Spring water plate lobster is a dish created by Mr. Zhang Yongqing, the inheritor of Beijing cuisine, and once it was launched, it sold on fire. As for why you can sell fire, please take a look at it yourself, it is best to collect it, and try to make it yourself at home.
Ingredients: 600g of green shrimp, 500g of spring water, 1 egg white, 2 coriander leaves, 5g salt, 5g monosodium glutamate
Production process:
1: Cut off the head of the shrimp, wash and set aside
2: Shell the shrimp, remove the sand line into shrimp, wash and refrigerate for five hours.
3. Take out the refrigerated shrimp, place them on the board, beat them one by one into a puree shape, and then use the back of the knife to chop finely to make shrimp puree.
4: Put the shrimp puree into the container, add 3g salt, 5g monosodium glutamate, 1 egg white, 6g starch, stir, beat until sticky.
5, put 500g of spring water in the pot, salt 2g, after opening the pot, put the shrimp head into the boiled fishing, and then squeeze the shrimp puree into a cylindrical pot, cook into the container, take the coriander leaves and decorate it to eat.
Menu Description:
"Spring water plate lobster" is one of Zhang Yongqing's representative dishes, its taste is fresh, tender and soft, loved by gourmets, and because of its rich protein, simple seasoning, the creators try to make the ingredients play the original taste, so it is also very suitable for diners of all ages.
Instructor comments: This dish is transparent in color, rich in nutrition, beautiful in appearance, very distinctive in taste, and the preparation of dishes is simple but not simple, which is very recommended.
Beijing Vocational Skills Senior Judge, National Senior Technician,
Beijing contemporary celebrity chef, international health chef, international nutritionist.
Representative dishes: spring water plate lobster, water burst three kinds, ancient small roast meat, turtle bubble cake, state banquet walnut cheese, Asian fruit fishing.
Biography:
In 1990, he participated in the first session of chinese food training in the Great Hall of the People
General Staff Administration in 1995
2013 International Gastronomy Competition "Triathlon Gold Award"
In 2016, some dishes of "Suiyuan Cuisine" were produced
In 2016, Beijing Television Station 'Whole Food America' program was recorded
2017 Executive Chef of Beijing Jinghumen Catering Company
In 2018, he was awarded the title of the only international gourmet health chef in the "French Senna Cup"
In 2019, he was awarded the title of "Asian Wellness Chef"
In 2020, he became the inheritor of Chinese food culture
The 2021 China Chef Festival won the "China Golden Chef Award" issued by the China Cuisine Association