Yantai Shenlan Digital Hotel Tel

Producer: Wu Juncheng, Executive Chef of Yantai Deep Blue Digital Hotel

40 grams of Haolemen salad dressing and 40 grams of chicken ball ketchup, respectively, are stirred evenly and can be eaten.

In order to prevent the sea cucumber from desquamation during frying, we need to pay attention to the following three points: First, the stuffing should be fried until it is dry and fragrant, so as to avoid water seepage during heating; Second, flour and egg liquid should be beaten evenly and wrapped; Third, the heat should be controlled, and it is appropriate to fry for 40 seconds on medium fire.

Producer: Jia, Executive Chef of Qingdao Jinshang Fish House Restaurant

1, 400g of high-gluten flour and 0/00g of low-gluten flour are put into a pot, 300g of clean water, 0g of butter and sugar15g, 8g of salt and 5g of yeast are poured into the dough, and the dough is baked for 20min.

2. Make the dough into a dosage of 100g, knead it evenly, stir for 5 minutes, knead it into strips, put it in a baking tray, put it in a fermentor and stir it to 0/.5 times the original size, then sieve a little low-gluten flour on the surface and put it in an oven (fire 180℃, fire/kloc-0).

Cabbage and colored pepper are not easy to get out of water, but they are crispy and slightly sweet, which is a perfect match with French sticks and salad dressing.

Producer: Jian Luo

Adding a little milk to dough can increase whiteness and milk flavor.

Producer: Yantai Genting Life Museum successfully solved the problem.

Producer: Mo Mazi Food Co., Ltd. Jin

Stir-fry the chopped rattan pepper in the pot for no more than 30 seconds to avoid discoloration of the chopped rattan pepper due to long heating time.

Boil 300g of white vinegar, 300g of vegetable water and 400g of crystal sugar in a clean pot, add tomato sauce100g and salt10g and continue to boil evenly.

Producer: Zheng Shuguo, founder of Harbin famous chef.

Producer: Zhang Jishun, Technical Consultant of Yantai Liyuan Hotel

Producer: Liu Quangang, No.3 Kuanxiangzi, Chengdu

Add cornstarch 100g, custard powder 20g, baking powder 2g, egg yolk 5g, salt 4g, and water, and stir into a thick paste.

Heat the base oil to 50%, add 100g minced garlic and chopped green onion, stir-fry until fragrant, and add 1500g clear water, 300g light soy sauce, 200g delicious juice, 200g lipelin mixed juice, 150g white sugar, light soy sauce, spicy fresh dew and fresh dew.

When cooking this dish, add garlic four times, which has the effect of adding a lot of raw garlic powder when pickling bullfrogs, which can sterilize and remove fishy smell, so that garlic can penetrate into frog meat; Referring to the practice of barbecue in the north, using garlic with skin as ingredients can not only appear rich in food, but also increase edibility; When frying, add raw and cooked minced garlic. The former is mainly used to volatilize garlic flavor, while the latter can be stuck with raw materials or hidden in garlic with skin, with golden color and crisp taste.

Red bean rice cake abalone

Producer: Cao

When red beans and abalone are cooked together for 3 hours, they show two different soft and waxy feelings, salty and sweet, which can only be described as delicious. .

Red beans are soaked overnight in advance, making it easier to cook soft glutinous rice.