Chinese Flying Dragon Head
How to make it
1
Mix the cotton tofu in a whip as if to beat it with a whipper.
2
Add <A> to [1] and mix well.
3
Once the vegetables in [2] are mixed in all the way, roll them to the size of a golf ball and fry them in hot frying oil. Fry it golden brown and crispy, drain the oil, and place on a plate.
4
Heat 1 tablespoon of scallion oil in another frying pan and stir-fry the ginger and white leeks to give it a aroma. Add boiled scallops, sake and Chinese soup and simmer over medium heat.
5
Season [4] with salt and thicken it with water-dissolved potato starch. To finish off, pour in some scallion oil and pour it over the top to finish.
Ingredients for 2 people
-
[A]
- Shredded carrots
- 10g
-
- Thinly sliced shiitake mushrooms
- 10g
-
- egg
- 1 piece
-
- potato starch
- 2 tbsp
-
- salt
- 1/2 tsp
-
- Pick it
- Small amount
-
- Fried oil
- Appropriate amount
-
- Scallion oil
- 1 tablespoon
-
- Chop ginger
- 1 tsp
-
- Chop white leeks
- 1 tsp
-
- Scallop boiled can
- 2 tbsp
-
- Alcohol
- 1 tablespoon
-
- Chinese soup
- 200cc
-
- salt
- 1/3 tsp
-
- Water-soluble potato starch
- Small amount
-
- For finishing on scallions
- Small amount
