Dish 2: pineapple sauce jujube material: fresh jujube? 300g？ Seasoning: organic pineapple fermentation stock solution? 10cc, pineapple sauce? 150g？ Practice: Wash and drain the jujube, cut it in half, add seasoning and mix well, then put it in the refrigerator for seasoning.
Dish 3: pine nuts and water chestnut material: water chestnut kernel? 200g, huh? 100g, diced colored pepper? A little? Seasoning: tea oil pine nut sauce (dry pine nuts with slow fire first? Stir-fry 20g, take it out and add cashews? 50g, almond fruit? 50g, pumpkin seeds? 30g, walnuts? Stir-fry 30g, put it into conditioner and break it into fine particles, then add pine nuts, Italian spices, lake salt and bitter tea oil and stir well. )? Practice: 1. Peeling water chestnut and soaking in ice water; Soak water chestnut kernel in ice water for later use. 2. Drain water chestnut kernel and water chestnut, and add tea oil pine nut sauce and diced colored pepper.
Design/Creative Director of Lotus Pond Boutique Hakka Cuisine Menu, Executive Chef Zhong of Daoxiang Hakka Restaurant, Huang Jieying of Jinchun Tea Oil Workshop Photography/Zhan Jianhua
◎ The original text was published in the 40th issue of Beauty Mei Wei Quarterly, P.2 1.
? Taiwan Province Province, the original sesame cake, dried bean curd price $ 185, Liren Chili sauce price $ 150, Liren Carnival +750ml organic pineapple fermentation stock price $ 1450.