fish roe · oil pouring into small gourd

raw materials:

small gourd 2500 grams

seasoning:

salad oil 1000 grams, butter 150 grams, white sugar 300 grams, honey 100 grams

Production process:

1. Wash the bought gourd removed the pulp and change it to a 3*3cm square

2. Prepare a pressure cooker and add seasonings to boil the white gourd, then put it in the modified knives and cover it with a lid. Press for 5 minutes and degass it. Pour it into the fresh-keeping box and let it cool naturally. Refrigerate in the refrigerator for more than 3 hours and tastes better

3. When serving, put the gourd on the plate and pour in juice and add fresh lilies to decorate the black fish roe

Features of the dish: sweet taste Beautiful color

-Durian round trip

Raw materials:

Oil and water dough 150 grams, oil pastry dough 120 grams, durian flesh 80 grams, salad oil appropriate amount

Preparation method:

. Roll the oil-water dough into large pieces, roll the oil-water dough into pieces half the size of the oil-water dough, then place the oil-water dough on the oil-water dough, then fold and wrap it and make it into a pastry, and finally put it in the refrigerator for 30 minutes.

. Cut the frozen pastry into slices, wrap it in durian flesh, seal it into a spherical shape, then put it in a three or four percent hot oil pan until it is crispy and mature, take it out and drain the oil and put it on a plate, and then add a little embellishment.

Description: Oil and water dough is made by mixing flour, clean water, lard and sugar together. The pastry dough is made by mixing butter, shortening and lard together, and then adding flour to blend.

Ginger Song Deep Seaweed Fish

Main Ingredients:

Fresh Hair Fish 300g

Auxiliary Ingredients:

80g ginger slices, 30g garlic rice, 80g green onion, 25g dried pepper king, 30g dried peppercorns, 3g edible flowers and plants, 7g ginger pine

Seasoning:

White sugar 5 seafood sauce 5 gram, 10 grams of seafood soy sauce, 18 grams of MSG, Huadiao wine 30 grams, 5 grams of pepper powder, 8 grams of pepper chicken sauce, 500 grams of cooking oil, 100 grams of pepper oil, 30 grams of red oil, 130 grams of pure water

Step 1:

marinate and control:

Ingredients: fresh hairtail fish, kitchen paper, ginger slices, green onion, dried pepper king, pepper powder, Huadiao wine

Operation:

. Slaughter and wash the hairtail fish and cut it into a 7cm-long block, add appropriate amount of ginger slices, shallots, dried pepper king, pepper powder, Huadiao wine for 10 minutes.

. Take out the pickled hairtail fish and absorb the water and set aside.

Step 2:

Frying and setting:

Ingredients: edible oil, hairtail

Operation: Add cooking oil to the pot and burn to an oil temperature of 170°C, then put the hairtail sucked dry and fry until crispy and tender.

Step 3:

Frying ingredients:

Ingredients: garlic rice, ginger slices, shallots, dried pepper king, dried pepper, white sugar, seafood sauce, seafood soy sauce, MSG, Huadiao wine, pepper powder, pepper chicken sauce, edible oil, pepper oil, red oil

Operation:

Pour a little cooking oil into a clean pot and stir-fry the remaining ginger slices, garlic rice, and green onion.

After the ingredients are stir-fried, add the remaining auxiliary ingredients and seasonings to season.

Step 4:

Frying juice:

Ingredients: sauce, hairtail

Operation: Pour the fried hairtail into a pot with a good taste to cook the juice, and then put it in the pot when the fish tastes good.

Step 5:

Installation and forming:

Ingredients: hairtail, ginger pine, edible flowers and plants

Operation:

Appropriately embellish the fired hairtail and plants to properly pack the flowers and plants.

Black Truffle Organic Calico Pedicel

Raw Materials:

200 grams of organic cauliflower, salt, MSG, chicken essence, black truffle sauce, and black truffle oil are appropriate for each

Preparation method:

. Pick the top small piece of organic cauliflower, put it in a pot of boiling water and blanch it, then remove it and drain it.

. Put the blanched organic cauliflower stems into a bowl, add a little salt, MSG, chicken essence, black truffle oil, and black truffle sauce and mix well, put it in a container, and then garnish it briefly.

Sea urchin tuna

Raw materials:

Fresh sea urchin, fresh tuna, fennel balls, celery root, finger lemon, cherry radish slices, coriander oil, olive oil, fish oil (made with Japanese wooden fish flower).

Preparation method:

Cut the tuna and smoke it, add fish oil and olive oil and mix well, then place the celery root balls dug with a spoon on it, add sea urchin, fennel balls, cherry radish slices, finger lemon, and cilantro oil to make decorations.

Seafood Orchid frozen

Ingredients

Pig skin, Brotte ,Bitsuya shrimp, caviar, chicken sauce, onion and ginger

Preparation:

Waste of cleaning the pig skin after removing the grease, add water, spices, and seasonings to make a frozen water for later use. Boil the broccoli and cook the shrimps, take out the shrimps and for later use. Put the shrimp into the bottom of the mold, place the broccoli, then pour in the peel that has cooled to about 35 degrees, refrigerate in the refrigerator until it is set, take it out and put it on the plate, and decorate it with caviar.

Roasted onion Irish beef steak

Raw materials:

Irish beef steak, barley rice, scallion sauce, fried onion crushed, oyster sauce, onion ginger water, salt.

