Illustrated 10 innovative dishes that are both attractive and delicious

Produced by: Wu Juncheng, executive chef of Yantai Deep Blue Digital Hotel

Mix 40 grams each of Hellman salad dressing and Fengqiu Mark tomato sauce until well combined.

In order to prevent the sea cucumber from desizing during the frying process, you need to pay attention to the following three points: first, the filling should be fried until it is dry and fragrant to avoid water seepage during heating; second, the flour and egg liquid should be patted evenly to cover it; third, Control the heat and fry over medium heat for 40 seconds.

Produced by: Jia Jingtao, executive chef of Qingdao Jinshang Yufu Restaurant

1. Add 400 grams of high-gluten flour and 100 grams of low-gluten flour into a basin, pour 300 grams of water, Mix 15 grams each of butter and sugar, 8 grams of salt, and 5 grams of yeast into a dough and let it rise for 20 minutes.

2. Cut the dough into 100 grams, knead it evenly and let it rise for 5 minutes. Roll it into a long strip, place it in a baking pan, put it in the fermentation box and let it rise to 1.5 times its original size. Sift a little low-gluten flour on the surface, put it in the oven (180℃ for upper heat, 160℃ for lower heat) and bake for 25 minutes.

Vegetables such as cabbage and bell peppers, which are not easy to become watery and have a crisp and slightly sweet taste, are a perfect match for baguettes and salad dressings.

Producer: Luo Jian

Adding a little milk when kneading the dough can increase the whiteness and milky flavor.

Producer: Yantai Yunding Life Center Solution

Producer: Jin Yuansheng of Yaomazi Food Co., Ltd.

Put the vine pepper into the pot and stir-fry until cooked. The time should not exceed 30 seconds to avoid discoloration of the vine pepper mushrooms caused by heating for too long.

Boil 300g of white vinegar, 300g of vegetable water, and 400g of rock sugar in a clean pot. Add 100g of tomato paste and 10g of salt and continue to simmer over low heat until evenly distributed.

Producer: Zheng Shuguo, founder of Harbin Celebrity Chef

Producer: Zhang Jishun, technical consultant of Yantai Liyuan Hotel

Producer: Liu Quangang, No. 3 Kuan Alley, Chengdu

Take 100 grams of cornstarch, 20 grams of custard powder, 2 grams of baking powder, 5 egg yolks, 4 grams of salt in a bowl, add appropriate amount of water and mix well to form a thick paste.

Heat the oil in the pot until it is 50% hot. Add 100 grams each of minced garlic and shallots and stir-fry over low heat until fragrant. Add 1500 grams of water, 300 grams of light soy sauce, Maggi umami juice, and plum. 200 grams each of Pai Lin juice, 150 grams of sugar, 100 grams each of dark soy sauce, spicy fresh dew, and fresh dew, 50 grams each of fish sauce, MSG, and 20 grams of white pepper. Bring to a boil over high heat, then reduce to low heat and simmer for 5 minutes. Remove the dregs and serve.

Add garlic four times when making this dish. The purpose is to add a large amount of raw minced garlic when marinating bullfrogs, which can sterilize and remove the fishy smell, and allow the garlic fragrance to penetrate into the frog meat; refer to the northern barbecue method, The ingredients are garlic with skin on, which not only makes the dish richer but also increases the edibility; when frying, add raw and cooked minced garlic successively. The main function of the former is to volatilize the aroma of garlic, while the latter can stick to the raw materials. Or hidden in peeled garlic, golden in color, dry and crispy.

Red bean rice cake with abalone

Producer: Cao Xiaowei

Boil the red beans and abalone for 3 hours. The two present two different soft and waxy textures. It has a salty and sweet taste and can only be described as delicious. .

Soak red beans overnight in advance to make them softer and softer.