Lotus shark fin
【Dish name】
【Cuisine】
Lu cuisine
【Features】
The shape is beautiful, the shark fin is soft and rotten, the "lotus" is tender, and the soup is delicious.
【Raw Materials】
Shark fin soup 200 g. 30 grams of chicken minced chicken, 30 grams of water hair sea rice, 20 grams of minced ham, 50 grams of yellow cake, 50 grams of soft eggs, 20 grams of cooked chicken and 20 grams of pork. Egg white 20 g, starch 30 g, salt 2.5 g, cooked lard 5 g, spinach juice 10 g, green onion, ginger 10 g each.
【Production process】
Place the chicken minced mushrooms in a bowl, add egg white, wet starch and salt and mix well into chicken fillet. Choose 12 tablespoons (6 large and 6 medium) and spread the cooked lard on the spoon, then spread the chicken stock until it is flat, and sprinkle the top of the spoon with minced ham to form a lotus petal shape. Add the remaining chicken stock to the spinach juice, green, take a wine cup, grease the inside, and then smear with green chicken stock, insert it evenly with sea rice to make a lotus, and steam the lotus and lotus petals into the basket for 8-12 minutes. Remove after cooking. Bring water to a boil in a pot and prick the soft eggs with a thin needle. Gently squeeze the egg liquid into boiling water, into egg yolk shreds, to be floated up and fished out, the chicken cake is rounded into a cake tray, put into one end of the fish plate, the steamed lotus petals and lotus poncho are taken out separately, placed on the cake tray to form a lotus flower, and the egg yolk wire is surrounded by a lotus to form a lotus whisker. Put the fish dish in the cage and steam for 2 minutes, put the shark fin in the bowl, add the cooked chicken, cooked lard, green onion, ginger slices, clear soup, steam it in the cage and remove it, remove the chicken, pork, green onion and ginger and set aside. When the shallot oil is added to the wok and simmered until it is seven ripe (about 175 ° C), put the shallots and ginger slices and slightly fry them out, then add soy sauce, sake, clear soup, fine salt, shark fin, simmer over low heat until the soup will be hourly, put the wet starch to outline the leaves, drizzle with shallot oil, and push into one end of the fish dish. Put clear soup, rice wine and fine salt in the soup pot, boil and then put wet starch to outline, drizzle with chicken fat and pour on the lotus flowers.
Crab yellow shark fin
【Dish name】
Soft and smooth, the soup is reddish, the color is beautiful, and the taste is fresh and salty and mellow.
Water hair shark fin soup 250 g. 30 grams of crab yellow, 40 grams of rape hearts, 40 grams of winter shoots. 10 grams of soy sauce, 3 grams of refined salt, 30 grams of sugar, 10 grams of rice wine, 10 grams of wet starch, 20 grams of essential oil, 5 grams of chicken fat, and an appropriate amount of clear soup.
Wash the shark fin with wet water, put it in a large bowl, add the broth, green onion, ginger slices, and sake, and steam it and remove it. Wash and cut the rapeseed hearts into 6 cm long strips, and cut the winter shoots into 5 cm long, 1.7 cm wide and 0.17 cm thick slices. Add lard in a wok and heat to 50% heat (about 125°C), then add the hearts of the vegetables and remove. Leave a small amount of oil in the wok and simmer over medium heat (about 132 ° C) add green onion and ginger slices to fry until fragrant, remove the green onion and ginger without use. Then add clear soup, bamboo shoot slices, rape hearts, soy sauce, fine salt, sugar, rice wine to boil, skim off the foam and then fish out the bamboo shoot slices, rape hearts put on the plate, and then put shark fin, crab yellow into the pot of the original soup boiled, with wet starch hook, add chicken fat stirring, pour on the bamboo shoots, rape and serve.
Phoenix shark fin
The selection of materials is exquisite. The production is fine, pay attention to the heat, the shape of the dish is beautiful, crisp and fragrant, the color is rosy, and the juice is mellow.
200 g shark fin soup and 200 g net chicks. Net winter shoots 30 g. 10 grams of green onion, 10 grams of ginger slices, 7.5 grams of refined salt, 15 grams of soy sauce, 25 grams of rice wine, 25 grams of wet water, 5 grams of monosodium glutamate, 250 grams of clear soup, 50 grams of green onion pepper oil, 15 grams of sugar, 1 gram of star anise, 1 gram of peppercorns, 1000 grams of peanut oil (75 grams of actual oil consumption).
Rinse the chicks, split from the back, connect the chests, beat the bones, smear the surface of the chicken with soy sauce, put it in the hot oil and fry until the skin is golden brown, fish it out, the skin is facing down, put it in a large bowl, add the shallots, ginger slices, star anise, peppercorns, rice wine, clear soup, sugar, soy sauce, put it into the cage and steam, decant the original soup, remove the onion ginger and star anise, buckle the chicken into the fish plate, put the chicken wings, legs out, put the chicken head upright, and embed a coriander leaf in the chicken mouth. The winter shoots are cut into javelin head shapes. Then put the shark fin in boiling water, remove the drainage water, and put it into a flat dish in the shape of a coat. Add steamed chicken stock, clear soup, soy sauce, salt and sake to the soup pot. Push the stacked shark fin into the pot as it is, add the winter shoots, simmer over low heat, use wet starch to drain the mustard, drizzle with shallot and pepper oil, and drape it over the chicken. Add the broth in the soup pot, bring the salt to a boil, add the wet starch, add the MONOS glutamate, drizzle the shallot and pepper oil, pour into the shark fin and chicken and serve.