[Deep Fried Steamed Scallop] Introduction

Deep Fried Steamed Scallop, hot dish, salty and fresh flavor type. Characteristics: golden color, tender meat, salty and fragrant. Cooking method: deep-fried, steamed.

[Deep Fried Steamed Scallop]Detailed introduction

Sichuan fried steamed scallop practice:

1,] fresh scallop washed, dissected and killed to remove the viscera, head and tail, spine fins, cut into segments, salt, cooking wine, ginger and green onion juice, pepper, soy sauce, a little bit of MSG impregnation into taste.

2, the fish will be mixed with whole egg soybean meal, into fifty percent of the hot frying pan fried until golden brown.

3, pot into a bowl, mixed with fresh soup, add salt, monosodium glutamate, cooking wine, sprinkle ginger, green onion and pepper, into the cage steam until cooked, out of the cage to pick ginger, green onions, peppercorns, mounted on a plate. 4, steamed fish juice to taste, add salt, cooking wine, fresh broth boiled, knocked off the froth, thickening, to the collection of juice to dripping sesame oil to push the uniform, scooping the fish that is completed. Operation: scallops clean; can be divided into several times seasoned with salt to avoid heavy taste.

[Properties] sweet flavor, slightly warm nature. It can replenish spleen and vital energy, benefit blood and replenish deficiency.

Health Functions: Scallop is a high-fat fish, containing protein, fat, vitamin B1, B2 and niacin, calcium, phosphorus, iron, iodine and other components.

Development Status and Prospects: In 1986, Professor Tadashige Kishida of Japan pointed out that the fibrous substances contained in the hard protein of scallop scales of scallop can inhibit cholesterol and can also fight against cancer.

The scallop fish has thick flesh with few thorns and is rich in nutrients. It has the effect of tonifying the spleen, benefiting the qi, warming the stomach, nourishing the liver, moisturizing the skin, replenishing the qi, nourishing the blood, and beautifying the body. It is suitable for people who are weak, such as dizziness, shortness of breath, fatigue, malnutrition, and it is especially suitable for people who have a weak spleen and stomach, indigestion, and dry skin. So, people with poor appetite, you can consider eating more scallops in the summer.