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Sea Cucumber "Toads"

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Materials:
500g sea cucumber soaked in water
100g ham
50g dried mushrooms soaked in water
50g shrimps
200g minced chicken
one tomato
one egg
24 green peas,green jelly(melt agar, put in spinach juice, allow to congeal)
cut fried egg yolk to make a lotus yolk to make a lotus seedpod

Preparations
  • Use a mould to press the sea cucumbers into 10 toad shapes, score the belly with crisscross cuts, put the "toads" into clear soup, add MSG, salt, stew till done and remove.
  • Shred the ham, dried mushrooms, bamboo shoot slices and shrimps, mix with minced chicken, salt, MGS and pepper to make a filling.
  • Make batter out of egg white and cornstarch solution.
  • Coat each "toad" belly with the batter, place each toad on a "stone" made of filling, make "eyes" out of filling and peas, steam till done.
  • Cut the jelly into a lotus leaf pattern, put the "toads" on "stones" on top and place on a plate.
  • Cut the tomato into a lotus flower place in the middle of a plate, put the "lotus" on a "stone" made of filling, make "eyes" out of filling and peas, steam till done.
  • Cut the jelly into a lotus leaf pattern, put the "toads" on "stones" on top and place on a plate.
  • Cut the tomato into a lotus flower, place in the middle of a plate, put the "lotus seed pod" on it, steam for a while.
  • Boil clear chicken soup, season, thicken and sprinkle over the sea cucumber "toads".



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