Scallop Embroidery Balls
Shandong-style embroidered ball dried scallops—a classic Lu cuisine dish prized for its elegant presentation and fresh, tender flavor.
Ingredients
dried scallops
100 g
fatty pork
100 g
clear broth
100 g
shrimp meat
200 g
winter bamboo shoots
25 g
spinach hearts
25 g
egg whites
2
ham
15 g
chicken breast
75 g
rehydrated shiitake mushrooms
20 g
Instructions
1
Step 1
Add the dried scallops to the clear broth and boil over high heat for 30 minutes, then shred them into fine threads. Cut the ham, winter bamboo shoots, and shiitake mushrooms into thin strips, blanch in boiling water, and combine with the shredded scallops. Finely mince the shrimp meat, pork, and chicken breast, then mix in the egg whites, clear broth, salt, MSG, cooking wine, and sesame oil to make a filling. Shape into balls and roll evenly in the shredded scallop strands to form embroidery ball forms.
2
Step 2
Steam in a steamer for seven minutes, then remove and drain off the liquid. Combine the clear broth, salt, cooking wine, MSG, and wet cornstarch to make a sauce and pour it over the embroidery balls. Quickly sauté the spinach hearts until just cooked and arrange them around the dried scallop embroidery balls before serving.
