Sea cucumber with hibiscus(fu rong hai can )

Methods of Furong sea cucumber

Raw materials for making Furong sea cucumber:

500 grams of sea cucumber, 100 grams of chicken breast, 250 grams of egg white, 50 grams of ham.

Ingredients for making Furong sea cucumber:

Refined salt, sauce, monosodium glutamate, clear soup, lard, starch, chicken oil, scallion, ginger juice.

Processing steps of Furong sea cucumber:

(1) Cut the sea cucumber with a scalpel, stir it with boiling water, remove the tendons of the chicken breast, chop it into fine mud with the back of the scalpel, put it into a bowl, add a little cold soup and ginger juice, untie it, put in egg white, stir it with chopsticks, then add refined salt, monosodium glutamate and wet starch, stir it with chopsticks, cut the ham into small elephant's eye slices, cut the green onion into sections, and slice the ginger.

(2) Add a little oil into the spoon, heat it over high heat, add onion and ginger, deep fry the flavor, add clear soup, refined salt, cooking wine and monosodium glutamate, put the sea cucumber in the open, simmer for 2-3 minutes over low heat, remove the sea cucumber over high heat, pick out onion and ginger, control the water, and place in the center of the platter.

(3) Put a large amount of oil into the spoon, heat it to 50-60% heat, put the chicken antler into the spoon, gently push it with the hand spoon, for a moment, decant the oil to make the sliced Hibiscus chicken, then blanch it in boiling water, and quickly remove it

The characteristics of sea cucumber are as follows

The color is black and white, the texture is soft and tender, and the taste is delicious.

Sea cucumber with hibiscus

[name] sea cucumber

[cuisines] both Henan cuisine and Hunan cuisine in Central Plains have this dish

[type] delicacies

[features] Hunan is known as "the country of Furong". Chefs use egg white to symbolize white Furong, and cook it with sea cucumber to make the delicious local Furong sea cucumber. The finished sea cucumber is soft, smooth and glutinous, and the egg white and chicken antler are delicate and delicious. It is a famous dish at a high-level banquet.

raw material

Ingredient: 800 g sea cucumber. Ingredients: 150 grams of meat, 50 grams of raw chicken breast fat meat, 15 grams of cooked lean ham, 16 green vegetables.

Seasoning: 4 egg white, 50g wet starch, 25g Shaojiu, 7g refined salt, 1.5g monosodium glutamate, 250g miscellaneous bone soup, 200g chicken soup, 1g pepper, 10g scallion, 15g chicken oil, 150g cooked lard.

Production process

(1) Remove the peritoneum and wash the sea cucumber. Cut it into 5cm long, 3cm wide and 1cm thick pieces. Put it into a pot of boiling water and soak it in boiling water. Cut the ham into small pieces, soak the green vegetables in boiling water, remove and cool in cold water.

(2) Remove the tendons from the chicken breast, put it on the chopping board together with the fat meat, chop it into fine antler with a knife hammer, put it in a bowl, add chicken soup (50g) and stir it up, add egg white (2 pieces) and stir it into chicken antler juice. Beat the remaining egg white (2 pieces) with chopsticks to bubble and make it into a snowflake paste.

(3) Put the cooked lard (75g) in the frying pan on a high heat until 60% heat. Stir fry the sea cucumber for a few times. Add Shaojiu, add refined salt (3G) and miscellaneous bone soup. After boiling, drain the water. Mix the chicken soup (150g), refined salt (4G), monosodium glutamate, pepper and wet starch into the chicken antler juice.

(4) Put the cooked lard (75g) into the frying pan and heat it to 60%. Pour the chicken juice into the pan and fry it. Then add the sea cucumber, green vegetables and snow egg paste and stir well. Put them into the plate. Sprinkle with minced ham, scallion and chicken oil.

Another way

Material selection

5 eggs (with egg white), 500g sea cucumber, a little cooked ham and minced meat (or boiled carrot).

Seasoning

3 tbsp yellow rice wine, a little ginger slices with scallion, 25g scallion oil, 75g 45 ° aquatic powder (about half a tbsp), appropriate amount of fine salt, monosodium glutamate and pepper, 200g lard (actual consumption 50g).

