Fish Scallop
Originally Cantonese
Type Specialty Cantonese
Basic Characteristics The finished dish is reddish in color and the fresh scallop is smooth, soft and delicious.
Basic Ingredients Fresh scallops, water chestnuts, minced garlic, minced ginger, chili peppers, chopped green onion
Ingredients: (1) 200g of fresh scallops, (2) 50g of water chestnuts, (3) 10g of minced garlic, (4) 5g of minced ginger
(5) 10g of chili peppers, (6) 20g of chopped green onion.
Seasoning:a (1) 1 egg white (2) l tsp cornstarch (3) ? tsp salt.
b(1) l tsp chili sauce (2) l tsp sugar (3) 10 tsp monosodium glutamate (MSG) (4) 1 tsp cooking wine
(5) l tsp vinegar (6) l tsp sesame oil (7) 1 tsp water starch
Method:1. Wash fresh scallops and add seasoning a(1)-(3).
2, water chestnuts chopped into fine powder, chili seeded and chopped.
3, take only hemp bowl to seasoning b (1)-(2) into the sauce.
4, the pot is hot, the first oil sliding through, and then poured into the oil, under the fresh shellfish scratch cooked through the oil, the pot
Leave the bottom of the oil first under the material (2)-(5) and chili sauce incense, and then under the fresh shellfish, cooked into the sauce, chopped scallions, frying well into the bright oil
Features: the color of the dish is red, the shellfish smooth and soft, tasty.
Name of dish: soft fried fresh scallops
Cuisine: Shanghainese
Features: golden color, soft and fresh texture, fresh flavor.
Ingredients
150g of fresh scallops. 1 egg (weighing about 50 grams). 12 grams of refined salt, 7.5 grams of monosodium glutamate, 25 grams of wine, 20 grams of pepper salt, 50 grams of flour, 750 grams of peanut oil (75 grams of oil consumption).
Making process
Put the fresh shellfish in a bowl, add refined salt, monosodium glutamate, shaoxing wine marinade to taste. Take two bowls knocked into the egg, add flour, broth stirred into a paste, and then into the fresh shellfish to be used, add peanut oil in the frying pan, medium heat to sixty percent hot (about 150 ℃), the fresh shellfish scattered into the pan, with a small spatula, fried to the outer layer of paste solidified, color and lustre consistent when the fish out of the scattering. To be the oil temperature to ninety percent of the heat (about 225 ℃), and then fresh shellfish into the deep-fried, the outer layer was golden, out, control the oil, plate that is complete, on the table when the outside of the peppercorn salt to eat.
Name Fish Scallops
Cuisine All
Features
Ingredients
300 grams of fresh scallops, 1 egg, 2 tablespoons of cornstarch, 1 tablespoon of sugar, 1 tablespoon of vinegar, 1 teaspoon of soy sauce, 1 tablespoon of wine, 1/3 teaspoon of salt and monosodium glutamate, 1 tablespoon of starch, 15 grams of pickled chili, 50 grams of green onion, ginger and garlic***, 250 grams of cooking oil. g, 250g cooking oil.
Procedure
①Squeeze the water from the fresh shells, cut them into small pieces, and marinate them in a little salt and cooking wine. The egg knocked into a bowl and beaten, add cornstarch into the egg paste, fresh shellfish into the mix. Pickled chili, green onion, ginger and garlic were finely chopped. ② sugar, vinegar, soy sauce, cooking wine, salt, monosodium glutamate and water starch with the bowl into the sauce. ③ pot into the cooking oil is hot, fresh shellfish one by one under the pot to fry, fish out. The oil is hot again, the second shellfish frying until the color of golden, crispy skin, fish out and put on the plate. ④ pot of residual oil out, leave a little, the pickled chili pepper, onion, ginger and garlic at the same time under the boiler stir-fry, to be out of flavor, cook into the good juice stir-fry, put in the fried scallops fried well can be. Tips Fresh scallops of water should be squeezed dry, otherwise it is not easy and egg batter affinity. Stir fry the chili peppers to bring out the aroma and make the dish mellow. It takes 20 minutes to make this dish
Name Chicken Diced Scallops
Cuisine Korean
Features Bright color, fresh flavor, tender scallops
Ingredients
125 grams of fresh scallops, 15 grams of sliced yucca, 125 grams of chicken, 60 grams of sesame oil, 15 grams of mushrooms, 15 grams of wine, 1.5 grams of monosodium glutamate (MSG), half of an egg, 50 grams of chicken stock, 50 ml of cornstarch, 50 ml of chicken broth. 50 grams, 50 ml of chicken broth, 10 grams of refined salt, 15 grams of green onions, 10 grams of ginger, 10 grams of garlic, 10 grams of sesame seeds (roasted)
Making process
1, will be fresh shellfish cut, cut, remove the inner gills; chicken tendon membrane, washed, cut 1 cm square of the ding; yucca slices, mushrooms are cut and fresh shellfish the same size of the square ding; green onions, ginger and garlic, peeled, cleaned, minced 2, and then cut the chicken, the chicken, and then the mushroom. 2, and then dried scallops into the pot of boiling water blanch, fish out, fishing dry 3, chicken diced into a ceramic bowl, add egg white, starch scratch evenly 4, frying pan is hot, put 25 grams of sesame oil, burned to fifty percent of the heat, put the chicken diced, to eight mature, fish out. Then pour 35 grams of sesame oil, hot, into the end of the onion, ginger, garlic stir-fried flavor, into the yucca slices, mushrooms, green beans and fresh scallops. Stir fry a few times, add cooking wine, monosodium glutamate, chicken broth and salt, adjust the taste, put in the chicken, stir fry evenly, put a little wet starch thickening, into the plate, sprinkle evenly baked sesame seeds, can be
.