Wind and sand roasted full elbows
Ingredients:
1 pork elbow cooked in water.
Ingredients:
60 grams of scallion, 10 grams of chopped cranberries, 30 grams of chopped green onions, 15 grams of mint leaves.
Dry ingredients:
10 grams of fragrant chicken fresh powder, 100 grams of golden breadcrumbs (baked crispy), 30 grams of cooked cumin grains, 8 grams of black pepper powder, 20 grams of chili powder, 15 grams of flavor powder, 5 grams of garlic powder, 5 grams of sugar, 1 gram of white pepper powder.
Brush:
30 grams of black pepper juice, 25 grams of high-quality abalone juice, 20 grams of spicy fresh sauce, 10 grams of mixed pepper spicy sauce, 5 grams of chicken broth mix, 20 grams of garlic oil, 30 grams of butter, 20 grams of chopped onion, 15 grams of chopped black pepper, 20 grams of chopped rosemary, 20 grams of brandy, 30 grams of honey.
make
1. 20 grams of garlic oil, 30 grams of butter, 20 grams of chopped onion, 15 grams of chopped black pepper, 20 grams of chopped rosemary, stir-fry until fragrant, add 30 grams of black pepper juice, 25 grams of high-grade abalone juice, 20 grams of spicy fresh sauce, 10 grams of mixed pepper spicy sauce, 5 grams of chicken broth mix, 20 grams of brandy, 30 grams of honey and boil.
2. Brush the main material slice with an appropriate amount of brush code on the elbow bone;
3. Bake the oven at 220 degrees for about 20 minutes, take out the remaining brush material, sprinkle it with dry ingredients, and garnish with small ingredients.
Seafood melon boat
Peculiarity:
It is nutritious, sweet and delicious, and the color is beautiful.
Raw material:
1 honeydew melon, 50 grams of watermelon, 100 grams of shrimp, 60 grams of Australian scallops, 20 grams of green and red pepper pieces.
Seasoning:
10 grams of refined salt, 20 grams of He Shenghao master's chicken powder, 10 grams of corn starch, 8 grams of monosodium glutamate, 10 grams of white sugar, 2 grams of cooking wine, 12 grams of wet corn starch, 200 grams of 10% salt warm water, 500 grams of salad oil, 3 grams of oil.
Directions:
1. Divide the melon into two, half of which is used to dig a ball with a diameter of 2.5 cm, and half is used to make a melon boat;
2. Add 2 grams of refined salt, 2 grams of chicken powder, 1 gram of cooking wine, and 5 grams of wet corn starch to the shrimp and Australian scallops respectively and marinate for 10 minutes for later use;
3. Put boiling water in the pot, add 2 grams of refined salt, gently soaking the water in the honeydew boat, remove and drain the water, and gently boil the shrimp and Australian scallops to drain the water; Heat the salad oil until it is hot, slide on low heat for 10 seconds, remove and drain the oil for later use;
4. Soak the watermelon balls and honeydew melon balls in salted water for 20 minutes;
5. Put 30 grams of salad oil in the pot, when it is hot, fry the green and red pepper pieces over low heat to bring out the fragrance, add the shrimp, stir the Australian scallops over high heat, season with the remaining refined salt, chicken powder, monosodium glutamate, white sugar, add watermelon balls and melon balls and stir over low heat, thicken with the remaining wet corn starch, pour in the oil, and put it into the melon boat.
Pumpkin and lobster risotto
Ingredient:
1/2 lobster, 500g pumpkin, 100g Italian rice, cream, cheese, butter, garlic, onion, 1/2 lime, salt, pepper, white wine.
Method:
1. Boil the lobster in vegetable water for 2 minutes, take the meat, cut it into pieces for later use, and keep the lobster water for later use.
2. Bake the pumpkin in the oven, take the meat for later use, add the onion to the white wine and stir-fry until fragrant, add water and cook for five minutes.
3. Add cream, butter, cheese and lobster juice to the pumpkin puree, add the boiled Italian rice, season, fry the lobster in butter over low heat, add a little garlic, and finally take it out and put it on a plate, half a lime for decoration.