Shark's fin with lotus(he hua yu chi )

How to make lotus shark fin

Raw materials for making lotus shark fin

200g shark fin, 30g minced chicken, 30g sea rice, 20g minced ham, 50g yellow cake, 1 soft egg, 20g cooked chicken, 20g pork, 20g egg white, 30g starch, 2.5G refined salt, 5g cooked lard, 10g spinach juice, 10g scallion and 10g ginger.

Processing steps of lotus shark fin:

Put chicken antler into a bowl, add egg white, wet starch and refined salt, mix well to make chicken material. Choose 12 spoons (6 large, 6 medium) and mix them with cooked lard and chicken material until they are flat. Sprinkle minced ham on the top of the spoon to form lotus petals. Add the remaining chicken material into the spinach juice to make it green. Take a wine cup, smear oil on it, and then spread the green chicken material. Insert the chicken material evenly with sea rice to make lotus seed. Put the lotus seed and lotus petals into the cage and steam for 8-12 minutes. Remove when cooked. Add water to the pot and bring to a boil. Prick a small eye with a thin needle. Gently squeeze the egg liquid into boiling water to form egg yolk. After floating, remove it. The chicken cake is made into a round cake holder and put it into one end of the fish plate. Take out the steamed lotus petals and lotus pods respectively and put them on the cake holder to form lotus shape. Put the eggs in the cake holder

The characteristics of lotus shark fin are as follows

The shape is beautiful, the shark fin is soft and rotten, "Lotus" is tender, and the soup is fresh and delicious.

Shark's fin with lotus

Lotus shark fin is a famous traditional dish in Shandong Province, which belongs to Shandong cuisine. The shape is beautiful, the shark fin is soft and rotten, the lotus is tender, and the soup is fresh and delicious. First processing, chicken meat chopped into a bowl, add egg white, salt, monosodium glutamate, cooking wine, soup, sesame oil into mud. Take a large wine cup, spread sesame oil, add 30 grams of mashed chicken, stir in spinach juice, smooth, and then insert green beans into lotus shape. Take 16 spoons and spread sesame oil on them. Spread the minced chicken one by one. Arrange the shark fin needles in the spoons and sprinkle the ham on the top of the spoons. Cooking: steam the "Lotus" and "lotus petals" in the cage for about 10 minutes. Take out the lotus petals and put them around the steamed whip dish. Put the green "Lotus" in the middle. Add clear soup, salt, monosodium glutamate and cooking wine into the spoon, bring to a boil, remove the froth, sprinkle with bright oil and pour on the lotus fin.

Practice 1

Ingredients: 200g shark fin. 30 grams of minced chicken, 30 grams of steamed sea rice, 20 grams of minced ham, 50 grams of yellow cake, 50 grams of soft eggs, 20 grams of cooked chicken and 20 grams of pork. Egg white 20g, starch 30g, refined salt 2.5G, cooked lard 5g, spinach juice 10g, green onion 10g, ginger 10g.

Production process:

1. Put chicken antler into a bowl, add egg white, wet starch and refined salt, mix well to make chicken material.

2. Choose 12 spoons (6 large, 6 medium) and mix them with cooked lard and chicken material until they are flat. Sprinkle minced ham on the top of the spoon to form lotus petals.

3. Add the leftover chicken material into spinach juice to make it green. Take a wine cup, smear oil on it, and then spread the green chicken material. Insert the chicken material evenly with sea rice to make lotus seed. Put the lotus seed and lotus petals into the cage and steam for 8-12 minutes. Remove when cooked.

3. Add water to the pot and bring to a boil. Prick a small eye with a thin needle. Gently squeeze the egg liquid into the boiling water to form the egg yolk. After floating, take out the egg yolk. Make the chicken cake into a round shape and form a cake holder. Put it into one end of the fish plate. Take out the steamed lotus petals and lotus pods and put them on the cake holder to form lotus shape. Put the egg yolk around the lotus pods to form lotus whiskers.

4. Put the fish plate in the cage and steam for 2 minutes. Put the shark fin in the bowl. Add the cooked chicken, cooked lard, scallion, ginger slices and clear soup. Steam the fish in the cage and take out. Remove the chicken, pork, onion and ginger.

5. Add the scallion oil in the frying pan until it is seven years old (about 175 ℃), fry the scallion and ginger slices, remove them, then add soy sauce, Shaoxing wine, clear soup, refined salt and shark fin, simmer and stew them with low heat until the soup is cooked for hours, thicken them with starch, drizzle with scallion oil, and push them into one end of the fish plate.

6. Put clear soup, Shaoxing wine and refined salt in the soup pot. After boiling, put wet starch to thicken. Pour chicken oil on lotus and serve.

Practice 2

Ingredients: 100g shark fin needle, 100g chicken breast, 12 fresh green beans, 3 egg white, 5g salt, 500g clear soup, 10g Shaojiu, 30g sesame oil, 10g Mingyou, 15g wet starch, 15g minced ham and 5g spinach juice.

Preparation method:

① First processing, chicken breast meat chopped into a bowl, add egg white, salt, monosodium glutamate, cooking wine, soup, sesame oil into mud. Take a large wine cup, spread sesame oil, add 30 grams of mashed chicken, stir in spinach juice, smooth, and then insert green beans into lotus shape. Take 16 spoons and spread sesame oil on them. Spread the minced chicken one by one. Arrange the shark fin needles in the spoons and sprinkle the ham on the top of the spoons.

② Cooking: steam the "Lotus" and "lotus petals" in the cage for about 10 minutes. Take out the lotus petals and put them around the steamed whip dish. Put the green "Lotus" in the middle. Add clear soup, salt, monosodium glutamate and cooking wine into the spoon, bring to a boil, remove the froth, sprinkle with bright oil and pour on the lotus fin.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : He Hua Yu Chi