Hydrangea in clear soup(qing tang xiu qiu pi si )

Clear soup embroider ball leather silk method:

Raw materials for making clear soup embroidered ball fur silk:

250 grams of shredded skin, 100 grams of fresh shrimp, 100 grams of chicken breast, 25 grams of ham, 25 grams of bamboo shoots, 5 grams of refined salt, 1 gram of monosodium glutamate, 10 grams of Shaojiu, 15 grams of wet starch, 1 egg white, 150 grams of onion and ginger water, 1000 grams of clear soup, 25 grams of cooked lard, 500 grams of peanut oil (about 50 grams).

Processing steps of clear soup Hydrangea fur silk:

1. Cut the skin into 3cm long pieces, ham and bamboo shoots into 3cm long pieces. Mix 1 / 3 of shredded leather with shredded ham and winter bamboo shoots. Set aside.

2. Smash the chicken breast into mud, clean the shrimps and chop them into mud. Put them in the basin together. Add egg white, wet starch (15g), refined salt (3G), monosodium glutamate (0.5g) and onion ginger water (150g). Stir them up, and then add cooked lard to make a paste.

3. Mix the paste with the remaining 2 / 3 of the shredded leather and squeeze them into walnut shaped balls. Roll on the shredded winter bamboo shoots, ham and shredded leather and make them stick with three kinds of shredded silk to form a ball shape. Steam for 5 minutes.

4. Add clear soup to the frying pan, add the remaining refined salt (2G), monosodium glutamate (0.5g) and Shaoxing wine, then put the steamed Hydrangea fur into the pan and boil it over high heat.

Characteristics of clear soup Hydrangea fur and silk:

The texture is crisp and tender, and the taste is delicious.

Hydrangea in clear soup

It needs 5g refined salt, 1g monosodium glutamate, 10g Shaoxing wine, 15g wet starch and 1 egg white; 150g onion and ginger water, 1000g clear soup, 25g cooked lard and 500g peanut oil (about 50g).

Main materials

Hair 250 grams of leather.

mixed ingredients:

100g fresh shrimp, 100g chicken breast, 25g ham and 25g winter bamboo shoots.

Production process

1. Cut the skin into 3cm long pieces, ham and bamboo shoots into 3cm long pieces. Mix 1 / 3 of shredded leather with shredded ham and winter bamboo shoots. Set aside.

2. Smash the chicken breast into mud, clean the shrimps and chop them into mud. Put them in the basin together. Add egg white, wet starch (15g), refined salt (3G), monosodium glutamate (0.5g) and onion ginger water (150g). Stir them up, and then add cooked lard to make a paste.

3. Mix the paste with the remaining 2 / 3 of the shredded leather and squeeze them into walnut shaped balls. Roll on the shredded winter bamboo shoots, ham and shredded leather and make them stick with three kinds of shredded silk to form a ball shape. Steam for 5 minutes.

4. Add clear soup to the frying pan, add the remaining refined salt (2G), monosodium glutamate (0.5g) and Shaoxing wine, then put the steamed Hydrangea fur into the pan and boil it over high heat.

characteristic

The texture is crisp and tender, and the taste is delicious.

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Chinese PinYin : Qing Tang Xiu Qiu Pi Si