Exercise 2
Ingredients: 50 grams of cooked chicken, 50 grams of fresh shrimp, 6 meatballs, 6 fish balls and 50 grams of pork belly.
Accessories: cooked ham15g, cooked cake 25g, watered pigskin100g, watered vermicelli100g, cooked bamboo shoots 25g, Chinese cabbage 250g, refined salt 7g, monosodium glutamate 5g, clear soup 750g and cooked lard 50g.
manufacturing process
Cut the shrimp and wash it. Chicken, cakes and winter bamboo shoots are all cut into long strips and arranged separately. Cut the Chinese cabbage into 6.5 cm long and 2 cm wide sections, blanch with boiling water, drain the water, cut the vermicelli into long sections, cut the skin into pieces the same size as the Chinese cabbage, and rinse with clear water. Take a casserole, put it in Chinese cabbage, and add vermicelli and pigskin. Put pork tripe, chicken, cake, bamboo shoots, meatballs and shrimp neatly on the pigskin according to different colors and shapes, and cover the fish balls with ham slices. Add Shaoxing wine, refined salt, monosodium glutamate, clear soup and lard, and simmer until crisp and rotten. Move away from the fire. Serve with a plate as a foil.
Exercise 3:
800g trotters, duck100g, grass carp100g, pork belly 50g, pork liver 50g, cabbage 50g, salt 5g, monosodium glutamate 3g, cooking wine 20g, ginger10g.
manufacturing method
1. Wash pig's trotters, blanch them in a boiling water pot for 2 minutes, take them out and put them in a casserole, add cooking wine and ginger slices and cook them until they are half cooked;
2. Boiled salted duck meat is cut into pieces, and grass carp is boned and reserved for fish;
3. Cook pork tripe, grass carp and pork liver and slice them;
4. Put cabbage blocks, pile cooked salted duck meat, cooked pork belly slices, fish slices and cooked pork liver slices at the upper four corners respectively, and add water to boil;
5. Cook for 10 minute, and add refined salt and monosodium glutamate to adjust the taste.