Ribs with abalone
raw material:
Whole five-legged pork ribs, fresh abalone, broccoli, abalone juice, black pepper sauce, hoisin sauce, honey, ginger, garlic.
make:
1: Marinate the whole ribs with black pepper juice, seafood sauce, honey, ginger and garlic overnight, bake in the oven for 30 minutes, chop and plate;
2, the abalone clean, the surface of the knife, simmered with abalone juice mature, plated; broccoli blanched, do a good job of decoration.
Comments: This dish has a bright color and is suitable for feasting, but there are also many zero points.
Black truffle lamb chop
New Zealand lamb chop 200 g, black truffle sauce 10 g, peas 10 g, potatoes 20 g.
1, the lamb chop clean, baked on the grill, the surface of the black truffle sauce; the potatoes are fried to a golden brown, the peas are cooked; the lamb chop, potatoes, peas can be combined on the plate.
Comments: The tender and juicy New Zealand lamb steak with noble black truffle sauce is the best.
Xiangxi bacon sautéed bitter melon
Hunan bacon 120 grams, bitter melon 180 grams, shallots 30 grams, tempeh grains 30 grams, dried pepper 20 grams, soy sauce, chicken powder, sugar each appropriate amount.
1, wash and slice the bacon, remove the bitter melon, cut the oblique blade, blanch the water separately for later;
2: Heat the oil in the pot, sauté the bacon slices, add soy sauce, shallots, dried peppers, tempeh grains and stir-fry until fragrant, add bitter melon slices, add chicken powder, sugar to taste, stir-fry, plate.
Comments: The aroma of bacon is overflowing, and the bitterness of bitter melon and the aroma of bacon are blended just right, which is particularly annoying.
Golden crispy striped fish
East Sea fishing belt, salt.
1, wash the fish, salt for 10 minutes, rinse, hang to dry, take the middle section, cut the diamond-shaped pieces, fry in 70% or 80% hot oil until golden brown, fish up and put on the plate.
Comments: Although the small fishing belt from the East China Sea is small, the meat is tender and easy to taste. A fish with the head and tail, only take the middle position, the fried fish with golden appearance, white inside, crisp and delicious.
Dry pot yellow beef
Sauce beef tendon 120 grams, winter shoots 50 grams, parsley 20 grams, millet pepper festival 10 grams, spring onion festival 10 grams, wild mountain pepper, garlic 20 grams each, watercress sauce, spicy fresh sauce, dark soy sauce, sugar, chicken powder, white sesame, coriander each appropriate amount.
1. Slice the beef tendon meat with sauce and set aside the oil;
2, winter shoot slices, blanched water for later; pot into the oil heat, under the millet pepper festival, shallot festival, wild pepper, garlic grains stir-fried, put in the bean paste, sauce beef tendon meat slices, winter shoot slices stir-fry evenly, add spicy fresh sauce, dark soy sauce, sugar, chicken powder seasoning, under the parsley stir-fry, sprinkle white sesame seeds, coriander, put into the hot casserole can be.
Sprung catfish
Catfish 750 g, spring shoots 200 g, grass 150 g.
seasoning:
Salt, powder and pepper.
1. Remove the bones of the catfish, cut the meat into pieces, add salt, flavor powder and pepper to marinate and prepare;
2, the catfish bone boiled into fish soup for later; the spring shoots cooked, cut into hob pieces; pour the fish soup into the pot, the spring shoots, fish pieces together to cook, add a little salt, pepper to taste, into the grass, put on the plate.
Leek pomegranate chicken
Chicken, leeks, mushrooms, egg whites.
Seasoning: salt, sugar, chicken essence, corn starch, salad oil.
1, leeks with boiling water blanched, over cold water for later;
2, the egg whites are scattered, skim off the foam, fried into egg cakes in a non-stick pan; mushrooms are diced, chicken is diced, and stir-fried together until cooked, add salt, chicken essence, sugar to make fillings for later; wrap the filling with egg cakes, tie the mouth with leeks, steam in a steaming box for 5 minutes, take out the plate, drizzle glass sauce.