低温大虾配柠檬泡沫 Cool King Prawn with Lemon Foam

低温大虾配柠檬泡沫 Cool King Prawn with Lemon Foam

材料 大明虾1只，柠檬1个，卵磷脂5克，盐、黑胡椒、橄榄油各少许。

制作方法

1 将大明虾清理干净，用盐、黑胡椒、橄榄油腌制10分钟。

2 用塑封袋将大虾塑封。

3 将塑封好的大虾在67℃的水中温煮12分钟。

4 混合柠檬汁水和卵磷脂，用打碎机打出泡沫。

5 装盘，搭配时令蔬菜即可。

Ingredients

King prawn 1pc

Lemon 1pc

Lecithin 5g

Salt A little

Black pepper A little

Olive oil A little

Procedures

1 Clean the prawn and set it in salt, black pepper and olive oil for 10 minutes.

2 Cover the king prawn with a plastic bag.

3 Poach the prawn in 67℃ water for 12 minutes.

4 Mix the lemon and lecithin and whip it by a juicer.

5 Dish up with some seasonal vegetables collocation.

宋 萌

Song Meng

西餐高级主管 景迈柏联

Senior Supervisor Jing Mai Bo Lian

擅长中西合璧意境菜以及分子料理。

Have a good head of combining Chinese and Western artistic conception dishes and Molecular gastronomy.