Flowers are blooming and the moon is full, the two-flavor brewed ink fountain
Overview
As the Mid-Autumn Festival approaches, I wrote a recipe to celebrate the festival. It is divided into two flavors: shrimp gelatin flavor and sauerkraut flavor. The sauerkraut flavor is easier for friends in the Chaoshan area to make. It has a sour and appetizing taste (you can add some spiciness to make it more sour and refreshing); the shrimp gelatin filling is sweet, tender and smooth, and the cuttlefish is crispy and refreshing. This dish is simple, easy to make, delicious and not expensive. I hope you all like it😊😊
Tags
Ingredients
Steps
-
Ingredients: Take out the cuttlefish 2 hours in advance and defrost it.
-
Here are some tips for handling ingredients
-
After the filling is processed, remove the baby cuttlefish with warm water at 90 degrees for 15 seconds and put it in ice water to make the texture crispier. Soak it in ice water in Picture 2.
-
Just stuff the shrimp paste filling directly. For the sauerkraut filling, stuff the minced meat first, then stuff it with sauerkraut and put two shredded ginger on it.
-
After the water boils, steam over high heat for 8 minutes. Sprinkle a few celery beads and minced chili pepper before serving.
-
Do not take out the original soup from the pot and put it on the plate.
-
Take a pot and add water to boil. Add salt chicken powder to taste. You can add some pepper. Add celery beads and minced chili to thicken the sauce. Add oil and turn off the heat.
-
Pour over the gravy.
-
Here’s a recent photo
-
Appreciation of finished dishes
