The practice of fingering scallops
Preparation materials: ginger slices, onion strips, white radish, scallops, salt, monosodium glutamate, cooking wine, water starch, pepper and cooked oil.
1. Peel and wash the white radish and cut it into radish columns, as shown below.
2. Pierce each radish segment with a round thin iron drum, then remove the radish heart and let the radish hollow out to make it look like a finger wrench.
3. Fill a scallop in the hollowed-out radish column. There is a trick here, that is, the scallops should be soaked in warm water before use, or steamed with yellow wine, ginger and onion and water, which will taste better.
4. Put all the scallops on the plate, then add the onion strips and ginger slices, pour some cooking wine, and steam in the steamer for about 15 minutes.
5. After steaming, take out the scallops, pick out the ginger slices and onion strips, then pour the steamed raw juice into the pot, add appropriate amount of salt, monosodium glutamate, water starch, cooked oil and pepper, make it into a thick paste, and then pour it on the scallops.
Banzhi Scallop is a traditional local dish in Fuzhou, belonging to Fujian cuisine. The finished product is yellow and white, elegant and beautiful, fresh and soft, light and elegant, and fragrant-
"Banzhi" is a ring worn by Pinghua, a local folk art in Fuzhou. It is used to play drums and dub books. It is jade, thicker than ordinary rings. "Banzhi Scallop" is made of white radish with scallops in the middle, so it is different.
The following is how to use Fuzhou local specialty food board to refer to scallops:
condiments
50g of scallop, refined salt, white radish, newly brewed rice wine (without water for the first wine), ginger (sliced), chicken essence, appropriate amount of scallop sweat, cinnamon and star anise.
The way of doing things
① Cover the washed white radish and cut it into small round segments of about 2cm.
(2) Pierce the center of the reed with a round thin iron pipe, and remove the radish heart to form a "disk finger" shape.
③ Put 1 scallop (soaked in warm water) into each radish jar, put it into a buckle bowl after serving.
(4) Steam the upper drawer cage over high fire, take it out, then drain the juice for later use, and then turn over and buckle it.
⑤ Pour the pre-cooked scallop juice into the pot and remove hard objects such as cinnamon, star anise and ginger slices; Cook over medium heat, then add rice wine, refined salt and chicken essence in turn and mix well.
⑥ Pour the prepared scallop juice evenly on the scallop "Banzhi" respectively, that is, you are done, and a delicious scallop "Banzhi" with good color and fragrance will appear in front of your eyes.
To make "Banzhi" scallops with good color and flavor, we must choose high-quality and high-priced ingredients to make famous dishes with unique flavor-