Jade plate green belt(yu ban cui dai )

Jade plate and jade belt method:

Raw materials for making jade band

Ingredients: 200g Guangdu, 150g bean sprouts.

Ingredients: 50g cooked ham, 1 cherry

Seasoning for making jade band

20 grams of cooking wine, 2.5 grams of refined salt, 750 grams of clear soup, 15 grams of wet corn flour, 10 grams of chicken oil, 30 grams of edible alkali, 2 kilograms of peanut oil (about 50 grams).

Steps for making jade plate and jade belt:

1. Sit in a frying pan, add 500g peanut oil and heat it to 40%. Remove the pan from the heat, put it into the belly, soak it in warm oil for about 1 hour, and take it out. Use scissors to cut 1-inch, 6-minute wide rectangular pieces. In a large frying pan over the fire, add 2 kg of peanut oil and heat it until slightly hot. Put in the Guangdu slices and turn them with a hand spoon. When the fish belly expands and bubbles appear, increase the oil temperature and continue to soak. When the Fish Maw is all puffed up, remove the pot from the fire and add a small amount of cold water to make the fish maw expand better. This repeated several times, with a hand spoon to hit the fish tripe piece, when the sound is crisp, it has been sent through, take out the control oil.

2. Put the fish maw into a large basin, add boiling water, soak it soft, and then add some food to alkalize it, so as to remove the oil in the fish maw; if it is not clean, wash it several times with alkaline water until it is washed, and then wash it three or four times with hot water to remove the alkaline taste.

3. Cut off the root of the bean seedling, wash it with water, and pinch off the leaves (the stem is not used). In the ham, choose the reddest meat, cut into slender strips about 2 inches long, 2 minutes wide and 1 minute thick, and cut into 6 pieces.

4. Cut Guangdu into 2-inch long, 1-inch wide and 3-minute thick rectangular pieces, put them into a pot, and take them out twice with boiling water to control the water. Put 300 grams of clear soup in the pot, add a little fish maw slices, cooking wine and refined salt, simmer for 5 minutes on the low heat, remove the oil, and yard the 4-inch long and 3-inch wide rectangular pile in the large disc, with a 6-minute wide strip in the middle, a cherry in the middle, and ham on both sides.

5. Pour 400g clear soup into the soup pot, add the remaining cooking wine and refined salt, and skim the milk foam after boiling. Dilute the cornmeal with water, pour it into the pan, and then hook it into sauce. Pour chicken oil on the dish and serve.

Jade plate green belt

Main ingredients: 200g Guangdu, 150g Doumiao. Ingredients: 50g cooked ham, 1 cherry. Seasoning: 20g cooking wine, 2.5G refined salt, 750g clear soup, 15g wet corn flour, 10g chicken oil, 30g edible alkali, 2kg peanut oil (about 50g).

Ingredients: 200g Guangdu, 150g bean sprouts. Ingredients: 50g cooked ham, 1 cherry. Seasoning: 20g cooking wine, 2.5G refined salt, 750g clear soup, 15g wet corn flour, 10g chicken oil, 30g edible alkali, 2kg peanut oil (about 50g).

Methods: 1. Sit in a frying pan, add 500 grams of peanut oil, and heat it to 40%. Remove the pan from the heat, put it into the belly, soak it in warm oil for about 1 hour, and take it out. Cut it into a 1-inch, 6-minute wide rectangular piece with scissors. In a large frying pan over the fire, add 2 kg of peanut oil and heat it until slightly hot. Put in the Guangdu slices and turn them with a hand spoon. When the fish belly expands and bubbles appear, increase the oil temperature and continue to soak. When the Fish Maw is all puffed up, remove the pot from the fire and add a small amount of cold water to make the fish maw expand better. This repeated several times, with a hand spoon to hit the fish tripe piece, when the sound is crisp, it has been sent through, take out the control oil. 2. Put the fish maw into a large basin, add boiling water, soak it soft, and then add some food to alkalize it, so as to remove the oil in the fish maw; if it is not clean, wash it several times with alkaline water until it is washed, and then wash it three or four times with hot water to remove the alkaline taste. 3. Cut off the root of the bean seedling, wash it with water, and pinch off the leaves (the stem is not used). In the ham, choose the reddest meat, cut into slender strips about 2 inches long, 2 minutes wide and 1 minute thick, and cut into 6 pieces. 4. Cut Guangdu into 2-inch long, 1-inch wide and 3-minute thick rectangular pieces, put them into a pot, and take them out twice with boiling water to control the water. Put 300 grams of clear soup in the pot, add a little fish maw slices, cooking wine and refined salt, simmer for 5 minutes on the low heat, remove the oil, and yard the 4-inch long and 3-inch wide rectangular pile in the large disc, with a 6-minute wide strip in the middle, a cherry in the middle, and ham strips on both sides. 5. Pour 400g clear soup into the soup pot, add the remaining cooking wine and refined salt, and skim the milk foam after boiling. Dilute the cornmeal with water, pour it into the pan, and hook it into sauce. Sprinkle with chicken oil and pour it on the vegetables

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Yu Ban Cui Dai