Flower love in the fog

　　raw material:

　　Norwegian salmon, organic gherkin, crab, fresh lemon, Japanese mustard, salad dressing, sea salt, white sugar.

　　System of law:

　　1. Mix lemon juice, Japanese mustard, salad dressing, sea salt and white sugar to make mustard sauce;

　　2, cucumber, salmon, respectively, changed into a thin slice, rolled into a rose-like shape, plated, decorated with crabs, with mustard sauce dish on the table.

　　Comments:

　　The highlight of this dish is the plate, the color and the shape are very beautiful. As a starter, it is very good for the atmosphere of the meal, causing the diners' desire to eat; the combination of salmon and mustard is very classic, and the taste is moderate, slightly different is the match. Cucumber slices, take their fragrance.

　　Laton Jinyuanbei

　　Ingredients: Jin Yuanbei, Laba Bean

　　Accessories: lemon, ginger rice, garlic, asparagus tips, millet pepper

　　Seasoning: chicken juice, oyster sauce, salt, sugar, scallion, monosodium glutamate, balsamic vinegar, red oil

　　Production:

　　1. After the golden yuan shell is washed, the pot is mixed with ginger and onion and the lemon slices are mixed to remove the cockroaches. After boiling in the boiling pot, the water is broken until it is broken, and it is taken out and placed in an ice basin. use.

　　2. Put the Laba Bean into the oil pan, add ginger, garlic, chicken and oyster sauce, stir well, and set aside for use.

　　3, the asparagus tip in the boiling water pot simmered in a water, fish out to cut open, the bowl and add salt, sugar and scallion oil mix well, put the bottom of the plate.

　　4, take another bowl, pour into Jinyuanbei, first add millet pepper, garlic, salt, monosodium glutamate, sugar, balsamic vinegar and red oil, mix well, then stir the fried Laba beans together and mix them in asparagus The dish is made into a dish.

　　極品撈汁海三鮮

　　Ingredients: navel screw, fresh abalone, prawns, live sea cucumber, okra.

　　Seasoning: juice.

　　Production:

　　1. Take 3 cleaned navel snails and take 1 to 2 hours of sea water to let them spit out the sand.

　　2, fresh abalone 1 shell, clean and clean; live sea cucumber 1 to remove the internal organs.

　　3, all the water to change the knife, the plate can be poured on the juice.

　　Juice:

　　Jinlan ointment 600 grams, 500 grams of soy sauce, 400 grams of spicy fresh dew, 20 grams of cane oil, 600 grams of water, 200 grams of sugar, 20 grams of sesame oil.

　　Pepper snail

　　Ingredients: 300 grams of conch meat, 200 grams of asparagus, 10 grams of red pepper, 5 grams of pepper.

　　Seasoning: salt, cooking wine, chicken powder, beautiful fresh soy sauce, rattan pepper oil, the right amount.

　　System of law:

　　1. Treat the conch meat into a large piece and put it into a boiling water pot with salt and cooking wine. When it is just cooked, it will be boiled in cold water and chilled for use. Another asparagus section and red pepper block are also put into the boiling water pot. When you are cooked, you will be ready to use.

　　2. Add the conch slices, asparagus and red pepper to the pots, add the pepper, salt, chicken powder, the beautiful fresh soy sauce and the rattan pepper oil. Mix well and serve on the table.

　　Peppercorn Arctic

　　Ingredients: Taipa

　　Accessories: celery

　　Seasoning: pepper, salt, spicy fresh, MSG, beautiful fresh, sesame oil, pepper oil

　　Production:

　　1. Take the clams and cure the net. After changing the knife into small pieces, pour a water in the boiling water pot and remove it. Cut the celery into small pieces.

　　2, the pot and the celery section together with the pot, add pepper, salt, spicy fresh, MSG, beautiful fresh, sesame oil and pepper oil, mix into a pepper and pepper, after the plate is dotted with some pepper, ie to make.

　　Double juice

　　raw material:

　　Conch, sea intestine, cucumber silk, onion, coriander, red pepper, homemade juice.

