【yiru Private Banquet Dishes】a Few Simple Steps to Change The Pattern to be More Colorful --- Fresh Shrimp and Chicken Minced Loofah

by Green angel

4.8 (1)
Favorite

Difficulty

Normal

Time

20m

Serving

2

Since entering the food world, cooking, especially for banquets, always think of some fancy dishes. Although not perfect, they can be refreshing and make people feel that you value him or them. Even eating at home will enliven the atmosphere, all the dishes are often creative but still very simple. "

【yiru Private Banquet Dishes】a Few Simple Steps to Change The Pattern to be More Colorful --- Fresh Shrimp and Chicken Minced Loofah

1. 【Fresh Shrimp and Chicken Paste with Loofah】Ingredients.

2. Cut the green onions into chopped green onions, and soak the ginger into thin strips with a little water.

3. Then chop the chicken breast into chicken paste, add the soaked green onion and ginger water, then add a little Shao wine and a little salt. Add a little water starch with abalone sauce, light soy sauce, and pepper to make a strong filling for later use. I forgot to take the already-made filling here.

4. Remove the skin of the loofah, clean it, and cut it into 3 cm sections for later use.

5. Remove the shrimp glands and shrimp intestines, you can use a toothpick. Then remove the head and shrimp shell, leaving the tail. The shrimp I bought is a bit big, just remove a little and clean it.

6. Use a small spoon to dig out the middle part of the loofah into a small bucket.

7. Then put the mixed chicken paste into a loofah tube, mostly.

8. Then inlay the shrimp on top.

9. Put it in a steamer and steam for about 5 minutes, stop the fire, wait for about a minute to get out of the pot.

10. While waiting, prepare some decorations on the side of the plate.

11. Put the steamed vegetables in the middle of the plate.

12. Pour the vegetable water from the plate into the pot and heat it, add a little chicken essence and a little salt to thicken the gorgon, and pour it on top of the shrimp. The transparent gorgon juice looks more comfortable on top.

Tips:

1. The chicken paste is thinner than the stuffing, and the stirring should be fully in place, so that it tastes good.



2. Keep more loofah at the bottom. I have too few bottoms here, and all the advantages are distorted.



3. The skin of the loofah should be thinner so that it looks greener.



4. The shape I made here is not ideal, you can put less stuffing, it will look better.



5. As for the filling, you can put fish paste or shrimp paste.



6. Gorgon juice must be clear, otherwise it won't look good.

Comments

Similar recipes

Seasonal Vegetable Soup

Loofah, White Jade Mushroom, Corn

Loofah Soup

Loofah, Cooking Oil, Salt

Fish Soup Vermicelli

Fish Soup, Rice Noodles, Tomato

Loofah Meatball Soup

Loofah, Rice Soup, Minced Meat

Kebabs with Lime and Seasonal Vegetables

Tenderloin, Red Pepper, Cauliflower

Sliced Pork and Boiled Seasonal Vegetables

Loofah, Tomato, Mushrooms (fresh Mushrooms)