Ingredients: Pig breast of chicken200g plum50g20g coarse Dijon mustard
Garnish: potatoes2( about 180g) butter20g
The sauce ingredients: Wine200ml carrageenan
Make.
1first prunes in blender playing Cheng Rong, then preserved pig meat into uniform thickness of flake, the applicator in West Mei Rong and coarse Dijon mustard, then wrap up, into the vacuum bag, and then into the low temperature cooking machine, a temperature of 80 DEG C, time of 8 hours, finally the low temperature cooking good pork cut into uniform flake, inactive.
The 2peel the potatoes, cut into uniform thickness of the sheet, in the pot into the butter, then the potatoes into the pot boiled, remove, water, set aside.
3carrageenan with red wine, uniform mixing, heating to 80 degrees C, and then into the long shape in a mold, after cooling slice, inactive.
4 all prepared steps are respectively arranged plate, decorative, can be.