Hunan vegetable goldfish play lotus goldfish play lotus

<h1 class="pgc-h-arrow-right" > goldfish play lotus</h1>

【Raw Materials】

Ingredients: alkali squid 1250 g.

Ingredients: 100 g of minced fish, 1 g of green beans, 1 top of the red cherries, 10 red cherries, 2 red peppers

g, egg love 2 pcs.

Seasoning: Peanut oil 1000 g (actual consumption 50 g), refined salt 5 g, monosodium glutamate 1 g, rice vinegar 10

g, cooking wine 25 g, garlic rice 50 g, dry starch 15 g, wet starch 10 g, sesame oil 5 g.

【Method】

1. Cut the alkali-haired squid into 6 cm long and 4 cm wide slices, and cut the cross knife on one side of the slice,

As the body of a goldfish; cut the coarse silk connected at one end on the other side, and then add cooking wine, salt, monosodium glutamate, and dry

Starch grab sizing.

2. Cut the red pepper into short strips. Cut into 6 petals before the red buds, leave the tip, remove the petals, and make lotus petals. Green bean wash

clean.

3. Stir the fish velvet with egg whites, pour into a cup coated with oil, insert green beans on top, and steam them in the basket

The lotus is placed in the front petal of the lotus, placed in a dish, and the red cherry is cut in half to make goldfish eyes.

4. Place the wok on high heat, add peanut oil to 70% heat, and then mix the prepared squid oil. Into

Drain a colander into oil. Leave the oil in the pot, then add the fish, and cook the rice vinegar, red pepper shreds, garlic rice, sesame oil,

Humidify the starch, loosen the mustard, remove from the pot, embed the prepared goldfish eyes, and evenly place around the lotus

Ready-to-do.

【Features】

Goldfish play lotus is made from fish as the main ingredient. Squid rolls resemble goldfish, frolicking with egg lovers and fish

Around the lotus puff refined with mushrooms and green beans, the image is realistic and interesting, and the name of the dish is derived from this.

This kitchen knife is exquisite, sour and spicy, squid is crisp and tender, lotus puff is smooth, is Changsha Yulou East Restaurant

The innovative dish developed by special first-class chef Xu Juyun won a bronze medal in the second national cooking competition.