Hydrangea Scallops

Hydrangea Scallops

　　200g soaked scallops.

　　100g shrimp meat, 50g fatty pork, 25g peeled winter bamboo shoots, 35g spinach hearts. 12g salt, 7.5g MSG, 30g Shaoxing wine. 20g scallion and ginger juice, 25g egg white, 15g sesame oil, 25g wet starch.

　　[Preparation]

　　Squeeze the moisture out of the scallops and rub them into fine threads. Cut the ham, winter bamboo shoots, and mushrooms into 2cm-long fine threads. Blanch them in boiling water, drain, and mix with the scallop threads for later use. Mince the shrimp meat and fatty pork into a fine paste, then mix in egg white, clear broth, salt, MSG, Shaoxing wine, scallion and ginger juice, and sesame oil until well combined to form the filling. Use your hand to shape the mixture into 2.5cm-diameter balls, roll them evenly in the mixed scallop threads to coat and form into hydrangea-like balls. Arrange them on a plate and steam over high heat until just cooked. Remove and drain the liquid. In a wok, add clear broth, salt, Shaoxing wine, and MSG, bring to a boil, skim off any foam, thicken with wet starch to make a glossy sauce, add sesame oil, and pour over the scallop balls. Wash the spinach hearts. Heat peanut oil in a wok, add the spinach hearts and stir-fry until cooked, season with salt and MSG, drizzle with sesame oil, and arrange around the hydrangea scallops to serve.

　　[Flavor Profile]

　　Resembling a hydrangea, it is fresh yet not greasy, tender and juicy, sweet and pleasantly moist.