Recommended sous vide cooking dishes

2022 is about to begin

as a foodie, let's start with vegetables!

The theme of this issue is " sous vide cooking "

Recommend a series of sous vide cooking dishes

I hope it can be used for reference.

1. Hot spring eggs with fried onions and caviar

Hot spring eggs with fried onions and caviar

Raw materials:

Fresh eggs 1, onion 1, caviar 10 g, edible flowers and grass a little, delicious masala compound spices a little, fennel a little, delicious pure black pepper 1 g, salt a little

Get ready:

Sous vide cooker keeps the water temperature at 64 degrees Celsius.

Make:

1. Cook the eggs in a low-temperature slow cooker for 90 minutes.

2. Season and color the green onion section with Haomei masala compound spices and fennel wine, but it is not suitable to fry it well.

3. Sprinkle salt and delicious pure black pepper on the eggs when loading.

4. Install the tray according to the drawing.

Cooking points:

Make sure the water temperature reaches 64 degrees Celsius before you can add fresh eggs.

2. Low temperature roasted Persian spicy beef filet

Low temperature roasted Persian spicy beef filet

Raw materials:

100g beef filet, 100g pumpkin, 10g edible fungus, 15g nuts, 30g delicious Persia spicy marinade, 10ml grapefruit sauce, 5ml Porter wine, 20ml brown sauce, 1g delicious pure black pepper, and appropriate amount of salt and olive oil

Get ready:

Remove the fascia of the whole beef filet, wash and set aside.

Make:

1. The whole beef filet is pickled with delicious Persian Xiangzi spicy marinade and salt.

2. Bake the pickled beef filet in an oven at 55 ℃ for 80 minutes.

3. Steamed pumpkin, add grapefruit sauce to make grapefruit pumpkin mud.

4. The edible fungus is boiled with water for seasoning.

5. Pour Porter wine into brown sauce to form Porter juice.

6. Cut 100g of Roasted Beef Filet and put it into a basin according to the drawing.

Cooking points:

Niufeili is usually baked in whole, which is suitable for guests to cook after reservation

3. sous vide cooker boiled chicken breast with lemon curry juice

sous vide cooker boiled chicken breast with lemon curry juice

Raw materials:

90g chicken breast, 1 head of red cabbage, 12g broccoli, 4G various edible flowers, 5g onions, 2G delicious thyme leaves, 4G delicious lemon curry salt flavor seasoning, 15ml Dutch juice, 5ml white wine and 6ml olive oil

Get ready:

Wash the chicken breast and set aside.

Make:

1. Put chicken breast, delicious thyme leaves, white wine, onion and olive oil into a vacuum bag, vacuum, and then cook in a low-temperature slow cooker at 60 ℃ for 4 hours. Take them out for standby.

2. Cook the red cabbage head and change it into pieces.

3. Delicious lemon curry salt flavor seasoning and Dutch juice are fully mixed to make lemon curry Dutch juice.

4. Install the tray according to the drawing.

Cooking points:

When cooking at low temperature, pay attention to control the temperature and time to avoid undercooked or too old chicken breasts

4. Smoked goose breast with orange juice

Smoked goose breast with orange juice

Raw materials:

1 goose breast, 1 radish, 1 carrot, 1 purple potato, a little edible flowers and plants, 1 raw material of fennel head, a little weihaomei fruit and wood fumigation seasoning, 20ml orange juice, 1g weihaomei pure black pepper, and an appropriate amount of salt and olive oil

Get ready:

1. The goose breast is pickled with delicious fruit wood smoked seasoning, sugar and salt.

2. Blanch rhizome vegetables.

3. The low-temperature slow cooker maintains a water temperature of 58 ℃.

Make:

1. Vacuum the pickled goose breast and cook it in a low-temperature slow cooker for 4 hours.

2. Take out the goose breast, put it into a pan, fry the oil in the skin over a low heat and change the knife to shape.

3. Change the blanched vegetables into knives and stir fry them with olive oil to taste.

4. Install the tray according to the drawing.

Cooking points:

The goose breast should not be burnt and should not be over cooked.

