Ingredients:

100g tuna

Accessories:

1 Thai lemon, 5g Thai coriander, 3g lemon grass, 3 pieces of lotus root slices, half a piece of guava pulp, 50g rocket leaves, 10g nuts, 5g parmesan cheese powder, 50g mixed Thai water-grown organic salad

Seasoning:

Appropriate fish sauce, coconut sugar, Japanese hot sauce, 1 piece of orange peel, 100ml olive oil, appropriate lime zest, 100ml Italian black vinegar, 10g honey, 50g white sugar

Procedure:

1. Prepare guava black vinegar sauce: Mix white sugar, black vinegar, orange peel, heat over a small fire to concentrate, then cool, add guava pulp to melt in - filter out.

2. Wash and dry rocket leaves. Use olive oil, rocket leaves, nuts, cheese powder, mix and beat together immediately, then cool and filter to get rocket green oil, ready to use.

3. Japanese-style mustard egg yolk sauce: Choose egg yolk sauce, Japanese hot sauce, lime juice, add a little seasoning, make it ready.

4. Boil and slice lotus root, season it, deep-fry it, bake it at a low temperature to make it crispy for later use.

5. Select high-quality tuna belly, cut into granules. Rub Thai lime zest, cut Thai coriander into small circles, Thai coriander chopped.

6. Mix the chopped spices with the cut tuna belly, Thai fish sauce, coconut sugar, salt, pepper and a little chili powder, mix well.

7. Spread the sauce on the bottom, put the organic mixed vegetable salad, marinated tuna belly and lotus root slices on it. Pour guava-flavored black vinegar and Italian rocket oil to complete.

Sea Bass Steamed Meatloaf

Sea bass is a favorite ingredient for Zhejiang people, paired with collagen from five-spice pork to steam, the fresh flavor and aroma of meat are fully integrated, creating a more delicious flavor.

Ingredients:

1 piece of sea bass, 400g five-spice pork.

Seasoning:

A(30g egg yolk, 5g salt, 5g chicken powder each), 10g aged flower wine, 2g chopped scallions.

Procedure:

1. Wash and chop five-spice pork into meat puree, add A and mix well, stir-fry in one direction to make it strong, put it in a dish and press it into a meatloaf.

2. Wash and cut sea bass into finger-thick pieces, arrange it on the meatloaf, pour in 10g aged flower wine, steam for 10 minutes over a large fire, take it out and sprinkle with chopped scallions.

Sea Bass and Shrimp with Mala Sauce

This dish uses sea bass and shrimp to make the popular Mala flavor for young people now, the flavor is fragrant and delicious, very satisfying.

Ingredients:

200g sea bass and shrimp, 50g green and red bell peppers, 30g minced garlic.

Seasoning:

A(10g dry pot sauce, 20g chili sauce, 6g MSG, 6g white sugar each), scallion flowers, cooked white sesame seeds, 5g mala peppercorns, 10g sesame oil, 10g chili oil, 30g color sesame seeds, 750g oil (about 20g).

Procedure:

1. Fresh sea bass and shrimp enter a boiling water pot, blanch until the surface shrinks tightly, take it out and cold water to cool, use bamboo skewers to pick up the meat, remove the belly, vertically - cut into two pieces.

2. Green and red bell pepper cut into 1cm wide horseshoe slices; garlic use knife to gently beat crack.

3. Heat oil in a pot to 60% hot, quickly sear sea bass and shrimp for 3 seconds, pour out and filter.

4. Start another pot and add color sesame seeds, gently fry garlic small fire to fragrant, then add dry pot sauce, mala sauce, MSG, white sugar, add a little water, put sea bass and shrimp in to bake and marinate, close the juice, add sesame oil, chili oil to mix well, put in a bowl, scatter scallion flowers, cooked white sesame seeds.

Key:

Sea bass and shrimp cannot be blanched too fiercely, otherwise the taste is not good.

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