Shrimp foam juice: Material 1 is sautéed to medium golden with medium heat. Add material 2. Use a musket to volatilize the alcohol. Add material 3 to dry and then add material 4. Add appropriate amount of water to cover the surface and cook for about 30 minutes with minimum heat. .
Use a hand-held mixer to smash the shrimp juice into a sauté. After sifting, take the juice and put it in salt and black pepper.
Wash the squid, dry the water, add olive oil, salt and black pepper to serve.
Place the asparagus in a preheated 100 ̊C steamer for about 4 minutes and cut into half.
Place the squid in a preheated 100 ̊C steamer for about 1.5 minutes until it is ripe.
Finally, the soybean egg phosphatate powder was added to the shrimp juice and foamed with a hand-held mixer.
Place the asparagus on the plate, pour the shrimp foam juice, and put the fish fillet and radish seedlings.
Add the brandy to the shrimp juice, and then use a musket to evaporate the alcohol to drive off the astringency and further enhance the umami taste.