Hydrangea scallops
"Hydrangea scallops" is a traditional and precious seafood dish in Shandong. This dish has a realistic image, like the hydrangea used in dragon dancing. It is colorful and colorful, hence its name. It is shaped like hydrangea, has a tender, juicy taste, fresh but not greasy, sweet and smooth.
Recipe Recommendations
- scallops appropriate amount
- fresh shrimp appropriate amount
- chicken breast appropriate amount
- mushrooms appropriate amount
- winter bamboo shoots appropriate amount
- ham appropriate amount
- egg white appropriate amount
- spinach appropriate amount
- starch appropriate amount
- salt appropriate amount
- sesame oil appropriate amount
- yellow wine appropriate amount
- chicken oil appropriate amount
Steps for Hydrangea scallops
1
Ingredients: scallops, fresh shrimps, pork (fat), chicken breast Accessories: winter bamboo shoots, spinach, egg white, ham, shiitake mushrooms Seasoning: rice wine, chicken oil, sesame oil, salt, starch
2
Remove the muscles from the scallops, wash them with water two or three times, and soak them in cold water for 1 hour.
3
After soaking, wash off the fine sand, place it in a bowl, add the clear soup (to the extent of the scallops) and steam over high heat for 30 minutes.
4
After cooling, rub the shredded scallops into thin air.
5
Peel the outer skin of winter bamboo shoots, wash and cut into thin strips; remove the stalks of mushrooms, wash and cut into thin strips; cut into thin strips of ham for later use.
6
Blanch shredded ham, shredded winter bamboo shoots, and shredded mushrooms in boiling water thoroughly.
7
Mix the three shredded shreds with the shredded scallops.
8
Chop the shrimp meat, fat pork, and chicken breast meat into fine puree respectively.
9
Add egg white, clear soup, refined salt, rice wine, and sesame oil to the meat paste and stir into a filling.
10
Rub the mixed filling into meatballs by hand, place it on the mixed dry Beth, and roll evenly until it becomes a hydrangea shape.
11
Steam the hydrangea scallops over high heat for 7 minutes, remove them, and decant the soup.
12
Wash the spinach heart to remove moisture, heat the spinach heart over high heat, and place it around the hydrangea scallops.
13
Put the pan on fire, add clear soup, refined salt, and rice wine, and thicken with wet starch.
14
Pour the soup on the hydrangea scallops and serve.
15
Characteristics: tender and juicy, fresh but not greasy, sweet and smooth.