Begonia longlianensis

The method of Longlian Begonia is as follows:

Raw materials for making Longlian Begonia:

Ingredient: 250g fish.

Ingredients: 50g shrimp, 40g cooked ham, 25g horseshoe, 25g shiitake mushroom, a little coriander leaf.

Ingredients for making Longlian Begonia:

10 g cooking wine, 1.5 g refined salt, 200 g clear soup, 10 g dry corn flour, 10 g wet corn flour, 30 g chicken oil and 1 egg white.

The steps of making Begonia longlianensis are as follows:

1. Gently scrape off the fish layer by layer with a small iron spoon (if there are fish bones, you can pick them out), then put a piece of skin on the vegetable pier face down, put the scraped fish on the skin, and smash it with a knife ridge to make a antler (if the antler is sticky, you can add a small amount of water to ensure that the antler does not stick to the knife), remove the tendons and fine spines, put it in a bowl, add a little wine, refined salt, corn flour, and chicken 1 egg white, stir hard to make fish paste.

2. Wash the shrimp, Lentinus edodes and horseshoe with clean water and cut them into powder. Add 25 grams of chicken oil into the frying pan and heat it to 50% heat. Add the above three kinds of minced chicken oil. Add a little cooking wine and a little refined salt. Stir fry the three kinds of minced chicken oil into the stuffing and pour them into the colander. Control the soup and divide it into 12 portions. Cut the ham into twelve 1-inch filaments.

3. Squeeze the minced fish paste into twelve small round pancakes by hand, dip a little dry corn flour on the outside (it's better not to stick hands), put a portion of cooked stuffing in the middle, wrap it up, and form a Begonia shape. Insert a shredded ham vertically above, stick two coriander leaves on both sides, put it in the basin, steam it in the drawer for 5 to 6 minutes, then take it out and put it in another disc.

4. Pour the clear soup into the soup pot, add cooking wine and refined salt, bring to a boil, skim the froth, add the corn flour diluted with water to make the juice, sprinkle with a little chicken oil, and pour on the vegetables.

Begonia longlianensis

Ingredient: 250g fish.

Ingredients: 50g shrimp, 40g cooked ham, 25g horseshoe, 25g shiitake mushroom, a little coriander leaf.

Seasoning: 10g cooking wine, 1.5g refined salt, 200g clear soup, 10g dry corn flour, 10g wet corn flour, 30g chicken oil, 1 egg white.

raw material

Ingredient: 250g fish.

Ingredients: 50g shrimp, 40g cooked ham, 25g horseshoe, 25g shiitake mushroom, a little coriander leaf.

Seasoning: 10g cooking wine, 1.5g refined salt, 200g clear soup, 10g dry corn flour, 10g wet corn flour, 30g chicken oil, 1 egg white.

practice

1. Gently scrape off the fish layer by layer with a small iron spoon (if there are fish bones, you can pick them out), then put a piece of skin on the vegetable pier face down, put the scraped fish on the skin, and smash it with a knife ridge to make a antler (if the antler is sticky, you can add a small amount of water to ensure that the antler does not stick to the knife), remove the tendons and fine spines, put it in a bowl, add a little wine, refined salt, corn flour, and chicken 1 egg white, stir hard to make fish paste.

2. Wash the shrimp, Lentinus edodes and horseshoe with clean water and cut them into powder. Add 25 grams of chicken oil into the frying pan and heat it to 50% heat. Add the above three kinds of minced chicken oil. Add a little cooking wine and a little refined salt. Stir fry the three kinds of minced chicken oil into the stuffing and pour them into the colander. Control the soup and divide it into 12 portions. Cut the ham into twelve 1-inch filaments.

3. Squeeze the minced fish paste into twelve small round pancakes by hand, dip a little dry corn flour on the outside (it's better not to stick hands), put a portion of cooked stuffing in the middle, wrap it up, and form a Begonia shape. Insert a shredded ham vertically above, stick two coriander leaves on both sides, put it in the basin, steam it in the drawer for 5 to 6 minutes, then take it out and put it in another disc.

4. Pour the clear soup into the soup pot, add cooking wine and refined salt, bring to a boil, skim the froth, add the corn flour diluted with water to make the juice, sprinkle with a little chicken oil, and pour on the vegetables.

Longitude: 104.06573486

Latitude: 30.65946198