Dried scallop with chrysanthemum(ju hua gan bei )

Dried scallop with chrysanthemum

Raw materials for making chrysanthemum scallops:

60 grams of scallops, 100 grams of chicken breast, 5 grams of mushrooms, 5 grams of cooked ham, 5 grams of green leaves, 20 grams of egg white, 5 grams of pea seedlings.

Ingredients for making chrysanthemum scallops:

Monosodium glutamate, starch, clear soup, refined salt, cooking wine, cooked lard, onion and ginger powder

Processing steps of chrysanthemum scallop:

(1) Smash the chicken breast into mud with the back of a knife, add egg white, cooking wine, wet starch, monosodium glutamate, onion and ginger water, and cooked lard in a basin, and stir to make chicken wine.

(2) Blanch the green vegetable leaves in boiling water, and cut them into small pieces with ham and mushrooms.

(3) Blanch the scallops with boiling water, remove the water, knead them into long filaments (to be loose and broken), paste them vertically and neatly on the edge of the oiled wine cup to form petals, then squeeze the chicken into small balls, put them into the wine cup, press one fourth of the scallops, make three-quarters of the scallops exposed on the outside of the chicken wine cup, sprinkle minced ham, mushroom and green vegetables in the middle to make the stamens Make 20 green bodies of dried scallops of chrysanthemum for use.

(4) Steam the chrysanthemum scallop green body with wine cup for five minutes, take it out and put it into the plate.

(5) Clean the pan and set it on fire. In fact,

Characteristics of chrysanthemum scallop:

The soup is clear and pure in taste, lifelike and tender in shape, floating with the soup

Dried scallop with chrysanthemum

Chrysanthemum scallop is a Zhejiang dish, materials are: Shuifa scallop, chicken breast meat. The finished soup is clear and pure in taste, lifelike and tender in shape. It floats with the soup like a flower swaying in the wind. It is a banquet delicacy.

Cooking category

Brew

Cuisine

Zhejiang cuisine

Practice of chrysanthemum scallop in clear soup

1. Take 24 cups, coat them with oil, put the chicken paste in, smooth them, break the scallops into small pieces, twist them into a fan shape, insert them obliquely along the edge of the glass, sprinkle the ham paste in the middle, put them on the plate, put them on the cage, and buckle them into the plate.

Set the pot on fire, add the soup, add the ingredients, boil the soup, skim the foam, pour into the bowl, put the scallops into the bowl, and sprinkle with peas.

cook

Steam the chrysanthemum scallop green body with wine cup for five minutes, take it out and put it into the plate.

Put a clean pan on the fire, add the high-grade chicken soup and bring to a boil. Pour it into the soup basin after the flavor is adjusted. Sprinkle with pea sprouts. Push the chrysanthemum scallops into the plate and float to serve.

nutritive value

Scallops are rich in protein, carbohydrate, riboflavin, calcium, phosphorus, iron and other nutrients. The protein content is as high as 61,8%, which is three times as high as chicken, beef and shrimp. The mineral content is far higher than that of shark fin and bird's nest. Scallops are rich in sodium glutamate and taste very fresh. Compared with fresh scallops, the fishy smell is greatly reduced. Scallops have the functions of nourishing yin and kidney, harmonizing the stomach and regulating the middle part of the body. They can treat dizziness, dry throat, thirst, tuberculosis, hemoptysis, spleen and stomach weakness. Regular eating helps to lower blood pressure, cholesterol, and body-building. According to records, scallops also have anti-cancer, softening blood vessels, preventing arteriosclerosis and other effects. Pea seedlings contain calcium, B vitamins, vitamin C and carotene, and have diuretic, antidiarrheal, detumescence, analgesic and digestive functions. Pea seedling can treat suntanned skin and make skin fresh and not greasy. Pea seedling contains carotene, ascorbic acid, riboflavin and other nutrients.

Grasp the key

1. Scallops should be made thoroughly and black tendons should be removed

2. Scallops should be kneaded while they are hot. It's hard to knead when it's cold

3. When kneading, the scallops should not be broken, and the strips should be neat

4. The wine cup should be coated with a layer of cooked lard first, otherwise the steamed chrysanthemum scallops will not come off.

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Chinese PinYin : Ju Hua Gan Bei