The Golden Toad worships the moon(jin chan bai yue )

Golden Toad worships the moon

Raw materials for making Golden Toad worship the moon:

Main ingredients: 12 abalone in original sauce.

Ingredients: 50g minced fish, 30g Shuifa mushroom, 25g Shuifa yulanpian, 25g cooked ham, 40g Shuifa fish maw, 24g fresh peas and 5g Nostoc flagelliforme.

Ingredients for making the Golden Toad worship the moon:

15 g cooking wine, 1.5 g refined salt, 1 egg white, 300 g clear soup, 25 g wet corn flour, 10 g chicken oil and 10 g cooked lard.

Steps of making Golden Toad worship the moon:

1. Tear half of the rough edge of abalone from its notch (do not tear it off), and use a knife to cut two-thirds of the joint between the upper and lower shells.

2. Pour clear water into the pan, heat and bring to a boil, then separate the mushrooms, slices of Magnolia and fish maw, take them out, cool them with clear water, and then cut them into 1-inch silk with ham, which is called "four silk".

3. pour the egg white into the dish and use chopsticks to pick it up and show it in a snow-white foam. Put the minced fish into a bowl, add a little cooking wine, refined salt, clear soup, cooked lard, corn flour, stir hard, then add egg white, mix well into paste

4. Use a knife to put the paste into the opening of Abalone (wipe all around), use peas to make eyes on both sides of the paste, intersperse some Nostoc flagelliforme in the middle, put it on the plate, put the torn edge in front to make claws, that is toads (Golden toads). Make 12 toads according to this method, steam them in the drawer and take them out.

5. Pour 150 grams of clear soup into the soup pot, add four shreds, cooking wine and refined salt, simmer for 2 minutes on the low heat, remove the control water, sprinkle it on the plate, and place the steamed toad Abalone with its mouth facing out on the shreds to form a round shape.

6. Pour 250 grams of clear soup into the pot, add cooking wine and refined salt, bring to a boil over high heat, skim off the foam. Dilute the cornmeal with water, pour it into the pot, hook it into sauce, pour chicken oil on it, and pour it on the dish.

The Golden Toad worships the moon

Jinchan Baiyue is a famous dish. Its main ingredients are abalone, minced fish, mushrooms, cooked ham, cornflakes, fresh peas and Nostoc flagelliforme. It is made by the processes of stewing, salting and steaming.

essential information

[dish taste] delicate fragrance

[food materials involved] fish, vegetables, bean products, pork, Shanzhen

Raw materials

Main ingredients:

There are 12 abalones in the original sauce.

mixed ingredients:

50 grams of minced fish, 30 grams of Shuifa mushroom, 25 grams of Shuifa Yulan, 25 grams of cooked ham, 40 grams of Shuifa Yudu, 24 fresh peas, 5 grams of Nostoc flagelliforme.

Seasoning:

15 g cooking wine, 1.5 g refined salt, 1 egg white, 300 g clear soup, 25 g wet corn flour, 10 g chicken oil and 10 g cooked lard.

Production process

1. Tear half of the rough edge of abalone from its notch (do not tear it off), and use a knife to cut two-thirds of the joint between the upper and lower shells.

2. Pour clear water into the pan, heat and bring to a boil, then separate the mushrooms, slices of Magnolia and fish maw, take them out, cool them with clear water, and then cut them into 1-inch silk with ham, which is called "four silk".

3. pour the egg white into the dish and use chopsticks to pick it up and show it in a snow-white foam. Put the minced fish into a bowl, add a little cooking wine, refined salt, clear soup, cooked lard, corn flour, stir hard, then add egg white, mix well into paste

4. Use a knife to put the paste into the opening of Abalone (wipe all around), use peas to make eyes on both sides of the paste, intersperse some Nostoc flagelliforme in the middle, put it on the plate, put the torn edge in front to make claws, that is toads (Golden toads). Make 12 toads according to this method, steam them in the drawer and take them out.

5. Pour 150 grams of clear soup into the soup pot, add four shreds, cooking wine and refined salt, simmer for 2 minutes on the low heat, remove the control water, sprinkle it on the plate, and place the steamed toad Abalone with its mouth facing out on the shreds to form a round shape.

6. Pour 250 grams of clear soup into the pot, add cooking wine and refined salt, bring to a boil over high heat, skim off the foam. Dilute the cornmeal with water, pour it into the pot, hook it into sauce, pour chicken oil on it, and pour it on the dish.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Jin Chan Bai Yue