How to make a big belt delicious?

How to make a big belt is delicious and simple.

1: 12 Fresh large belt, washed and drained, and dried for later use.

2: 1 tbsp olive oil or other vegetable oil, 8 garlic cloves, peeled and chopped.

3: 3 tbsps of water, 4-character soy sauce 1 tbsps, sugar 1/3 tsps, Lee Kum Kee Old Village special oyster sauce 2 tsps, white pepper 1/6 tsps, chicken powder 1/6 tsps.

4: 1 tsp cornflour, 1.5 tbsp water and mix well.

5: 1 onion washed and chopped into chopped green onion.

working methods

1. Cut the cross on one side of the belt and put it on the plate. Put a small non-stick pan on the stove and turn on medium heat. Add olive oil and garlic to material 2 and stir-fry until fragrant and slightly yellow. Move away from the fire.

2. Put garlic evenly on the belt.

3. Put half a pot of water in a large steamer, put it on the stove and turn on the fire. After the water boils, put the belt in a steamer and steam it for 5 minutes. Excess juice must be removed, and the steamed tape can be replaced with a clean plate when treating guests.

4. When steaming ribbon, make sauce. Put the original small non-stick pan on the stove, turn on medium-high heat, add all ingredients 3 to boil, turn off the heat, add raw powder water of ingredients 4, and cook until the juice boils and leaves the fire.

5. Sprinkle chopped green onion on the steamed belt and serve with sauce.

How to make the tape delicious and simple?

Fried scallops with broccoli

Ingredients: ribbon100g, broccoli100g, half a green pepper.

Practice: Wash the ribbon and mix well with salt. Cut the green pepper and broccoli into small pieces. Add oil to the pan and stir-fry the ingredients until cooked. Season with salt.

Tofu with black pepper and scallop

Ingredients: 8 pieces of 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.

Ingredients: marinade: cornstarch 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.

How to do it:

1. The quick-frozen belt shall be thawed, rinsed and wiped dry, cut and fly in both directions, and mixed with marinade for 5 minutes.

2. Cut the tofu and wash it, put it into a plate and sprinkle with a little salt.

3. Mix the minced garlic with lobster sauce and sauce, and heat 1 tbsp oil until fragrant.

4. Put the belt on the tofu, put the black beans and peppers on the surface of the belt, steam for 4 minutes, and drain.

5. Simmer the sauce, pour it on the tofu and sprinkle some onions.

Note: production time: 25 minutes; Adding protein to marinate the belt can avoid excessive shrinkage during cooking.

Braised ribbon

Ingredients: ribbon150g, shrimp paste 200g, ham paste10g, a little coriander leaves.

Ingredients: salt, monosodium glutamate, raw powder.

Methods: The adhesive tape was washed and sized. Season with salt and monosodium glutamate, and soak the shrimp paste in the belt to make steamed bread. Done, sprinkle minced ham on the surface, stick coriander leaves on it, steam in a cage for 5 minutes, and hook the glass.

Features: tender and delicious.

Fried scallops with mushrooms

Ingredients: Scallop (200g), fresh mushrooms (5 slices, diced), garlic (1 teaspoon), oil (2 teaspoons), and shrimp paste (1 teaspoon).

Seasoning: salt (a little), pepper (a little)

Practice: 1. Clean the belt and season it with marinade.

2. Heat the wok, add oil and stir-fry minced garlic, and stir-fry the belt.

3. Add mushrooms and shrimp paste and stir well.

Stir-fried scallops with kiwi fruit and mango

Ingredients: 5 pairs of ribbons (200g), kiwi fruit 1, one mango each. Ingredients: seasoning: pepper, salt, a little sugar. Methods: 1. Marinate the ribbon with seasoning, dig kiwi fruit and mango into balls (or cut into pieces) with a small spoon, and soak them in hot water. 2. Stir-fry the ribbon with hot oil and eat it with kiwi fruit and mango.

