Two-tone Soup with Scallop


Two-tone Soup with Scallop 

  • Created by Chen Jiamo
  • Ingredients

Emerald green ingredients

spinach 100 g corn starch 0.250 g
egg whites 2 water 100

Agate orange ingredients

carrots  100 g egg whites 2
corn starch  0.250 g waterspan> 100

Other ingredients

white radish 250 g hair moss 0.50 g
scallops 1 soup stock 1 cup
mayonnaise 1/2 teaspoon potato starch 2 tablespoons
Penglairice 50 g

  • Seasonings:
salt 1/8 teaspoon MSG       1/8 teaspoon
mushroom powder 1/8 teaspoon

A. Soak the hair moss until soft; then steam the scallops (whole). 
B. Puree the spinach with water in a blender and then stir in corn starch and egg whites, then fry in 100⁰C oil. 
C. Puree the carrots in a blender, add corn starch and egg whites, and fry in 100⁰C oil. 
D. Press the white radish into a hollow shape with a mold, and then cook with the Penglai rice. 
E. Stuff the cooked white radish with scallops, and place in a deep cup. 
F. Add ingredients from steps 2 and 3 into the soup stock to thicken it, then ladle into bowls on opposite sides to form a contrasting pattern. Serve with hair moss on top of the white radish.