Sweet bamboo shoots with pine seeds and shepherd's cabbage
Ingredients: 1 (shaved 8 sweet bamboo shoots) radish buns, cucumbers, zucchini, shrimp, crab, salmon and other vegetables and seafood ingredients with avocado salmon rolls, cucumber and crab meat rolls
Excipients: 100 grams of chopped cooked shepherd's cabbage, 30 grams of pine seeds, 40 grams of dried fragrant vegetables, 10 grams of chopped pistachios
Seasoning: 2 grams of chicken broth powder, 5 grams of steamed fresh soy sauce, 1 gram of salt, 1 gram of sugar, 10 grams of sesame oil, 0.5 grams of pepper, green sesame paste
Green sesame sauce: 30 grams of green pepper spicy sauce, 10 grams of oyster sauce, 20 grams of thin salt fresh chicken essence, 200 grams of blanched and overcooled green pepper segments, 80 grams of blanched and overcooled green onions, 50 grams of blanched and overcooled coriander, 3 grams of seeded fresh green peppercorns, 3 grams of salt, 5 grams of sugar, 100 grams of salad oil (beaten by a wall breaker) to make green sesame sauce.
Make:
1. Blanch the shepherd's cabbage until cooked, squeeze it dry and chop it coldly, fry the pine seeds, cut it into pieces, add seasonings and mix it evenly to make a filling;
2. Peel the sweet bamboo shoots and shave them into thin slices (8 slices of 25 grams in total), sprinkle a little salt to soften, absorb the water, arrange the whole text in plastic wrap, put the filling (18 grams), wrap the seasoning, mix and stir evenly to make the filling;
3. Peel and shave sweet bamboo shoots into thin slices (8 slices of 25 grams in total), sprinkle a little salt to soften, absorb the water, arrange them neatly on the plastic wrap, put the filling (18 grams), wrap the plastic wrap tightly into an oval shape, remove the plastic wrap and use a musket to pick out the scorch marks;
4. Make a base in the green sesame sauce, put sweet bamboo shoot balls, shave some chopped pistachios, and decorate with flowers and plants.
Caviar crispy apricot slices and small tang vegetables
Ingredients: 400 grams of large cuttlefish
Ingredients: tofu skin, begonia vegetables, minced fatty meat, sour buckwheat, lemon leaf shreds, caviar, almond slices, edible flowers and herbs, flavor powder, chicken powder, sugar, pepper, sesame oil, corn starch, crispy pulp
Make:
1. First of all, remove the crispy bones of the large cuttlefish, clean it, cut it into strips and absorb the water!
2. Then put the cuttlefish sticks into a meat grinder, add flavored powder, chicken powder, sugar, pepper, sesame oil and other seasonings and whip twice until the gum is ready for use!
3. Cut the stem of the begonia cabbage into small pieces, use cold water after flying water, and absorb the water for later use!
4. Stir the cuttlefish gelatin, begonia cabbage, lemon leaf shreds, sour buckwheat, minced fat, etc., and wrap them into squares with tofu skin!
5. After wrapping, wrap in crispy pulp, sprinkle in chopped almond slices, fry at high temperature until golden brown and crispy, remove the oil control and set aside!
6. Finally, change the knife into small squares and decorate them with caviar and edible flowers
Red fiery pine plate meat
Ingredients: 350 grams of loose pork
Ingredients: 50g of dried chili shreds, 2g of dried Sichuan peppercorns
Seasoning: 15g hoisin sauce, 15g barbecued pork sauce
Make:
1. Wash the loose meat, drain and set aside. Have all the seasonings and trimmings ready. Put the loose pork in a bowl, add the hoisin sauce and char siu sauce, stir well with your hands, make sure each piece of meat is covered with the sauce, marinate for half an hour, and allow the meat to fully absorb the flavor of the sauce.
2. Put the marinated pine plate meat into the steamer and steam it over high heat for 8 minutes to make the meat more tender.
3. Take out the steamed loose meat, let it cool and cut it into small pieces. Add oil to the pot, when the oil temperature is 60% hot, put in the loose plate meat pieces, fry them over medium heat until crispy on the outside and tender on the inside, and golden brown can be removed to control the oil.
4. Leave the bottom oil in the pot, add the paste and chili oil, heat it and add the dried chili shreds and dried peppercorns, and fry over low heat until fragrant. Then pour in the fried loose plate meat pieces, and quickly stir-fry evenly over high heat to make the pine plate meat coated with a spicy taste.
5. Put the fried loose plate meat on a plate and garnish it
Duck liver mousse
Ingredients: 1 piece of duck liver (about 800g)
Excipients: 500 grams of milk, 100 grams of brandy, 50 grams of carrots, 50 grams of celery, 100 grams of onions.
Seasoning: 1 gram of pepper, 50 grams of whipping cream, 3 grams of salt.
Make:
1. Wash the foie gras, remove the blood tendons, add salt, brandy, carrots, celery and onion and marinate for 30 minutes;
2. Steam the marinated duck liver, put it in a food processor, add whipping cream to puree, filter it and pour it into a mold for refrigeration;
3. Demold the foie gras, wrap it in glutinous rice paper, and garnish it on a plate.
Flipfish with pan-fried matsutake mushrooms
This dish is made by deep-frying the fish pieces with scales and combining them with pan-fried matsutake mushrooms, which will leave a fragrant taste after eating.
Ingredients: 70 grams of fin scale fish, 20 grams of Muli matsutake mushroom, 15 grams of black pepper juice, 25 grams of homemade chili noodles, 5 grams of small lime, 50 grams of ginger slices, 50 grams of green onions, a little salt, Zhaojue bacon slices, soybean oil, and butter
Make:
1. Kill the finned scale fish (do not remove the fish scales), change the knife into a triangular block, put ginger slices, green onions, and salt in a pot for 2 hours.
2. Put the marinated fin scale fish into a hot oil pan, fry until golden brown and crispy, and then remove it for later use.
3. Wash the matsutake mushrooms and cut them into thick slices. Heat the pot in a clean pot, add the butter, add the Zhaojue bacon slices and Muli matsutake slices and fry them together until both sides are yellow.
4. Arrange the fried fin fish and chili noodles on a plate, then pour the black pepper juice on the plate, put the fried Muli matsutake mushrooms, and garnish with small limes.
Mangxiang mousse jelly
Ingredients: 1000 grams of mango
Spices: 20 grams of carrageenan, 10 grams of dragon fruit, 10 grams of cucumber, 50 grams of honey.
Make:
1. Wash the mango and take the meat, juice it and set aside.
2. Add carrageenan and honey to the mango juice in proportion, boil and put it on a flat plate and refrigerate.
3. Cut dragon fruit and cucumber into cubes separately for later use.
4. Put the frozen mango mousse on a plate and garnish with diced dragon fruit and cucumber.
Bird's nest, peach blossom wine, spring bamboo shoot jelly
Make:
1. Put the pot on the fire, pour in the peach blossom wine, put an appropriate amount of honey to suppress the heavy wine flavor, put in a little soft gel slices and cook until melted, turn off the heat and set aside. After the bamboo shoots are cooked, they are changed into shreds.
2. Pour the processed peach blossom wine into a mahjong block-shaped mold, sprinkle a little spring bamboo shoot shreds on each grid, and refrigerate it to set.
3. Pour the finished bird's nest into the sugar water and boil it to the bottom taste, remove it and let it cool for later use.
4. Take out 8 pieces of wine jelly and put them on a plate, and decorate them with bird's nest and an appropriate amount of lemon vinegar grains.