Longfengqiu in soup(guan tang long feng qiu )

Method of pouring soup dragon and Phoenix balls:

Raw materials for making soup filled dragon and Phoenix balls:

175 grams of chicken breast, 175 grams of shrimp, 40 grams of pigskin sauce, 80 grams of sesame powder, 40 grams of bread powder, 13.5 grams of water chestnut powder, 13.5 grams of brandy wine, a little green onion powder, a little monosodium glutamate, a little salt, a little sugar, a little pepper.

Production steps of Guantang Longfeng ball:

1. Chop the shrimp into minced meat, add pepper, monosodium glutamate and salt, and divide into 12 stacks. Chop the chicken breast meat into antler, add monosodium glutamate, salt, onion powder, sugar, pepper, water powder (12.5g) and 50g, and divide into 12 stacks. Put the pigskin sauce and brandy in the refrigerator to freeze. Take it out and cut it into 12 pieces.

2. Make 12 round balls. First, put the shrimp paste on the palm of the hand to make the skin, then put the chicken paste on the second layer, and put the frozen pig pieces in the middle to make the filling. After wrapping, roll the sesame powder and bread powder one by one, and fry them in the warm oil pan. When the round balls float on the oil surface, take them out and put them on the plate.

The characteristics of Guantang longfengqiu are as follows

The color is yellow and red, the taste is sweet, fragrant and crisp.

Longfengqiu in soup

Guantang longfengqiu is a famous traditional dish in Guangdong Province. It is a modern dish with delicious meat flavor, attractive color, nourishing and strong taste.

Raw materials

Chicken breast meat (175g), shrimp meat (175g), pigskin sauce (40g), sesame powder (80g), bread powder (40g), water chestnut powder (13.5g), brandy wine (13.5g), (green onion powder, monosodium glutamate, refined salt, sugar, pepper each a little.)

Production process

1. Chop the shrimp meat into pieces, add pepper, monosodium glutamate and salt, and divide it into 12 stacks. Chop the chicken breast meat into pieces, add monosodium glutamate, salt, green onion, sugar, pepper, water, and mix them into 12 stacks. Put the pigskin sauce and brandy wine in the refrigerator, freeze them, take them out, and cut them into 12 pieces. 2. Wrap them into 12 balls, put the shrimp paste in the palm of the hand to make the skin, and put the chicken paste in the second layer, Put the frozen pig in the middle to make the stuffing. After wrapping, roll the sesame powder and bread powder one by one, and deep fry them in the warm big oil pan. When the ball floats to the oil surface, remove them and put them on the plate

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Guan Tang Long Feng Qiu