Happy New Year

Happy New Year

Introduction:

"After the year of rabbit in 2011 and the Spring Festival in the year of dragon in 2012, I'll make you an embroidered scallop. It tastes fresh but not greasy. It's tender and juicy. It's sweet and mellow. Besides, I can control the oil temperature and heat by myself. As long as I have patience, it's not difficult at all. I wish you a happy new year with peace, health, happiness, warmth, happiness, fortune and auspiciousness

Production steps:

Step 1: dry the scallops, rub them into thin strips, cut ham, bamboo shoots and mushrooms into 2 cm long strips, blanch them with boiling water, remove the water and mix them with scallops for use;

Step 2: chop the prawn meat and fat pork into fine mud, add chicken egg white, clear soup, refined salt, monosodium glutamate, Shaoxing wine, onion and ginger juice, sesame oil and mix them into stuffing, then squeeze them into balls with a diameter of 25 cm by hand, put them on the mixed dried fritillary, roll and dip them into embroidered balls, put them on the plate, steam them with high heat until tender, take them out, and decant the soup;

Step 3: add clear soup, refined salt and Shaojiu to the frying pan; after the monosodium glutamate is boiled, skim the foam, thicken it with wet starch, add sesame oil and pour it on the scallop balls;

Step 4: wash the spinach heart, heat the pan with peanut oil, stir fry the spinach heart, add refined salt and monosodium glutamate, drizzle with sesame oil and place it around the scallops.

Step 5: when you're done, start eating....

Materials required:

Scallops: 200g

Prawn meat: 100g

Fat pork: 50g

Winter bamboo shoots: 25g

Spinach heart: 35g

Refined salt: 12g

MSG: 7.5G

Shaojiu: 300g

Onion and ginger juice: 20g

Egg white: 25g

Sesame oil: 15g

Wet starch: 25g

Note: don't fry it, it's not delicious.

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: salty and fresh