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Hunan Dishes

    Chrysanthemum Squids

    Chrysanthemum squids

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

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

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