Purple Basil Plum Sauce Shrimp, Sake-Glazed Char-Grilled Tuna, Ginger Garlic Sauce Baked Bamboo Clam Shell Fish
Main Ingredients:
Penae platacrostis 400g (King Prawns).
Auxiliary Ingredients:
Purple Basil Leaf 1 piece.
Seasoning:
Lee Pai Lin Sauce 5g, Ice Flower Sour Plum Sauce 8g, Salt 3g, Chicken Powder 2g, Sugar 15g.
Instructions:
1 Clip off the shrimp’s legs and claws, and make a cut along the belly, ready to use.
2 Cut the purple basil leaf into pieces, ready to use.
3 Mix the seasoning together and stir evenly, ready to use.
4 Add oil to the pot, heat until 80% hot, then add the shrimp, fry until dry and crispy, drain off the oil.
5 In a clean pot, add the prepared sauce and shrimp, stir-fry until uniform, then remove from heat and sprinkle with purple basil, mix well, and serve.
Main Ingredients:
Tuna 300g.
Auxiliary Ingredients:
White Radish Slices 100g, Purple Basil Leaf 1 piece, Carrot 1 piece.
Seasoning:
Light Salt Soy Sauce 15ml, Lee Jun Kee Delicious Yellow Bean Sauce 5g, Japanese Shuntake Plum Wine 300g, Tibetan Red Flower 6 pieces, Sugar 10g, Black Pepper 5g.
Instructions:
1 Combine Japanese Shuntake Plum Wine, Light Salt, Fresh and Savory Flavor, Lee Jun Kee Delicious Yellow Bean Sauce, Tibetan Red Flower, and Sugar to make a juice.
2 Season the tuna with black pepper and use a fish gun to sear the tuna surface to cook, then cut it into thick pieces, and arrange it on a plate.
3 Pour the prepared juice into the plate, and arrange white radish slices and purple basil leaves.
Main Ingredients:
Bamboo Clam Shell Fish (approx. 600g).
Auxiliary Ingredients:
Ginger Meat 150g, Garlic Piles 150g, Dried Green Onion 150g, Coriander Stalk 10g, Red Pepper Pieces 20g, Ginger Paste 300g.
Seasoning:
Flavoring Agent 5g, Corn Starch 5g, Cooking Oil 5g, Ginger Juice 5g, Salt, Flower Charms Wine Each a Little.
Instructions:
1 Kill and wash the bamboo clam shell fish, cut the fish meat into a fish fillet, add salt, flavoring agent, ginger juice, and corn starch, marinate for 10 minutes, and set aside with cooking oil.
2 Beat the garlic piles, ginger meat, and dried green onion, and cut them into small squares, ready to use.
3 Take a sand pot, smear a little cooking oil on the bottom, put in the green onion, ginger, and garlic pieces, and put it on the charcoal fire, add a little water and steam for 3 minutes, when the fragrance is released, flat lay the marinated bamboo clam shell fish pieces on the garlic and ginger, then cover with medium heat and steam for 6 minutes, then open the lid.
4 Pour 80g of Ginger SauceGinger Saucewith a small spoon, pour it onto the fish meat, cover with medium heat for 1 minute, open the lid and sprinkle with coriander stalks and red pepper pieces, then cover, pour Flower Charms Wine on the table.
Ginger Sauce:
1 300g Ginger Paste, Flavoring Agent Soy Sauce 160g, Flavoring Agent 10g, Yangjiang Ginger Sauce 20 grains, Sugar 30g, Two Soup 200g.
2 First, beat the ginger meat into a paste, put it into water and seasonings, and simmer for 10 minutes, and then make Ginger Sauce.
