raw material
There are 1 fresh and tender red and white lotus, 150g chicken breast, 50g pig fat, 250g tofu, 50g fresh peas, 3 egg whites, appropriate amount of white pepper, onion, Jiang Mo, wet powder, appropriate amount of refined salt, large oil, appropriate amount of monosodium glutamate, cooking wine and chicken oil.
manufacture
(1) Take tofu, mash it and roll it into mud. Remove the fascia from the chicken breast, chop it with fat pork and put it in a bowl. Add the egg white into the minced meat several times, stir it slowly and evenly with chopsticks, then add the salt, onion, Jiang Mo, monosodium glutamate and bean curd, and stir it evenly.
(2) Take 12 small glass, grease it, spoon the minced chicken and tofu paste into the small glass until it is 90% full, flatten it, put peas in it, and make it into a lotus shape. Eat them one by one, steam them on low heat for 5 minutes, then take them out and plate them.
(3) Set the wok on fire, add fresh soup, add salt, monosodium glutamate and cooking wine, hook the soup into tap water after boiling, pour chicken oil, pour it on the shower head, then wash the petals of the shower head and put them around the shower head.
Characteristics and utility
Beautiful shape, pleasing to the eye, soft and fragrant, promoting blood circulation and clearing heat.
Mix cabbage and lotus.
raw material
1 fresh lotus, 500g cabbage,100g sugar, 40g white vinegar and a little osmanthus sauce.
manufacture
(1) Take Chinese cabbage, wash it, dry it, cut it into oblique pieces with a knife, blanch it in a basin, put it in cold water, drain it, and put it in a basin. Wash the lotus, take off the petals and put them with the cabbage.
(2) Take 1 small bowl, add white sugar, white vinegar and sweet-scented osmanthus sauce, stir well, pour into a plate, mix well, taste and plate.
Characteristics and utility
Crisp, tender, sweet and sour, hangover food.
3. Lotus tenderloin
raw material
2 fresh and tender Bai Lianhua flowers, lotus leaves 1 slice, pork tenderloin 200g, water-borne fungus 25g, water-borne bamboo shoots (snowflake slices) 25g, onion slices 15g, Jiang Mo 10g, egg white 1, appropriate amount of wet powder, refined salt and monosodium glutamate.
manufacture
(1) Take tenderloin, cut it into willow leaves, put it in a bowl, add egg white, salt and wet powder, stir well and set the size. Pick the lotus petals, wash them and drain them. The lotus leaves are pedicled, cut into serrated edges, blanched in a water pot, cooled in cold water and dried.
(2) Put the wok on fire, add peanut oil, add the fillet when the oil is 50% hot, stir with a spoon, and drain. Leave a proper amount of base oil in the pot, add onion slices and Jiang Mo, stir-fry until fragrant, add bamboo shoots, fungus and tenderloin slices, stir-fry evenly, add fresh soup, salt, monosodium glutamate and cooking wine, stir-fry evenly, hook them into running water, put them into a dish with lotus leaves spread in advance, and place lotus petals around the dish.
Characteristics and utility
The dishes are crisp and tender, with fragrant lotus flowers and bright colors, which are beneficial to kidney and heart.
4. Lotus chicken fillet
raw material
2 fresh lotus flowers, 350g of chicken breast, lemon 1 piece, egg white 1 piece, butter150g, flour15g, 5g of curry powder, 2g of monosodium glutamate, salt, pepper and baking powder.
manufacture
(1) Wash the fresh lotus, remove the petals, cut it into small pieces and put it on a plate.
(2) Clean the fascia of chicken breast, cut into 12 chicken strips with a length of 4cm and a width of 5mm, put them in a porcelain bowl, and marinate them with salt, pepper and monosodium glutamate. Peel and slice the lemon.
(3) Mix flour, egg white and baking powder into thick paste, and dip the chicken strips one by one.
(4) Heat the butter in the oil pan, fry the chicken strips to yellow with medium heat, and then take them out. When the oil is 90% hot, fry them in a frying pan until cooked. Take out the oil, put it in a plate and sprinkle with lotus slices and curry powder.
Characteristics and utility
Crisp and tender, crispy chicken, spleen and intestines.
5. Lotus becomes ginseng tofu
raw material
South tofu 150g, fresh lotus root 10g, cream 150g, ham 25g, water-soaked mushrooms 15g, cucumber slices 50g, brandy 25g, chicken soup 250ml, chopped green onion 15g and starch/kloc-0.
manufacture
(1) Take out the south tofu with boiling water and cut it into pieces with a width of 3cm, a length of 8cm and a thickness of 5mm; Wash fresh lotus root, cut it into 8 cm thick matchstick shreds with ham, water-soaked mushrooms and cucumbers.
(2) Put the tofu slices in a big soup plate, adjust the colors of lotus root, ham, mushrooms and cucumber, put them around half of the tofu slices, then fold the other half of the tofu back to cover it, and add brandy, salt water and chicken soup. Put the big soup plate into a steamer and steam it thoroughly. Pour out the remaining soup and put it in a big fish dish.
(3) Stir-fry butter, stir-fry chopped green onion, add a little chicken soup, bring to a boil over high fire, add brandy, refined salt, monosodium glutamate and water starch to thicken, sprinkle the remaining lotus root shreds and bring to a boil, then take out the spoon and pour it on the ginseng tofu.
Characteristics and utility
Beauty in color, beauty in shape and thirst quenching.
6. Lotus seed and egg soup
raw material
1 fresh lotus, 2 eggs, 25g pea seedlings, appropriate amount of onion, appropriate amount of shredded ginger, appropriate amount of refined salt, appropriate amount of big oil chicken soup, and a little monosodium glutamate and cooking wine.
manufacture
(1) Wash the lotus, remove the petals and stems, wash and dry the pea seedlings, and put them in plates respectively. Beat the eggs in a bowl, add salt, monosodium glutamate and cooking wine and mix well.
(2) Set the wok on fire, add big oil, add eggs when the oil is hot, fry and take it out. Add an appropriate amount of oil into the pot, add onion and shredded ginger, stir-fry until fragrant, add chicken soup, add salt, monosodium glutamate and cooking wine, skim off the floating foam when the soup boils, sprinkle with lotus seeds and pea seedlings, and put it into a soup bowl when it boils again. Serve.
Characteristics and utility
Vegetables are fresh, tender and clear, fresh and delicious, with a slight floral fragrance, which has the effect of clearing away heart fire.