MySheen

The practice of Huizhou Yuyangbao

Published: 2024-11-23 Author: mysheen
Last Updated: 2024/11/23, 250 grams of raw lamb tenderloin, 100 grams of net fish meat, 150 grams of lamb loin, 50 grams of cornflour, champagne and egg white, 50 grams of steamed bread, onion, green and red pepper, salt, monosodium glutamate and cumin powder. 1, cut the fillet into mud, add the minced fish, add the seasoning and stir, squeeze into meatballs, roll steamed buns, deep-fry them in a pan and place them on a plate. 2. Lamb loin flower knife, strung with ingredients, sprinkle with seasoning, roast, place on a plate and serve. Innovation description

Raw material

250 grams of lamb fillet, 100 grams of net fish, 150 grams of lamb loin, 50 grams each of cornflour, champagne, egg white, steamed bread, onion, green and red pepper, salt, monosodium glutamate and cumin powder.

Practice

1. Cut the lamb fillet into the mud, add the minced fish, add the seasoning and stir, squeeze into meatballs, roll the steamed bread, deep-fry the crisp in a pan and place it on a plate.

2. Lamb loin flower knife, strung with ingredients, sprinkle with seasoning, roast, place on a plate and serve.

Innovation description

This dish has a wide selection of ingredients, highlighting the tradition of fresh fish and sheep, sublimated with modern technology and seasoning methods, eating two dishes with a unique flavor.

Characteristics.

Fresh, smooth and tender, fine knife workmanship, beautiful shape.

 
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