Thick Soup Eight Treasure Cup
Ingredients: fresh abalone, liao ginseng, scallop, shark fin
, skirt, deer tendon, fish belly, shrimp
Rapeseed heart, thick soup pumpkin velvet
Seasoning: water starch, refined salt
Production process:
1. After slaughtering the fresh abalone, clean it and change it with a knife; liao ginseng, shark fin, skirt, deer tendon, fish belly Prepare the knife and put it in water for use; steam the scallops to heat; and use the shrimp and small rapeseed in water for use.
2. Add thick soup to the pot, add refined salt, add abalone, scallion, cooked scallop, cooked shark fin, cooked skirt, cooked deer tendon, fish belly, and shrimp to simmer and remove, and put it into the pot.
3. Clean up the impurities in the soup, add pumpkin puree to adjust the soup to golden yellow, thicken the soup with water starch, then pour it into the cup, add the small rapeseed heart.
Taste characteristics: rich flavor and rich nutrition.
Prince Edward Clear Soup, Bamboo Fungus and Lotus Root
Prince Prince Clear Soup with Bamboo Fungus and Lotus Root
Ingredients: Radix ginseng, bamboo fungus, shrimp, coriander, salt, p_sppan0 , Monosodium glutamate, sugar, clear chicken soup, cornstarch
Method:
1. Soak dried bamboo fungus in warm water; Prince Edward joins the steaming of clear chicken soup; soak the cordyceps flower thoroughly and simmer.
2. Make shrimp paste into shrimp glue, adjust the taste, and put it in the piping bag.
3. Wash the soaked bamboo fungus, squeeze the beaten shrimp glue into the bamboo fungus, tie the two ends with a coriander stick, tie one in the middle, and put the prepared bamboo fungus root in the container Add a little chicken broth and steam it until cooked. Put the steamed ginseng in and garnish with a few medlars and cordyceps flowers.
Features: salty and fresh, bright color, vivid shape,The taste is crisp and crisp.
Efficacy: clearing away heat and moisturizing dryness, replenishing qi and neutralizing energy.
Steamed Codfish with Matsutake Yellow Sauce
Main Ingredients: Silver Cod
Accessories: Longkou vermicelli , sour peppermint _pspansp 0, enoki mushroom Sauce, salt, monosodium glutamate, Huadiao wine, green onion ginger, Jinba hot and sour sauce, sugar, ginger granules, broth
Method:
1. The cod fish is cut into thick slices from the tail with a knife, and the shape is more beautiful. Flush, dry with a clean towel, add green onion ginger and Huadiao wine to marinate.
2. Soak the Longkou vermicelli, add enoki mushrooms and mix well on the bottom of the plate, put the enoki mushrooms and the marinated cod fillet on top, steam together with sour sea pepper sauce, ginger and matsutake for 10 minutes. The table is decorated with mint leaves.
3. Jinba hot and sour sauce, add broth, sugar, salt, and MSG to adjust the taste and pour it on the steamed fish steak.
Taste characteristics: hot and sour appetizer, cod tender and smooth.
The key to making:
1. The silver cod fillet should be sliced thicker and not fragile, with a good taste.
2. Add garlic oil when the vermicelli is mixed, the steamed vermicelli will not stick.
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