Cold dish crystal tongue palm

Ingredients: 20 duck tongues, 10 duck palms 10 edamame rice 10 grains of agar 4g cooked ham 2g salt 5g ginger 1 green onion 5g rice wine 0.5g

Preparation method

(1) Pour water into the pot on the heat and boil, put in the palm of the tongue and blanch the water, then remove and wash with clean water. Then put the tongue and palm into a pot of water, add green onion, ginger, and rice wine and bring to a boil over medium heat. Then skim off the foam, add 1.5g of salt and move to low heat. Burn until the metacarpal bone can be produced and repaired with a knife. Blanch the edamame rice in a pot of Buddha water, remove and put it in clean water.

(2) Take out 10 small tablespoons, put the palm inside, then put the edamame rice, take ten small bowls, cut the ham into small diamond-shaped pieces stacked on the bottom of the bowl to form a flower shape into the duck tongue, and put the duck palms neatly, filling the corners inside.

(3) The original soup pot is boiled over high heat, the agar is changed to a knife and washed, then put into the pot, seasoned with fine salt and MONOSG, poured into a tablespoon and a small bowl, slightly cooled, put it in the refrigerator and frozen

(4) Place the inner tongue palm of the bowl in the middle of the dish, and the duck palm inside the spoon is surrounded by a lotus flower shape

peculiarity

Beautiful shape, frozen like crystal, cool and palatable