Butterfly sea cucumber(hu die hai can )

Butterfly sea cucumber method:

Raw materials for making butterfly sea cucumber:

Ingredients: 750g sea cucumber, 200g fish.

Ingredients: 24 dried wing needles, 24 green beans, 2.5G cucumber skin and 2.5G cooked ham.

Ingredients for making butterfly sea cucumber:

15g cooking wine, 2G refined salt, 10g dry corn flour, 3 egg white, 10g chicken oil and 1kg clear soup.

Steps of making butterfly sea cucumber:

1. Pour clear water into the pan, heat and bring to a boil, put in sea cucumber, take it out twice, remove the inner and outer skin, make butterfly wings, put them on the plate, and sprinkle some dry corn flour into the middle of the wings, making 12 pieces in total.

2. Wash the fish, smash it into minced fish, remove the tendons and spines, put them into a bowl, add a little cooking wine, refined salt, clear soup and cornmeal, add chicken oil, and stir. Pour the egg soup into the large dish. Remove the chopsticks into a snow-white foam. Pour into the fish bowl and mix well into the fish paste.

3. Squeeze the fish paste into small long strip balls by hand and place them on the sea cucumber where corn flour is sprinkled to form a butterfly body. Insert two wing needles into the head to form whiskers, make real beans into eyes, cut cucumber skin and ham into 4-minute filaments, and code them on the butterfly body to form patterns. Make a total of 12 butterfly sea cucumbers, steam for 4 minutes on the drawer, take them out and put them into the sea bowl. Heat the soup pot, add 1 kg clear soup, skim the foam after boiling, add cooking wine and refined salt for good taste, and pour them into Zhongda sea bowl.

Butterfly sea cucumber

Butterfly sea cucumber is a delicious traditional dish. Shandong cuisine, Huaiyang cuisine, Sichuan cuisine and Anhui cuisine all have their own unique cooking methods. The dishes are like colorful butterflies, soft wings, waxy and salty.

Shandong cuisine practice 1

Li Zhidong, a famous Chinese culinary master, demonstrated the "eight major cuisines of China: Shandong cuisine" produced by China culinary Association. The video can be viewed through the link of references

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Shandong cuisine practice 2

This practice is the version of Boshan area, which reflects the exquisite craftsmanship of chefs and the elegant temperament of Shandong cuisine. In the past, food materials were scarce, so chefs had to use as few raw materials as possible to make atmosphere and affordable dishes. Butterfly sea cucumber is one of the representatives: only two sea cucumbers can make an atmosphere dish. After serving, guests can enjoy its shape, taste its soup, and then share it with guests.

raw material

Ingredient: 1 sea cucumber

Ingredients: chicken, sesame, dry starch, egg white 7, salt, monosodium glutamate

Production steps

Beat chicken material: beat 150g chicken breast into mud, pick out fascia with bamboo stick, add appropriate amount of salt, monosodium glutamate, starch, egg white, onion and ginger water to beat chicken material.

Prefabrication in advance:

1. A sea cucumber made of ice algae is put into the soup with good flavor and simmered for 5 minutes. Take it out and let it cool. Slice it horizontally into 3 mm thick "butterfly wings".

2. Take the chicken material the size of broad bean and put it on the shovel. Use another carving knife to make it olive shaped (like a butterfly's body). Then insert two sesame seeds as eyes, and stick a few green and red pepper strips that are too cold to make the body pattern.

3. Take a piece of sea cucumber, put a little dry starch in the middle, then stick on the repaired butterfly body, and then insert two shrimp whiskers as antennae into the "head" of the butterfly to form the green body of the butterfly. Make six in turn.

Food delivery process:

1. Add 300g clear water and a little salt to 7 egg whites, mix well, put them into the bottom of deep dish, and steam them into Hibiscus bottom.

2. Put the green butterfly on the plate, cover it with plastic film, steam for 5 minutes until it is cooked, take it out and place it on the egg white hibiscus.

3. Bring the first-class clear soup to a boil in a casserole, add salt and monosodium glutamate, put it into a pot, and serve with butterfly and sea cucumber. The waiter slowly poured the clear soup into the deep dish, and the butterfly danced in the clear soup.

Shandong cuisine practice 3

[main and auxiliary materials]

Sea cucumber with water 200g clear soup 1000 grams of partial mouth fish 100g Shaojiu 5g cooked ham 15g MSG 3 G black sesame 24 grains of refined salt 8g water hairy shredded mushrooms 20G egg white 25 grams of cucumber skin 10 g dry starch 5g water hair shark fin needle 24 pieces of onion and ginger juice 5 g

[cooking method]

Wash the sea cucumber with clean water, make a butterfly like large piece, 12 pieces in total, soak in boiling water for 10 minutes, take out and dry with gauze.

Soak the fish in water for 10 minutes, take it out and smash it into fine mud with the back of a knife, put it into a bowl, add onion and ginger juice, slowly open the clear soup, and then add refined salt, monosodium glutamate and egg white to mix it into fish mud.

