[Yiru private dining dish] a few simple steps to change the pattern to be more colorful

[Yiru private dining dish] a few simple steps to change the pattern to be more colorful

Introduction:

"Since we came to the gourmet world, cooking, especially banquet guests, always think of some variety dishes. Although they are not perfect, they can also make people fresh and fresh, and at the same time make people feel that you attach importance to them or him. Even if you eat at home, you will liven up the atmosphere. You often create some strange but simple dishes. "

Production steps:

Step 1: ingredients of fresh shrimp, chicken and sponge gourd.

Step 2: cut scallion into scallion, ginger into shreds, soak with a little water.

Step 3: Chop chicken breast into minced chicken, then put in pickled onion and ginger water, then put in a little Shaojiu and a little salt. Mix abalone sauce, light soy sauce and pepper with a little water starch to make a strong filling. Forget to pat the finished filling here.

Step 4: remove the skin of towel gourd, clean it and cut it into 3 cm section for standby.

Step 5: remove the gland and intestines of shrimp, you can use toothpick. Then turn around and shell the shrimp, leaving the tail. The shrimp I bought is a little big. Remove a little and clean it.

Step 6: dig out the middle part of Luffa with a small spoon to form a small bucket.

Step 7: then add the blended chicken paste to the towel gourd tube, most of which will be added.

Step 8: then set the shrimp on the top.

Step 9: steam in the steamer for about 5 minutes, and wait for about 1 minute.

Step 10: prepare some decorations on the edge of the plate while waiting.

Step 11: put the steamed dishes in the middle of the set plate.

Step 12: pour the dish water into the pot to heat, add a little chicken essence and a little salt to thicken, and pour over the shrimp. The transparent sauce looks more comfortable on top.

Materials required:

Luffa: most of them

Fresh shrimp: 8

Chicken breast: About 50g

Chives: one or two

Ginger slices: 3

Virgin fruit: moderate

Cucumber: a section

Salt: a little

Abalone juice: a little

Shaojiu: moderate

Starch: appropriate amount

Pepper: a little

Light soy sauce: a little

Chicken essence: a little

Note: 1, chicken paste than the stuffing to some fine, stirring to fully in place, so eat up a good taste. 2. Luffa to stay at the bottom of some more, I have too little at the bottom here, all the advantages of deformation. 3. The skin of towel gourd should be thinner to make it look greener. 4. The shape I made here is not ideal, you can put less stuffing, it will look better. 5. As for stuffing, you can put minced fish or shrimp. 6. The sauce of Euryale ferox must be clear, otherwise it will not look good.

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: salty and fresh