One: Lotus root scallop soup:
Ingredients: 6 eggs, 50 grams of scallops, 400 grams of chicken balls, 500 grams of shrimp glue, and a proper amount of food pigment. Salt, cooking wine, monosodium glutamate and soup.
Exercise:
(1) Cook the eggs in a pot with cold water, remove the yolk and leave the protein; Blanch the chicken balls and scallops separately for use.
(2) Take a pot, make it into lotus shape with shrimp glue, egg white and proper amount of food pigment, and steam it in a cage.
(3) Pour the cooked chicken balls and scallops into the soup pot, add salt, monosodium glutamate and cooking wine, boil, and then add the steamed lotus seed tea.
Two: Peony scallop soup:
Ingredients: 250g chicken gizzard, 50g scallop, fresh mushroom125g, 25g spinach juice, 3g salt, 2g monosodium glutamate, cooking wine10g, water starch15g, a little red vegetables, and ultra clear soup10g.
Exercise:
1. Wash the mushrooms, slice them and soak them in water; Wash scallops, peel off old meat, put them in a bowl, add cooking wine and a little water, steam them in a cage for 30 minutes, and take them out for later use.
2. Divide the chicken gizzard into two parts, one part into two parts, add half of spinach juice and the other part into edible red, mix well, put them into bowls respectively, and steam them into petals and leaves.
3. Take a plate, smear a little lard, put the remaining raw chicken gizzards in the middle, use mushroom slices as stamens in the center of the top, put a circle of scallops and mushroom slices on the periphery, put red flowers and green leaves on it, that is, peony flowers, and steam in a cage.
4. Put the clear soup into the pot, add refined salt and monosodium glutamate, boil it and put it into the soup bowl; Then push the steamed peony flowers into the soup bowl with a shovel and let them float on it.
Tip: Pay attention to the distribution and use of chicken gizzards, and put peony flowers into the bowl lightly.
Three: Scallop and radish soup:
Ingredients: 1 white radish (about 400g), 2 ~ 4 scallops, 5 bowls of broth, aged wine, salt, sugar, and a little Shā rotto Katakuri powder (unnecessary).
Exercise:
1. Soak scallops in water the night before, wash them the next morning and tear them open by hand.
2. Wash and peel the white radish, cut into pieces or make radish balls.
3. Put the broth (white rice is also acceptable), white radish and scallop into the pot, boil it with strong fire, then simmer for 20 minutes, season it with old wine and sugar, and cook for another 20 minutes. When the white radish becomes soft, pour in the Shā rotto Katakuri powder and stir well.