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Cookbook

Last Update:2012-05-07
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Lotus seeds Grouper of Tendrilleaf Fritillary Bulb

Lotus seeds Grouper of Tendrilleaf Fritillary Bulb Ingredients
grouper 500g, fresh lotus seeds 30g, salmon roe 80g, 14asparagus, Chinese angelica 5g.
Seasoning
rice wine 20cc, broth 50cc, ginger juice 20cc, salt 5g, sugar 5g.
Steps
  1. Take the Meat from the grouper and remove the spines.
  2. Heat the pan, put the grouper skin downward the sautee slightly until the skin tightened. Remove and cool with ice.
  3. Steam the lotus seeds with Chinese angelica in broth.
  4. Cut asparagus, boil the top section for later.
  5. Slice the fish with a butter knife and roll up as chrysanthemum. Place radially on the plate center. Use the steamed lotus seeds as the bud than and roe. Garnish the plate with the asparagus.
  6. Take the steamed the water soaked from the lotus and add rice wine, ginger juice. Season with salt and sugar and sprinkle over the fish.
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