　　System of law:

　　1. Wash the conch, cook it, take the meat, and open it to two;

　　2, the sea intestines washed, cooked, and cut oblique section;

　　3. Mix the conch meat and the sea sausage with the juice and pour it into a dish with cucumber and onion, and garnish with coriander and red pepper.

　　Comments:

　　The conch meat and sea intestine show a complex taste of acid, sweetness, freshness and saltiness under the infiltration of the juice. The red pepper particles bring a slight spicy stimulation, which makes people want to stop.

　　The recipe for the juice:

　　White sugar, old vinegar, soy sauce, salt.

　　Fresh and fresh shrimp

　　raw material:

　　Blue scallop, grass shrimp, flower snail.

　　seasoning:

　　Banquet savory juice, sugar, sushi soy sauce, Huadiao wine, white wine, seafood sauce, South milk color, MSG, chicken essence, onion ginger garlic, bay leaf, star anise, white peony, pepper, pepper, white peony, dried chili Adjust it together.

　　Production:

　　Add the above ingredients to the boiled water with onion, ginger and yellow wine, soak in the prepared seasoning to make it taste.

　　Features:

　　This flavor is rich, savoury, sweet, and drunk.

　　Okra fresh shrimp

　　Ingredients: Shrimp 200g

　　Accessories: Okra 200g, green red pepper 20g

　　Seasoning: 200 grams of seafood sauce, 5 grams of horseradish, 30 grams of sugar, 100 grams of mineral water

　　Production:

　　1, okra diced oil, green red pepper cut into the oil, respectively, flying water too cold, shrimp flying water;

　　2, seafood sauce with horseradish white sugar, mineral water and mix thoroughly;

　　3, the okra bottom put on the shrimp, sprinkle green red pepper ring, topped with the juice.

　　Operational key:

　　The mucus contained in the okra is beneficial to the human body, but the taste is not good. By pulling oil and flying water, the viscosity can be reduced, and the juice must be iced to the table.

　　Features:

　　The operation is simple, the taste is hot and sour for all kinds of banquets, the okra and the shrimp contain a lot of essential amino acids, and trace elements, and have the function of strengthening the body.

　　Spiced tofu with seaweed

　　raw material:

　　Spiced tofu 250 grams, 300 grams of sea intestines, 5 grams of camphor seedlings.

　　seasoning:

　　Seafood soy sauce, rice vinegar, flavored soybean meal, 4 grams each, homemade red oil 2 grams, 5 grams of parsley, 1 gram of black sesame, 3 grams of green pepper, 2 grams of minced garlic.

　　Production:

　　1. The sea intestines are slaughtered and cured, the sea sausage skin is taken out, and the water is boiled in a boiling water pot for 5 seconds. The fish is quickly removed from the cold water, and then fished out and cut into pieces; the spiced tofu is cut into silk.

　　2. Put the spiced bean curd and the sea sausage section in the pot, put in the seasoning, stir evenly, put it in the cylindrical mold, take out the cylindrical mold, the dish is made into a cylindrical shape, and the dish can be served on the table.

　　The essential:

　　The time of boiling water in the sea can not exceed 10 seconds, so as to avoid the texture becoming old and losing the umami taste. The amount of flavored soybean meal should not be too large. Don't take away the savory taste of the raw materials. You can add some fresh millet to add some spicy and spicy, but it will highlight the taste of the sea.

　　Features:

　　The taste is outstanding, and the shape is characteristic. It is a rare dish that allows seafood to stand up. While using the spiced bean curd and the sea sausage as the main ingredients, the scented seedlings are added as ingredients, and the scent of the scent can make the taste of the first two main ingredients more rounded.

　　Suddenly flavored seeds

　　raw material

　　10 seeds, 10 grams of cumin powder, 1 lemon

　　seasoning

　　2 pounds of rock sugar, 30 grams of onion and ginger, chicken essence, monosodium glutamate, salt, rice wine, a little dried chili, 10 grams of chicken rice

　　Production Method

　　Seeds are washed, two spoons of salad oil under the hot pot, seasonings are good, add the seeds and simmer thoroughly, and add the cumin powder to the pan.