Emerald shellfish balls

Method of making emerald fresh shellfish balls:

Raw materials for making fresh shellfish balls

250 grams of fresh shellfish, 50 grams of cooked chicken oil, 300 grams of spinach leaves, 3 egg white, 15 grams of Lake powder, 3 grams of monosodium glutamate, 15 grams of ginger, 15 grams of cooking wine, 5 grams of salt, 10 grams of scallion, 1 fresh tomato, 300 ml chicken soup, 10 grams of sesame oil, 5 grams of dry starch.

The process of making emerald fresh shellfish balls is as follows:

1. Make fresh shellfish mud first: wash the fresh shellfish, control the water, smash the fresh shellfish into mud on the clean pig skin, add ginger water (wash the ginger, smash it with a scalpel, soak it in warm water for about 2 hours) to make a thick paste, stir evenly and make it strong. Add salt, monosodium glutamate, cooking wine and 3 egg white to mix well, then add cooked white chicken oil and a little dry starch to mix well.

2. Wash the spinach leaves, chop them into mud with a knife, put them in a boiling water pot, and the chlorophyll will float up. Take them out and use them in cool water.

3. Put fresh shellfish mud into porcelain basin, add chlorophyll, stir evenly, squeeze into 1.5cm diameter balls, cook, and put into plate.

4. Put a net frying spoon into chicken clear soup, add cooking wine, salt and monosodium glutamate, bring to a boil, wet starch, thicken with glass, drizzle with sesame oil, take out a spoon, and burn on fresh shellfish balls.

5. Wash fresh tomatoes,

The characteristics of emerald fresh shellfish balls are as follows

Green color, delicious, smooth and tender, easy to digest.

Emerald shellfish balls

250 grams of fresh shellfish, 50 grams of cooked chicken oil, 300 grams of spinach leaves, 3 egg white, 15 grams of Lake powder, 3 grams of monosodium glutamate, 15 grams of ginger, 15 grams of cooking wine, 5 grams of salt, 10 grams of scallion, 1 fresh tomato, 300 ml chicken soup, 10 grams of sesame oil, 5 grams of dry starch

essential information

[recipe name] feicui fresh shellfish balls

[cuisine] Korea

[taste characteristics] it is green in color, delicious, smooth and tender, and easy to digest

Production process

1. First, make fresh shellfish mud: wash the fresh shellfish, control the water, smash the fresh shellfish mud on the clean pig skin, add ginger water (wash the ginger, smash it with a scalpel, soak it in warm water for about 2 hours) to make a thick paste, stir evenly and make it strong. Add salt, monosodium glutamate, cooking wine and 3 egg white, mix well, then add cooked white chicken oil and a little starch. 2. Wash spinach leaves, chop them into mud with a knife, put them into a boiling water pot, and the chlorophyll will float up. Take them out and use them in cool water. 3. Put fresh shellfish mud into a porcelain basin, add chlorophyllin, stir well, squeeze them into small balls with a diameter of 1.5cm. After they are cooked, put them into a plate Net stir fry spoon. Put chicken clear soup, add cooking wine, salt and monosodium glutamate, bring to a boil, wet starch, thicken with glass, drench with sesame oil, take out a spoon, and burn on fresh shellfish balls. 5. Wash fresh tomatoes, remove roots, cut into watermelon pieces, and surround the plate

Longitude: 104.06573486

Latitude: 30.65946198