White wine pasta

[Raw material/seasoning]

200 grams of spaghetti

Super olive oil 40g

Soup100g

Fresh Scallop (large)150g

Liquor150g

3 shallots

Basili 30 grams

A little salt and pepper each.

[production process]

1. Chop onion [Andrea 1] and basil for later use.

2. Heat olive oil in the pan, saute shallots, then add scallops and fry both sides slightly, then add white wine and stir fry for 1 ~ 2 minutes, then add stock and cook until the soup boils, and then add salt and pepper to taste.

3. Cook another pot of boiling water, add 1 teaspoon of salt, then add spaghetti and cook for 8 ~ 10 minutes, stirring constantly to avoid touching the pot.

4. Pick up the spaghetti in Exercise 3 and put it in the sauce jar in Exercise 2. Continue to cook until the soup is slightly dry. Stir-fry the basil, then take it out of the pan and put it on the plate.

Practice of adhesive tape-oil bubble adhesive tape

[Main materials and auxiliary materials]

Fresh Ribbon .................................. 200g Vegetables.

5 grams of shrimp and 40 grams of soup.

0.5g wet starch of minced garlic15g

Jiang Mo 1.5g oyster sauce 10g.

Chopped green onion ............1.5g pepper ... 0.05g.

Salt 0. 1 g

Jiu Shao .............10g cooked lard ...

The second soup is 50 grams.

[Cooking method]

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 of cooked lard, minced garlic, Jiang Mo, chopped green onion and shrimps, stir well, take off the belt, cook Shao wine, put it in a bowl, stir well quickly, put it on a plate and serve with fried vegetables. ......

How does the function and function of the belt make the belt delicious?

Steamed scallops with garlic and vermicelli

1. Soak mung bean vermicelli in cold water until soft.

2. Wash the belt and brush the shell with a toothbrush.

3. Heat the oil in the pot, add the minced garlic, immediately turn off the salt and stir fry for a while to make minced garlic for later use.

4. Open the shell of the belt, take out the internal organs and wash them.

5. Take out the meat and put the vermicelli at the bottom of the belt.

Pour garlic on the surface.

7. Boil the water in the pot and steam the belt for 4 minutes.

8. Pour soy sauce and sugar on each belt. Finally, heat a little oil and pour it on the belt.

How to make the tape delicious?

Fried scallops with mango

Ingredients: 3 mangoes, fresh strips 100g, diced cucumber 25g, ginger slices 10g, ginger juice, cooking wine, water starch, sesame oil, pepper, sugar, salt and starch.

Exercise 1. Wash mango, cut it in half, peel and core, remove meat, cut it into strips, soak it in hot water for a while, and take it out. The mango skin is beautifully trimmed and ready to use.

2. Wash the ribbon, mix with ginger juice, cooking wine, sesame oil, pepper, sugar and starch, marinate for about 15 minutes, blanch in boiling water and drain.

3. Put the pot on the fire, heat the oil, stir-fry the ginger slices and diced cucumber until fragrant, then add the mango and scallop, stir-fry them with salt for a few times, thicken them with water starch, and put them into the mango skin.

Steamed scallops with garlic and vermicelli

Material belt

fans

oil

salt

soybean

Garlic

verdant

Practice 1 belt washing, shell and meat separation; Vermicelli soften in warm water; Chop the onion and garlic.

2 put the shell into the plate and spread the vermicelli.

Play the tape again.

4 salt, garlic, soy sauce.

5. Boil water on the pot and steam for 10 minute.

6 Sprinkle chopped green onion, take it out and pour in hot oil.

Ingredients: scallop 10, 50 grams of fine vermicelli in Longkou.

Ingredients: garlic, cooking wine, salt, steamed fish, soy sauce.

Exercise 1. Divide the scallop with a knife, take out the black viscera, take it out and wash it, and marinate it with a little salt and cooking wine for a few minutes. Brush the shell clean and set it aside.

