Dongrong brandy

How to make Dongrong brandy

Raw materials for making Dongrong brandy:

Jingdonggua 1000g. 75 grams of shrimps, 25 grams of cooked ham, 1 gram of egg floss. 25 grams of wet starch, 1000 grams of cooked lard (about 50 grams), 1.5 grams of refined salt, 1 gram of monosodium glutamate, 150 grams of clear soup.

Processing steps of Dongrong brandy:

White gourd peeled, brewed, cut into 6 cm long, 2 cm wide strips, and then batch cut into white orchid shape, a total of about 75. Chop the shrimps into mud and embed them in the center of "white orchid". Cut 25g ham into thin slices and put them in the pot one by one. After the shrimps are cooked, pour in a colander to drain the oil. Then roll them into flower shape and put a few egg floss in the middle as the flower center. Heat the lard to 20% heat (about 44 ℃), put the "white orchid" into the pot one by one, until it is crisp, pour in the colander to drain the oil, then pour it into the pot again, add the clear soup, 1.5g refined salt and 1g monosodium glutamate, and heat it slightly. First, put the "white orchid" in the pot, divide it into three layers and place it on the plate, put the rolled ham flower in the middle of the wax gourd brandy, wet the starch in the clear soup, and hook it into the glass sauce Pour on the white orchid and remove the ham powder.

Dongrong brandy

Dongrong brandy belongs to Zhejiang cuisine. It has beautiful shape, fresh taste and elegant color. It is suitable for all ages.

Raw materials

Jingdonggua 1000g. 75 grams of shrimps, 25 grams of cooked ham, 1 gram of egg floss. 25 grams of wet starch, 1000 grams of cooked lard (about 50 grams), 1.5 grams of refined salt, 1 gram of monosodium glutamate, 150 grams of clear soup.

Production process

White gourd peeled, brewed, cut into 6 cm long, 2 cm wide strips, and then batch cut into white orchid shape, a total of about 75. Chop the shrimps into mud and embed them in the center of "white orchid". Cut 25g ham into thin slices and put them in the pot one by one. After the shrimps are cooked, pour in a colander to drain the oil. Then roll them into flower shape and put a few egg floss in the middle as the flower center. Heat the lard to 20% heat (about 44 ℃), put the "white orchid" into the pot one by one, until it is crisp, pour in the colander to drain the oil, then pour it into the pot again, add the clear soup, 1.5g refined salt and 1g monosodium glutamate, and heat it slightly. First, put the "white orchid" in the pot, divide it into three layers and place it on the plate, put the rolled ham flower in the middle of the wax gourd brandy, wet the starch in the clear soup, and hook it into the glass sauce Pour on the white orchid and remove the ham powder.

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