I Miss The Beautiful Lotus Pond in My Hometown-fish and Shrimp Drunk Lotus

Name: I Miss The Beautiful Lotus Pond in My Hometown-fish and Shrimp Drunk Lotus
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Grass Carp Meat; 150g Live shrimp; 1/2 tofu; Some carrot; Some pea; 1 teaspoon salt; 1/3 tablespoon Cooking Wine; 1 teaspoon White pepper; 1/2 bowl Broth; 2 teaspoons Dry starch; Some Green onion ginger water; Some Water starch; A few drops sesame oil

by Poetic heart

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

In that remote hometown, there is my growth; there is my memory; there is my yearning; there is my yearning... In that one-third of the acre, there used to be our brothers and sisters How much chasing and playing; beside the picturesque lotus pond, there have been so many laughs and laughter from us. Time is like flowing water. In a blink of an eye, the little girl with croissants, picking up the ears of rice and running through the fields, is now a daughter-in-law, a wife, and a mother. But everything from there was still fresh in my memory, picture after picture, all the time, missing my family, all the time, without worrying about my parents.

The home is a castle built with love for every brick and every tile. The home is a circle formed by love as the center and a family holding hands as the radius. The home is snowing all over the world, but it is blooming in spring. Where, home is the warmest harbor on the journey of life. All worries and sorrows can melt and disappear there.

Although home is a simple pronoun, it carries too much strength and belief. Home may be a simple thatched house, but it can be as stable as a mountain in wind and rain. Home is the eternal emotion of everyone. "

I Miss The Beautiful Lotus Pond in My Hometown-fish and Shrimp Drunk Lotus

1. The main raw material map.

I Miss The Beautiful Lotus Pond in My Hometown-fish and Shrimp Drunk Lotus recipe

2. Take a small section of carrot, cut it into slices, and change the knife slightly to form a lotus petal shape.

3. Boil an appropriate amount of water in a small pot, add a little salt, add the carrot slices, blanch the water, and remove the cold water.

4. Wash the grass carp meat and cut it into small pieces. Wash the shrimp and remove the shell.

5. Take some green onion and ginger, crush them, and soak some green onion and ginger water.

6. Fish and prawns are separately put into the cooking machine and beaten into puree. Don't beat them too badly, they will taste better if they have particles.

7. Add salt, cooking wine, white pepper, starch and a little green onion ginger water, stir well, and then add the crushed tofu.

8. well mixed.

9. Take a slice of carrot, sprinkle a little dry starch, and then spread with fish and shrimp paste, and place them on a plate separately.

10. Then put another petal between each petal.

11. When the fish paste is finished, leave a little net fish paste, do not mix the shrimp, after adjusting the flavor, place it in a tart mold to smooth the surface, insert a few green beans, and make a tent lotus.

12. Put the finished "Lotus" and "Penglian" on the pot and steam them.

13. Add half a bowl of broth to the pot, add a few grains of salt, add a little water and starch to form a gorgon, and pour a few drops of sesame oil before leaving the pot. (Pour in bright oil to make the juice particularly bright)

14. Put the "Peng Lian" in the lotus and drizzle it with gorgon juice.

Tips:
Poetry heart phrase:

1: The reason why the carrot slices are put on is to spread the shape.

2; The addition of shrimp is not only to increase nutrition, but also the shrimp will become red when it is cooked, appearing dimly in the white fish, and also increase the color of the finished dish.

3: In step 9, you can borrow a little water on the back of an iron spoon to smooth the surface.