[Gourmet World Tiantian Delicious Del
Introduction to cooking methods:
1. Add appropriate amount of fish soup, mutton soup and water into the pan, add lily, black fungus, and carrot, and cook until sixty-ripe. Add mung bean vermicelli and cook slightly to make the vermicelli absorb enough fresh fish and sheep juice. Then add the processed elephant eye cake, cook over low heat until the pancakes absorb the fresh fish and sheep juice, then add garlic sprouts and stir well. Finally, lay the bass slices on the surface of the ingredients in the pan, cook slightly to make the slices change color, and serve on a plate. After serving, cut a few slices of stewed mutton to serve.
Features:
1. Seasonal mutton, with ordinary ingredients, fat in autumn and winter, fine water flows long, making the best use of everything, close to the people. The ingredient configuration and eating methods are scientific and reasonable, balanced in nutrition, simple in cooking, complete in color, aroma and shape, and appropriate in name, smooth in mouth and peaceful.
2. The best partner for fish soup and mutton soup reproduces the origin of the word "xian". The perfect combination of delicacies and seafood fills the lack of nutritional elements in ordinary ingredients. The delicious presentation of thorny bass slices and stewed mutton provides low-fat protein and energy, carotene and black fungus smooth the body's qi and blood, prolonging life. The fresh fish and sheep juice makes ordinary pancakes extremely delicious, doubling the consumption, and the taste is rich and subtle, and extremely rich in nutrients.[The staple food of delicacies and seafood] is praised by friends as 'longevity porridge, longevity bag, longevity meal' that can prolong life ';
Now I will upload and share the illustrations of ingredient configuration, processing and production with you.
May delicious food always accompany you, and everyone will have a happy and healthy life!
Golden needle fungus fish and sheep steamed buns
Recipe Recommendations
- flour 200g
- day lily 25g
- black fungus 20g
- carrots 1 piece
- Green bean vermicelli half-baked
- coriander a little
- garlic head 6 capsules
- scallion a little
- ginger slices 1 tablet
- fine salt appropriate amount
- spicy fresh appropriate amount
- MSG appropriate amount
- slightly spicy
- braised
- ten minutes
- simple
Steps for Golden needle fungus fish and sheep steamed buns
1
The flour is made of 70% white flour to 30% whole wheat flour.
2
Dissolve a little yeast powder with warm water, and then use it to dough.
3
Kneak the mixed flour into dough.
4
Hold the dough with a basin and let the dough wake up for a while to fully moisten the flour particles in the dough.
5
After the dough is fully moistened, knead it repeatedly with your hands to make the dough from touching your hands to not touching your hands.
6
Finally, knead the dough into a fine texture, smooth surface, and full of gluten.
7
Use a rolling pin to roll the dough into round cakes of the same size as the bottom of the frying pan.
8
The pot uses the prize "ASD Easy Clean Non-Stick Frying Pan" from the Gourmet's "Double Festival Celebration" event, and the rolled dough cakes are placed in the frying pan.
9
Place "ASD Easy Clean Non-Stick Frying Pan" on the stove, cover the lid, and fry it over slow fire. (The purpose of covering the lid is: first, to avoid water evaporation; second, due to the concentrated conduction of water vapor and heat in the pot, the cake can easily be cooked in a short time.)
10
After the dough in the pot is cooked, open the lid and turn the stove flame slightly higher. Then, turn the dough regularly with your hand to fry the surface of the dough to shell it.
11
Illustration of the finished fried dough cake.
12
Place the fried dough on the chopping board and use a knife to cut into long strips about 15 mm.
13
Use a knife to cut the dough strip into elephant eye pieces.
14
After soaking the day lily in warm water and washing it, remove the flower core with your hand.
15
Remove the flower core of the day lily to be placed separately.
16
Choose day lily petals and petioles as cooking ingredients.
17
Soak black fungus in warm water and wash it.
18
Select garlic with uniform thickness, soak it in water and wash it.
19
Cut the washed garlic seedlings into inches with a knife.
20
Soak and wash the carrots with clear water, and remove the skin. (Note: Organic carrots do not need to be peeled.)