2. Fry garlic until golden brown. Put the vermicelli on the shell (soak for at least half an hour), put in scallop meat, cover with garlic, and decorate with red pepper and shallots. Add Lee Kum Kee steamed fish and soy sauce and steam on a steamer for six minutes.

Fried scallop

Material tape 12, 2 tablespoons of high-gluten flour, 2 tablespoons of salad oil, noodles 1, water 120cc, 2 tablespoons of white powder, Casta 1 tablespoon, flour150g, salt1.

Exercise 1. Mix all fabrics evenly; Mix all seasonings evenly to make seasoning sauce.

2. Mix the ribbon with the sauce made by 1 and marinate for about 30 minutes.

3. First coat the outer layer of the belt in Method 2 with high-gluten flour, and then coat the top layer in Method 2.

4. Heat the wok on high fire, pour the salad oil, add the tape of method 3, fry it on high fire until it is set, then fry it on low fire until both sides are golden and even, and then serve.

Steamed baby cabbage with garlic and scallops

Ribbon, baby cabbage, garlic, salt (dosage as you like)

Practice Wash the baby cabbage, distribute it around the cabbage, put the washed belt on the baby cabbage, then put the fragrant garlic in the steamer and steam it for 10 minute.

Begonia fresh shellfish

Ingredients: 4 fresh scallops, shrimp 10g, laver sauce 10g, appropriate amount of chopped green onion, appropriate amount of minced garlic, 20g of alfalfa sprouts, a little sesame oil, a little spicy oil, 4 tablespoons of salt 1/4 tablespoons of sugar.

Exercise 1. Blanch the fresh ribbon in boiling water until it is cooked, take it out and drain it for later use.

2. Stir the fresh shellfish made by 1 with shrimp eggs, chopped green onion, garlic, sesame oil, spicy oil, salt and sugar until the fresh shellfish are tasty.

3. Take a plate, first put the alfalfa sprouts, then put the fresh belt of method 2, and finally put the laver juice.

Fried scallops with jade

Ingredients: dried shrimps, corn shoots, celery, red peppers, mushrooms, carrots and green beans. Seasoning: salt, garlic, fish floss, starch, fish sauce, chicken essence, cooking oil.

Exercise 1. Blanch the belt with boiling water, take it out and drain it;

2. Wash and cut corn shoots, celery, mushrooms, red peppers and carrots into diamond-shaped pieces, and wash and cut garlic into powder;

3. Put minced garlic, fish floss, salt, starch and chicken essence into a container to make a sauce;

4. Ignition in the pan, putting oil, adding green beans, fish sauce and salt when the oil is hot, stir-frying out of the pan, and putting on a plate;

5. Leave the remaining oil in the pot, and pour the dried shrimps, scallops, corn shoots, celery, red peppers, mushrooms and carrots into the oil and stir fry. Add the prepared juice, stir well and serve.

Fried asparagus in scallop meat

Ingredients: 5-8 pieces of scallop meat, thawed and dried, onion 1 piece, peeled and sliced, half of red pepper, chopped, garlic 1 spoon, onion 1 piece, peeled and diced, fresh asparagus about 15 pieces, juice: raw powder 65438.

Exercise 1. Wash fresh asparagus, cut off the tail section, cut each section into 3 sections, add boiling hot water and blanch with a little oil (about 5 minutes). Scallop meat is marinated with a little salt and pepper and corn flour.

2. Put the oil in the pot quickly. First, stir-fry the garlic and red onion, add the onion and stir-fry with a little salt until soft. join ......

The practice of frying tape, how to make it delicious, and the common practice of frying tape.

material

1: freeze the big belt, thaw it in the refrigerator, wash it and drain it for later use;

2: salt 1/3 teaspoons, black pepper 1/6 teaspoons;

3: One egg, 2 tablespoons of water, 2 tablespoons of raw flour and 2.5 tablespoons of flour;

4: 3/4 cup Japanese bread crumbs;

5: corn oil or rapeseed oil 1.5 cup.

working methods

1. Mix the two seasonings with a belt and mix well for later use.

2. Break up an egg, add water in two ingredients and mix well, then add the remaining three ingredients, mix well with a fork until there are no flour particles, and let stand for 15 minutes.

