Ingredients: scallop150g shrimp 200g fat pork150g clean winter bamboo shoots 25g spinach heart 25g.
Accessories: egg white 1 refined salt 6 g monosodium glutamate 4 g broth 250 g wet starch 25 g sesame oil 4 g Shaoxing wine 6 g.
Production process:
1. scallop juice, knead into filaments; Ham, bamboo shoots and mushrooms are all cut into cm-long filaments, thoroughly soaked in boiling water, taken out and mixed with dried Beth.
2. Chop shrimp meat and fat into fine mud, add egg white, broth 50g, refined salt 3g, monosodium glutamate 2g, Shaoxing wine 2g, onion ginger juice and 1 g sesame oil, and stir evenly to make stuffing. Then squeeze it into balls with a diameter of 2.5 cm, roll it evenly on the mixed dried Bess into the shape of hydrangea, put it in a tray, steam it on a drawer with high fire until it becomes soft (about 5 minutes), and then take out the decanting soup.
3. Add 2 grams of clear soup, 2 grams of refined salt, 2 grams of Shaoxing wine and monosodium glutamate 1 g to the spoon, boil, skim the floating foam, hook it with wet starch, add sesame oil 1 g, and pour it on scallop balls.
4, spinach heart wash water control. Heat peanut oil in a wok, add 2g Shaoxing wine for frying spinach, add refined salt 1g and monosodium glutamate 1g, fry until cooked, pour sesame oil on it, and wrap it around scallops with hydrangeas.
The second course: dried scallops with hibiscus.
Ingredients: scallop 300g Shaoxing wine 7.5g protein 8.
Accessories: refined salt 4.5g onion 8g monosodium glutamate 10g ginger 3 slices white soup 250g fresh milk 200g.
Production process:
1. Put the scallops in a pot, add 5g of onion, 5g of ginger and 5g of Shaoxing wine, and 250g of clear water, put them in a steamer and steam for 30min, then take out the steamed juice, and take out the onion and ginger.
2. Put the egg white in a bowl, break it up in a certain direction, add 2.5g of refined salt, 7.5g of monosodium glutamate and milk, mix well, pour it into a soup plate, steam it in a steamer for 5 minutes, and take it out. When the hibiscus noodles are hard, insert scallops neatly into the noodles, and then steam them in a steamer for 5 minutes.
3. Put the pot on the fire, boil the broth and add the refined salt.
4. Mix well with monosodium glutamate and Shaoxing wine, and pour it on the lotus scallop.