What are the general dishes?

As the name implies, dishes are served by posts and by one person. In the past, western food was very common, but in recent years, some high-end clubs, hotels, private restaurants and fashionable restaurants in China have introduced the concept of "ranking" into the field of Chinese food consumption, which has caused a new round of "small but small" catering consumption trend.

In addition to upgrading, serving with "a little" makes many consumers feel hygienic, and consumers can try more varieties of new dishes at once without worrying about waste. Next, I'll introduce some of the dishes to you. Update professional recipes every day to help chefs grow! Welcome to the "red kitchen")

Eat almond prawns.

This dish is ingenious in conception, beautiful in shape, crisp and tender in taste and rich in shrimp flavor. When making, chop prawns from the head, trim them into a phoenix tail shape, coat them with adjusted shrimp glue, insert almond slices, and fry them until cooked-highlighting the delicacy of shrimp meat; The head of shrimp is braised in oil, which highlights the fresh flavor of shrimp brain.

Prefabrication before meals:

1, 6 prawns 1 Peel and remove the head, remove the shell, open the back to remove the shrimp line, unfold the shrimp meat, cut it with a cross knife (it can't be cut through) to become anchovies, and marinate it with appropriate amount of salt, ginger juice, pepper and monosodium glutamate.

2. Take 200 grams of shrimps and mash them in a cooking machine. Add 60 grams of fat paste and stir well. Add appropriate amount of ginger juice, salt, monosodium glutamate, water starch and egg white and stir vigorously.

3. Spread the beaten shrimp glue evenly on the anchovies (about 40 grams of shrimp glue), trim them into olive shapes, and then insert almond slices in rows.

Take food processing as an example:

1. Soak the prepared almond shrimp tails in 50% hot oil, fry them until golden brown, take them out and put them on a plate.

2. Trim the shrimp head neatly, add proper amount of salt, monosodium glutamate, pepper and cooking wine to marinate it, then dip the raw powder into the neck, add 50% hot oil until golden brown, and take out the oil control.

3. Put a little shrimp oil in the pot, stir-fry ginger slices, cook 3 grams of cooking wine, add chicken soup 100 grams, sugar 10 grams, and 2 grams of salt to boil, add the shrimp head to cook until it tastes delicious, collect the juice over high fire, take it out, put it on a plate, and decorate it with shredded radish, mint leaves and ginger buds.

Production key:

1, be sure to make a fine cross knife on the shrimp, which can not only cut off the shrimp tendons to prevent them from curling and shrinking when frying, but also stick shrimp glue to prevent them from falling off when frying.

2. When making shrimp paste, be sure to put some fat mud so that the dishes will be dry and moist.

3, shrimp glue must be fully stirred, otherwise it is not easy to form.

4. When frying shrimp, first fry the side of almond slices that is not sticky, and then turn it over, otherwise the almond slices will be easy to fry.

Stewed Alaska crab fillet with goose eggs

Master Liu Lanping of Shanghai Heshantang Club introduced a high-value dish: fried crab powder, crab fillet and half a goose egg assembled for sale, with high-end appearance and considerable gross profit. In addition, steamed eggs and seafood are a perfect match, and "Steamed eggs with Meretrix meretrix" is an example, so this dish can also be cooked with shellfish little seafood, which not only reduces the cost, but also stimulates its delicious taste.

Production process:

1. Take the egg of a dark brown goose, scrub the eggshell with steel balls, cut it in half longitudinally with scissors, and pour out the egg liquid for later use.

2. Add a little salt and chicken powder to the egg liquid and break it up, pour it back into the cut eggshell, steam it in a steamer for about 4 minutes, and take it out for later use.

3. While steaming the eggs, heat the wok, add 5g of leek and 5g of Jiang Mo, pour 50g of cooked Alaskan crab leg meat and 20g of crab powder, stir-fry, cook in10g of yellow wine, stir-fry, season with salt, sugar, chicken powder and pepper, and put into steamed goose eggs.

All sufferings are rewarded.

Production: Guo Wenjun

Beat bitter gourd and onion leaves into a paste, which is green in color, cool and refreshing, with fresh lily, slightly sweet and slightly hot. Summer is very seasonal.

Raw materials:

80g of bitter gourd, 80g of leek leaves, 60g of wax gourd, 30g of lily and 30g of tomato powder.

Making:

1. Cut the wax gourd, fly it through with salt water, take it out and put it in a container.

2. Put bitter gourd and chive leaves into a paste in a cooking machine (only bitter gourd will be too bitter, so add half of chive leaves to neutralize the bitterness and increase the fragrance of chive), add a little salt and pour it on wax gourd.

3, lily flying water, placed on the bitter gourd paste, decorated with tomato powder can be eaten.

Production key:

Bitter gourd and onion juice should not be beaten for too long, otherwise the machine will be hot, resulting in sour vegetable juice.

Nishan outing

The traditional way of this dish is to stir-fry vegetables and chopped soybeans together, and then roll them into pancakes to eat. The beans are rich in flavor. Considering that green vegetables are easy to come out of water, messy in appearance and low in grade, Master Kong chose mung beans, raw flowers and scallops as raw materials to add a touch of delicacy to the thick bean flavor.

Output (3 digits):

1, 80g mung beans and 50g flowers are blanched, the beany smell is removed, water is removed, chopped into small pieces with a knife (not too broken), and 1 egg white is added and stirred evenly for later use.

2. Add proper amount of purified water, cooking wine and onion and ginger juice into three big Yao columns and steam thoroughly.

3. Slide the wok until the bottom oil remains. Stir-fry chopped green beans and peanuts for 8 minutes until they are fragrant. Add 300g of stock, 4g of salt and simmer for 2 minutes. Turn it over and put it into three cups, then add a steamed scallop and eat it over high fire.

Production key:

Flowers are the best raw material for this dish. If you use dried peanuts, you need to peel and soak them in advance.