The signature cold dish of a star-rated hotel

The translucent skin of spring rolls is covered with four colors: green, red, yellow and white, with fish seeds above and smoke below, which is not only high in value, but also rich in taste: red carrots and yellow corn kernels are very sweet; White tofu and blue lettuce are salty; Shrimp soaked in water and soaked in pomelo peel sour soup is very distinctive.

Production process:

1. Drain 500g of diced tofu and 300g of diced green bamboo shoots, add10g of salt and 20g of scallion oil and mix well; Blanch 500 grams of diced carrots and 500 grams of corn kernels in water until cooked, remove and drain, and taste the original flavor directly without stirring.

2. Shrimp 65,438+000g g, shrimp line removed from the back, onion, Jiang Shui, cooking wine added, fishy smell removed, blanched in pomelo peel sour soup until it changes color, soaked in the fire for 20 minutes for seasoning, cut into small pieces, put in a pot, add the raw materials processed in step 65,438+0, and mix well to make stuffing.

3. Soak the skin of Vietnamese spring rolls in warm water until it becomes soft. After taking out, put 60 fillings into pomegranate bags, tie them tightly with hot and soft leeks, decorate the top with 5 grams of fish eggs, put dry ice and hot water at the bottom, and eat them when the smoke fills the air.

Production of pomelo peel sour soup;

Heat the base oil in the pan, add 20g of Jiang Mo, 20g of minced garlic, 60g of onion, 60g of Redmi and spicy powder, 80g of yellow lantern Chili sauce, 20g of pepper powder 120, stir-fry, add 2000g of stock, add 200g of grapefruit peel, simmer 15 minutes, and add pepper juice and chicken.

1. Five raw materials, three flavors, evenly mixed and packaged into spring rolls.

2. After closing, tie it tightly with hot and soft leeks.

Make a beautiful pomegranate bag and decorate it with fish eggs. Instant success