Three treasures of velvet antler(lu rong san zhen )

Three treasures of pilose antler

Raw materials for making three treasures of pilose antler:

20 grams of velvet antler, 250 grams of shark fin, sea cucumber, scallop and chicken breast, 5 grams of salt and 10 grams of cooking wine.

The process of making velvet antler is as follows:

1. Wash the velvet antler and scallops, add seasoning and cook them in the pot;

2. Soak sea cucumber and shark fin in boiling water, cut chicken breast into minced meat, and mix in egg white and seasoning;

3. Put the shark fin, sea cucumber, scallop, chicken ball and velvet antler into the steamer at one time, add the clear soup seasoning and steam for one hour.

Three treasures of velvet antler

Pilose antler is a famous traditional dish in Beijing. All the materials are top grade, rich in nutrition and delicious.

Materials used

20G velvet antler, 250g shark fin, 250g sea cucumber, 250g scallop, 250g chicken breast.

Production method 1

1. Wash the velvet antler and scallops, add seasoning and cook them in the pot;

2. Soak sea cucumber and shark fin in boiling water, cut chicken breast into minced meat, and mix in egg white and seasoning;

3. Put the shark fin, sea cucumber, scallop, chicken ball and velvet antler into the steamer at one time, add the clear soup seasoning and steam for one hour.

Production method 2

raw material

12 pieces of pilose antler, 10 grams, 15 grams of corn flour, 100 grams of water hairy shark fin needle, 1000 grams of clear soup, 500 grams of water hairy sea cucumber, 15 grams of refined salt, 100 grams of scallops, 5 grams of monosodium glutamate, 500 grams of old hen, 25 grams of Shaojiu, 100 grams of chicken breast, 30 grams of scallion, 500 grams of pork elbow, 30 grams of ginger and 4 egg white.

Cooking method

1. Remove the floating ash from the velvet antler slices, wash the scallops after removing the hard muscle, put them into two bowls respectively, and add 50g of clear soup and 10g of scallion in each bowl. 10 grams of ginger, steam for 2 hours, take out, pick up the scallion, ginger. Open the sea cucumber with the slope knife method, put it into the boiling water pot, and put it into the cold water. Put the old hen and pig's elbows into the soup pot and cook them until they are broken. Remove them and wash the foam.

2. Remove the white muscle from the chicken breast, smash it into mud with the back of a knife, put it into a bowl, add 2 egg white for several times, stir it, and then add 7g of refined salt and 3G of monosodium glutamate to mix it into chicken mud.

3. put 2 egg whites in a bowl, stir them with chopsticks and form a foam. Then add rice noodles and half chicken mud, and mix them into protein paste.

4. Put the shark fin into the boiling water pan, remove the fishy smell, take out and divide into 12 parts, each into a bundle, take the other half of the chicken paste, wrap each bundle of shark fin needle, and then wrap a layer of protein paste outside, put into the boiling water pan, take out and put in an enamel basin, add 450g clear soup. 10 grams of scallion, 10 grams of ginger, and boiled to break the old hen, pig elbow, steam for 2 hours, remove the old hen and pig elbow, and remove the scallion, ginger.

5. Stack the processed shark fin, sea cucumber and scallop evenly in the steam pan, and then stack the velvet antler pieces on it. Then add 450 grams of clear soup and deer antler soup. Pour the scallop soup into the steamer, add 2G monosodium glutamate, 8g refined salt and Shaojiu, cover the steamer and steam for 1 hour.

Key technology

1. The bowl containing egg white should be clean, without oil, salt, alkali and raw water. Use chopsticks to stir in one direction, and do not stop until it is creamy. Insert a chopstick and stand still.

2. The elbows of old hens and pigs can be used for other purposes.

3. Pour the clear soup, pilose antler soup and scallop soup into the steam pan gently, and be careful not to rush the pilose antler slices.

characteristic

Pilose antler is the immature horn of Male Sika deer or red deer, which has not been ossified. It contains protein, calcium, phosphorus and other trace elements. It is a valuable traditional Chinese medicine. It has the effects of tonifying essence and marrow, warming kidney yang, strengthening tendons and bones. The "three delicacies of pilose antler" made of pilose antler slices, shark fin, sea cucumber and scallop are Beijing official court flavor and winter tonic delicacies. The original soup is original, full-bodied, delicious, and full of nourishing effect. It can treat premature senility and premature ejaculation. Women with uterine cold infertility is effective.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Lu Rong San Zhen