Delicious shellfish

How to make delicious scallops:

Raw materials used to make a pint of fresh shellfish:

There are 500g fresh shellfish, 5g flour, 100g white chicken oil, 10g ginger water, 15g cooking wine, 5g salt, 3G monosodium glutamate, 10g wet starch, 6 egg white, 50g ham and 25g lettuce.

Processing steps of yipinxianbei:

1. Wash the scallops, control the water, chop them into mud, add ginger water, mix them into a thick paste, stir them up, add salt, monosodium glutamate, cooking wine and 3 egg white, mix them well, then add white chicken oil and starch, stir them well, and wait for use.

2. Put the prepared fresh shellfish mud into the large plate and spread it flat. Spread a little oil on the plate with a piece of oil paper, put it on the steamer, steam for about 10 minutes, and take it out.

3. Make Koryo paste: three egg white into the plate, with chopsticks beat bubble, add dry flour mix well.

4. Change the steamed scallops to another plate, spread the egg paste, use ham and lettuce leaves to form a pattern, steam them in the steamer for 1 minute, and then take them out.

5. Pour chicken soup into the frying spoon, add ginger water and salt, bring to a boil, wet the starch, thicken, and pour on the fresh scallops.

Characteristics of yipinxianbei:

Beautiful shape, luxurious and generous, delicious, smooth and tender.

Delicious shellfish

Yipinxianbei, Korean food, beautiful shape, elegant, delicious, smooth and tender.

Raw materials

500 g fresh shellfish, 5 g flour, 100 g white chicken oil, 10 g ginger water, 15 g cooking wine, 5 g salt, 3 G monosodium glutamate, 10 g wet starch, 6 egg white, 50 g ham and 25 g lettuce

Production process

1. Wash the scallops, control the water, chop them into mud, add ginger water, mix them into thick paste, stir them up, add salt, monosodium glutamate, cooking wine and 3 egg white, mix well, then add white chicken oil and starch, stir well, and set aside. 2. Put the prepared fresh shellfish mud into a large plate and spread it evenly. Put a piece of oil paper around the plate and a little oil on it. Steam it in a steamer for about 10 minutes. Take it out. 3. Make a Koryo paste: put three egg whites into the plate, beat them with chopsticks and mix them with dry flour. 4. Change the steamed fresh shellfish into a plate, wipe the egg paste with ham and lettuce leaves, and make a pattern. Steam it in a steamer for 1 minute and then take it out. 5. Add ginger water, salt, boil, wet starch, thicken and pour on the scallop.

Longitude: 104.06573486

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