I miss the beautiful lotus pond in my hometown(xiang nian jia xiang na mei mei de he tang yu xia zui he hua )

I miss the beautiful lotus pond in my hometown

Introduction:

"In that faraway hometown, there are my growth, my memories, my yearning and my missing. In that one mu of land, there have been many chasing and frolicking of our brothers and sisters. By the picturesque lotus pond, there have been many happy voices and laughter of us. Time is like running water. In a twinkling of an eye, the little girl who is wearing a sheep's horn braid, picking up rice and running in the field is now a daughter-in-law, a wife and a mother. But everything there is still fresh in my memory. Pictures emerge in front of me all the time. I don't miss my family and my parents all the time. Home is a castle built with love for every brick and tile. Home is a circle formed with love as the center and family hand in hand as the radius. Home is a place where snow is falling all over the world, but it blooms in spring. Home is the warmest harbor in the journey of life. All troubles and worries can be melted and eliminated there. Although home is a simple pronoun, it carries too much strength and faith. Home may be a humble hut, but it can be as stable as a mountain. Home is everyone's eternal emotion. "

Production steps:

Step 1: main raw material drawing.

Step 2: take a small section of carrot, cut it into slices first, and then change the knife slightly to form lotus petal.

Step 3: boil some water in a small soup pot, add a little salt, blanch carrot slices in water, and remove supercooled water.

Step 4: wash grass carp meat and cut it into small pieces, wash shrimp, remove shell and shrimp thread.

Step 5: take some scallion and ginger, smash, soak some scallion and ginger water.

Step 6: fish and shrimp into the cooking machine, beat into a velvet, do not beat too bad, there are particles to taste better.

Step 7: add salt, cooking wine, white pepper, starch and a little ginger water, stir well, and then add the crushed tofu.

Step 8: mix well.

Step 9: take a carrot, sprinkle with a little dry starch, then spread with minced fish and shrimp, and place on the plate separately.

Step 10: then put another flap between each flap.

Step 11: when making minced fish, leave a little clean minced fish. Don't mix with shrimp. After mixing, put it in the egg tart mold, smooth the surface, insert a few green beans and make a lotus.

Step 12: steam the "Lotus" and "penglian" together.

Step 13: add half a bowl of soup to the pot, add a few grains of salt, add a little starch, and thicken it. Pour a few drops of sesame oil before leaving the pot. Pour in bright oil to make the sauce bright

Step 14: put the "penglian" in the lotus and pour in the sauce.

Materials required:

Grass carp meat: 200g

Live shrimp: 150g

Tofu: half a piece

Carrot: right amount

Peas: moderate

Table salt: 1 teaspoon

Cooking wine: 1 / 3 spoon

White pepper: 1 teaspoon

Soup: half a bowl

Dry starch: 2 teaspoons

Onion ginger water: right amount

Starch: appropriate amount

Sesame oil: a few drops

Note: heart of the poem phrase: 1: the reason why the pad carrot, is to cover the shape. 2. Add shrimp not only to increase nutrition, and shrimp cooked after it is red, hazy appear in white fish, also increased the color of the dish. 3: In step 9, the surface can be smoothed with a little water on the back of an iron spoon.

Production difficulty: ordinary

Craft: Skills

Production time: half an hour

Taste: light

Chinese PinYin : Xiang Nian Jia Xiang Na Mei Mei De He Tang Yu Xia Zui He Hua