There are two common types: one is the so-called long band, which belongs to the crustacean muscles of ginger mollusks; The other is the scallop belt, which belongs to the muscle adductor of scallop and shellfish. Its dried product is Jiang Yaozhu, which is called scallop in the north.
This area is rich in Guangdong and Hainan coastal areas, and it is one of the precious seafood. Its quality is refreshing, soft and delicious, and it is suitable for steaming, frying and oil immersion. Scallop in oil-Guangdong Cantonese cuisine
[Main materials and auxiliary materials]
400 grams of fresh scallops and 200 grams of vegetables.
5 grams of shrimp and 40 grams of soup.
Garlic 0.5g wet starch 15g
Jiang Mo 1.5g oyster sauce 10g.
Onion 1.5g Zanthoxylum bungeanum 0.05g
4g of refined salt and 0. 1 g of sesame oil.
Jiu Shao 10g cooked lard 750g.
50 grams of the second soup
[Cooking method of menu]
1. Wash the fresh belt, peel off the clothing film and pillow meat, cut it in half with a horizontal knife, and wash the vegetables. Mix 3 grams of oil, salt, sesame oil, 2.5 grams of monosodium glutamate, pepper, wet starch and soup into a bowl. 2. Heat the wok, add 15g cooked lard, add vegetables, add 1g refined salt, 1g monosodium glutamate and No.2 soup, stir-fry and take out. Heat a wok, cover it with cooked lard, add cooked lard, stir-fry until it is 70% hot, soak in fresh scallop oil until cooked, pour the oil into the strainer on the oil basin, and filter off the oil. 3. Put the wok back on the stove, add 25g cooked lard, minced garlic, Jiang Mo, chopped green onion and shrimps, stir well, take off the belt, cook Shao wine, add a bowl of sauce, stir well quickly, put it on a plate and eat it with the fried dishes.
[Key technology of formula]
1. Oil bubble, one of the stunts commonly used in Cantonese cuisine, is called oil bubble. Pull the main ingredients until they are cooked, remove the oil after picking them up, then put them in the head, praise the wine and transfer them into the bowl. The most important application of cooking temperature and oil temperature, proper coloring and seasoning, the technical standards are: bright and smooth color, no oil leakage, no leakage. This meets the requirements of pickled vegetable style.
2. You can also paste the fish shells and air them to ensure that the water in the belt does not run off. So the texture is soft and tender. 3. The oil temperature is moderate, and the soaking time is about 10 to 15 seconds. If the oil temperature is too high or the time is too long, it is easy to dehydrate, the belt shrinks and the texture becomes firewood.
[Flavor characteristics]
1. Scallops are called fresh scallops in the north, and there are two common types: one is the so-called long scallop, which belongs to the crustacean muscle of the bivalve family of Jiangyao; The other is the scallop belt, which belongs to the muscle adductor of scallop and shellfish. Its products are called ginger and scallop in the north. This area is rich in Guangdong and Hainan coastal areas, and it is one of the precious seafood. Its quality is refreshing, soft and delicious, and it is suitable for steaming, frying and oil immersion.
2. This product is a famous dish in Chaoshan and Dongjiang areas. Fresh bamboo shoots and cooked ham strips are placed in the middle of the belt and then cooked by oil bubble method. Red and white, colorful, soft and smooth, light and refreshing, often used as precious hot meat.