raw material

65438+ 0 carp (about 750g), 4 hibiscus flowers, 250ml milk, 500g shrimp, 250g minced ham, 25g brandy, 2 eggs, 250g dry starch, 50g onion ginger juice, 300ml chicken soup, 25g whipped cream, 2g monosodium glutamate, salt and pepper.

manufacture

(1) Wash fresh hibiscus flowers, take petals, cut them into small pieces, and soak them in boiling water for later use.

(2) Wash the shrimps with mud lines removed, chop them into small pieces, add refined salt, pepper, monosodium glutamate, brandy, onion ginger juice and egg white, stir well, add three pieces of hibiscus flowers, and beat them into stuffing.

(3) The carp is peeled and peeled, washed, cut into cubes with a square of 1.5 cm, put the diced fish into dry starch with a rolling pin, hammer them into wonton skins one by one, and cut them into rings with scissors.

(4) Chop the remaining fish chips and mix them into the stuffing, then wrap the fish wonton skins into the stuffing piece by piece and seal.

(5) Heat the pot, add water to boil, add fish wonton to cook, take it out, and put it in cold water for supercooling.

(6) Cook chicken soup in a wok, add fish wonton in batches, bring it to a boil over high fire, pour in milk (milk should be mixed with appropriate amount of starch in advance), turn it over twice, immediately add the remaining hibiscus flower slices, pour in fresh cream, sprinkle with minced ham, and put it into a soup plate, with 65,438+00 fish wonton in each serving.

Characteristics and utility

The color is milky white, the milk is rich in fragrance, fresh and tender, and it has the functions of clearing heat and regulating menstruation.

2. Chicken nuggets of Mufurong Mountain

raw material

375g boned chicken, 2 hibiscus mutabilis, 250g vegetable oil (actual consumption 50g), 25g butter, 25g onion, 5g garlic cloves, 25g carrot, fragrant leaves 1 slice, 25g celery, 0.5g white pepper, Fugui powder 15g, 4 boiled potatoes and 5 spicy soy sauce.

manufacture

(1) Take petals from hibiscus flowers, wash them, cut them into small pieces, and put them on a plate for later use.

(2) Soak the pheasant pieces in clear water for 2 hours, then take them out and dry them, chop them into two sections, sprinkle with refined salt and pepper, and evenly dip 5g of Fuqiang powder; Slice carrots, dice onions and slice onions in half; Cut celery into sections; Garlic slices; Cut the tomatoes into triangles and set aside.

(3) Pour vegetable oil into a large frying pan, heat it to 70%, put pheasant pieces into the oil, fry until dark yellow, pour out the oil, pour in butter, cook spicy soy sauce, add chicken soup to boil, add onion slices, carrot slices, celery slices, fragrant leaves, hibiscus flowers, pepper grains and garlic slices, and stew over medium fire until the pheasant is nearly cooked.

(4) Take a long plate, put the cooked potatoes on the upper right of the plate, stew the chicken pieces in the middle of the plate, pour the original juice, put the tomato pieces on the edge of the plate, press the lettuce leaves, and sprinkle fennel powder on the cooked potatoes.

Characteristics and utility

The pheasant is soft and rotten, with thick onions and thick flowers, which supplements nutrition.

3. hibiscus chicken balls

raw material

400g turkey breast, 200g pear, 2 hibiscus flowers, egg white 1, brandy15g, 25g chicken soup, 500g peanut oil (the actual dosage is 75g), 25g sugar, 25g wet starch, 0/5g cooking wine15g ginger juice.

manufacture

(1) Take fresh hibiscus petals, wash them, control the water, and shred them; Remove the core and pedicle from the pear, wash and cut into diamond-shaped pieces for later use.

(2) Remove the fascia from the turkey breast, cut it into pieces with a thickness of 4cm, draw a crisscross knife edge on the meat surface with a mouth distance of 1 cm and a depth of 2.5cm, then cut it into cubes with a square width of 4cm, and the knife edge shall be neat and uniform.

