Smoked duck breast

Craft: Smoked

Material:

Ingredients:

200 grams of duck breast.

Preparation:

Salt, monosodium glutamate, rice wine, green onion, ginger, camphor tea, fragrant rice, and sugar.

Method:

1. Add green onion, ginger, rice wine, salt, monosodium glutamate to marinate the duck breast and steam it.

2. Stir-fry the rest of the seasonings, smoke the duck breast, and slice it when eating.

Production instructions: The heat should be controlled well when smoking, and the fire is slightly larger and easy to produce a mushy taste.

Grab and fry the shrimp seeds

Raw material:

Shrimp, green beans, diced tomatoes, minced ginger, minced green onions, egg white paste, broth, chicken essence, salt, sugar, vinegar, tomato paste, salad oil, sesame oil, corn starch.

Make:

10. Remove the shrimp from the mud, wash and drain, add salt and egg white paste, and marinate for 0 hours; Wash the green beans, add boiling water and cook over low heat for 0 minutes, remove and drain for later use;

2. Heat the oil in a pan, stir-fry the shrimp until it changes color, drain the oil and set aside;

3. Leave the bottom oil in the pot to heat over high heat, stir-fry minced ginger and green onions, stir-fry green beans and diced tomatoes slightly, add tomato paste, broth, chicken essence, sugar, salt and vinegar, stir-fry the shrimp, thicken, and pour sesame oil from the pot.

Bacon lamb tenderloin with black truffle salad

Raw material:

25 grams of lamb tenderloin, 0 slices of bacon, 0 grams of black truffle slices, 0 sorrel slices, 0 slices of cherry radish, 0 flowers of borage, 0 grams of mixed miniature salad.

Preparation:

15 g of mushroom salt, 0 g of olive oil, 0 g of garlic, 0 g of thyme, 0 g of role sauce, 0 g of Dijon honey mustard sauce.

Make:

1. Trim the lamb loin, add mushrooms, sea salt, garlic, thyme, and olive oil to marinate for 0 hours and set aside;

35. Place the bacon neatly in turn, put it into the marinated lamb loin, roll it tightly with plastic wrap and set it, cook it in the sink of a low-temperature slow cooker at 0°C for 0 minutes, take it out, and fry it at high temperature in a pot for coloring;

3. Put the black truffle slices, red line sorrel mold, mixed miniature salad, borage, cherry radish slices into the plate for decoration, sprinkle a little sea salt, squeeze all kinds of sauces into the plate, and put in the fried bacon and lamb rolls.