MySheen

Steamed dace balls with three fresh dishes

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, The so-called "three delicacies", towel gourd, chicken leg mushroom, cloud ear also, after blending with the taste of mud carp, it can set off its fresh sweetness, making this dish clear but not light, fresh but not vulgar. Materials: mud carp, towel gourd, chicken leg mushroom, water hair cloud ear, chopped onion, chopped bacon, shrimp, cornflour, pepper, chicken powder and so on. Practice: 1, first, the mud carp meat, leaving the whole head, bone, tail, spare. 2. Cut the mud carp meat into thin slices and put the right amount of cornflour, salt and pepper into the fish meat to mix the chopped onions and wax.

The so-called "three delicacies", towel gourd, chicken leg mushroom, cloud ear also, after blending with the taste of mud carp, it can set off its fresh sweetness, making this dish clear but not light, fresh but not vulgar.

Materials: mud carp, towel gourd, chicken leg mushroom, water hair cloud ear, chopped onion, chopped bacon, shrimp, cornflour, pepper, chicken powder and so on.

Practice:

1. First flesh the mud carp, leaving the whole head, bone and tail, and set aside.

2. Cut the mud carp directly into thin slices, put an appropriate amount of cornflour, salt and pepper into the fish and remove the chopped onions, minced bacon and shrimp rice clockwise until gelatinous, then break it to elasticity and knead it into balls.

3. Peel the towel gourd and cut it into spareribs. Slice the chicken leg mushroom and cloud ear and drain the water. After absorbing the water, put the chicken powder, oyster sauce and towel gourd on the bottom of the plate. Put the mud carp balls on top and steam for about 8 minutes. Sprinkle soy sauce and cooked sauce and serve.

Main points: when playing fish glue, pay attention to keep stirring in the same direction, clockwise mainly take it smoothly, good force, if stirring repeatedly in different directions, it is not easy to form glue. As for towel gourd and chicken leg mushrooms, they are used to absorb fish juice and change the raw materials of the season according to different seasons.

 
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