5. Sardine salon with roasted red peppers and radish salad

Sardine salon with roasted red peppers and radish salad

Raw materials:

Sardine 120 grams, 8 grams dry spices, 20 grams of red pepper, 8 grams of radish, olive oil 20 ml, 5 ml black vinegar, 10 grams of salad dressing, delicious, pure black pepper 1 grams, salt amount.

Get ready:

Sardine cut out the fish fillet and washed and pickled with white wine.

Make:

1. place sardine on dry spices, pour olive oil, sprinkle salt and taste black pepper and cook at low temperature.

2. Wrap the red pepper in tin foil, bake it thoroughly and peel it.

3. Slice radish, add salad sauce, mix in olive oil and black vinegar to taste.

4. Code disk in sequence.

Cooking points:

The universal steaming oven uses 50% humidity and 60 ℃ for slow roasting.

6. Low temperature roast beef liver with pumpkin puree and black fungus juice

Low temperature roast beef liver with pumpkin puree and black fungus juice

Raw materials:

200g beef liver, 50g onion, 25g carrot, 25g celery, 100g pumpkin, 1 Chieh Gua flower, 1 purple asparagus, 1 tomato, 20g chicory, 20g purple lettuce, 20g sesame, 1 crystal pear, 25g white jade mushroom, 100ml white wine, 30ml honey, 20ml black fungus oil, 50g black fungus, 200ml cream, 100ml red wine 200ml milk, 20ml Hennessy XO, 20ml chicken juice, 1g delicious pure black pepper, a little salt, vanilla vinegar, olive oil and butter

Get ready:

Wash beef liver and set aside

Make:

1. Cut the beef liver, remove the fascia, sift it, and add salt, cream, pepper and Hennessy XO for seasoning. Then put in a buttered abrasive.

Wrap it in tin foil, wet bake it in a baking pan with a water temperature of about 80 ℃ for 120 minutes, take it out and cool it, and put it into the refrigerator for more than 12 hours.

2. Saute onion with butter until fragrant, add black fungus, pour red wine and chicken juice, concentrate until thick, and then pour black fungus oil to make sauce.

3. Peel the pumpkin, coat it with salt and delicious pure black pepper, stew it in milk and cream for about 2 hours, until it is crisp and rotten, take it out, press it into pumpkin mud, and shape it according to the figure.

4. Soak the peeled crystal pear in white wine and honey for 10 minutes to make a pear ring.

5. Install the basin as shown in the figure.

Cooking points:

The texture of bovine liver is hard, so an appropriate amount of cream needs to be added to increase the wetness of bovine liver. Black fungus oil is the concentrate of black fungus, which has a stronger flavor than black fungus. Therefore, pouring black fungus oil before the sauce comes out of the pot can increase the flavor and grade of dishes.

7. Low temperature cod with red vegetable paste, green bean sauce and Brin sauce

Low temperature cod with red vegetable paste, green bean sauce and Brin sauce

Raw materials:

120g cod, 30g red cabbage head mud, 6G green bean paste, 10g brin paste, 1 insert, 3ml lemon juice, 1g delicious pure black pepper, a little edible flowers, an appropriate amount of salt and olive oil

Get ready:

The COD was vacuum packed after changing the knife.

Make:

1. Heat the vacuum preserved COD in a low-temperature slow cooker at 58 ℃ for 30 minutes.

2. Heat the frying pan, pour in olive oil, fry cod on both sides, and season with salt, delicious pure black pepper and lemon juice.

3. Heat the red cabbage head mud, green bean sauce and Brin sauce and pour them into the plate.

4. Put cod, cuttings, etc. according to the figure.

8. Low temperature salmon with Japanese broccoli paste

Low temperature salmon with Japanese broccoli paste

Raw materials:

150g salmon, 30g broccoli paste, 10g raspberry sauce, 1 vegetable cake, delicious pure black pepper, a little edible flowers, appropriate amount of salt and olive oil

Get ready:

Salmon vacuum preserved for use.

Make:

1. Put the vacuum packed salmon into a low-temperature slow cooker at 56 ℃ for 30 minutes.

2. Fry the vegetable cake until both sides are golden.

3. Heat the broccoli mud, brush it on the plate with a special tool, put salmon on it, and install the plate according to the figure.


Post time: Nov-15-2021