a pearl in the palm(zhang shang ming zhu )

a pearl in the palm

Introduction:

"The Pearl of the palm belongs to Anhui cuisine, which is a delicacy of the banquet. This dish has beautiful shape, bright white pearl of the palm, and is delicious. I'm stupid. I don't have a good look, but I still have a good taste. "

Production steps:

Step 1: chop the shrimps and chicken legs, add a little salt and chop until gelatinous.

Step 2: put the shrimp paste into a bowl, add 1 teaspoon cooking wine, oil and Taibai powder, and stir clockwise.

Step 3: wash the duck's feet. I bought a box, only made six, and used the rest for it

Step 4: bring to a boil, add 1 tbsp cooking wine and salt, blanch duck feet for 10 minutes.

Step 5: cook quail eggs and shell them.

Step 6: sprinkle a little white powder on the duck's palm.

Step 7: insert the shrimp paste, and press the quail egg in the middle.

Step 8: bring the water to a boil and put the duck's feet in.

Step 9: steam over high heat for 10 minutes.

Step 10: bring the chicken soup to a boil in a small pot, pour in the starch water and hook into the sauce.

Step 11: pour the sauce on your palm.

Step 12: duck's feet are crisp, shrimp meat is smooth and tender, delicious.

Materials required:

Boneless duck feet: 6

Quail eggs: 6

Shrimp: 8

Chicken leg: 1 small piece

Corn oil: 1 tsp

Cooking wine: 1tsp + 1tsp

Taibai powder: 2 teaspoons

Salt: right amount

Chicken soup: 1 / 2 cup

Starch water: right amount

Note: 1. Shrimp paste into fat meat cut mouth dry better, I changed to chicken leg meat for health. 2. The duck's feet I bought are boneless and crisp,

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: light

Chinese PinYin : Zhang Shang Ming Zhu