Hydrangea scallops

Recipe Recommendations

• refined salt 12 grams
• MSG 7.5 grams
• egg white 25 grams
• sesame oil 15 grams

• salty and fresh
• fried
• ten minutes
• ordinary

Steps for Hydrangea scallops

1

Squeeze dry the dried scallops and rub them into thin threads. Cut the ham, winter bamboo shoots and winter mushrooms into thin threads of 2 cm long, blanch them with boiling water, remove the water control points and mix them with the shredded scallops for later use;

2

Chop the shrimp meat and fat pork into fine puree, add egg white, clear soup, refined salt, monosodium glutamate, Shaoxing wine, onion ginger juice, and sesame oil, and mix well to form a filling, then squeeze it by hand into a meatball with a diameter of 25 cm, and place it on the mixed dry Bess, roll and dip it evenly into a hydrangea shape, place it on a plate, steam it over strong heat until tender and ripe, take out, and decante the soup;

3

Add clear soup, refined salt, and Shaoxing wine to a wok; after the MSG is boiled, skim off the floating foam, use wet starch to make a sauce, add sesame oil and pour on the scallop balls;

4

Wash the spinach heart, put peanut oil in a wok, heat it, add the spinach heart and stir-fry, add refined salt and monosodium glutamate, stir fry until done, sprinkle with sesame oil, and place it around the hydrangea scallops.

5

When you're done, let's start eating...

Hydrangea scallops Make Tips

Recipe Categories

• snack recipes
• hot dishes
• Chinese banquet