Lotus fish(lian peng yu )

How to make lotus fish:

Raw materials for making lotus fish:

There are 200g black carp meat, 0.5g monosodium glutamate, 75g fried peanuts, 0.5g refined salt, 50g pig fat meat, 5g Shaojiu, 2 egg white, 3G green vegetable leaf juice, 10g wet starch, 150g chicken soup and 15g cooked lard.

Steps of making lotus fish:

1. Chop the fish and fat into mud, put them in a bowl, add 4G of refined salt, 50g of onion and ginger juice, Shaoxing wine and water, stir hard, add egg white, monosodium glutamate and green vegetable juice, and mix well.

2. Take 12 large wine cups, evenly spread the cooked lard in the cups, respectively put into the fish and meat stuffing and smooth, insert 5 peanuts on each stuffing, and steam them on the wine cup for about 5 minutes until they are cooked. Take out the wine cup and stack them on the plate.

3. Put chicken soup and 1 g refined salt on medium heat, bring to a boil, dilute and thicken with wet starch, pour in cooked lard and pour on top.

The characteristics of the fish are as follows

Lotus fish is a famous dish in Huizhou. It is made of fish and peanuts. The shape and color of the fish is vivid. The fish is fresh and soft, and the peanuts are crisp.

Attention should be paid to when making lotus fish

Add water to the stuffing slowly and stir it along the same direction. Peanuts are arranged in the shape of plum blossom with a little dew point, which looks like lotus seeds.

Lotus fish

It is a famous dish in Huizhou. It takes fish as Lotus House and peanuts as lotus seeds. The shape and color of the fish is vivid. The fish is fresh and soft, and the peanuts are crisp.

introduce

Dish name: Lotus fish

Pinyin: Lian Pengyu

raw material

Black carp meat 200 grams, MSG 5 g, fried peanuts 75 grams, refined salt 5 g, pig fat meat 50g, Shaojiu 5 grams, egg white Two, green vegetable juice 3 G, wet starch 10 grams, chicken soup 150 grams, cooked lard 15 g

Production method

1. Chop the fish and fat into mud, put them in a bowl, add 4G of refined salt, 50g of onion and ginger juice, Shaoxing wine and water, stir hard, add egg white, monosodium glutamate and green vegetable juice, and mix well.

2. Take 12 large wine cups, evenly spread the cooked lard, respectively put into the fish and meat stuffing and smooth, insert 5 peanuts into each stuffing, and steam them on the wine cup for about 5 minutes until they are cooked. Take out the wine cup and stack them on the plate.

3. Put chicken soup and 1 g refined salt on medium heat, bring to a boil, dilute and thicken with wet starch, pour in cooked lard and pour on top.

be careful:

1. Add water into the stuffing slowly and stir it along the same direction to make it stronger.

2. The peanuts are arranged in plum shape with a little dew point, which looks like lotus seeds.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Lian Peng Yu