Lotus stew(he hua ji jin dun )

Stewing method of lotus

Raw materials for lotus stew:

150 grams of cooked chicken breast, 100 grams of cooked shrimp egg roll, 25 grams of cooked ham, 25 grams of cooked winter bamboo shoots, 50 grams of mandarin fish, 50 grams of chicken pus, 50 grams of pork loin, 50 grams of oily fish maw, 50 grams of pickled shrimp and 25 grams of watery mushrooms. 150 grams of cooked eggs, 30 grams of green vegetables heart. Onion 30g, ginger 25g, Shaojiu 40g, cooked chicken oil 15g, salt 12g, MSG 4G, chicken soup 150g.

Processing steps of lotus stew:

Soak the fish maw in warm water, wash and squeeze it dry. Add chicken soup, Shaoxing wine, onion and ginger to the pot and bring to a boil. Remove the fish maw and put it into the pot. Chicken Gizzard with chrysanthemum pattern, pork loin with wheat pattern, mandarin fish in pieces, mushrooms in pieces, and shrimps were boiled in boiling chicken soup pot, then fished out. Cut ham, bamboo shoots, egg rolls with shrimp and chicken breast into slices, arrange them in a knife face, place them in a "cross" shape on the fish belly, and place chicken gizzard, pork loin, mandarin fish fillets and mushrooms in the space between the four corners. After mixing onion juice, ginger water and Shaoxing wine, sprinkle them on the gizzard flower, pork loin and fish fillets respectively. Cut open the vegetable heart and place it on the four corners of the lining. Remove the shell of the cooked egg, carve the small head of the egg into petal shape with a knife, cut the ham and winter bamboo shoots into petal shaped pieces, respectively insert them into the yolk, add shrimps in the middle, remove the chopped green onion to form lotus egg, and place a lotus egg in the dish

Characteristics of lotus stew:

It has beautiful appearance, original flavor, delicious taste, and is a top-grade dish for folk banquet.

Lotus stew

Lotus stew, also known as lotus stew, is a famous traditional dish in Jiangsu and Wuxi. It is stewed with nearly 10 kinds of meat and vegetable materials, such as cooked ham, mandarin fish, fish maw, Shuifa mushroom, etc. There are carved teeth shaped cooked eggs, just like lotus flowers, beautiful shape.

Most of them are used for local people's birthday celebrations. They are the "final dish" in the banquet, so they are also called "full house full blessing". In Wuxi, it is also known as "full of gold and jade".

Practice 1

essential information

Dish name: Lotus stew

Cuisine: Jiangsu cuisine

Features: beautiful appearance, original flavor, delicious, for the folk feast of the first-class dishes.

Food ingredients

150 grams of cooked chicken breast, 100 grams of cooked shrimp egg roll, 25 grams of cooked ham, 25 grams of cooked winter bamboo shoots, 50 grams of mandarin fish, 50 grams of chicken pus, 50 grams of pork loin, 50 grams of oily fish maw, 50 grams of pickled shrimp and 25 grams of watery mushrooms. 150 grams of cooked eggs, 30 grams of green vegetables heart. Onion 30g, ginger 25g, Shaojiu 40g, cooked chicken oil 15g, salt 12g, MSG 4G, chicken soup 150g.

Production process

Soak the fish maw in warm water, wash and squeeze it dry. Add chicken soup, Shaoxing wine, onion and ginger to the pot and bring to a boil. Remove the fish maw and put it into the pot. Chicken Gizzard with chrysanthemum pattern, pork loin with wheat pattern, mandarin fish with slices, mushrooms with slices, and shrimps are put into boiling chicken soup pot, cooked and fished out. Cut ham, bamboo shoots, egg rolls with shrimp and chicken breast into slices, arrange them in a knife face, place them in a "cross" shape on the fish belly, and place chicken gizzard, pork loin, mandarin fish fillets and mushrooms in the space between the four corners. After mixing onion juice, ginger water and Shaoxing wine, sprinkle them on the gizzard flower, pork loin and fish fillets respectively. Cut open the vegetable heart and place it on the four corners of the lining. Remove the shell of the cooked egg, carve it into petal shape with a knife at the small head of the egg, cut the ham and winter bamboo shoots into petal shaped pieces, insert them into the yolk, add shrimps in the middle, remove the green onion powder to form lotus egg, put a lotus egg in the center of the head of the dish, place the spoons around the pot, spoon in chicken broth, steam in the cage; take out for 20 minutes. Heat the frying pan, add chicken clear soup to boil, add refined salt and monosodium glutamate, start the frying pan, pour in slowly from the edge of the pan, and pour in the cooked chicken oil.

