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Chrysanthemum Squids

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300g dried squids
150g mashed shrimps
250g minced ham
12g cabbage hearts

  • Expand the dried squids, cut into chrysanthemum-like slices, scald and remove.
  • Steep in scallion and ginger sauce, drain, coat with dry cornstarch and lay out on a plate.
  • Roll the mashed shrimps into balls, put in the middle of the "chrysanthemums", sprinkle with minced ham to serve as pistils.
  • Saute in 6-fold hot oil till done and transfer to a plate.
  • Saute the cabbage heart then put it around the "Chrysanthemums".

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