21
After breaking the carrot with a knife, cut it into an oblique blade with a thickness of about 3 mm.
22
Choose fresh perch iced fish slices with tender meat, thick texture and few thorns. (Note: Perch chilled meat slices are frozen and chilled when making "Celery Fish and Sheep Ginkgo Congee". The processing method of the fish slices can be seen ([Gourmet Theme Competition--Season 4] The breakfast staple food rice and flour essence-fried rice + porridge, with a detailed map inside)
23
After thawing the bass slices, add chopped green onion and ginger, cooking wine, fine salt, pepper, monosodium glutamate, and starch, and mix well with the hand paste.
24
Slurry the bass slices for about 10 minutes.
25
Choose pure mung bean vermicelli, soak in warm water, and wash.
26
Choose about 500ml of clear stewed mutton soup.
27
Choose clear stewed pure mutton with skin.
28
Processing and cooking of mutton: Select a piece of mutton with skin and wash away the dirt on the skin with warm water.
29
Prepare appropriate amount of green onion, ginger slices, red dates, wolfberry fruit, pseudostellaria root, angelica, and Polygonatum odoratum.
30
Put mutton, scallion white, ginger slices, red dates, wolfberry fruit, pseudostellaria root, angelica root, and Polygonatum odoratum into the soup pot, and add enough water.
31
Place the soup pot on the stove, boil over high heat for 5 minutes, and turn to slow fire to simmer the mutton.
32
After the mutton is stewed crispy, add appropriate amount of fine salt to taste, then remove the pan from heat to allow it to cool.
33
After the mutton soup cools down, transfer the mutton into a fresh-keeping bag, sort it into a mutton meat ball by hand, put it into stir-fry and refrigerated. When eating, remove and slice it and add it with slurry to get a delicious delicacy. The mutton soup is stored in the refrigerator. In daily life, it can be used as a soup cooking dish or breakfast mutton soup noodles. (Note: This method is conducive to the balance of nutritional intake in daily diet, and is more conducive to the scientific allocation and reasonable adjustment of home diet.)
34
Add appropriate amount of fish soup into the pan, then add mutton soup.
35
After the fish and sheep soup is heated, add the day lily, black fungus, and carrots.
36
After cooking the ingredients with high heat until they are sixty-ripe, add the mung bean vermicelli so that the mung bean vermicelli can absorb the fresh fish and sheep juice.
37
After the mung bean vermicelli absorbs the fresh foot juice of fish and sheep, add the processed elephant eye cake.
38
After adding the pancakes, cover the lid and cook over low heat for a while, so that the pancakes absorb enough fresh fish and sheep juice.
39
After the pancakes absorb enough fresh fish and sheep juice, add garlic seedlings and stir fry slightly.
40
After frying the garlic seedlings evenly, lay the prepared bass slices on the surface of the ingredients in the pan, and use a spatula to slightly press the bass slices into the fresh fish and sheep soup to cause the slices to change color, then take them out of the pan and serve on plates.
41
[Longevity Meal with Shanzhen and Seafood]--Before loading the "Golden Lily, Fungus, Fish and Sheep Pork", cut the mutton into large slices of about 8mm with a knife according to the amount eaten.
42
[Longevity Meal with Shanzhen and Seafood]--Loading of "Golden Lily, Fungus, Fish and Sheep Pork": When loading, first put the steamed buns into a bowl, then stack the other ingredients on top of the steamed buns, and finally place the stewed mutton slices. After stacking, add appropriate amount of coriander to serve on the table.
43
[Longevity Meal with delicacies and seafood]--Illustration 1 of the finished product of "Golden Lily, Fungus, Fish and Sheep Paired Steamed Bubbles".
44
[Longevity Meal with delicacies and seafood]--Illustration 2 of the finished product of "Golden Lily, Fungus, Fish and Sheep Paired Steamed Buzo".
45
[Longevity Meal with delicacies and seafood]--Illustration 3 of the finished product of "Golden Lily, Fungus, Fish and Sheep Packed Steamed Bun".