Seafood Platter
Sichuan-style seafood platter featuring blanched squid, sea cucumber, and shrimp arranged on a serving dish and topped with a savory sauce.
Ingredients
fresh flower (inverted in a cup in the center of the plate)
1
squid (blanch in boiling water)
to taste
sea cucumber (blanch in boiling water)
to taste
shrimp meat (blanch in boiling water)
to taste
fresh scallops (blanch in boiling water)
to taste
cooked chicken pieces (blanch in boiling water)
to taste
fish slices (blanch in boiling water)
to taste
winter bamboo shoots (blanch in boiling water)
to taste
salt
to taste
MSG
to taste
pepper
to taste
minced ginger
to taste
cooking wine
to taste
water starch
to taste
stock
to taste
Instructions
1
Plating
Place the fresh flower in a cup and invert it in the center of the plate. Blanch the squid, sea cucumber, shrimp meat, fresh scallops, cooked chicken pieces, fish slices, and winter bamboo shoots in boiling water, then remove and arrange around the flower.
2
Sauce pouring
In a ladle, combine stock, salt, MSG, pepper, minced ginger, and cooking wine. Bring to a boil, stir in water starch to thicken, then pour over the dish.
