when it comes to food innovation, cold dish, his master is to muster all his strength, in order to make the first dish on the table is good-looking and delicious, they are.Today, red kitchen network bring a few cold dish that is new, you see is operable.
nine cold dish innovation
maotai-flavor small pig
1, the pig's feet to bone, bowl with salt, cooking wine, ginger juice, seafood sauce, pork ribs sauce, hoisin sauce and spices pickled flavor, then brine into the pot halide, scoop out hot roll wrapped into a cylinder, with plastic wrap, wrapping, into the refrigerator.
2, after being cooled, remove to tore to cling film, put food on the pier sliced, and load plate, put up at the end of the peanut and millet pepper, finally pour marinade, namely.
spicy taste recovering
1, the grass carp boneless meat, cut into a note, add ginger, spring onion, salt, cooking wine pickled flavor, then use a toothpick to book, in the high oil WenGuo Fried to golden yellow color, poured out drain oil and smoke to a toothpick.
2, put a little oil in the pan, add anise, stir-fry, bay leaf, cassia, mixed with the right amount of water and salt, MSG, chicken essence and sugar, add Fried article grass carp, pour dish up after dry juice poured out, cool plate, after a little ornament.
noseless squid ring
1, the ice fresh squid abluent, in red yeast rice, ginger, spring onion and white wine added water pot and coloring.
2, put on lewd of squid in the mixed brine marinating in pot flavor, then remove them cool, cut into the squid ring, plate.Brine
500 g fresh capsicum frutescens, 500 ml, 3500 ml water, chicken essence, 50 g 100 g fresh dew 100 ml, parsley, 2 250 g thorns pepper, sesame oil, 150 ml.
lily crisp green bamboo shoot
will be cut into silk, green bamboo salt and monosodium glutamate pickled flavor, after being squeezed dry water, into the cylindrical mold built in type, torque on plate, cup of cooked on the ornament of lily, pour some red oil, vinegar, salt into juice, namely.
oat salad shrimp
1, draw a knife back in the peony shrimp, fly after water wrap into shrimp, chilled.
2, dry shrimp control after the cold water, add 50 g salad sauce, mustard, 3 g, 5 ml lemon juice, mix well, be careful to let each shrimp salad dressing up well.
3, the coat well shrimp salad sauce individually wrapped and oatmeal, then plate ornament.
swallow washed dishes
1, the bolt blanch in boiling water cooked and chilled, drain water, stored in 10 minutes, then add salt, MSG and extremely bright, mix well after washed dishes, using circular mold is put on the plate.
2, rolled the salmon into flower, on washed dishes, plate edge in a little mustard into soy sauce, cream and sweet.
carved chopped ginger chicken
1, the first to take juice, ginger 100 g with juicer after another the juice with chopped ginger Fried cake.
2, the extract of ginger 15 grams of salt and chicken juice 15 ml to make, evenly daub on net of qingyuan chicken, pickled 12 hours.
3, put the qingyuan chicken into the pot boiled water with chopped ginger added, up into the bucket with ice, carved wine added steeped for 12 hours.
4, the vegetable, chicken chop plate, sprinkle with the chopped ginger Fried.
tiger tricholoma matsutake (
1, will be made up of 150 grams, 200 grams of apricot bao mushroom, 200 g lark mushroom, high into the soup pot (30 ml 2000 ml stock, add the chicken juice, 100 g chicken oil, seasoning salt, 20 g) good clay pot, remove to drain off juices, into the pan fry until golden on color, take it out.
2, net pot put a little oil heat, add garlic, 30 grams, 50 grams of onion grains together stir-fry, down to 30 grams of XO sauce and Fried hyphae, cool stir well out of the pot.
3, 100 g fresh bean skin with warm water after scalding soft, cooked hyphae into volumes, and then cut into section of the plate, with a little ornament.
water crystal shrimp sichuan small cold noodle
1, the lobster meat lemon water after soaking cup of cooked.
taking chicken stock, 300 ml, the Italian gel piece of 20 g, 2 g and a little pepper salt, after joining the lobster meat frozen together to shape.
3, 30 grams of the basil leaves, add 15 ml olive oil, salt, 3 g together into green sauce.
4, the vegetable, the lobster meat cut into pieces of crystal plate, and then put on cold noodle, and water the Thailand spicy chicken sauce on cold noodles, at last, the side of the green sauce onto the plate with a little ornament.
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