In addition to the familiar dish, housewives can show off their skills with the orange-skinned scallopper headgear dish to treat the family at the Christmas Eve reunion party.
To make the restaurant-style orange scallop pork leg soup, housewives need to prepare enough ingredients including 300gr fresh scallop stems; 200gr so shrimp; wheat starch; protein powder and 1 carrot root to create color.
The most eye-catching part of the bowl of banh xeo is the orange crust. Squeeze the carrots with the juice and bring to a boil. Carrot juice not only creates a brilliant color but also brings a light sweetness to the crust.
Next is the step of mixing the flour with wheat flour and energy flour that needs to be mixed well and then pour the carrot juice directly into it. Housewives should note that carrot water must be boiled to cook part of the flour ( ho hoa technique), helping the cake crust to be clear and flexible when steaming, without breaking.
When the dough cools, carefully stuff the dough with a little cooking oil until the dough is smooth, unstick, and let the dough rest for about 10 minutes.
For the filling, prepare the shrimp by peeling, removing the black thread, then crushing and smoothing it to create a glue. The scallops should be kept whole or cut into pomegranate seeds.
Combining sticky crab shrimp and crispy scallops will create an interesting texture when enjoyed. Spices for filling should be seasoned with a light taste of sesame oil, white pepper, some seasoning seeds and cornstarch to preserve the original sweetness.
Thanny the dough and cut into small squares before adding shrimp filling and scallops in the middle. The cake package is opened in the mouth to reveal the prominent white scallops on the orange shell.
Finally, place the cake in a bamboo tray, cover with candle paper and steam water for about 6 - 8 minutes. The steaming time needs to be adjusted accurately, if the cake crust is steamed too long, it will become mushy and lose its delicious toughness.
The standard fried scallops and scallops is when the shiny orange crust is shiny, looking shallow inside and giving off a characteristic aroma. You can dipping the emulsion with the oil, add a little chili to make the dish have the perfect flavor.
