Dried scallops of hydrangeas
【Raw Materials】
Main ingredients: 300 g of fresh shrimp, 75 g of dried scallops, 40 g of fatty meat.
Ingredients: 1 horseshoe, 2 white shallots, 2 slices of ginger, 1 duck egg, salt, cooking wine, wet starch, a little monosodium glutamate, pepper, 200 g of soup.
【Method】
1. Wash the shellfish, put it in the soup bowl, add 100 grams of soup, 1 white green onion, 1 slice of ginger, steam on the basket drawer for 1 hour, take out, drain the thousands of dried scallop juice (juice is used separately), after the dried scallops are cooled through, crush them with a knife to form dry beths.
2. Wash the shrimp, remove the head, tail, shell, sand line, use a dry towel to absorb the water, chop into puree; fat meat cut into small rice grains; horseshoe cut the head, skin, crushed with a knife into mushrooms, squeezed dry water; green onion 1 cut bead; ginger 1 slice of cut rice, the above five main ingredients are placed in a bowl. Place 1 duck egg white, add the right amount of salt, cooking wine, a little monosodium glutamate, pepper, and beat shrimp gel in one direction.
3. Squeeze out 24 equal amounts of shrimp gelatin, roll out the dried bees, place on the waist plate, steam on the fire cage for 15 minutes, take out and plate.
4. Put the pot on the high heat, pour in the soup, add a little MONOS glutamate and wet starch to boil to form a thin mustard, drizzle on the hydrangea balls and serve.
【Features】
Shaped like a hydrangea ball, it tastes delicious and elastic.
【Production Key】
When making shrimp gelatin, the shrimp meat must be squeezed dry.