Ganoderma lucidum loves jade cicada(ling zhi lian yu chan )

How to love jade cicada with Ganoderma lucidum

Raw materials for making Ganoderma lucidum and jade cicada:

Water hair mushroom 20, cooked ham 10 grams, fresh shrimp 200 grams, pig fat meat 75 grams, duck egg white Six, dry starch 2.5G, refined salt 4 grams, soup 500 grams, MSG 5.5G

Steps for making Ganoderma lucidum cicada:

1. Chop 75g shrimp meat and 50g pig fat meat into mud, add 0.5g refined salt and 1 monosodium glutamate, mix well, and knead into 10 mushroom stuffing boxes. 　　　　

2. Remove the moisture from the mushroom, put it in a bowl, add a little soup, steam it in the cage drawer for 30 minutes, squeeze out the moisture, put it on the plate, make the pedicled side upward, sprinkle the dry starch evenly, put one stuffing on each of the 10 mushrooms, cover it with the other 10 mushrooms, and slightly press and stick it into a mushroom box, showing Ganoderma lucidum shape. 　　　　

3. Chop the remaining shrimp meat and pig fat meat into mud, add 1g of refined salt and 2G of monosodium glutamate, mix well, and knead them into 20 Yuchan stuffing balls. 　　　　

4. Put duck egg white in a bowl, break it up, take out the iron spoon, put it on the fire and heat it. In addition, take 1 small piece of pig fat meat

Ganoderma lucidum loves jade cicada

Ganoderma lucidum and jade cicada is a famous traditional dish in Fuzhou, Fujian Province. This dish is made of Lentinus edodes with shrimp and crab meat as stuffing. It looks like Ganoderma lucidum. Take the protein as the skin, make the jade cicada shape with shrimp meat and fat meat, put it on the left and right sides of the soup bowl, and then pour it with chicken soup. The view of black and white, bright and beautiful, the quality of fresh food, mellow taste. At the 1983 national famous chef performance meeting, it was identified as a famous dish with excellent color, aroma, taste and shape by judges and experts. Once served as one of the main dishes for foreign heads of state.

Raw materials

Ganoderma lucidum 30g, cooked ham 10g, fresh shrimp 200g, pig fat 75g, duck egg white 6, dry starch 2.5G, refined salt 4G, soup 500g, monosodium glutamate 5.5G

Production method

1. Chop 75g shrimp meat and 50g pig fat meat into mud, add 0.5g refined salt and 1 monosodium glutamate, mix well, and knead into 10 mushroom stuffing boxes.

2. Remove the moisture from the mushroom, put it in a bowl, add a little soup, steam it in the cage drawer for 30 minutes, squeeze out the moisture, put it on the plate, make the pedicled side upward, sprinkle the dry starch evenly, put one stuffing on each of the 10 mushrooms, cover it with the other 10 mushrooms, and slightly press and stick it into a mushroom box, showing Ganoderma lucidum shape.

3. Chop the remaining shrimp meat and pig fat meat into mud, add 1g of refined salt and 2G of monosodium glutamate, mix well, and knead them into 20 Yuchan stuffing balls.

4. Put duck egg white in a bowl, break it up, take out the iron spoon, put it on the fire and heat it. Take a small piece of pig fat meat, rub it evenly in the spoon, then scoop in a spoonful of egg Huai, make it round and thin after heated, put in a stuffing ball, put the iron spoon on the middle fire, fry chopsticks, fold the skin into two semicircles, and clip the stuffing ball for one day? "Jade cicada" watch. Remove the iron spoon from the fire, gently take it out, and make 20 pieces according to this. The ham is cut into 40 pieces of silk 3cm long and half match thick, and each jade cicada is inserted with 2 pieces on its head. Make and assemble with "Ganoderma lucidum" on the plate, steam in the cage drawer for 1 minute, take it out, and put it into the left and right sides of the soup bowl.

5. Put the pot on the middle fire, pour in the soup, add refined salt and monosodium glutamate, mix well and bring to a boil.

matters needing attention

1. 20 water-soluble mushrooms with uniform size. The purpose of spreading dry starch on the mushroom surface is to make the adhesion between the two pieces closer, and the dry starch plays a role in the combination.

2. After spreading the skin of the egg, put in the stuffing ball, and then fry it with the spoon on the medium fire, which can make the skin of the egg smooth and easy to clip with chopsticks; if you take off the fire, the bottom of the spoon will be cool, the oil will solidify and astringent, which is not easy to operate.

Flavor characteristics

1. This product is an innovative famous dish in Fujian Province, with exquisite production technology and vivid shape. Its dark brown and black mushroom box looks like Ganoderma lucidum; its thin and white stuffed egg bag looks like a jade cicada. The two complement each other, reflected in the clear and meaningful soup, inseparable and poetic.

2. This dish is black and white, beautiful and elegant. Its mushroom box, with seafood shrimp, mellow taste, fresh food incomparable.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Ling Zhi Lian Yu Chan