【國宴大師•牛油果香煎銀鱈魚】國宴「頭菜」原來長這樣？教你在家做出同款！看完能學到真本事～| 老飯骨

To make the white sauce, melt 60g of butter in a pan, add 100g of flour and stir until smooth. Pour in 30g of dry white wine (or white wine) and stir until fragrant. Add milk little by little, stirring constantly, until the sauce is smooth and bubbly. Finally, add a little heavy cream and mix well. Keep warm in a double boiler until cooked. Puree the avocado in a food processor. Skin and debone the cod, cut into diagonal chunks, and thaw completely. Sprinkle with salt, white pepper, and dry white wine, and marinate for 10 minutes. Shape the potatoes and carrots into rugby balls. Cut the broccoli into small florets. Bring water to a boil in a pot. Add the potatoes and carrots, along with butter, salt, sugar, and dry white wine. Cook for 8-12 minutes. Cook the broccoli until it's about 70-80% done, then remove it. Reserve a little of the hot broth from cooking the vegetables and pour it over the potatoes and carrots. Prepare two plates: one for pure cornstarch and the other for... Coat marinated cod pieces with a mixture of cornstarch and custard powder (slightly more cornstarch than custard powder). One side is coated with plain cornstarch, the other with a mixture of cornstarch and custard powder. Heat oil in a pan and pan-fry the fish until golden brown on both sides. Transfer to a baking dish and bake at 200°C (390°F) for 8 minutes. In a separate pan, sauté shredded black truffles in butter. Add dry white wine, salt, sugar, and black pepper to taste. Add a little vegetable broth and cook until the sauce thickens. Set aside. In another pan, sauté vegetable oil, white sauce, and dry white wine until combined. Add pre-heated avocado puree and stir well. Add salt, sugar, butter, and heavy cream to make an avocado sauce. Sauté potatoes, carrots, and broccoli with salt and white pepper until heated through. Plate the cod pieces on a plate, garnish with potatoes, carrots, broccoli, and roasted tomatoes. Drizzle with the avocado sauce and sprinkle with shredded black truffles. Enjoy! Passed down techniques, without reservation! Lao Fan Gu was founded by Zheng Xiusheng (deceased), a master of state banquets, and Sun Lixin, another master of state banquets. Grandpa Zheng Xiusheng (deceased): National Model Worker, recipient of the Lifetime Achievement Award for Chinese Culinary Masters; Second Uncle Sun Lixin: Recipient of the National May 1st Labor Medal, one of the Top Ten Famous Chinese Chefs by the Ministry of Commerce of China; Masters Liu Jianmin, Hu Taosheng, Hou Yurui, Xu Meng, and Zheng Shaowu have successively joined Lao Fan Gu, becoming "Lao Fan Gu" masters! Time leaves its mark, but the tradition continues. We are grateful to all the masters and the successors of Lao Fan Gu! We will update videos weekly, teaching you how to cook, chatting with you, and sharing the taste of home. Friends who like us are welcome to comment, like, and subscribe. Turn on notifications so you won't miss our latest updates! Click the link to subscribe directly 👉 https://bit.ly/30QmA1X Facebook 👉   / laofangu   Laofangu Tmall Store 👉 https://laofangu.tmall.com/search.htm... #Laofangu #Food #StateDinnerMaster #StateBanquet #HomeCooking #Cooking #laofangu #StateDinner #recipe #chef #MasterChef #StateBanquetChef #FoodTutorial