Ingredients

Salt, shaoxing wine, sugar, cornstarch, egg, green onion, ginger juice. Scallops, white radish, bok choy leaves, red cherries.

Practice

scallops take shellfish, egg white with seasoning, cornstarch, sizing to be used, white radish shredded mixed with cornstarch, with a pot of boiling water, white radish shredded into the pot blanch, the system for the snow fluffy dough, will be slurry good shellfish on the steamer steamed, the shellfish diced on snow fluffy dough, watering white sauce. Salt, wine, sugar, cornstarch, eggs, green onions, ginger juice.

Features

Shredded radish is shaped like snowdrops, and the beidings are tender and delicious.

Pineapple Seafood Cup

Ingredients

Thousand Island Dressing 1 tbsp salsa 1 tbsp ketchup 1 tbsp pickle 1/2 tsp chopped onion 1/2 tsp chopped hard-boiled egg 1/2 hot pepper sauce 1/3 tsp lemon juice 1/2 tsp peeled and seeded bell peppers 1/2 tsp scallions 1/4 tsp salt and pepper to taste Pineapple 1 pc Fresh Dried Scallops 12 pcs Shrimp 200g

How to do

1. pineapple peeled, and remove the head and tail 1 / 3, retaining the middle section, hollowed out into a bowl. 2. shrimp and fresh scallops blanch and soak in ice water to cool; pineapple cut into diamond-shaped pieces. 3. pineapple pieces, shrimp and fresh scallops into a cup, drizzled with all the seasonings mixing of the Thousand Island Dressing.

Steamed mussels

Raw materials

Net mussels 400 grams of meat, cooked asparagus 75 grams, 10 grams of shiitake mushrooms, tomatoes 2

Practice

1. mussels clean slice into two slices, the next 60 ° C in the warm water boiled to 5 maturity and removed, picking the membrane with wine to grasp; 2. shiitake mushrooms and asparagus slices, and fresh broth, salt, monosodium glutamate, white sugar, soy sauce, Soy sauce, sesame oil, wet starch into a marinade; 3. garlic into the frying pan slightly stirred, under the asparagus, mushrooms stir fry, then under the marinade boil thickening, under the mussels stir fry a few times out of the pot can be.

Clean soup chrysanthemum dried scallop

Raw materials

75 grams of dried scallop chicken paste 150 grams, 1 egg white, 15 grams of ham puree, pea shoots 5 grams of MSG 1 gram of cooking wine 10 grams of brine 10 grams of broth 1000 grams of broth. 1, take the provocative cups 24, smeared with oil, will be put into the chicken paste, smoothed out, and then the hair of dried scallop into small pieces, twisted into a fan shape, along the rim of the cup diagonally inserted in a circle, the middle of the sardines, the middle of the cup is not a good place, and the scallops are not a good place, but the scallops are a very good place. The edge of the wine glass diagonally inserted in a circle, the center of the ham sprinkled with minced ham, placed on the plate bone, on the cage HaTao, buckle into the plate. 2, pot on the fire, add into the chased broth, into the ingredients, soup boiled skimmed off the froth, poured into a bowl, will be chrysanthemum scallops into the pea shoots sprinkled with pea shoots that is to become.

Practice

150 grams of chicken paste, 1 egg white, 15 grams of minced ham, 5 grams of pea shoots, 1 gram of MSG, 10 grams of cooking wine, 10 grams of brine, 1,000 grams of broth. 1, take the provocative cups of 24, smeared with oil, put the chicken paste into the, smoothed out, and then the hair of the dried scallops into small pieces, twisted into a fan shape, along the edges of the wine cups diagonally inserted into the circle, the middle of the minced ham sprinkled on the plate bone, in the middle of the plate bone, the dried scallops into small pieces. 2, the pot on the fire, add the chased broth, into the ingredients, soup boiling skimmed off the foam, poured into a bowl, the chrysanthemum dried scallops into the top sprinkle pea shoots that is complete.

Features

Shaped like a chrysanthemum, the soup is clear and flavorful.

Fried conch

Raw materials

200 grams of conch, 50 grams of peanut oil, 250 grams of flour, 25 grams of cooking wine, 2 grams of pepper, 2 grams of chili sauce, 15 grams of soy sauce, 2 grams of refined salt, 1.5 grams of monosodium glutamate

Practice

1, conch cover washed, cut open the meat from the center, with a knife to shoot a little bit, and then the two sides of the graver from the inside out diagonally. Several knives, and then, cut from the center, into a bowl, add wine, pepper, soy sauce, salt, monosodium glutamate, mix well, the conch meat one by one dipped in flour, mounted on a plate, to be used 2, frying pan hot, add peanut oil, burned to seven or eight percent hot, the conch meat one by one into the oil, with a hand spoon and constantly turning, deep-fried to a golden brown, fish out, oil, put into the plate 3, when eating, with a small dish with the

Features

Taste hot and sour, shells as a bowl, fried interesting

Pot stirring oysters

Raw materials

The main ingredients of the net oyster meat 250 grams, 250 grams of eggs. Seasonings sesame oil, rice vinegar, onion and ginger oil 10 grams each, 10 grams of cooking wine, 3 grams of salt, 15 grams of hair ginger water, 5 grams of flour, 100 grams of chicken broth.

Practice

(1) the egg whisked to add ginger water, salt and mix well, the oyster meat coated with flour, and then into the egg mixture. (2) pan on the fire will be onion and ginger oil burned to 6 into the heat, the sea oyster meat wrapped in egg mixture into the side with a spoon to move the side of the pan, to be fried on one side of the yellow and then fried the other side, cooking wine, add chicken broth, simmering for a few minutes on a low flame, to be broth collected and then dripping into the rice vinegar, sesame oil that is completed.

Features

Golden color, tender and delicious.