Producer: Wu Jie
Black truffle foie gras roll
This "black truffle foie gras roll" is a creative cold dish of Shanghai Horae Club, and the foie gras roll is covered with a layer of "US dollars". This kind of money can not only be read, but also eaten, which is very popular with diners!
Creative lemon watermelon
In the past, pictographic melons were mostly made of small golden melons, but this "creative lemon watermelon" is the opposite. Fresh, small and lovely, with many selling points.
Duck liver peanut
Producer: Sun Hui, Executive Chef of Zhengzhou Quanfu Roast Duck Restaurant.
The theme of Henan Quanfu Roast Duck Restaurant is Bianjing Roast Duck, and there are a lot of duck livers left in the store every day. Executive Chef Sun Hui had a brainwave. He changed the "imported goose liver peanuts" made in the clubhouse into ordinary duck liver and pressed it into peanuts with the help of silicone molds. It looks lovely and the cost is very low. It is a popular dish with high gross profit.
Braised duck liver:
1, fresh raw duck liver1500g, choose to remove fascia, put it under running water for half a day to remove fishy smell, and take it out and drain it when the duck liver turns white.
2. Add salad oil 300g, onion slices 20g, ginger slices 20g, carrot slices 150g, celery slices 100g, coriander root 100g, cooking wine 100g, fragrant leaves, nutmeg and angelica dahurica 5g to the wok, stir fry and drain.
Production process:
Put 500g of salted cooked duck liver 1 0 into a cooking machine, add 200g of purified water, 20g of Geely powder, 30g of onion, 30g of ginger, 5g of monosodium glutamate 10, and 5g of salt, mash it into a thin paste, pick out fascia, cook it in a clean pot, and pour it into a decorative bag after cooling.
2. Before the meal, squeeze the duck liver in the paper bag into the silicone peanut mold and put it in the refrigerator to cool for half an hour.
3. After the guest orders, take out the mold and turn out the "peanuts" to set the plate.
Make a chart:
1, duck liver is mashed and boiled into paste, and squeezed into peanut mold.
2. After cooling, take out the "peanuts".
Coconut rose shredded melon
Production process:
1, break a fresh coconut, stick it on a plate, and pour the coconut milk mixed with white sugar into the coconut.
2. Add100g of washed shredded shark's fin melon and decorate with15g of rose seeds.
Smoked salmon and yam sauce with sea grapes
This dish is filled with red smoked salmon and Baishan diced medicine, with distinct layers, bright colors and handsome appearance, and with rare but nutritious seaweed "sea grapes", which is full of selling points.
Batch prefabrication:
Peel 5 Jin of Chinese yam, wash and cut into pieces, steam in a steamer for 15 minutes, then take it out and let it cool, seal it with plastic wrap and put it in a freezer.
Take food processing as an example:
1. Take a disc, put two phoenix tails (raw vegetable leaves), put a cylindrical hollow mold on the leaves, and pad 5g shredded lettuce at the bottom.
2. Take 50g diced yam, squeeze it into 15g mayonnaise yolk salad dressing, mix well, and then put it into a mold for compaction.
3. Take100g smoked salmon (semi-finished product, which can be eaten directly and has a strong smoky smell), cut it into cubes, squeeze 20g egg yolk salad sauce, stir it evenly, spread it on the diced yam, cover it with a layer of diced yam, compact it and fill the mold.
3. Take 20 grams of smoked salmon and replace it with a piece, roll it into a roll and put it on the diced yam with a spoonful of caviar next to it. Take 20 grams of soaked sea grapes and put them next to the mold, decorate them with a little lettuce, and take off the mold to eat.
Sea grapes:
Shiny vegetable dish
This dish has changed the favorite dish of diners-bumper harvest to a new place. In addition to "regular customers" such as cucumbers, radishes and carrots, fresh lotus seeds are added and decorated with lotus petals. It is "planted" in an ice bowl made of flower patterns, which not only has attractive color matching, but also can instantly open the appetite of diners.
Production process:
1. Fill the bowl-shaped ice mold with pure water and freeze it into an ice bowl.
2. Put the ice bowl into the dish filled with lettuce, and bury a key chain LED lamp in the middle, with fruit cucumber, carrot, Weixian radish strip, lotus flower, magnolia vegetable, bitter gourd roll, fresh lotus seeds, etc. Put it on top with a small dish of sweet sauce.