500g shrimp, 500g wax gourd, 0g carrot10g shredded ham100g scallop. 50g of green leaf vegetable juice, 2g of salt, 2g of chicken essence, 6g of wet starch, 50g of raw flour and 0/00g of soup/kloc-.
working methods
1, metapenaeus ensis removes the head and tail, and the middle shrimp leaves the meat after shelling; Put the shrimp meat on the chopping board, put the raw flour on it, beat it evenly with a wooden pestle into large pieces, simmer it in boiling water for 1 min, and take it out until it is transparent.
2. Peel the wax gourd, and make it into large pieces with a thickness of10cm square and 0. 1 cm.
3. Put the head and tail of the shrimp in boiling water 1 min, then take it out and put it on both sides of the plate; Spread the wax gourd slices on the chopping block, season with salt and chicken essence, roll up chopped shrimp and shredded ham, put them on the head and tail of shrimp, steam them in a steamer for 5 minutes, and put them on a plate.
4. Wash carrots and cut into fine powder; Tearing scallop into fine particles; Boil the vegetable juice in a pot, add 2 grams of wet starch, and pour it in the middle of the wax gourd roll; Boil 50 grams of carrot powder in the soup, thicken it with 2 grams of wet starch, and then pour it on the wax gourd roll; Mix the scallop with the rest of the raw materials and pour it on the wax gourd roll.