Chrysanthemum Squids Materials: 300g dried squids 150g mashed shrimps 250g minced ham 12g cabbage hearts Preparations: 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".