Preparation method:

Thaw the beef steak naturally, put it in a container, add onion and ginger water and clean water, add salt, steam it in the steamer for 4 hours, dry it until it is slightly cooled, change the knife to become a square, soak it in the heated green onion juice overnight, put it in the pot together, add oyster sauce until it is thick; soak the barley rice and cook it with scallion juice. After collecting the juice, put the roasted beef steak, and add the fried onion to pieces.

Comments use the traditional method of roasting onion in Shandong cuisine, which makes the dish fragrant and tasteful, and the sauce flavor is rich. Based on the traditional Chinese flavor, add Japanese fried onion chopped onions and roasted barley rice, which has a richer texture.

Chef Tips

How to prepare scallion juice: Add oil to the pot and heat it, add Chapter 2 Qiuqiu scallion scallion slices and scallion whiskers until golden brown, remove and drain; leave the bottom oil in the pot, add the fried scallion slices and scallion whiskers, add two soups, dark soy sauces, and salt until they are thick.

Truffle Planet

Ingredients: 100 grams of salmon, 100 grams of avocado, 100 grams of Parmesan cheese, 20 grams of nuts, 70 grams of egg liquid

Ingredients: 100 grams of black bread crumbs

Seasoning: 20 grams of salad sauce, 5 grams of fresh lemon juice, 10 grams of black truffle sauce

Marinage: 60 grams of sugar, 40 grams of salt

Making:

. Use marinade for salmon, marinate for one hour, wash and drain, cut into small particles, cut avocado grains for a while;

, mix salmon and avocado grains and add seasoning and mix well, put in a 2.5cm round ball mold , put it in the freezer refrigerator for two hours to set;

. Take it out and remove it to obtain a round filling. After three levels, take a thin layer of millet powder , then wrap it with egg liquid, and finally wrap it with black bread crumb for use;

4. Put the black bread crumb balls at 50% oil temperature and fry until it is crisp on the outside and tender on the inside;

5. Cheese ring production: Rub Parmesan cheese with lemon, rub out the cheese crumbs and put it on a high-temperature non-stick pad, put it in the microwave for about 20 seconds, carve it out with a circular mold while it is hot, and cool it, and finally place it on the fried black truffle balls to decorate.

Tomato mousse

Make:

, 500 grams of iron stick yam, peel, wash, steam, and make it into a paste and sieve, which is more silky. carrageenan 10 grams, 100 grams of honey, 50 grams of condensed milk, stir all the above ingredients evenly, apply yam paste on the plastic wrap, put 10 grams of dried jujube, tighten the plastic wrap, and freeze it in the freezer refrigerator.

, make skin water, red cabbage head juice water 200g, carrageenan 20g, white sugar 80g, take out the frozen yam paste and hang the juice a few more times.

honeycomb durian crisp

made:

. Milk: Coconut Milk (Gundam Brand) 1.5 bottles , Sanhua evaporated milk 1.5 bottles, half a bottle of condensed milk, 4 taels of butter, 1.7 pounds of sugar, 1.5 bags of agar, 5 pounds of water, half a bag of Tianhe durian sauce (500 grams), boil over low heat, half a pound of raw powder, 4 taels of eagle chestnut powder, cis powder 7 2 ciss powder 7 2 sizzling powder 7 2 sizzling powder , boil it in and boil it evenly, pour it into a square plate and spread it flat, put it cool and seal the plastic wrap and put it in the refrigerator to store. Remember not to freeze it, cut the strips when leaving the dish for later use.

. 2.5 jin of flour, sticky rice flour 250 grams, 250 grams of glutinous rice flour, 110 grams of raw powder, 150 grams of clear flour, 100 grams of baking powder, and 10 grams of salt.

. Total ratio: paste powder 3: salad oil 1: water 4. Hang the cut durian paste, heat the oil temperature 7 layers and fry it and make it crispy. (The effect is not good, you can hang the paste twice

grandma drunk fish dried

raw materials:

grass carp

vegetable juice:

carrot 1 pieces, green peppers, 100 grams of coriander, 80 grams of ginger, 1 onion, 150 grams of chives

fish gravy:

150 grams of rice wine, 200 grams of fragrant stew braised sweet wine 3400 grams of

fish gravy:

150 grams of rice wine 150 grams, 200 grams of fragrant stew braised sweet wine 3400 grams of

fish gravy:

150 grams of rice wine 150 grams, 200 grams of fragrant stew braised sweet wine 3400 grams of

, 220 grams of white sugar, 160 grams of light soy sauce, 70 grams of Donggu Yipin fresh soy sauce, 200 grams of scallion oil, 35 grams of angelica html, 33 grams of cardamom html, 5 bay leaves

Production process:

Remove the bones of grass carp and remove blood, control the water, marinate with pepper and salt for 4 hours, then put it in an air-drying cabinet and air-dry for 8 hours

Put the vegetables in the vegetable juice into the juicer and add water to break the air-dried fish into the vegetable juice for 12 hours

Take out the fish soaked fish meat to control the water and put it in the tray Add the fish juice and seal it with plastic wrap and steam for 40 minutes

When serving, fish meat is trimmed and changed to a knife and put it on the tray

Dishes characteristics: wine flavor and mellow Aftertaste endlessly.