Basic materials

[Ingredients]: mandarin fish, chicken breast and prawn.

"Accessories": cucumber, egg white

[Seasoning/marinade]: salt, monosodium glutamate, yellow wine, raw water chestnut powder, broth.

manufacturing process

1. Bone-removed mandarin fish into fillets, chicken breast slices, prawn slices and cucumber slices. Beat the egg white into a paste and steam it in a spoon to make mandarin ducks and lotus leaves.

2. Put the broth and seasoning into a pot, bring to a boil, then add sliced mandarin fish, chicken, prawn and cucumber, then put them into the pot, and then put mandarin duck and lotus root on the soup.

comment

Features: fresh and delicious. Select 1 vial of water shield (bottled) (net weight is about 100g), 25g of cooked ham slices, 50g of chicken breast slices and canned mushroom slices, several bean sprouts or grass heads (three-leaf vegetables), 3 eggs (with egg white), green bell peppers and 65438+ red carrots.

Seasoning yellow rice wine 1 spoon, a little frozen lard, 0.3 spoon of salt and monosodium glutamate each, and a few drops of sesame oil.

prepare

1. Put the egg white in a clean flat plate, put it flat on the plate with square bamboo chopsticks, and stir well. The heavier, the faster, so that the egg white gradually produces a large number of bubbles, and finally becomes a thick, fluffy, white, snow-like bubble, called "egg bubble." Seeds of green sweet pepper are removed, white tendons of pepper meat are removed in batches to make the thickness uniform, and then cut into five thick strips with a length of 3 cm and a width of 0.3 cm, each end is cut with a knife and shaped one by one, and red carrots are cut into five rhombic strips with the same shape.

2. Take two white porcelain spoons and coat a thin layer of frozen lard on the inner wall (so that the raw materials will not stick to the spoon wall when heated and mature, but will easily withdraw completely), then pile the egg bubbles in the spoons with smooth chopsticks to make them look like the ducks swimming on the water, and then pile a small piece of egg bubbles on them to make them look like balls, as shown in the figure.

3. Drain the sterilized water in the barreled water shield, scald it with boiling water, remove it and put it in a big soup bowl. Put chicken soup in the pot, add rice wine, refined salt, monosodium glutamate, chicken breast slices and mushroom slices, boil, skim off the floating foam, add ham slices, put them in a bowl, put some bean sprouts or clover (grass head), decorate them into aquatic plants in the pool, and drop sesame oil.

4. Put clear water in the pot to boil, turn off the fire, put the shape of "Yuanyang bird" together with the spoon into the water, cover the pot, and simmer with low fire (use the steam generated by boiling water to cook the surface of the egg bubbles to make them more plump, because the air in the egg bubbles expands when heated, and at the same time, the spoon sinks into the water because its weight is greater than that of water, and the egg bubbles float on the water surface because of its rich air, and then take out a pair of Yuanyang from the soup bowl.

Features: concise, realistic and colorful. The "Yuanyang bird" floating on the water has a rare dynamic beauty in dish modeling. The soup is clear in color, delicious and refreshing. The name of the dish is elegant and decent, full of auspicious meanings. This is one of the famous Shanghai Subang dishes.

key

1. When egg whites are beaten, oil and water cannot be polluted. Egg whites must be fresh eggs, so that they can be easily stirred into fluffy egg bubbles like snow.

2. Shape, mouth collocation and wings should be simple and vivid, not colorful. Because the real female mandarin ducks are all dark. Yuanyang's mouth is as ugly as Donald Duck's, and it is made into a sharp mouth by art, which looks small and exquisite. Red and green "mandarin ducks" are also metaphors for "men and women" and lovers.