How to make bacon rolls with abalone and chrysanthemum juice

• 

  1. Lubricate the pan with a little oil, fry the bacon slices cut in half over low heat until the fat is translucent, remove and set aside.

• 

  2. Boil a large pot of water, add a little sugar, an appropriate amount of salt and a few drops Using oil, blanch the chrysanthemum chrysanthemum chrysanthemum, which has been washed and removed of its old roots, until it becomes emerald green.

• 

  3. Take it out immediately and put it into ice water.

• 

  4. After draining, gently squeeze out the water on the leaves and cut the leaf parts.Come down.

• 

  5. Divide into equal portions and roll them with bacon slices.Brush the inside of the ends with egg wash.

• 

  6. Bundle with cotton thread and roll them in sequence.

• 

  7. Put a little oil on low heat and lightly fry the bacon roll until the egg liquid solidifies and take it out.

• 

  8. Put a little water in the pot and bring to a boil, add abalone juice and mix thoroughly.

• 

  9. Trim the bacon roll slightly, cut one end of the stem neatly, and cut off the cotton thread plate.Then carefully pour some of the abalone juice and garnish with a red peppercorn at intervals.

• 

  10. Cut the remaining bacon into pieces, cut the chrysanthemum stems into sections, and add the seasoned abalone.Sauce the pan quickly and stir-fry evenly.

• 

  11.Put it into a plate as shown.

• 

  12.Ready to serve.