Put the skin of sea cucumber face up into the plate, sprinkle dry starch in the middle of the sea cucumber, then make butterfly body with fish paste, put it in the middle of the sea cucumber, put the black sesame on the top of the head, make "eyes", put ham, mushroom, cucumber skin and silk on the butterfly's body, shark fin needle as "whisker", make 12 butterflies, put them on the greased plate, steam for 5 minutes and take them out.

Put the clear soup in the frying pan, bring it to a boil on the high fire, skim the foam, add Shaojiu, monosodium glutamate and salt to mix, pour it into the soup bowl, and then push the steamed butterfly into the soup.

[process key]

Fish mud can't be very thin. It's better to put the stirred fish mud into the refrigerator for 5-10 minutes, and set aside after freezing. 2. The body of the butterfly should not be too thick. It is better to make it into jujube stone shape when squeezing. 3. All kinds of silk should be placed in different colors to make the color more prominent.

[flavor characteristics]

Butterfly sea cucumber is a kind of pictographic vegetable named after its pattern. Because the shape of the dish is like a butterfly and full of happiness, it is mostly used for festive banquet. It is a traditional Shandong cuisine and widely spread in cities and countryside.

This vegetable soup is clear to the bottom, just like a group of cheerful butterflies dancing in the bowl, beautiful image, rich in poetic.

This dish is usually served as a soup dish after the banquet. It is fresh and refreshing. It is also made into "stewed butterfly and sea cucumber" and served as the first dish.

Shandong cuisine practice 4

Main ingredients:

6 sea cucumbers

mixed ingredients:

2 liang of chicken breast, a little red and yellow egg skin, half of egg white, 5 yuan of shredded agaric, 24 pieces of tender leaves, 1 jin of clear soup, 3 points of soy sauce, 3 points of refined salt, 2 points of Nanjiu, 3 points of monosodium glutamate, 2 points of starch, 1 point of cooked lard, 24 pieces of black sesame, 24 pieces of water hairpin.

make:

① Smash the chicken breast into fine mud with the back of a knife, add refined salt, Southern Wine and monosodium glutamate, and mix well. Cut each sea cucumber into two pieces, a total of 12 pieces. Then trim each piece into a pair of butterfly wings and absorb the water with dry cloth. Rub the lard on the plate, put the sea cucumber slices on the plate, and dip the dry starch in the middle of the wings. Make chicken breast into butterfly shape, put it vertically in the middle of sea cucumber slices, decorate it with egg skin silk and Auricularia auricula silk, use black sesame as eyes, use wing needle as whiskers, and put coriander leaves behind the butterfly.

② Steam the formed butterfly in the steamer for 3 minutes and take it out.

③ Add clear soup on the fire with a frying spoon, add refined salt, South wine and soy sauce, skim the foam and pour it into the plate, then push the steamed butterfly into the plate.

Sichuan cuisine

Ingredients: 65 g sea cucumber, 75 g pork, 10 g soybean powder, 2.5 g salt, 50 g winter bamboo shoots, 650 g super clear soup, 400 g carp, 2 egg white, 48 black sesame seeds, 1 g pepper, 5 g ham.

practice

1. Soak sea cucumbers in boiling water to clean the impurities inside and outside. Put water into the iron pot and put it on low heat (about 20 minutes). Take out the thin pieces with a blade and cut them into 24 pieces, which are 4 cm long and 3.3 cm wide. Then carve them into butterfly shape with the tip of the blade.

2. Remove the scales, head, tail and spines of carp, chop the clean meat into fine antler, wash and chop the fat pork into fine antler, add 1.5 g of egg white, 0.5 g of pepper and 0.65 g of salt into a bowl, add a little water to stir it into fish grits, add half of egg white and soybean powder to mix well to make egg white and soybean powder.

3. Put the butterfly and sea cucumber slices into the three-level clear soup, add 3 grams of salt and cook for about 10 minutes to make them taste good, then take them out and spread them on the board, wipe them dry with clean cloth, coat the white side with egg white and soybean powder one by one, then dip the fish grits in the bowl with the tip of a knife and put them in the center of the butterfly slices to form the "Butterfly" abdominal shape - 3.3cm long, 1cm wide and 1.3cm thick, and then smooth them with water by hand.

4. Shell the winter bamboo shoots and cut them into 48 pieces of 2 cm long filaments, and cut the rest into 1 cm long filaments; cut the ham into 1 cm long filaments; insert the ham and bamboo shoots on the abdomen alternately by hand. In addition, two bamboo shoots were set on the left and right sides of each butterfly's head as the tentacles. The front end of the bamboo stick was dipped in water and sesame seeds were inserted into the left and right sides of the tentacles as the butterfly's eyes.

5. Put the butterfly shaped sea cucumber on the plate, steam it for 3 minutes, then take it out

Chinese PinYin : Hu Die Hai Can