Stir-fried scallop column
Ingredients:
Scallop column
Scallion Ginger Garlic Green Pepper Carrot Sugar Salt
We all know that the soft-bodied shellfish are very lazy, where they were born all their lives and live where they live, do not move. Only the scallop is a swimming champion, often running, then it is in the process of running, the scallop a closed one, is the scallop closed shell muscle, that is, the scallop column in the role of the scallop.
Today we choose fresh scallop column, the head is particularly large, white and tender like a piece of tender tofu.
The scallop columns are not only impressive and plump, but they are also exceptionally flavorful. The dried, closed-shell muscle is beautifully called scallop column. It is an essential refreshing ingredient in many upscale dishes. The ancients said: after eating this scallop column then, three days later still feel that chicken and shrimp is no flavor.
Good ingredients, as long as the simplest way, will give off a fascinating flavor.
Practice:
1. After washing the scallop columns, marinate them in cooking wine and salt for 20 minutes.
2. Heat a wok, put oil in it, then pop the wok with onion, ginger, garlic, chili and carrot.
3. Stir fry the scallop columns, sprinkle with garlic and salt and stir fry well. See the scallop column from transparent white, turn creamy white is almost ready to eat.
Sautéed small octopus
Instruments:
Small octopus green pepper carrots scallions ginger garlic cooking wine sugar soy sauce Pixian soybean paste
Squid is an invertebrate, among the animals, both the wisdom and the power of a very cute little animal. It is, itself is not bone, many people think it body body soft no strength, but in fact not it is not only the IQ level is very high, and its 8 feet can produce suction, can move more than its own weight of 10 times the large stone. Then today we recommend a home-cooked version of spicy fried baby octopus.
Practice:
1. Clean the small octopus. Boil water in the pot, small octopus put in a water blanch. Small octopus will immediately shrink into a ball.
2. After the small octopus blanch, drain the water. Then put the oil in the pot to heat, with onion, ginger and garlic after exploding the pot, the small octopus added. Then add wine, sugar, soy sauce and PI county bean paste.
3. Finally add green peppers, carrots, stir-fry, stir-fry dry moisture can be out of the pan.
Puyaki eel rice
Eel has "water ginseng", "vitamin treasure trove" title. Not only is it nutritious, but it also has a great flavor. I usually like to eat unagi with rice. It's a bit of a pain to make your own eel, but you can buy ready-made cooked eel, make your own kamaboko sauce, and serve it with a bowl of miso soup, which is a real treat.
The kabayaki eel used to bring rice is very convenient, only need to microwave ding three minutes, guaranteed to enjoy the authentic Japanese bento, envy of others.
So if you want to eat it with rice, we recommend a very easy way to make a home version of kamaboko sauce.
How to make kamaboko sauce:
1. Heat a wok with oil, soy sauce, sugar and cooking wine.
2. Stirring constantly, after the sugar slowly simmered, like honey feel sticky, you can turn off the heat.
3. Heated eel slices, just put the simmering eel sauce poured on the rice. It's ready to serve.
Accompanying a miso soup practice:
1. Boil water, add a small handful of tender kelp (to thin kind) or wakame, a small handful of small dried fish or small shrimp.
2. Dice the tender tofu and add it to the pot. When the water boils up again, add a spoonful of miso paste (available at all supermarkets).
3. Add a tablespoon of chopped green onion, turn off the heat and serve the soup.