Dried hydrangea shellfish is a famous dish of the Han chinese tradition in the Boxing area of Shandong Province, and belongs to the seafood dish. This dish has a realistic image, like the hydrangea ball used in the dragon dance, bright colors, brilliant and colorful, hence the name. Shaped like a hydrangea ball, the taste is tender and juicy, fresh but not greasy, luscious and smooth. Dried scallops are rich in nutrients, rich in protein than eggs, and are a delicious food with high protein and low fat.
Introduction to ingredients
Ingredients: dried scallops 100 g chicken breast meat 75 g shrimp 300 g pork (fat) 100 g accessories: winter shoots 25 g spinach 40 g egg white 50 g ham 15 g shiitake mushrooms (fresh) 50 g seasoning: monosodium glutamate 3 g rice wine 10 g chicken fat 10 g starch (broad beans) 5 g sesame oil 4 g salt 4 g each appropriate amount
1 De-ribbed scallops, wash them with water two or three times and soak them in cool water for 1 hour. 2 After the scallops are boiled, wash off the fine sand, put them in a bowl, add the clear soup (to the extent of the dried scallops) and steam for 30 minutes on high heat. 3After cooling, rub the dried bees into loose. 4 Winter shoots peel off the skin and wash. 5 shiitake mushrooms to the stems and wash. 6 fresh shrimp washed, head, tail, shell, sand line, with a dry towel to absorb water, set aside. 7 Ham, winter shoots and shiitake mushrooms are cut into 1 cm long thin strips, soaked in boiling water and mixed with dried bees. 8 Chop the prawn meat, fatty pork and chicken breast into a fine puree. 9 Stir in egg white, broth, salt, monosodium glutamate, rice wine and sesame oil into the meat puree. 10 Squeeze the prepared filling into balls with a diameter of 2.5 cm by hand, and roll them on the mixed dried bezel to form a hydrangea shape. 11 Steam the dried scallops on a high heat for 7 minutes and decant the broth. Add broth, salt, rice wine, monosodium glutamate to 12 tablespoons, brush with wet starch and pour over scallops. 13 Spinach hearts washed to control the moisture, simmer the spinach hearts over high heat, place them on the sides of the dried scallops, and then drizzle with chicken fat.
Hydrangea dried scallops " is a traditional precious seafood dish in Shandong. Dried scallops are rare dried products. China's coastal areas are produced, but in Yantai, Shandong, Long Island product quality is the best. Ancient Book Cloud, Yu Bei Junmei, nothing to compare with, three days after eating, still feel chicken and shrimp boring. This dish has a realistic image, like the hydrangea ball used in the dragon dance, bright colors, brilliant and colorful, hence the name. "Dried scallops of hydrangea balls" are made of chicken breast, shrimp, fatty pork, etc. and dried scallops, and the steaming method is used to steam the juice, and its color is gorgeous.