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How to embroider scallops?
Ingredients: scallop100g chicken breast 75g prawn 300g pork (fat)100g.

25g of winter bamboo shoots, 40g of spinach, 50g of egg white, 50g of ham, 50g of mushroom 15g (fresh).

Monosodium glutamate 3g yellow wine 10g chicken oil 10g starch (broad bean) 5g sesame oil 4g salt each. (HaoChi 123.com)

Characteristic color: scallop is soft, tender, fresh but not greasy, sweet and smooth. (HaoChi 123.com)

Exercise: 1 Stripped scallops, washed with clear water for two or three times and soaked in cold water 1 hour;

2. After the scallops are soaked, wash off the fine sand, put them in a bowl, add clear soup (depending on the degree of scallops), and steam them for 30 minutes on high fire.

3. After cooling, rub Beth dry;

4. Peel the winter bamboo shoots and wash them;

5. Wash the mushrooms;

6. Wash the fresh shrimp, remove the head, tail, shell and sand line, and dry the water with a dry towel for later use; Ham, winter bamboo shoots and mushrooms are all cut into filaments with a length of 1 cm, soaked in boiling water and mixed with dried Bess;

7. Chop shrimp meat, fat pork and chicken breast into fine mud respectively;

8. Add egg white, clear soup, refined salt, monosodium glutamate, yellow wine and sesame oil into the meat sauce and stir to make stuffing;

9. Knead the prepared stuffing into balls with a diameter of 2.5 cm by hand, and roll them evenly on the mixed dry bass to form hydrangea;

10. steam scallops with hydrangea for 7 minutes, take them out, and decant the soup;

1 1. Add clear soup, refined salt, yellow wine and monosodium glutamate to the spoon, thicken it with wet starch and pour it on scallops;

12. Wash the spinach heart and control the moisture. Stir-fry the spinach heart over high fire, wrap the dried scallops with hydrangea, and then pour the chicken oil.

Tips:

1. When egg white is added, it can be foamed and added to the filling for two or three times, which can make the filling soft and tender;

2. When frying the spinach heart, you should first add some refined salt to the oil to make the spinach heart greener;

3. When thickening, the juice should not be too thick, but should be thickened.