seafood platter (hai xian pin pan )

Seafood platter method:

Ingredients for seafood platter:

A fresh flower, especially fish, sea cucumber, shrimp, fresh shellfish, cooked chicken, fish fillets, winter bamboo shoots, salt, monosodium glutamate, pepper, ginger, cooking wine, Lake powder and other seasonings

Steps for making seafood platter:

1. Pour the fresh flowers into the cup and put them in the middle of the plate. Blanch the fish, sea cucumber, shrimp, fresh shellfish, cooked chicken, fish fillets and winter bamboo shoots in boiling water and put them around the fresh flowers;

2. Put soup, salt, essence, pepper, ginger powder and cooking wine into the soup spoon, bring to a boil, pour in starch, thicken and pour on the vegetables.

seafood platter

Seafood platter is a famous traditional dish in Sichuan Province. Put the fresh flowers in the cup and put them in the middle of the plate. Blanch the squid, sea cucumber, shrimp, fresh shellfish, cooked chicken, fish fillets and winter bamboo shoots in boiling water and put them around the flowers.

Put the soup, salt, monosodium glutamate, pepper, ginger powder and cooking wine into the spoon, bring to a boil, pour in the starch, thicken and pour on the vegetables.

Sichuan cuisine is characterized by spicy, spicy, fragrant, fresh, oily, and thick taste, with the reuse of "three peppers" (pepper, Chinese prickly ash, pepper) and fresh ginger. Seasoning methods include dry roast, fish flavor, strange taste, pepper and hemp, red oil, ginger juice, sweet and sour, litchi, mashed garlic, etc., forming the special flavor of Sichuan cuisine, enjoying the reputation of "one dish, one style, one hundred dishes, one flavor".

Food ingredients

A fresh flower, squid, sea cucumber, shrimp, fresh shellfish, cooked chicken, fish fillets, winter bamboo shoots, salt, monosodium glutamate, pepper, ginger, cooking wine, Lake powder and other seasonings

Production process

① Put the fresh flowers in the cup and put them in the middle of the plate. Blanch the squid, sea cucumber, shrimp, fresh shellfish, cooked chicken, fish fillets and winter bamboo shoots in boiling water and put them around the flowers;

② Put the soup, salt, monosodium glutamate, pepper, ginger powder and cooking wine into the spoon, bring to a boil, pour in the starch, thicken and pour on the vegetables.

characteristic

He is good at frying, sliding, frying, frying, frying, frying, boiling, simmering and so on. In particular, small fry, stir fry, dry stir fry and dry burn have their own unique features. From "three steams and nine buttons" to ordinary meals, folk snacks and home style, the dishes are various, novel and exquisite.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Hai Xian Pin Pan