Have you tried this chef's innovative dishes?

Developing new dishes is the best embodiment of every chef's hard power, and chefs also have their own unique skills in how to innovate. Today, we have brought you some novel dishes. If your menu has not been updated, don't miss it ~

Curry lobster balls with toast: a successful solution

When it comes to Australian lobster, the first reaction of many guests is that it is too expensive to eat! Chef Xie used Aolong's shrimp meat and green shrimp as shrimp glue, which not only allowed guests to eat high-grade ingredients at a low price, but also improved the gross profit of the restaurant.

In addition, cheese powder is added when shrimp glue is seasoned, and curry juice is dipped after frying, which makes the taste more layered. Production process: 1, 1 Australian lobster is shelled to get meat, and the shrimp meat is about100g, and the head and tail of the shrimp are reserved. 2. Mix 100g lobster meat with 200g shrimp, mash it with a knife, chop it with a blade, and mash it with the back of a knife into a fine paste. Put the chopped shrimp into a pot, add 50g pig fat powder, 3g salt, 2g monosodium glutamate, 2g cheese powder and a little pepper, and beat it into shrimp paste along the same direction, then add 30g fruit and corn kernels and mix well.

3. Every 20g of shrimp paste is kneaded into a ball and wrapped with flour and egg yolk liquid.

4, wrapped in bread crumbs, rolled into shrimp balls.

5. Heat the pan to 50% heat with wide oil, fry the lobster cake until it is light yellow and mature, and remove and drain the oil for later use.

6, casserole fire, simmer the curry juice cooked in advance 150 grams.

7. Deep-fry the head and tail of shrimp with 40% heat until the color is golden, remove them and put them at both ends of the long plate. The edge of the plate is decorated with eight blanched broccoli. Pour the cooked curry sauce on the side, put the fried shrimp cake on it, and take slices of toast to eat.

Curry juice: curry powder 100g, 3 cans of Sanhua light milk, 2 cans of coconut milk, and clear water 100g. After stirring, filter out impurities with fine gauze, pour into a stainless steel pot and heat it with low fire. Add 15g salt, 10g monosodium glutamate and 10g white sugar, and stir and boil.

Production key: 1, curry powder, coconut milk, and three-flower weak milk must be stirred evenly, and impurities should be filtered out with fine gauze, otherwise the cooked curry juice will be stuffed.

2, curry juice must be heated on a small fire, otherwise it is easy to paste the pot.