Making method

1. Batch the sea cucumbers into butterfly shaped pieces with oblique knife method and wash them. Put the scallion and ginger slices into the boiling water (about 1000g) pot, and boil them for 10 minutes with low heat. When the fragrance comes out, put the sea cucumber into the blanching water and burn them thoroughly, then remove them and rinse them with clean water to remove the fishy smell. Add about 65 grams of water powder, 30 grams of fresh soup, a little fine salt and monosodium glutamate to the egg white, and stir it gently with chopsticks to form an egg white suspension.

2. Heat the pan, pour it out with cold oil, add lard, when the oil is 20% hot, pour the egg white suspension into the pan, shake the pan gently, heat the egg liquid at the bottom of the pan to condense into pieces, gently push it out from the bottom of the pan with a spoon, and when it floats, drain the oil in the colander, so as to push and fish all the egg liquid to condense into Furong egg pieces.

3. Leave a little oil in the original pot, cook yellow rice wine, add fresh soup (about 150g), sea cucumber, fine salt, monosodium glutamate and pepper, bring to a boil, then add Hibiscus egg flakes, bring to a boil, that is, add water, cornstarch, thicken, sprinkle with Scallion oil to add fragrance, then serve on a platter and sprinkle with cooked ham.

characteristic

Black and white with red embellishment, clear color. It is delicious, soft, tender, smooth and waxy.

crux

1. If necessary, blanch the sea cucumber twice to remove its fishiness. When cooking, you should use onion, ginger, onion oil, sesame oil and other spices.

2. The proportion of egg, powder and water should be paid attention to when mixing egg white suspension. More water is not easy to become egg flake, more powder is sticky; less water can't make egg white tender.

Another way

[main and auxiliary materials]

Water hair sea cucumber.. 300g refined salt..... 4G

Egg white... 10 g salt... 4 g

Coriander..... 25g Shaojiu..... 4.5g

Red cherry... 1 vinegar... 50g

Clear soup..... 700g minced ginger..... 10g

[practice]

1. Cool the clear soup in the bowl, mix it with egg white, add 3 G refined salt, 3 G monosodium glutamate, 2.5 g Shaojiu, and stir well with chopsticks.

2. 150 grams of sea cucumbers are made into coconut leaf shape with inclined blade, 16 pieces in total, the edge is carved into lace with vertical knife (for setting), and then 6 pieces are made into trunk. Soak in 1 g refined salt, 1 g monosodium glutamate and 2 g Shaojiu for 10 minutes. Then 5 grams of sea cucumber are processed into filaments. Break the red cherry in half. The remaining 145 grams of sea cucumbers were chopped with a knife and set aside.

3. Put the chopped sea cucumber into the fish plate, pour in the slurry made of egg white, steam it in the cage (steam it in small gas for 30 minutes, and then let it out every few minutes, so as not to form a honeycomb), and wait until it is completely solidified into Hibiscus shape. Put the sea cucumber cut into lace shape on the hibiscus on the right side of the plate to form two coconut trees. Put the sea cucumber silk together to form three boats and three or four flying seagulls. Steam them thoroughly in the cage and serve them out. At the root of the tree, put coriander leaves to show the green fungus, and put cherries in the upper left corner to show the rising sun. Serve with ginger and vinegar.

[process key]

Craft dishes, pay attention to modeling, careful exploration, repeated practice, lifelike, if the chef has art skills, naturally to a higher level.

[flavor characteristics]

"Furong sea cucumber" is a traditional famous dish in Henan cuisine. Eggs are steamed into "Furong" and cooked sea cucumber is served on it. Zhao Jizong, a special cook in Zhengzhou, uses the natural colors of raw materials to create a vivid "morning voyage in the South China Sea". The vast sea, mother-in-law's colorful coconut trees, the red sun; boat waves, seagulls flying, like a beautiful landscape. This dish is ingenious in conception, novel in design, simple in workmanship and elegant in artistic conception. It won the excellent award at the 1983 national technical appraisal meeting of famous cooks.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Fu Rong Hai Can