Hydrangea fin(xiu qiu yu chi )

Hydrangea shark fin method:

Raw materials for making Hydrangea shark's fin

250g shark fin, 50g chicken breast, 50g fat meat, 25g ham, 25g towel gourd, 25g egg skin, 25g egg white, 30g cooking wine, 3G salt, 500g soup, 1g pepper and 250g clear soup.

Processing steps of Hydrangea shark fin:

Put the needle into the boiling water for several times, then put it into the steaming bowl, add the boiled clear soup (or boiling water) and steam it for half an hour. Then put in cooking wine, salt and good soup. After once, take out the air. Ham, towel gourd skin, egg skin, etc. are cut into about 3 cm long filaments. Mix well with shark fin and set aside. Chicken breast, fat, egg white into chicken grits, squeeze into a diameter of about 1.5 cm round ball. Spread shark's fin and other silk on the plate, put round balls, and then cover them with shark's fin and other silk. Then ball the round balls and shark's fin and other silk into embroidered balls one by one, put them into the square plate, steam them for 5 minutes, take them out, put them into the bowl, add clear soup, pepper, cooking wine, soak them hot before serving, drain the steamed soup, put the embroidered balls into the bowl, and add the cooked special clear soup.

The characteristics of Hydrangea fin are as follows

Beautiful appearance, clear soup and fresh taste. It is suitable for the head dish of summer feast.

Hydrangea fin

Put the needle into the boiling water for several times, then put it into the steaming bowl, add the boiled clear soup (or boiling water) and steam it for half an hour, then put in cooking wine, salt and good soup for one time, and then take it out to dry.

essential information

Its basic characteristics are beautiful in shape and color, clear and fresh in taste. It is suitable for the head dish of summer feast.

Basic materials

250 grams of shark fin. Chicken breast meat 50g, fat meat 50g, ham 25g, towel gourd 25g, egg skin 25g, egg white 25g. Cooking wine 30g, salt 3G, soup 500g, pepper 1g, clear soup 250g.

Production process

Put the needle into the boiling water for several times, then put it into the steaming bowl, add the boiled clear soup (or boiling water) and steam it for half an hour, then put in cooking wine, salt and good soup for one time, and then take it out to dry. Ham, towel gourd skin, egg skin, etc. are cut into about 3 cm long filaments. Mix well with shark fin and set aside. Chicken breast, fat, egg white into chicken mixed, squeezed into a diameter of about 1.5 cm round ball. Spread shark's fin and other silk on the plate, put round balls, and then cover them with shark's fin and other silk. Then ball the round balls and shark's fin and other silk into embroidered balls one by one, put them into the square plate, steam them for 5 minutes, take them out, add clear soup, pepper and cooking wine into the bowl, soak them hot before serving, drain the steamed soup, put the embroidered balls into the bowl, and add the cooked special clear soup.

Another way

Hydrangea shark's fin

Material selection

Water hairy shark fin, shrimp each 150 grams, chicken breast meat, pig fat meat each 75 grams, water hairy Shredded Mushroom, cooked egg skin silk, cooked chicken breast silk each 25 grams, egg white 2, cooked ham essence meat silk 15 grams, small dish heart 100 grams.

Seasoning

2 tbsp of yellow rice wine, 1 tbsp of onion and ginger juice, 5g of onion and ginger slices, appropriate amount of fine salt and monosodium glutamate, a little pepper, 50g of dried raw powder, 1.5 tbsp of 40 ° aquatic powder, 100g of lard.

Making method

1. Blanch the shark fin in a boiling water pan, remove it, and then add chicken soup, scallion, ginger slices and yellow rice wine into the bowl. Steam the shark fin and drain the water. Mix the cooked shredded chicken, egg skin, ham, mushroom and shark's fin to make multicolored silk and spread it in the basin.

2. Put the shrimp, pig fat and chicken breast on the fresh skin, beat them with a knife, put them in the container, disperse and mix with clean water, add chicken egg white, stir them vigorously along a certain direction, then add onion and ginger juice, yellow rice wine, fine salt, monosodium glutamate, dried raw powder and pepper, and continue to stir until the ingredients are integrated, white, bright and tough enough to become "chicken shrimp glue". Then squeeze the chicken shrimp glue into 24 balls with a diameter of about 2 cm by hand, and put them on the colorful silk material one by one, so that the shark fin and other five silk can be evenly wrapped on the outside of the chicken shrimp balls, and then put them on the plate. Steam them in the cage for 7-8 minutes until they are cooked to become Hydrangea balls. Move the "Hydrangea ball" to the middle of a clean big disc and stack it neatly.

3. Add a small amount of oil into the clean pot, put 2 spoons of chicken soup, adjust the fresh and salty taste, and bring to a boil. Put the small vegetable heart into the pot until it is soft and green. Put chopsticks around the hydrangea ball one by one. Then add the original juice of the steamed Hydrangea ball into the pot, thicken it fluently, pour chicken oil on it, and pour it on the hydrangea ball and the vegetable heart to make it light and taste better.

characteristic

Fine knife, colorful, exquisite shape, fresh and soft glutinous, as the first variety of high-grade banquet Hydrangea series.

crux

1. The finer the silk, the better. Only when it is fine and well proportioned, can it be coated on the chicken shrimp ball and become a delicate Hydrangea ball.

2. The "chicken shrimp glue" should be stirred vigorously and thick, so as to shape the ball. Otherwise, the hydrangea ball can not be round, but will collapse.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Xiu Qiu Yu Chi