Ingredients

1 white radish, 1 carrot, 1/3 dried scallop, 4 mustard greens, 5-6 slices of ginger, 2 slices of rice wine, 1 teaspoon of rice wine, 1 teaspoon of water, 1/2 teaspoon of salt, 1/4 teaspoon of white pepper, if necessary

Methods

1

First, the ingredients

2

Prepare the scallops by washing and soaking them in hot water. Wash and soak the dried scallops in hot water, let it soften a little so that it can be peeled, and remove the thin layer of tendons on the outside of the scallops, so as not to affect the texture,

3

White carrots and carrots peeled, cut across the thickness of about 3 centimeters a section, and then use the edible molding machine, pressed with a beautiful pattern. Blanch the carrots in boiling water to remove any raw flavor, then drain.

4

Place the dried scallops and carrots in a deep bowl, add more water than you need to cover the ingredients, and add two slices of ginger and the rice wine. Transfer the bowl of ingredients to an electric pot and steam (add 1 cup of water to the outer pot of the electric pot).

5

Remove the leaves from the mustard greens and take the stalks, then cut the stalks with a knife to create a diamond shape, and then cut the stalks down the middle with a knife. Boil a pot of water, add some salad oil and salt, then put the mustard stalks into the hot water until cooked through,

6

Take out the mustard stalks, and put them on a plate with a nice bottom,

7

Pour the steamed ingredients from step 4 into a wok and turn on the heat, add seasoning to taste, and thicken the mixture with tahitian powder water, then turn off the heat, and add a few drops of sesame oil to the pan, then put the radish cubes on top of the mustard greens from step 6, and finally pour on the mustard greens. Add a few drops of sesame oil before serving, arrange the radish pieces on top of the mustard greens in step 6, and drizzle the soup with the dried scallop soup.