a phrase used for praising a pretty girl(chu shui fu rong )

a phrase used for praising a pretty girl

Introduction:

"It's a fresh and elegant dish. It looks a little fancy, but it's healthy and nutritious. Suitable for people with light taste. "

Production steps:

Step 1: peel the tail of silver carp, remove the big bone and fish red, cut it into small pieces, and put it into a bowl to remove the blood.

Step 2: put the fish into the blender, add onion and ginger water and stir to make minced fish.

Step 3: stir the minced fish with salt and chicken essence, and then add a spoonful of salad oil.

Step 4: select a flat mouth with teeth, put the stirred fish into the decoration bag, and squeeze out the petals of lotus in a small plate.

Step 5: squeeze six petals to form a layer of petals.

Step 6: squeeze a smaller layer of petals, put a piece of vegetable moss to decorate the flower center.

Step 7: slide the squeezed lotus into the water.

Step 8: blanch over low heat.

Step 9: wash shepherd's purse, put it into blender and add a little water to make vegetable juice.

Step 10: break up the eggs, pour in the vegetable juice, stir it into water, and season.

Step 11: divide into small bowls and steam over low heat.

Step 12: put the boiled minced fish and lotus on the steamed egg and pour the sauce.

Materials required:

Fish tail of Hypophthalmichthys molitrix: 1

Shepherd's purse: 200g

Eggs: 2

Starch: 50g

Salad oil: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: when mixing the minced fish, it's best to add ice water, because the mixer will produce a lot of heat at high speed, which will make part of the minced fish mature, which is not conducive to mixing. Second, adding a little salad oil will make the minced fish taste more delicate. Third, before mounting the flowers, pass the small plate in the water, so that the lotus can easily slide into the water after mounting.

Production difficulty: Advanced

Process: water

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Chu Shui Fu Rong