Golden Lion Hydrangea

Golden Lion Hydrangea method:

Raw materials for making golden lion Hydrangea ball:

Ingredients: 150g scallops, 50g minced fish.

Ingredients: 100g Shuifa mushroom, 8 rape hearts, 25g cooked ham and 25g Nostoc flagelliforme.

Ingredients for making golden lion Hydrangea

15 g cooking wine, 1.5 g refined salt, 1 egg white, 350 g clear soup, 15 g wet corn flour, 40 g chicken oil.

Production steps of Golden Lion Hydrangea ball:

1. Wash the scallops with clean water, put them into a bowl, soak them in boiling water for 2 hours, steam them in the drawer for about 2 hours, take them out, wash off the fine sand in the scallops, rub the scallops into silk by hand and put them on the plate. Wash the cabbage heart with water and put a knife on the root.

2., the egg white dish, with chopsticks, and a snow-white foam. Put the minced fish into a bowl, add a little alcohol and chicken oil, stir hard, pour in egg white and 5g corn flour, and stir to make minced fish paste. Use scissors to cut the length of Lentinus edodes into 32 strips, which are 1 inch and 2 minutes long and 1 minute wide.

3. Squeeze the minced fish paste into balls with a diameter of 5 minutes by hand, squeeze 16 pieces in total, put them on the dried beancurd, make the minced fish balls full of dried beancurd, put them on another plate, code them into a cross shape with Lentinus edodes, spread some minced ham and Nostoc flagelliforme on the cross shape and four ends, and steam them for 10 minutes.

4. Add a little chicken oil into the pot, heat it up, stir fry the vegetable heart, add 200g clear soup, add a little cooking wine and refined salt, simmer on the fire for 2 minutes, remove, decant the soup, put the root in the middle, and put the Golden Lion Hydrangea ball on the plate.

5. Pour clear soup into the pot, add the remaining cooking wine and refined salt, bring to a boil over high heat, and skim the foam. Dilute the corn flour with water, pour it into the pan, and then hook it into sauce. Pour chicken oil on the dish.

Golden Lion Hydrangea

Golden Lion Hydrangea is a delicious food, the main production materials are: scallops 150 grams, 50 grams of minced fish..

raw material

Ingredients: 150g scallops, 50g minced fish.

Ingredients: 100g Shuifa mushroom, 8 rape hearts, 25g cooked ham and 25g Nostoc flagelliforme.

Seasoning: 15g cooking wine, 1.5g refined salt, 1 egg white, 350g clear soup, 15g wet corn flour, 40g chicken oil.

practice

1. Wash the scallops with clean water, put them into a bowl, soak them in boiling water for 2 hours, steam them in the drawer for about 2 hours, take them out, wash off the fine sand in the scallops, rub the scallops into silk by hand and put them on the plate. Wash the cabbage heart with water and put a knife on the root.

2., the egg white dish, with chopsticks, and a snow-white foam. Put the minced fish into a bowl, add a little alcohol and chicken oil, stir hard, pour in egg white and 5g corn flour, and stir to make minced fish paste. Use scissors to cut the length of Lentinus edodes into 32 strips, which are 1 inch and 2 minutes long and 1 minute wide.

3. Squeeze the minced fish paste into balls with a diameter of 5 minutes by hand, squeeze 16 pieces in total, put them on the dried beancurd, make the minced fish balls full of dried beancurd, put them on another plate, code them into a cross shape with Lentinus edodes, spread some minced ham and Nostoc flagelliforme on the cross shape and four ends, and steam them for 10 minutes.

4. Add a little chicken oil into the pot, heat it up, stir fry the vegetable heart, add 200g clear soup, add a little cooking wine and refined salt, simmer on the fire for 2 minutes, remove, decant the soup, put the root in the middle, and put the Golden Lion Hydrangea ball on the plate.

5. Pour clear soup into the pot, add the remaining cooking wine and refined salt, bring to a boil over high heat, and skim the foam. Dilute the corn flour with water, pour it into the pan, and then hook it into sauce. Pour chicken oil on the dish.

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