Little Green Dragon Creative Cooking (Valentine's Day Dinner)

At about half past three in the afternoon, I suddenly remembered that today was February 14th. In the refrigerator, I found two small green dragons that I bought during the Chinese New Year. A quick search of the recipe for this ingredient in my head made two Chinese and Western dinners at my fingertips. After dinner, I will record the recipes of these two dishes and share them with everyone.

Ingredients

LittleGreenDragon 2 only

HundredDreamsOriginalCurryCube half a block

Whippingcream 50 gram

Coconutmilk 50 gram

GardeniaPowder a loss

Sanhuamashedpotatoflour 250 gram

Milk 100 gram

Greenpeas a few grains

Seasoning crumb

Decorativeflowers crumb

Cooking Instructions

The little green dragon is thawed, the head and tail are separated, the belly shell is cut open, the meat is taken out, and it is cut into three small pieces. The lobster heads and tails are steamed over medium heat (about 10 minutes). Lobster meat is traditionally battered and sealed with oil (a pinch of salt, chicken essence, potato starch, a little egg white, and mix well to make a good effort. Seal with oil and refrigerate for more than half an hour). Mix a milky curry, put a small half bowl of water in the pot and the curry cubes to boil and dissolve, cool it a little, pour in coconut milk and whipping cream (I put a little gardenia powder water to increase the yellow color, it doesn't matter if you don't). To taste the curry, you can add a little basic seasoning (salt, sugar, chicken essence) to your taste. Remove the lobster meat from the refrigerator. Put the lobster meat in the pan with cold oil, slowly heat it to cook the lobster meat (the oil temperature should be within 150 degrees when it comes out of the pan), and immediately put the lobster meat in ice water to cool to prevent overcooking and poor taste.
The plate is simple, the pasta plate contains the lobster head and tail as pictured, and the lobster meat is also placed inside, and the cream curry soup is poured in. Sprinkle with a few cooked peas and drop a few drops of non-spicy red oil to increase the color difference. Slice small limes, red and green cherries, and small cherry radishes on the bottom of the surrounding flowers, and sprinkle with edible chrysanthemum petals.
The lobster head and tail and lobster meat are processed in the same way as the one above. Mix with milk and whipped cream while heating the mashed potato powder over low heat, and add a little basic seasoning to your taste. Wrap my lobster meat in mashed potatoes and dip my hands in water (with gloves or wash my hands!). Shape the mashed potatoes into an ellipse.
Spread the salad dressing over the mashed potatoes, sprinkle powdered sugar on top (you can use white sugar without powdered sugar), and heat the powdered sugar with a spray gun (the kind that uses a lighter liquid jar with a spray gun head) to caramelize the powdered sugar. The rim of the plate is shown in the picture, Penglai pine, ripe peas, pansy, edible chrysanthemum, finger carrot.
Figure 1
Figure 2