3. Put 1.5 cup of corn oil or rapeseed oil into a medium-sized pot, put it on the stove, turn on medium heat and heat the oil.

4. Put the ribbon in the batter and hang a thin layer of paste, then put it in the bread crumbs and dip it in a layer of bread crumbs evenly, put it in a hot oil pan, fry until golden brown, drain the oil and eat it while it is hot.

How to make a good video of eating steamed tape?

The practice of steaming garlic strips.

1. Brush the shell of the bag with a stiff brush, then insert the knife into the shell, cut off the joint with meat and shell beside one side of the shell, and throw away the shell without meat.

2. Remove the viscera and gills of the belt (inedible), wash and drain the meat of the belt, cut it with a knife and put it in the shell, and trim the shell of the belt properly with scissors.

3. Chop ginger and garlic into paste and mix well, chop pepper, chop coriander and onion.

4. Add a little oil to the pot and fry half of the minced ginger and garlic in the pot until golden brown. After cooling slightly, mix well with the other half of Jiang Mo and minced garlic.

5. Put the minced garlic on the scallop meat, then cover it with plastic wrap, put it in a steamer, and steam for 6-8 minutes after the water boils.

6. Steam the back end of the pot, remove the plastic wrap, pour half a spoonful of steamed fish soy sauce on each strip, sprinkle with some pepper, chopped green onion and chopped coriander.

7. Pour the oil in the wok until it smokes slightly, and then pour the hot oil on the belt.

How to make quick-frozen scallop meat delicious?

Production steps of fried rice with corn minced meat

1 punctual ingredients: 1 bowl of rice, minced meat, diced carrots, corn kernels and diced shallots;

2 put a little oil in the pot, then add carrots and corn kernels;

3 Cover, fry for 2 minutes and add lean meat; PS: Hot pot fried meat is delicious.

4 Cook for 4 minutes, add rice and soy sauce;

5 When boiling for 2 minutes, add shallots and salt; PS: You can eat light food without salt. I didn't put salt in it.

6 it's cooked, open the lid, it's delicious.

How to fry the tape is delicious?

Oil-soaked belt material: main ingredient: 400g of fresh shellfish.

Accessories: rapeseed heart 200g, shrimp 5g, starch (broad bean) 8g.

Seasoning: garlic (white skin) 5g, ginger 2g, oyster sauce 10g, pepper 1g, chives 2g, salt 4g, sesame oil 1g, yellow rice wine 10g, and lard 50g (refined). Characteristics of oil-soaked belt: red and white, bright color and soft texture. Teach you how to make oil-soaked tape and how to make oil-soaked tape delicious 1. Wash fresh scallops (fresh shellfish), peel off the coating and pillow meat, and cut them in half with a horizontal knife;

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. Tips for making oil-soaked ribbons: 1. Oil immersion, one of the common stunts in Cantonese cuisine, is called oil immersion, which is to pull the main ingredients until they are cooked, remove the oil, then put them in the head, praise the wine and transfer them into the bowl. The most important thing in cooking is the use of heat and oil temperature, and the colors and seasonings should be appropriate. The technological standard is: no astringency, but fresh and smooth color, no oil and no diarrhea. This is in line with the requirements of oil pickle 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 to 15 seconds. If the oil temperature is too high or too long, it is easy to dehydrate, the belt shrinks and the texture becomes tripod;

4. Due to the technology of oil bubble belt, 750g cooked lard should be prepared.

How to cook fresh scallops?

Take it first and then answer it.

How to cook fried scallops and how to make them delicious?

Composition details

8 grams of butter

Six straps

Appropriate amount of black pepper

Appropriate amount of cucumber slices

Two tablespoons of seafood sauce

Proper amount of salt

Original tasty