The Vesme floss and scallops are delicious.

How to make delicious Vesme floss and scallops: Ingredients? Batter part: 52 grams of water, 50 grams of salad oil, 70 grams of low-gluten flour, 25 grams of corn starch, and 82 grams of egg yolk.

Protein part: 137 grams of egg white, 82 grams of fine sugar, 1 gram of salt, 4 grams of lemon juice.

?Preparation process: ?1. Mix water and salad oil (colorless and odorless, such as corn oil and soybean oil) and mix well.

2. In step 1, add sifted cornstarch and low-gluten flour and mix well with a manual egg beater.

3. Add egg yolks to the batter and mix evenly with a manual egg beater in a Z shape.

4. Add lemon juice and salt to the egg whites, stir well with the egg beater turned off, then add fine sugar in three batches, beat until wet foam forms, soft chicken tail shape.

5. Take one-third of the egg whites and egg yolk paste and mix evenly, then pour the mixed egg yolk and protein paste into the remaining two-thirds of the egg white bowl, and mix evenly.

6. Put the batter into a piping bag, squeeze out a round shape of about two centimeters, and immediately put it into the preheated oven (170 degrees for upper heat and 150 degrees for lower heat) for 15-17 minutes, depending on the temperament of your oven.

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7. Bake and let cool. Take half of the scallops and apply salad dressing on the middle. After the other half of the scallops are glued together, continue to apply salad dressing on the surface, and then stick on the Vesme floss.

8. Place on a plate and serve.