Fugui Jinxiu Seafood Cup
By VicentaLakin
Recipe Recommendations
- cuttlefish in 1
- Phoenix-tail prawns 10 rats
- celery appropriate amount
- red pepper appropriate amount
- broccoli appropriate amount
- eggs appropriate amount
- starch appropriate amount
- whole wheat flour appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- olive oil appropriate amount
- peanut oil appropriate amount
- pepper oil appropriate amount
- salt appropriate amount
- MSG appropriate amount
- white granulated sugar appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
Steps for Fugui Jinxiu Seafood Cup
1
Add the egg and fine salt to the starch, and beat the egg starch with chopsticks into a paste.
2
Add appropriate amount of whole wheat flour and water to prepare, and knead the egg starch surface evenly.
3
Wake up the kneaded dough for a moment, make the dough into a thin dough sheet, attach the dough sheet to the mold, cut off the remaining dough sheet according to the shape of the mold, and compact the dough sheet by hand to make the dough sheet tightly adhere to the mold.
4
Add peanut oil into the pan, and when the oil temperature rises to about 100 degrees, put the dough sheet mold into the pan, roast the dough sheet dry first. After the dough sheet is slightly dry and can be molded, raise the oil temperature slightly, and fry it until golden.
5
Fry it into a golden finish, place it in a plate to cool for later use.
6
Remove the skin and internal organs of the squid fish, rinse them with clean water,
7
Arrange the squid head, cut it into small pieces of about 1.5CM, and make it with cooking wine and fine salt slurry for a while.
8
Place the body of the squid fish with its abdomen down, place it flat on the chopping board, use the knife to make a warp and longitude cross knife flower, cut the squid fish into pieces or wide strips according to the required size, and make it with cooking wine and fine salt slurry for a while.
9
Peel off the shell of the shrimp and use a knife to remove the shrimp line
10
Cut the shrimp into diced pieces, leave the phoenix tail aside, and cook with cooking wine, fine salt, and egg white slurry for a while.
11
Wash the celery, remove the old celery stems by hand, and cut them into oblique knife pieces of about 1.5CM, and the size should be uniform.
12
Wash the pepper and cut it into elephant eye pieces of about 1.5CM.
13
Broccoli selects individuals of similar size and shape and divides them in half with a knife.
14
Add clear water and appropriate amount of fine salt into the pan, bring to a boil over high heat, add broccoli, celery, and pepper respectively, blanch until it is broken, and cool with cold water.
15
Blanch diced squid fish, sliced fish, and shrimp until sixty-done, and cool in cold water for later use.
16
Pour oil on the pan, add spring onions and ginger and stir fry until fragrant, add the hot ingredients and stir fry for a while, add shrimp shell soup, appropriate amount of fine salt and pepper powder, sugar, and monosodium glutamate, and thicken with water starch.
17
Prepare the tray, add salt and monosodium glutamate to broccoli and mix well; use broccoli to mark the picture.
18
To prepare for plate loading, use a small spoon of suitable size and divide the cooked ingredients evenly. The ingredients in the middle need to be stacked evenly with the six phoenix tails of the same length, and then place the fish fish flowers in shape. After placing, use chopped shrimp meat between the phoenix tails and on the fish tails.
19
Renderings of the finished dish of "Rich and Beautiful Seafood Cup".
20
Renderings of the finished dish of "Rich and Beautiful Seafood Cup".
21
Renderings of the finished dish of "Rich and Beautiful Seafood Cup".