8 Signature Dishes Created by Master Chefs
1
Tea Liver Braised Wood Ear Mushrooms
Ingredients: 100g fresh tea mushroom, 50g goose liver sauce. 50g salted peanuts with spices.
Seasoning: 80g potato starch, 1kg salad oil (about 50g), 8g salted peanuts, 5g small ingredient (minced green onion, minced ginger, minced garlic), 30g green and red chili peppers.
Production:
Goose liver wash clean, put into cold water, add A material, boil over high heat, reduce heat and cook until goose liver matures, take out and let cool. Goose liver evenly coated with potato starch (about 60g), enter braised oil until 70% hot, small fire braise until golden brown, take out and control oil.
Tea mushroom cut into 6cm segments, evenly coated with remaining starch, enter braised oil until 70% hot, small fire braise until golden brown, take out and control oil.
Shell Fish
2
Ingredients: 6 live lobsters.
Seasoning: 300g salt.
Seasoning: 100g homemade seafood juice, 15g chicken broth, 10g chicken powder, 5g green and red chili peppers.
Production:
Lobster change into cross shape, pot into water 500g boil, add chicken broth, chicken powder taste, into lobster to one immediately take out. Salt add water 50g mix well, then use edible pigment to dye into red, take tin foil to roll tightly, into oven to bake 5 minutes until not scattered, peel off tin foil, put salt pillar into small bowl, put lobster shell on, then put lobster on.
To bake the seafood juice on the lobster, sprinkle a little green and red chili peppers. Put a little liquid alcohol on the bottom of the lobster shell and salt pillar, ignite it and then burn it.
Homemade Seafood Juice: Put water 1000g into pot boil, put in celery segment, onion diced each 500g, chili 250g, tomato block 200g, add ice sugar 600g, soy sauce 750g, old soy sauce 100g, Japanese food vinegar 50g, steamed fish 700g together small fire cook for 2 hours, filter to get seafood juice.
3
Sand Pot Duck
Main Ingredient: Yellow Flower Fish 2 pieces.
Ingredients: Five Flower Pork 30g, camphor segment 80g, garlic clove 30g, ginger slice 10g. Seasoning: Fish Sauce 200g, white sugar 15g.
Use chopsticks to insert into Yellow Flower Fish (a dish needs 2 Yellow Flower Fish, each about 350g). Fish cut into four big pieces.
Sand pot put salad oil 20g, bake to 50% hot, put three layers of five flower pork slices 30g in medium heat, put in garlic clove 30g, ginger slice 10g to spread fragrance, put fresh camphor segment 80g into sand pot base, then put Yellow Flower Fish pieces in original shape, pour in fish sauce 200g, white sugar 15g and water 80g, cover with lid on high heat, reduce heat to medium heat and heat the fish meat until mature.
Pour the sand pot juice out, continue to cover with lid until the sand pot bottom water is completely consumed and the fragrance is released, then turn off the fire. Peanut.
Sprinkle 10g scallion, 5g red chili pepper shreds. Take out a pot and put salad oil 15g, bake to 80% hot, enter fried, after the pot is hot, put Yellow Flower Fish on, cover with lid on high heat, when the fish meat is mature, put into sand pot.
Tea Smoke Duck
Ingredients: Duck 1 piece (about 750g), betel leaf 4 pieces, red chili pepper 50g, garlic sprout 25g.Seasoning: Salad oil 100g, salt 8g, ginger slice 30g, flavor 5g, soy sauce 5g, chili powder 20g, 30g, fragrance 5g, high soup 100g.
4
Flavoring ratio: Grass fruit 6 pieces, fragrant leaf, white bark, eight corners, small fennel, white mustard, fragrant leaf, pepper, dried tangerine peel each 50g.
Spices ratio: Longjing tea, millet, white sugar each 20g, fragrant leaf 10g, pine needles 5g.
Seasoning:
Cut the meat into Yellow Flower Fish (one dish needs two Yellow Flower Fish, each about 350g). Duck is slaughtered, cut into 4cm long pieces.
Sand pot put salad oil 20g, bake to 50% hot, put in five flower pork slices 30g in medium heat, put in garlic clove 30g, ginger slice 10g to spread fragrance, put fresh camphor segment 80g into sand pot base, then put Yellow Flower Fish pieces in original shape, pour in fish sauce 200g, white sugar 15g and water 80g, cover with lid on high heat, reduce heat to medium heat and heat the fish meat until mature.
Pull out the sand pot juice, cover with lid until the sand pot bottom water is completely consumed and the fragrance is released, then turn off the fire. Peanut.
5
Tea Smoke Duck
Ingredients: Duck 1 piece (about 750g), betel leaf 4 pieces, red chili pepper 50g, garlic sprout 25g.