(3) Mix the diced turkey with refined salt, cooking wine, brandy, pepper, egg white and wet starch, and marinate to taste.

(4) Heat the frying spoon, add peanut oil, heat it to 40%, add the pickled diced turkey, spread it out, and the diced chicken turns white and shrinks into a ball, which is cooked. Take out the oil control.

(5) Leave a little oil in the original frying spoon, heat it to 50% heat, add wine and ginger juice, pour chicken balls, add refined salt, monosodium glutamate, chicken soup and white sugar, adjust the taste, add pears and hibiscus flowers, stir well, and serve.

Characteristics and utility

Chicken balls are fresh and tender, pears are sweet, and clearing away heat and toxic materials.

Sliced chicken with hibiscus and Sydney

raw material

400g of turkey breast, 200g of Sydney, 2 hibiscus flowers, 50g of mushrooms, garlic10g, chicken soup150ml, egg white15g, flour15g, and Chinese liquor150g.

manufacture

(1) Take petals from hibiscus flowers, wash them, cut them into small pieces, and put them on a plate for later use.

(2) removing the core of Sydney and cutting it into crescent shapes; Sliced mushrooms; Peel garlic and cut into powder; Peel the onion and slice it for later use.

(3) Remove the fascia from the turkey, cut it into thin slices 4 cm long, 3 cm wide and 5 mm thick, and soak it in refined salt, white wine, pepper and egg white.

(4) Put peanut oil in the wok, heat it to 40%, add turkey slices, fry until golden brown, and take out the oil control.

(5) Add a little oil to the pot, heat it, add the onion and minced garlic, add the flour and stir well. When it is fragrant, add the hot chicken soup and pour it into the wok.

(6) Put the prepared soup into a wok, add salt, pepper, monosodium glutamate and white wine to boil, add the fried turkey slices, mushroom slices, Sydney slices, hibiscus slices and fresh cream, stir fry evenly, take it out of the wok, and sprinkle the remaining fresh cream.

Characteristics and utility

Fresh and fruity, pleasant in color, clearing away heat and relieving cough.

5. Mufurong Sam sun bean curd

raw material

500 grams of tofu, 2 hibiscus flowers, 20 grams of sea cucumber, 20 cooked winter bamboo shoots, shrimp100g, 3 eggs, flour15g, Jiang Mo 5g, sesame oil10g, curry sauce150g, monosodium glutamate 2g.

manufacture

(1) Curry sauce: minced onion 100g, minced garlic 25g, Jiang Mo 25g, tomato sauce 25g, curry sauce 25g (oil curry, available in the market), curry powder 25g, sugar 25g, lard 50g, shredded sweet pepper 50g and beef soup 10. Blanch shredded green pepper with boiling water, remove and dry. Heat the pan, add lard, add chopped green onion, stir-fry until light yellow, add minced garlic, tomato sauce, curry sauce, curry powder and Jiang Mo, stir slowly, and simmer for a while. Finally, add shredded sweet green pepper and stir well.

(2) Cut the tofu into pieces with a length of 6 cm, a width of 3 cm and a thickness of 3 cm, fry in hot oil until golden brown, and take out the oil control. After cooling, cut a thin slice from the top and dig a groove for use.

(3) Cut the water-soaked sea cucumber and the cooked winter bamboo shoots into small dices and blanch them with boiling water; Wash hibiscus flowers, take petals, cut into small pieces and blanch them with boiling water; Wash the shrimp and cut it into cubes. Put all the above materials into a porcelain basin, add egg white, starch and a little salt, mix well into a paste, and wipe well with warm oil.

(4) Add monosodium glutamate, Jiang Mo and sesame oil into the flowers, stir them evenly, and then put them into a tofu box.

(5) After mixing the egg yolk and flour evenly, smear it on the tofu slices under the slices, then cover the tofu box and seal it, put it in a steamer and steam it for 10 minutes, then take it out, put it in a fish dish, sprinkle the remaining hibiscus slices and pour curry sauce evenly.

Characteristics and utility

The stuffing is tender and crisp, fragrant, nutritious, regulating menstruation and detoxifying.