1. fresh scallops (fresh shellfish) washed, peeled off the coat membrane and occipital meat, cut in half with a horizontal knife;
Scallops
2. wash the heart of the oil vegetables;
3. oyster sauce, refined salt, sesame oil, monosodium glutamate, pepper, wet starch, on the soup and mix well into a bowl of gravy;
4. burning hot frying pan, under the cooked lard, put in the heart of the vegetables, add refined salt, monosodium glutamate, two soup, stir-fried and removed;
5. hot frying pan, with cooked lard lining the pan, and then under the cooked lard, high heat until 70% hot, into the fresh scallops soaked in oil until only cooked, and even the oil poured into the oil basin on the strainer, filtered oil;
6. frying pan back to the stove, under the cooked lard, garlic, minced ginger, chopped scallions, shrimp, stir-fry;
7. and then under the scallops, cooking wine, mixing the bowl of gravy, quickly stir-fry well, plate, with fried vegetables accompanied by the side that is complete.
Craft Tips
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Beancurd Scallops with Black Bean Sauce
1. Oil bubbles, one of the common stunts in Cantonese cuisine, will be the main ingredients pulled oil until cooked, fished up to remove the oil, followed by the head of the material, Zanjiu,
Scallops
adjusted into the bowl of thickening of the, known as oil bubbles. Cooking the most important fire and oil temperature use, gravy color and seasoning must be appropriate.
Process standards are: gravy and not see gravy flow, color and lubrication, not diarrhea oil, not diarrhea gravy. This is in line with the requirements of the oil pickle style.
2. fish and shellfish can also be on the thin pulp, and then fly water to ensure that the scallops do not lose water, so the texture is soft and tender;
3. oil temperature is moderate, soaking time of about 10 ~ 15 seconds, the oil temperature is too high, or time is too long, it is easy to dewatering, scallop shrinkage becomes small, the texture of the firewood;
4. because of the process of oil soaked scallop, the need to prepare the cooked lard 750 grams.
Scallops with vermicelli
Raw material: 4 scallops, vermicelli.
Scallops with vermicelli
Accessories: minced garlic, add a little oil, salt and mix well.
How to do: Wash the scallops, chop off part of the shell, cut open, rinse with water. Put the garlic paste on top of the scallop meat, lay the vermicelli and scallion on the top, put it into the pot to steam for 5 minutes after the water boils, and sprinkle some soy sauce on it when it comes out of the pot.
Take note: If you eat scallops with their innards, the risk of poisoning is nearly nine times higher than if you don't eat them, because the toxins that accumulate in the innards may not disappear even if they're cooked at high temperatures.
Scallops with ginger paste
Materials: scallops, ginger, green onion.
Methods:
1 Wash ginger and green onion, and cut into fine powder.
2 Wash the scallops (available at the seafood counter in supermarkets) and fry them in a pan until golden brown.
3Spread the finely chopped ginger and green onion on a plate and place the scallops on top of these finely chopped ingredients.
Scallops with Bean Curd and Bean Sauce
Main Ingredients: 8 frozen scallops, 4 pieces of smooth tofu, 2 teaspoons each of garlic and crushed tempeh, 1 teaspoon of ground tempeh sauce, 1/2 teaspoon of bean paste, 1 tablespoon of finely diced green onion.
Marinade: 1/2 teaspoon cornstarch, 2 teaspoons egg white, pinch of pepper.
Thickening Sauce: 1/3 cup water, 2 tablespoons each light soy sauce and oil, 1 teaspoon sugar, 1/2 teaspoon cornstarch, a little sesame oil.
Operation:
Beancurd Scallops with Black Bean Sauce
1Thaw frozen scallops, rinse and dry, cut in half, mix in marinade and leave for 5 minutes.
2Tofu rinsed and cut sides, put in a dish, sprinkle a little salt.
3Mix garlic with edamame and sauce, then heat 1 tablespoon of oil and sauté.
4Scallops put on the tofu, black bean sauce on the side of the scallops, steam for 4 minutes, strain the water.