Practice 2

Ingredients: chicken breast meat 100g fish maw 100g shrimp 120g egg 650g mushroom (fresh) 75g mandarin fish 50g ham 150g winter bamboo shoots 150g chicken 50g

Accessories: 50g rape heart, 20g egg white

Seasoning: 11g salt, 10g shallot, 5g ginger, 50g chicken oil and 50g yellow rice wine

The method of lotus stew is as follows:

1. Wash, cook and slice chicken breast meat;

2. Wash and drain the fish maw with warm water;

3. Deep fry the cleaned fish maw in a warm oil pan, and keep the oil at a low temperature to ensure the quality;

4. When the Fish Maw is deep fried, it will break as soon as it is folded, and the cross section is like sponge, then it can be fished out;

5. Fish maw will not be fried at the same time due to its different thickness, so the fish maw should be fished out first to avoid overheating;

6. Remove the shrimp line, bleach the blood water, wash, chop 50g shrimp into minced shrimp, put it into a bowl, add 20g egg white, seasoning and a little water to make the filling;

7. Mix 100 grams of eggs with salt, pour them into a flat bottomed non stick pot, and heat them into egg skin;

8. Unfold the skin of each egg, spread a spoonful of minced shrimp, roll it up and put it on the plate, steam it and cut it into an inch long egg roll;

9. Remove the stalks of Lentinus edodes, wash and slice into pieces;

10. Kill mandarin fish, remove fins, gills, scales and viscera, wash and slice fish meat into pieces;

11. Wash the rape heart and cut it into four pieces;

12. Add monosodium glutamate, salt, water and starch to the remaining shrimps, mix and size;

13. Wash the ginger and onion, cut them into pieces, take 5g of onion and 5g of ginger respectively, wrap them in gauze and squeeze out the juice;

14. Boil the remaining eggs, cool them in the air and set them aside;

15. Peel, wash and cook the winter bamboo shoots;

16. Remove the fascia of chicken gizzard, wash and cut chrysanthemum knife lines;

17. Wash the fish maw, squeeze out the water, put it into a frying pan, scoop in 750ml chicken clear soup, add 15g yellow rice wine and a little refined salt, bring it to a boil on a high fire, take it out, drain the soup, and put it into a skillet;

18. Wash the pork loin and cut the wheat grain;

19. Put chicken gizzard, pork loin, mandarin fish, mushrooms and shrimps into the boiling chicken soup pot to cook and remove;

20. Cut 100g ham and 100g winter bamboo shoots into slices;

21. Sliced ham, sliced winter bamboo shoots, minced shrimp omelet and sliced chicken breast are arranged in a ladder shape, i.e. the knife face is placed in a "cross" shape on the fish belly;

22. Chicken gizzard flowers, pork loin, mandarin fish fillets and mushroom fillets were arranged in the four corners;

23. In a bowl, add 25 grams of water with onion and ginger juice and yellow rice wine, and then sprinkle them on the gizzard flower, waist ear and fish fillet respectively;

24. Turn the head of the cabbage into a "ten" and place it on the four corners of the lining;

25. Peel the shell of the cooked egg and carve it into petal shape with a knife;

26. Cut 50g ham and 50g winter bamboo shoots into petal shaped pieces;

27. Insert sliced ham and sliced winter bamboo shoots into the egg yolk, 5 grams of shrimps in the middle, and sprinkle with chopped green onion to form lotus egg;

28. Put one lotus egg in the middle of the head of the dish, and put the other nine eggs around the pot neatly. Ladle in 150 ml chicken broth, steam for 15 minutes, and take out;

29. Put the pot on a high heat, ladle in 850 ml chicken clear soup, add 10 g refined salt and 10 g yellow rice wine, bring to a boil, skim off the foam, pour into the pot slowly, and pour in the cooked chicken oil.

Practice 3

(raw materials)

Cooked chicken breast meat 100g

Oily fish maw, 150g

Cooked shrimp egg roll. 100g

Shuifa mushroom 75 grams

Mandarin fish meat 50 grams

Green vegetable heart... 2

Pork loin 50 grams

Refined salt... 11g

Shrimps in sauce. 50g

Ginger and onion juice 10 grams

Cooked eggs... 10

Cooked chicken oil. 50g

Cooked ham 150 grams

Shaoxing wine 50 grams

Cooked winter bamboo shoots, 150g

Congwei 5 grams

Net chicken ton... 50g

Chicken soup... 1750g

(cooking method)

1. Wash the fish maw, squeeze out the water, put it into a frying pan, scoop 750 grams of chicken clear soup, add 15 grams of Shaojiu and 1 gram of refined salt, bring it to a boil on a high fire, take it out, drain the soup, and put it into the personality pot. Cut chicken into chrysanthemum, pork loin with wheat, sliced mandarin fish, sliced mushrooms, and put shrimps and shrimps into a boiling chicken soup pot.

2. Cut 100g ham, 100g winter bamboo shoots, shrimp egg roll and chicken breast into slices, and arrange them into a ladder shape, that is, a knife face. Place them in a "cross" shape on the fish belly, and place them neatly with chicken gizzard flowers, pork loin, mandarin fish slices and mushroom slices at the four corners. Add onion and ginger juice water and 25 grams of Shaoxing wine to the bowl, then sprinkle them on the dirty flowers, waist ears and fillets of fish. Wash the vegetable heart, cut it into four pieces, put the head of the vegetable in, put it in the shape of "ten", and put it on the four corner lining.

3. Peel off the shell of the cooked egg and carve it into petal shape with a knife at the small end of the egg, 50g ham and 50g winter bamboo shoots

Chinese PinYin : He Hua Ji Jin Dun