Seasoning: Salad oil 100g, salt 8g, ginger slice 30g, flavor 5g, soy sauce 5g, chili powder 20g, 30g, fragrance 5g, high soup 100g.
Flavoring ratio: Grass fruit 6 pieces, fragrant leaf, white bark, eight corners, small fennel, white mustard, fragrant leaf, pepper, dried tangerine peel each 50g.
Spices ratio: Longjing tea, millet, white sugar each 20g, fragrant leaf 10g, pine needles 5g.
6
Flavoring:
Cut the meat into Yellow Flower Fish (one dish needs two Yellow Flower Fish, each about 350g). Duck is slaughtered, cut into 4cm long pieces.
Sand pot put salad oil 20g, bake to 50% hot, put in five flower pork slices 30g in medium heat, put in garlic clove 30g, ginger slice 10g to spread fragrance, put fresh camphor segment 80g into sand pot base, then put Yellow Flower Fish pieces in original shape, pour in fish sauce 200g, white sugar 15g and water 80g, cover with lid on high heat, reduce heat to medium heat and heat the fish meat until mature.
Pull out the sand pot juice, cover with lid until the sand pot bottom water is completely consumed and the fragrance is released, then turn off the fire. Peanut.
Tea Smoke Duck
Ingredients: Duck 1 piece (about 750g), betel leaf 4 pieces, red chili pepper 50g, garlic sprout 25g.
Seasoning: Salad oil 100g, salt 8g, ginger slice 30g, flavor 5g, soy sauce 5g, chili powder 20g, 30g, fragrance 5g, high soup 100g.
Flavoring ratio: Grass fruit 6 pieces, fragrant leaf, white bark, eight corners, small fennel, white mustard, fragrant leaf, pepper, dried tangerine peel each 50g.
7
Spices ratio: Longjing tea, millet, white sugar each 20g, fragrant leaf 10g, pine needles 5g.
Flavoring:
Cut the meat into Yellow Flower Fish (one dish needs two Yellow Flower Fish, each about 350g). Duck is slaughtered, cut into 4cm long pieces.
Sand pot put salad oil 20g, bake to 50% hot, put in five flower pork slices 30g in medium heat, put in garlic clove 30g, ginger slice 10g to spread fragrance, put fresh camphor segment 80g into sand pot base, then put Yellow Flower Fish pieces in original shape, pour in fish sauce 200g, white sugar 15g and water 80g, cover with lid on high heat, reduce heat to medium heat and heat the fish meat until mature.
Pull out the sand pot juice, cover with lid until the sand pot bottom water is completely consumed and the fragrance is released, then turn off the fire. Peanut.
Tea Smoke Duck
Ingredients: Duck 1 piece (about 750g), betel leaf 4 pieces, red chili pepper 50g, garlic sprout 25g.
Seasoning: Salad oil 100g, salt 8g, ginger slice 30g, flavor 5g, soy sauce 5g, chili powder 20g, 30g, fragrance 5g, high soup 100g.
Flavoring ratio: Grass fruit 6 pieces, fragrant leaf, white bark, eight corners, small fennel, white mustard, fragrant leaf, pepper, dried tangerine peel each 50g.
8
Spices ratio: Longjing tea, millet, white sugar each 20g, fragrant leaf 10g, pine needles 5g.
Flavoring:
Cut the meat into Yellow Flower Fish (one dish needs two Yellow Flower Fish, each about 350g). Duck is slaughtered, cut into 4cm long pieces.
Sand pot put salad oil 20g, bake to 50% hot, put in five flower pork slices 30g in medium heat, put in garlic clove 30g, ginger slice 10g to spread fragrance, put fresh camphor segment 80g into sand pot base, then put Yellow Flower Fish pieces in original shape, pour in fish sauce 200g, white sugar 15g and water 80g, cover with lid on high heat, reduce heat to medium heat and heat the fish meat until mature.
Pull out the sand pot juice, cover with lid until the sand pot bottom water is completely consumed and the fragrance is released, then turn off the fire. Peanut.
Tea Smoke Duck
Ingredients: Duck 1 piece (about 750g), betel leaf 4 pieces, red chili pepper 50g, garlic sprout 25g.
Seasoning: Salad oil 100g, salt 8g, ginger slice 30g, flavor 5g, soy sauce 5g, chili powder 20g, 30g, fragrance 5g, high soup 100g.
Flavoring ratio: Grass fruit 6 pieces, fragrant leaf, white bark, eight corners, small fennel, white mustard, fragrant leaf, pepper, dried tangerine peel each 50g.
Spices ratio: Longjing tea, millet, white sugar each 20g, fragrant leaf 10g, pine needles 5g.
Flavoring:Cut the meat into Yellow Flower Fish (one dish needs two Yellow Flower Fish, each about 350g). Duck is slaughtered, cut into 4cm long pieces.
