Emerald Tremella

Method of making emerald Tremella

Raw materials for making jade Tremella

Ingredients: dried Tremella 15 grams.

Ingredients: 100g chicken antler, 150g rape leaf.

Seasoning for making emerald Tremella

15 g cooking wine, 1.5 g refined salt, 2 egg white, 250 g clear soup, 10 g wet corn flour, 10 g cooked lard and 10 g chicken oil.

The process of making emerald Tremella is as follows:

1. Put Tremella fuciformis in oil-free porcelain, soak it in cold water for about 1 hour, remove the root and discolored part, wash it with clean water, put it in a boiling water pot, and remove it over the fire.

2. Wash the rape leaves with clean water, chop them into fine powder, wrap them with gauze, squeeze out the green juice and put them into a bowl. Put the minced chicken into another bowl, add a little cooking wine, refined salt, cooked lard and corn flour, stir vigorously, and then add the green juice to mix well. Put the egg whites in the tray, use chopsticks to pick up, and give them a snow-white foam, then pour them into the green chicken and stir them into paste.

3. Take 12 spoons, put a little chicken oil in each spoon, pour in the green chicken paste, smooth it with a knife, put Tremella on it, steam it in the drawer and take it out.

4. Pour 100g clear soup into the pot, add a little cooking wine and refined salt, add the remaining tremella, simmer on the fire for 2 minutes, pour into the colander, decant the soup and put it in the disc. Cut the emerald Tremella from the side of the spoon with a knife, take it out, and code it neatly on the tremella.

5. Pour 100g clear soup into the soup pot, add a little fried wine and refined salt. For good taste, heat and bring to a boil, skim the foam, dilute the corn flour with water, pour it into the pot, hook it into sauce, pour chicken oil on it, and pour it on the Emerald Tremella.

Emerald Tremella

Feicui Tremella is a dish, the main ingredient is dried tremella, ingredients are rape leaves, seasoning for cooking wine, salt, wet corn flour, etc., by steaming and simmering.

essential information

[cuisine] Manchu and Han banquet

[dish taste] salty and fresh

[food materials involved] seafood River fresh

Raw materials

Main materials

Dried Tremella 15 grams.

mixed ingredients

Chicken antler 100g, rape leaves 150g.

Seasoning

15 g cooking wine, 1.5 g refined salt, 2 egg white, 250 g clear soup, 10 g wet corn flour, 10 g cooked lard and 10 g chicken oil.

Production process

1. Put Tremella fuciformis in oil-free porcelain, soak it in cold water for about 1 hour, remove the root and discolored part, wash it with clean water, put it in a boiling water pot, and remove it over the fire.

2. Wash the rape leaves with clean water, chop them into fine powder, wrap them with gauze, squeeze out the green juice and put them into a bowl. Put the minced chicken into another bowl, add a little cooking wine, refined salt, cooked lard and corn flour, stir vigorously, and then add the green juice to mix well. Put the egg whites in the tray, use chopsticks to pick up, and give them a snow-white foam, then pour them into the green chicken and stir them into paste.

3. Take 12 spoons, put a little chicken oil in each spoon, pour in the green chicken paste, smooth it with a knife, put Tremella on it, steam it in the drawer and take it out.

4. Pour 100g clear soup into the pot, add a little cooking wine and refined salt, add the remaining tremella, simmer on the fire for 2 minutes, pour into the colander, decant the soup and put it in the disc. Cut the emerald Tremella from the side of the spoon with a knife, take it out, and code it neatly on the tremella.

5. Pour 100g clear soup into the soup pot, add a little fried wine and refined salt. For good taste, heat and bring to a boil, skim the foam, dilute the corn flour with water, pour it into the pot, hook it into sauce, pour chicken oil on it, and pour it on the Emerald Tremella.

Longitude: 104.06573486

Latitude: 30.65946198