Pomegranate Flowers in Golden Broth
1.
Peel the old pumpkin, cut into pieces, and steam.
2.
Dice oyster mushrooms, dice fresh shiitake mushrooms, peel and dice Sydney pear
3.
Put a little oil in the pan, add the eryngii mushrooms and shiitake mushrooms in turn and stir-fry until they are fragrant, then add the oyster sauce, water, salt, sugar, and pepper. After adjusting the taste, add the diced pear, stir-fry slightly and thicken it to make the filling.
4.
Set aside after blanching celery.
5.
Put the steamed pumpkin in a blender and beat it into pumpkin paste.
6.
Put oil in the pan, add a spoonful of flour and fry the batter carefully.
7.
Add appropriate amount of water, pour in pumpkin paste, and stir well.
8.
With salt. Pepper, adjust the flavor and put it in a bowl.
9.
Cut the oily bean curd into two pieces and fold into a rectangle.
10.
Put the fried stuffing on top
11.
Wrapped in the shape of a pomegranate flower
12.
Pierce it with hot soft celery
13.
Trim slightly with scissors
14.
Steam for two minutes
15.
Put it on the pumpkin sauce
Tips:
1. This dish uses very simple ingredients to make a relatively beautiful and high-end dish.
2. Its filling is very special. Everyone sees that Sydney is added in it, so it has a jumpy texture when it is eaten.
3. Our broth is made of golden soup. The method of golden soup is different from the additives in the restaurant. It is pure and natural. Only a little batter is added to stir-fry. The taste will be particularly smooth when fried with batter.
The detailed video production process can be moved to Suxinjujing's WeChat public account.
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