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2. Wash the cabbage with oil;
3. Mix oyster sauce, refined salt, sesame oil, monosodium glutamate, pepper, wet starch and soup into a bowl;
4. Heat the wok, add cooked lard, Chinese cabbage, refined salt, monosodium glutamate and two soups, stir-fry and take them out;
5. Heat the wok, after the wok is lined with cooked lard, add the cooked lard, stir-fry it to 70% heat, add fresh scallop oil until it is only cooked, pour the oil into the filter screen on the oil basin, and filter off the oil;
6. Return the wok to the furnace, add cooked lard, garlic, Jiang Mo, chopped green onion and dried shrimps, and stir well;
7. Take off the ribbon, cook the yellow rice wine, transfer it to a bowl, stir fry quickly, put it on a plate, and serve it with the fried cabbage.
Process prompt
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Black pepper tofu
1.？ Oil bubble, one of the common stunts in Cantonese cuisine, is to pull the main ingredients to maturity, remove the oil, and then put it in your head to praise the wine.
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What is transferred to the bowl is called oil bubble. When cooking, use the most important temperature and oil temperature, and the colors and seasonings should be appropriate.
The technological standards are: no bleeding, fresh and smooth color, no oil bleeding, no bleeding. This meets the requirements of pickled vegetable style.
2. The fish shell can also be pulped and then flowed to ensure that the water in the belt is not lost, so the texture is soft and tender;
3. The oil temperature is moderate, and the soaking time is about 10 ~ 15 seconds. If the oil temperature is too high or too long, it is easy to dehydrate, the belt shrinks and the texture becomes firewood;
4. Due to the technology of oil bubble belt, 750g cooked lard should be prepared.
Silk ribbon
Materials: 4 tapes, and appropriate number of fans.
Silk ribbon
Ingredients: Chop garlic, add a little oil and salt and mix well.
Practice: Wash the belt, cut off a part of the shell, cut it open and rinse it with clean water. Put the mashed garlic on the scallop meat, spread the vermicelli and chopped green onion on the noodles, boil them, steam them in a pot for 5 minutes, and sprinkle some soy sauce after taking them out.
Note: if you eat viscera together, the risk of poisoning is nearly 9 times higher than that of people who don't eat viscera, because the toxins accumulated in viscera may not disappear even if cooked at high temperature.
Stir-fried scallops with ginger
Ingredients: Ribbon, ginger and onion.
Production method:
1 Wash ginger and onion and cut into fine powder.
2 Wash the ribbon (available at the seafood counter in the supermarket) and fry it in a pan until golden brown.
Spread the fine powder of ginger and onion on the plate, and put the tape on these fine powders.
Black pepper tofu
Ingredients: 8 quick-frozen strips, 4 pieces of slippery tofu, 2 teaspoons of minced garlic douchi, 1 teaspoon of douchi 1 2 teaspoons of bean paste 1 2 teaspoons, and scallion1tablespoon.
Marinade: raw flour 1/2 teaspoons, 2 teaspoons of protein, a little pepper.
Sauce: 1/3 cups of water, 2 tablespoons of light soy sauce and oil, 1 tsp of sugar, 1/2 tsp of corn flour and a little sesame oil.
Operation:
Black pepper tofu
1 thaw the quick-freezing belt, rinse and wipe dry, cut and fly, and mix the marinade for 5 minutes.
2 Cut the tofu and rinse it, put it in a plate and sprinkle with a little salt.
3 Mix minced garlic with lobster sauce and sauce, heat 1 tbsp oil and saute until fragrant.
4 put scallops on tofu, soy sauce and pepper on scallop noodles, steam for 4 minutes, and drain.