Xi Shi has the appearance of sinking fish and falling geese, hiding the moon and feeling ashamed of flowers. It is elegant and unconventional, which coincides with this dish. This dish is also called "Hibiscus Ribbon". Hibiscus is the laudatory name of protein in Cantonese cuisine. Its appearance is white and light, and it is neither fat nor greasy when eaten in the mouth, showing the smooth and delicious characteristics of Hong Kong-style Cantonese cuisine. Component: 4 ~ 6 digits.

method of work

material

80 grams of scallop, 1 teaspoon of edible combing powder, 6 egg whites, broccoli (fried) 160 grams, a little rice flour (fried crispy), and a little fried scallops (that is, scallops).

seasoning

Chicken soup (the same amount as egg white) is about 1 3/4 measuring cup, salt12 teaspoons, sugar12 teaspoons, cornflour 3 teaspoons, a little pepper and a little sesame oil.

preparation

1, thaw the ribbon, marinate it with edible comb 10 minute, blanch it in a boiling pot, take it out, wash it and chop it up.

2, broccoli around the edge of the dish, spread crispy rice noodles in the middle, and set aside.

3, egg white, belt and seasoning mix well.

4. When the pan is hot, add 1 tablespoon of raw oil. When the oil temperature is still cold and frozen, immediately pour in the egg white, shovel the cooked protein layer by layer with a spatula on low fire, and add the fried scallops. Serve.

perception

1, dried Yaozhu should be steamed in advance.

2, you can sprinkle fried dried scallops with food.

3, can be eaten with Zhenjiang vinegar.

4. The weight of raw flour is very important. If there is more flour, the juice will be thick and solid, and if there is less flour, the juice cannot be pushed into a thick shape.

5. When frying rice noodles, you need to heat the oil first, then turn off the fire, then put in the rice noodles, and take them out quickly after the rice noodles burst loose to avoid burning.