Scallop with jade fan(yu shan gan bei )

Method of dried scallops in Yufan

Raw materials for making dried scallops of Yufan

75g scallops, 100g fish, 25g ham, 25g sea cucumber, 25g squid, 50g mushroom, 20g egg white, 50g green vegetable leaves, 12 dried shells.

Ingredients for making scallops of Yufan

Refined salt, cooking wine, monosodium glutamate, starch, cooked chicken oil, cooked lard, onion and ginger water.

Processing steps of Yufan scallop:

(1) Put the fish on the vegetable mound, smash it with the back of the knife to make a very fine mash, add cooking wine, onion and ginger water, egg white, monosodium glutamate, starch, cooked lard, and beat it into chicken wine.

(2) Water sea cucumber, water squid, water mushroom, water scallop (- half) are fried into three fresh fillings.

(3) Wash the dried shell and blanch it with boiling water; wash the green vegetable leaves and blanch them with boiling water, cut them into pieces as big as the shell, spread them in the shell, put a little stuffing of three delicacies on the vegetable leaves, and then smooth them into the shape of a trowel, rub the scallops and paste them on the top to make a fan tassel, and stick a piece of Shredded Mushroom on both sides to make a fan handle; use the coriander and ham slices in the middle to make a flower pattern.

(4) Put the scallops in a fan shape and steam for five minutes.

(5) Clean the pot and set it on fire

The characteristics of Yufan scallop are as follows

It is shaped like a jade fan, soft and tender in texture, fresh and fragrant.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Yu Shan Gan Bei