Red Flower Decoction Beef Shank, Stone Cooked Salmon, Preserved Vegetable and White Shrimp Stir-fry
Red Flower Decoction Beef Shank
Ingredients & Materials:
Beef Shank 100g, Saffron 2g, Mint Leaves 5g, Oyster Sauce, Donggu Soy Sauce each 5g, Top Soup 50g, Black Pepper Powder, Onion and Ginger each 2g, Flavor Powder, Chicken Powder each 1g, Stock 1000g.
Production:
1, Clean the beef shank, remove bones, add black pepper, oyster sauce, Donggu soy sauce, marinate for 30 minutes.
2, Wrap the marinated beef shank with gauze, tie with a rope, and immerse in stock until seasoned.
3, Cut the seasoned beef shank into 5cm segments, arrange in plates.
4, Mix saffron with remaining seasonings, simmer over low heat until flavors blend, pour over beef shank, and garnish with mint leaves.
Small Tips:
Roll the beef shank evenly after deboning, ensuring uniform diameter.
Stone Cooked Salmon
Ingredients & Materials:
Norwegian Salmon 50g, Green Bamboo Shoots 20g, White Radish Shoots 18g, Lettuce Shoots 5g, River Stones 1 piece, Garlic Chili Sauce 8g, Wanzi Soy Sauce 4g, Pickled Chili Sauce 5g, Dark Soy Sauce 3g, Japanese Mustard 1g, Scallions 3.5g.
Production:
1, Cut the salmon into slices; wash river stones, and bake them in an oven.
2, Arrange green bamboo shoots on one side, place the baked river stones on top, then white radish shoots on the river stones, lettuce shoots on top, and finally, place the salmon slices.
3, Mix all seasonings evenly (sprinkle scallion), arrange in a bowl, and place on a side of the plate, ready to serve.
4, After serving, under the guidance of the waiter, guests will apply the salmon slices to the hot river stones to cook, can be eaten with sauce, or drizzled with sauce during steaming.
Preserved Vegetable and White Shrimp Stir-fry
Materials & Ingredients:
White Shrimp 200g, Preserved Vegetable 50g, Flavor Pepper 1g, Salad Oil 100g.
Production:
1, Soak the preserved vegetable in warm water to remove salt, then squeeze it out and chop it finely, and fry it in 70% hot salad oil until half dry, and drain off the oil.
2, Put white shrimp in boiling water to cool down, heat up the pot, add hot salad oil, and fry until the shrimp skin turns white and translucent, drain off the oil.
3, Heat up the pot, wipe off the moisture, add the fried white shrimp, put in flavor pepper and gently stir-fry until combined, then pour in the fried preserved vegetable and gently stir-fry, and arrange in a dish.
