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Sharer: Chef China of Wang Chaohui Cheap Square Group.

Key operation: master the time and firepower when cooking abalone, and simmer slowly after frying. Nutritional value: Abalone, known as "table gold, the crown of seafood", has the effects of improving eyesight, tonifying deficiency, clearing away heat and nourishing yin, nourishing blood and benefiting stomach.

Characteristics of dishes: Abalone is very popular with diners at banquets, especially the necessary ingredients for banquets such as Spring Festival family banquets and wedding banquets. The cooking technique is slightly innovative in traditional techniques, and it is cooked with Xin and new flavor sour soup sauce, which makes diners have more memories.

Raw materials:

Abalone 10, dried pepper 2g, pepper 2g, coriander segment 15g, chopped green onion 12g, minced garlic 7g and Jiang Mo 5g.

Seasoning:

20g of sour soup sauce, soy sauce 15g, oyster sauce 17g, water 1000g, 5g of salt, ginger 15g, onion 10g, 70g of broth, 5g of sugar, 3g of chicken juice and 2g of pepper oil.

Exercise:

1. Wash abalone, shell it, put a flower knife, add salt, ginger, onion and water, and soak it in the original soup after cooking.

2, add oil to the pot, saute the auxiliary materials, add the remaining seasoning and abalone to stew until the taste is good, and add the coriander to the plate.

Shangpin chilli shrimp

Sharer: Chef China of Wang Chaohui Cheap Square Group.

Key operation: when frying shrimp, you should master the oil temperature, and the oil temperature should be about 180℃. Nutritional value: the shrimp is delicious and rich in astaxanthin and protein. Has the effects of tonifying kidney, nourishing blood, invigorating qi and strengthening yang.

Raw materials:

400g of prawns, 60g of chopped peppers, 90g of diced red peppers, 70g of garlic and 90g of diced green peppers.

Seasoning:

20g light soy sauce, 3g rock sugar black soy sauce, 20g oyster sauce, 5g sugar, 3g chicken powder, 35g onion ginger oil, 7g rattan pepper oil and oil 1200g.

Practice;

1, prawns change knives from the abdomen, pick out shrimp lines and wash them for later use;

2. Add oil to the pot, heat to 180℃, and fry the shrimp until tender;

3. Add onion ginger oil and garlic to the pot in turn, then add all the auxiliary materials to stir fry, then cook the seasoning, finally add the fried shrimps, stir fry and sprinkle with rattan pepper oil.

Meiji braised fresh mandarin fish

Raw materials;

About 600g of mandarin fish, 5g of green pepper, 5g of red pepper, 0g of shallot10g, 0g of ginger10g, 300g of refined oil, 20g of bamboo shoots and 20g of black wood.

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Seasoning:

60g of Meiji braised fresh, 5g of chicken powder, 5g of soy sauce, 5g of sugar,10g of carved wine and 3g of pepper.

Exercise:

1. Wash mandarin fish, flower knife and oil.

2. Add the ginger and onion carving wine, simmer the seasoning sauce for about 15 minutes, and collect the juice.

3. Sprinkle fragrant green and red pepper rings on the fish and put them in the pot.

Haoting yipin braised beef brisket

Sharer: Nyama Resort Hotel Week, Maldives

It is characterized by bright red sauce color, delicious soup, smooth and mellow pork belly, fat but not greasy, soft and rotten and mellow.

Raw materials:

Super fresh meat1000g, 3 fresh abalones, yellow wine100g, onion10g, clear chicken soup 200g, appropriate amount of spices, rock sugar10g, ginger 5g and garlic 5g.

Seasoning:

10g soy sauce, 10g soy sauce, 5g oyster sauce, 5g sweet noodle sauce.

Exercise:

1. Pork belly, change knives, spread light soy sauce evenly, then put it in a pot and fry until golden, and pour fresh abalone into patterns for later use.

2. Stir-fry ginger, onion and garlic, add sweet noodle sauce and stir-fry, add fried pork belly and continue to stir-fry, then add yellow wine, clear chicken soup and various seasonings and spices, and then add fresh abalone.

3. Collect the juice until it is thick, pick up the pork belly and slice it with a knife, and pour the remaining juice into the plate.

Steamed East China Sea Shuttle with Bad Taste

Sharer: Chef Yang Jun Lu Nan-Executive Chef of Chinese Food in Li Zhe.

This dish is the flavor of Ningbo, which perfectly combines the taste of meat and the umami taste of sea crabs.

Raw materials:

Portunus trituberculatus 800g, marinade 80g, minced meat 1 00g, egg1piece.

Seasoning:

A little salt, monosodium glutamate, chicken essence, pepper, cooking wine 15g, sugar 10g, and soy sauce.

Exercise:

1, Portunus trituberculatus with the same size, slaughtered and washed for later use.

2, the minced meat is salty, add a little brine and stir evenly for use.

3. Put the pulped meat sauce into a deep dish, then put Portunus trituberculatus neatly on the meat sauce, cover the crab, steam it in a cage for half an hour, take it out, pour out the broth from the dish, add a little soy sauce for blending, pour it on the crab meat and meat sauce, drop a little sesame oil and decorate it with shredded Chili.

4. Crab meat is delicious, with outstanding bad taste and endless aftertaste.

Smoked low-temperature slow-cooked steak

Sharer: Zheng He, Chef of Crowne Plaza Shenzhen Pearl River.

On the premise that beef is not cured, low-temperature slow cooking can reach the tenderness of beef and retain the moisture and nutrients of beef to the maximum extent.

Raw materials:

400g of steak, 0/0g of Daphne/kloc-,0/0g of butter/kloc-,5g of vanilla, 5g of olive oil and 5g of sea salt.

Exercise:

1, beef coated with vanilla, sea salt and olive oil, vacuum packed and cooked in a low-temperature slow cooker at 57.5 degrees for 4 hours.

2. Fry the noodles with beef, cut them into dices and put them on a plate.

3. Light the cigarette with Daphne.