2. Chop the shrimp, fat pork and chicken breast into fine mud respectively. Add egg white, clear soup, refined salt, monosodium glutamate, Shaoxing wine and sesame oil, stir into stuffing, knead it into balls with a diameter of 2.5 cm by hand, and roll it on the mixed dried Bess to form hydrangea.
3. Steam scallops with hydrangea for 7 minutes, take them out, pour the soup, add clear soup, refined salt, Shaoxing wine and monosodium glutamate to the spoon, thicken them with wet starch and pour them on scallops.
4. Wash the cabbage heart and control the moisture. Stir-fry the cabbage heart with high fire, put it around the scallops with hydrangeas, and then pour the chicken oil.
[Process key]
1. When adding egg white, you can foam it, and then add it to the filling two or three times to make the filling soft and tender.
2. When the fire is cooked, add some salt to the oil first to make the spinach heart greener.
3. When thickening, the juice should not be too thick, but should be thickened.
[Flavor characteristics]
1. "Dried scallop with hydrangea" is a traditional and precious seafood dish in Shandong. Scallops are rare dry goods. It is produced along the coast of China, but the products in Yantai and Long Island are of the best quality. Scallops are rich in nutrition, and the content of protein is nearly four times higher than that of eggs. It is a delicious food with high protein and low fat. The beauty of ancient books is unparalleled in North County. After eating for three days, I still find chicken and shrimp boring.
2. The image of this dish is lifelike, just like the hydrangea used in dragon dancing, with bright colors and colorful colors, hence the name.
3. "Hydrangea scallop" is made of chicken breast, shrimp and fat pork. And scallops. After steaming, pour the juice. Its color is gorgeous, scallop tastes soft, filling is tender, fresh but not greasy, sweet and smooth.