10 water-expanded dried mushrooms, 10 scallops, 100g shrimp mousse, 10 preserved plums, half an egg white, an egg sheet, 5g ham, 5g green pepper, a cucumber, 3 cherries, 3 orange sections, a bit of corianders.

RECIPE

1. Scald the mushrooms in boiling water for a moment.
2. Mix the minced ham, shrimp mousse with the egg white and the preserved plum gravy, then put the mixture in the mushrooms, put the scallops in the central part and circle them with knifed green pepper and ham slices. Steam them with a strong fire for five minutes.
3. Take out the mushrooms and put them on the egg sheet spreading in a dish, then circle them with the cucumber slices, orange sections, cherries and corianders.