Rich and beautiful seafood cup(fu gui jin xiu hai xian zhong )

Rich and beautiful seafood cup

Introduction:

"Fugui Jinxiu seafood Cup" -- the name of "Fugui Jinxiu seafood Cup" is based on the delicious taste of food materials, rich food materials, colorful colors and the shape and meaning of finished dishes. Cooking methods: 1. Deep fry the eggs and starch in the mold into golden yellow, and then do not use the code plate; 2. Drain the water after cooling the processed flatfish, shrimp, celery and prickly ash; 3. Stir fry the oil, onion and ginger in the pan, add ingredients, soup, salt, pepper and appropriate amount of water, bring to a boil over high heat to taste and thicken, and then pack them into the plate. The characteristics of dishes: 1. It can be used as a high-end family banquet seafood dish, with auspicious name; 2. The dishes of "rich and beautiful seafood Cup" are humanized, hygienic, colorful, lifelike and festive, with green celery, broccoli, green pepper and phoenix tail. The ingredients are elegant and delicious, light and crisp, rich and unique taste and balanced nutrition. Now upload the food material configuration diagram of "rich and beautiful seafood Cup" to share with your relatives, hoping to add a little new meaning to your family banquet! Wish: the delicious food always accompanies around, everybody is happy and healthy

Production steps:

Step 1: add egg starch and fine salt, and beat egg starch into paste with chopsticks.

Step 2: add proper amount of whole wheat flour and water to mix the egg starch noodles.

Step 3: wake up the kneaded dough for a moment, make the dough into thin pieces, attach the dough to the mold, cut off the remaining dough according to the mold shape, and compact the dough by hand to make the dough tightly attached to the mold.

Step 4: add peanut oil into the pot. When the oil temperature rises to about 100 degrees, put the dough mold into the pot. First, dry the dough. After the dough is slightly dry and can be demoulded, slightly increase the oil temperature and fry it golden.

Step 5: fry it into a golden finished product, stack it on a plate and cool it for standby.

Step 6: remove the skin and viscera of squid and rinse it with water,

Step 7: cut the head of cuttlefish into 1.5cm small pieces and make it with cooking wine and fine salt slurry for a while.

Step 8: put the cuttlefish on the chopping board with its abdomen downward, make a cross pattern with a knife at an angle of 35 degrees, cut the cuttlefish into pieces or wide strips according to the required size, and make it with cooking wine and fine salt slurry for a moment.

Step 9: peel off the shell of the prawn and remove the shrimp thread with a knife

Step 10: cut the shrimp into small cubes, set aside the phoenix tail, and make it with cooking wine, fine salt and egg white slurry for a moment.

Step 11: wash the celery, remove the old stem of celery by hand, and cut it into 1.5cm oblique knife pieces with uniform size.

Step 12: wash Zanthoxylum bungeanum and cut it into 1.5cm elephant eye pieces.

Step 13: broccoli select individuals of similar size and shape and divide them into two parts with a knife.

Step 14: add clean water and some fine salt into the pot, bring to a boil over high heat, put broccoli, celery and prickly ash into the pot, blanch them until they are unripe, and cool them with cold water,

Step 15: blanch cuttlefish, slices and shrimps until they are mature, and cool them in cold water.

Step 16: pour oil into the pan, stir fry with scallion and ginger, add the hot ingredients, stir fry for a while, add shrimp shell soup, appropriate amount of salt, pepper, sugar, monosodium glutamate, and thicken with starch.

Step 17: code plate preparation, broccoli into salt monosodium glutamate mix well; with broccoli code plate diagram.

Step 18: prepare for plate loading, select a small spoon of appropriate size, evenly pack the cooked ingredients, stack the ingredients in the middle, evenly stack the six Phoenix tails of the same length, and then put the flounder on the shape. After placing the flounder, use the shrimp dice between the cut Phoenix tails and the flounder.

Step 19: effect picture 1 of "rich and beautiful seafood Cup" dish style finished product.

Step 20: effect picture 2 of "rich and beautiful seafood Cup" dish style finished product.

Step 21: effect picture 3 of "rich and beautiful seafood Cup" dish style finished product.

Materials required:

Cuttlefish: 1

Phoenix tail shrimp: 10

Celery: moderate

Red pepper: right amount

Broccoli: moderate

Eggs: right amount

Starch: right amount

Whole wheat flour: right amount

Scallion: right amount

Ginger: right amount

Olive oil: right amount

Peanut oil: right amount

Zanthoxylum oil: right amount

Salt: right amount

MSG: right amount

White granulated sugar: right amount

Pepper: right amount

Cooking wine: moderate

Note: family and friends can't get together without holding a banquet to celebrate. It can't do without River fresh and seafood dishes. In the family banquet, there's no need to carve flowers and expensive food materials, only ordinary seafood and relatively simple cooking processing and plate setting, to reach the class of star hotel dishes. This is what the general family chef yearns for... For this reason, I've created a very simple and elegant dish for my relatives It's high-grade. It's made of squid, shrimp, celery, prickly ash, eggs, starch and other common seafood ingredients. It can be used as a kind of seafood dish. It's rich and beautiful. It's a kind of seafood dish with different colors. I hope it can bring convenience to my family's holiday life and add a little novelty to the family banquet.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: light

Chinese PinYin : Fu Gui Jin Xiu Hai Xian Zhong