Shenpo QIANZI(can po qian zi )

Practice of shenpo QIANZI

Raw materials for making shenpoqianzi

One sea cucumber (about 1kg). Ingredients: 50g Shuifa mushroom, 50g Shuifa yulanpian, 50g cooked ham, two rape hearts, 25g shrimp seeds.

Ingredients for making shenpo QIANZI

Cooking wine 40g, refined salt 2.5G, soy sauce 40g, wet corn flour 20g, scallion 100g, ginger 50g, clear soup 900g, cooked lard 150g, sugar 40g.

Steps of making shenpoqianzi

1. Wash the sea cucumber in clean water. Clean water hair yulanpian and cut it into 2-inch-long, 5-minute-wide and 1-minute-thick pieces. Cut the ham into 2-inch, 5-minute wide and 1-minute thick slices. Wash the vegetable heart with water. Cut the scallion and ginger into small pieces.

2. Pour clear water into the pot, bring to a boil over high heat, put the plum blossom ginseng into the pot twice, take out and put it into the pot. Add cooked lard into the pan, stir fry the scallion, when it turns yellow, pour out 30g scallion oil, then pour in 400g clear soup, add 20g soy sauce, 25g cooking wine, 1.5g refined salt, sugar color and ginger, bring to a boil over high heat, skim the foam, pour into the basin with plum blossom ginseng, steam in the drawer for about 40 minutes, take out the plum blossom ginseng and pour the soup Into the soup pot, in the low heat until the soup is thick, fish out the sea cucumber and put it on a long fish plate.

3. Pour boiling water into the pot, put the slices of Magnolia, mushrooms and rape heart into the pot, and take them out again. Wash the seeds with clean water, add soup and steam for 30 minutes. In another pot, add 150 grams of clear soup, add mushrooms, Yulan slices, rape heart and ham slices, add a little salt and cooking wine, simmer for two or three minutes on low heat, then take out and stack them neatly on the plum blossom ginseng.

4. Pour 250 grams of clear soup into the pot, add the seeds and the original soup, then add the remaining cooking wine, refined salt and soy sauce, bring to a boil, skim off the foam, add the corn flour diluted with water, hook into the sauce, pour the onion oil on the plum blossom ginseng, and serve.

Shenpo QIANZI

Shenpoqianzi is a dish, the main ingredient is Shuifa meihuashen, the ingredient is Shuifa Xianggu, and the seasoning is cooking wine, refined salt, soy sauce, etc.

Cuisine taste

refreshing fragrance

Food materials involved

Raw material of fresh pork with vegetables and seafood

mixed ingredients:

Shuifa mushroom 50g, Shuifa yulanpian 50g, cooked ham 50g, rape heart two, shrimp seed 25g.

Seasoning:

Cooking wine 40g, refined salt 2.5G, soy sauce 40g, wet corn flour 20g, scallion 100g, ginger 50g, clear soup 900g, cooked lard 150g, sugar 40g.

Production process

1. Wash the sea cucumber in clean water. Clean water hair yulanpian and cut it into 2-inch-long, 5-minute-wide and 1-minute-thick pieces. Cut the ham into 2-inch, 5-minute wide and 1-minute thick slices. Wash the vegetable heart with water. Cut the scallion and ginger into small pieces.

2. Pour clear water into the pot, bring to a boil over high heat, put the plum blossom ginseng into the pot twice, take out and put it into the pot. Add cooked lard into the pot, stir fry the scallion, when it turns yellow, pour out 30g scallion oil, then pour in 400g clear soup, add 20g soy sauce, 25g cooking wine, 1.5g refined salt, sugar color and ginger, bring to a boil over high heat, skim off the foam, pour into the basin with Mei Huashen, steam in the drawer for about 40 minutes, take out the Mei Huashen with soup and pour it into the soup pot. Add the Mei Huashen on low heat until the soup is thick Take it out and put it on a long plate.

3. Pour boiling water into the pot, put the slices of Magnolia, mushrooms and rape heart into the pot, and take them out again. Wash the seeds with clean water, add soup and steam for 30 minutes. In another pot, add 150 grams of clear soup, add mushrooms, Yulan slices, rape heart and ham slices, add a little salt and cooking wine, simmer for two or three minutes on low heat, then take out and stack them neatly on the plum blossom ginseng.

4. Pour 250 grams of clear soup into the pot, add the seeds and the original soup, then add the remaining cooking wine, refined salt and soy sauce, bring to a boil, skim off the foam, add the corn flour diluted with water, hook into the sauce, pour the onion oil on the plum blossom ginseng, and serve.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Can Po Qian Zi