Cold dishes representing the Jiangnan water town

Making:

1, choose Jinhua ham that can be eaten raw (each sold for about 3800 yuan, weighing about 15 pounds, about 80 servings of dishes), remove the skin, cut into thin slices.

2, foie gras poured into the milk did not over, on the cage steamed for 40 minutes until cooked.

3, the sake with onion and ginger, salt, monosodium glutamate seasoning, into the foie gras soak 1 day, the next day out of the puree, the foie gras puree at this time has a little bottom flavor.

4, ham slices bottom, lay a sheet of seaweed, a layer of foie gras mud, do not be too thick, and then put a papaya strip rolled up, up to two layers of rolls, do not need to be sealed, on the table with a dish of honey for dipping.

Crispy cucumber rolls

Making:

1, with a rolling knife method of cucumber skin sliced off, cucumber meat for another use.

2, 15 pounds of cucumber skin with 3 pounds of sugar, white vinegar 2 bottles, 50 grams of soy sauce, 5 grams of pepper, 20 grams of red oil, ginger, garlic and mix well, seal the plastic wrap into the preservation of the refrigerator to marinate for 4 hours.

3. When you take out the cucumber skin when you go to the dish, the skin will be naturally rolled up, put it on the plate, garnish with cream and caviar.

Spring silkworms like a dream

Making:

1, purple potato puree seasoned with sugar, salt and kneaded into a ball, wafer paper cut into thin silk.

2, in the purple potato dough stick well icing sugar water, into the wafer paper wire rolled a little, feel free to wrap the wire, and then into the fifty percent of the hot oil deep-fried until the wafer paper becomes crispy, fish out of the plate.

Garlic Chicken Thigh Mushrooms

Making:

1, chicken thigh mushrooms cut into long sections, fly water to break the raw, fishing in and out of the boiling chicken broth, high heat boil and then reduce the heat to simmer for 5 minutes, and then turn off the heat and soak for 2 hours to taste.

2, fishing out the chicken thigh mushrooms squeeze out the water, into the 60% hot oil deep frying until the skin becomes dry, shrinkage, was golden brown out.

3, the pan into the oil smooth through, into the golden garlic stir-fry, and then into the deep-fried chicken thigh mushrooms and turn, out of the pan on the plate can be.

Cabbage pier spelling melon skin

Production:

1, homemade pickles: baby vegetables 10 bags (400 grams per bag), each baby vegetables into four "petals", plus 25 grams of salt pickle 4-5 hours, rinse and drain, put into the homemade marinade marinade 4

2, take out, squeeze out the juice of the baby vegetables, every two "petals" baby vegetables together, twisted into a twist-shaped plate.

3, melon skin: 500 grams of cucumber skin, add 3 grams of salt marinade for 5 minutes; Sprite 50 grams of lemon 2 (juice) blend, into the cucumber skin soaked 20 minutes, you can fish out of the plate.

Homemade marinade:

5000g of garlic chili sauce, 500g of Dahongzhe vinegar, 300g of purified water, add 200g of sugar, 100g of Thai chicken sauce, 50g of minced garlic and mix well, let it sit for 2-3 hours to taste, beat off the dregs and leave the marinade only.

The Riptide

Making:

1, pour the wine did not exceed the rosefish, then put the onion and ginger soak for 20 minutes to deodorize, fished out of the middle of the rosefish the main bone, remove the viscera to keep the head and tail, to keep the fish body intact, in the body of the fish on both sides of the cross cuts on the standby.

2, take 5 pounds of treated rosefish, add 50 grams of salt, 100 grams of sake, 100 grams of Japanese monosodium glutamate, monosodium glutamate, marinate for 20 minutes, take out with a toothpick to fix, so that the head of the fish, the fish tail stand up, set into a leaky spoon into the seventy percent of the hot oil frying stereotypes, and then change to a small fire to maintain forty percent of the heat fried 2 minutes to cook, fish out can be on the table.

Rose fish:

It is a kind of sea fish, each about 8 centimeters long, with about 15-16 fish per catty, priced at 27 yuan. The meat of rosefish is tender, with only one main backbone and few small thorns, and is mostly marketed as chilled goods, which can be replaced with fish no longer than 15 centimeters in length, such as small yellowtail.

Spanish ham with milk cucumber

Production:

1, water with a little salt, milk cucumber washed into the salt water soak for 2 hours to remove surface dirt and into the bottom of the flavor, fished out of the flower of the cucumber, the tip.

2, Spanish ham on the steamer for 20 minutes until cooked, put in the refrigerator to cool, to the internal meat tight, cut into slices, each slice of roll a cucumber, plate and Thai dipping plate on the table.

Milk cucumber:

A new variety of cucumber introduced from abroad, slightly thicker than asparagus, about 15 centimeters long, more tender than ordinary cucumbers, sweet, smooth skin, seedless inside. This cucumber is usually boxed, 5 pounds per box, 16 yuan per pound, about five dishes.

Spanish ham:

Spanish ham is redder and brighter than Jinhua ham, and the meat is more tender and flavorful, while Jinhua ham is dry and hard. Spanish ham sells for 280 yuan per catty for vacuum-packed finished products.

Thai dipping saucer:

Thai hot and sour sauce 150 grams into the frying pan fried incense, add 10 grams of salt, 100 grams of sugar, 10 grams of monosodium glutamate (MSG), 50 grams of white vinegar, 100 grams of chicken broth to boil, made into sugar and vinegar flavored dipping saucer.