Step 1

Bamboo cane, soybean paste, garlic, steamed spring bream The sugarcane tastes sweet, and the bream is steamed in the steamer with its bottom, adding fruity aroma to the sweetness. The “bream” in the Cantonese proverb “spring bream autumn carp summer sanli” refers to bream. It lives where salty and fresh water meet, and is particularly active in predation in spring, with fat and tender meat, and is most suitable for steaming; In May, the bream has a grassy smell, the meat becomes firm, and it is usually used for frying. And the proverb Sanli refers to shad.

Step 2

Make: 1. Peel the sugarcane, split it vertically into long sections, and put six sections into the bottom of the plate.

Step 3

2. Kill the bream alive, rinse the blood, place it on the sugarcane section, and apply a layer of garlic tempeh sauce on the fish.

Step 4

3. Steam in the steamer for 8 minutes, take it out and sprinkle it with minced green onions, drizzle with hot oil to stir up the aroma.

Step 5

Baked cutlets with strawberry juice The combination of sweet and sour pork is a classic, fruit + meat with sweet and sour flavors, which has always been the finale of Cantonese restaurants. This time, when updating the dishes, the cafeteria Mini used seasonal strawberries to boil juice instead of pineapple with greater acidity, which was more pleasing and appeared on the store’s best-selling list within a few days of its launch.

Step 6

Raw material: 250 grams of chops. Seasoning: Salt, homemade strawberry juice. Make: 1. Rinse off the blood, absorb the water, add a little salt and mix well, and hang the crispy paste.

Step 7

2. Add wide oil to the pot, heat until 60% hot, fry the steak until it is broken and then remove it.

Step 8

3. When the oil temperature rises to 70% heat, add the steak and fry it again until the surface is golden brown, remove and control the oil.

Step 9

4. Put the bottom oil in the pot, pour in the fried steaks, add the homemade strawberry juice, and coat the steaks in the soup before taking them out of the pot and putting them on a plate.

Step 10

Crispy paste: 1. Stir 500 grams of low-gluten flour, 50 grams of sticky rice flour, and 50 grams of cornstarch and mix well into gourd powder. 2. Put 500 grams of soybean oil, 400 grams of egg white, 350 grams of wet cornstarch, and 350 grams of gourd powder into the basin, stir well. Homemade strawberry juice: 1000 grams of white vinegar, 750 grams of rock flake sugar, 500 grams of sugar, 350 grams of tomato sauce, 150 grams of strawberry jam, 100 grams of hawthorn slices, 50 grams of tomato paste, 50 grams of lemonade, a little salt, put it in a pot and boil over low heat.

Step 11

Three cups of brandy chicken thighs The so-called “three cups” refers to a cup of rice wine, a cup of sesame oil, a cup of soy sauce, and roasted chicken nuggets in a pot. “Chao Ben Wei” combines three cups of seasoning into one, and makes a three-cup juice, with the fragrance of vegetables and the aroma of brandy, with a slight spiciness, no matter how much you eat, you won’t feel greasy.

Step 12

Production process: 1. Wash and remove the bones from the chicken thighs, trim the skinless side, add salt and vegetable juice, knead well and marinate for 30 minutes. 2. Heat the bottom oil in the pot until it is 50% hot, add the marinated chicken thighs and fry until slightly yellow on both sides, take out and cut them into small pieces. Cooking process: Put the bottom oil in the pot and heat until it is 50% hot, add 5 grams of ginger slices and 10 grams of green onion cubes and sauté until fragrant, add 300 grams of chicken leg pieces, add three cups of juice and 80 grams of high heat and bring to a boil, put 10 grams of fresh nine-story pagoda and red pepper slices and burn for 2 minutes, during which you need to constantly shake the pot to make the aroma of the nine-story pagoda penetrate into the chicken, wait for the juice to thicken, put the pot on a plate, and garnish with 5 grams of fresh nine-story pagoda to cook. Three glasses of juice: 1. Put 1000 grams of celery, 500 grams each of carrots and tomatoes, and 20 grams of bay leaves into a pot, add 5000 grams of water, bring to a boil over high heat and boil over low heat for 40 minutes, turn off the heat and drain the slag into vegetable water. 2. Add 3 pounds of Huadiao wine, 4 pounds of light soy sauce, 2 pounds of rock sugar, 1 pound of juice, and 200 grams of brandy to every 5 pounds of vegetable water.