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Braised Scallops with White Radish Directions
Braised scallop with radish - step-by-step breakdown

Ingredients:

Scallop, white radish, red bell pepper, onion, cilantro

Scallion, ginger, cooking wine, peppercorns, oil, soy sauce, salt, sugar, vinegar

Chef's Recommended Cookware:

Korean Maifanshi Non-Stick Cookware (Second Generation)

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Step 1:

Step 1:

Place the head and tail on the scallop, remove the black membrane and change the cross cuts. p>Scallops head and tail, remove the viscera and black membrane, change the cross flower knife

Add green onion and ginger slices, appropriate amount of cooking wine, salt, pepper marinade

How did the chef clean up the slippery scallops?

The silver lining on the surface of the scallop is rich in nutrients and has a variety of good health effects on the human body, so when cleaning the scallop, pay attention to try to retain the silver scales on the surface of the scallop.

The black film on the inside of the belly of the scallop is the main source of fishy flavor, when cleaning, use the back of the knife to scrape off the black film, so that the taste of the scallop is fresh and fishy taste is very light.

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Step 2:

Radish knife, cut into thickness of about half a centimeter slices, into the pot blanching standby

Red pepper diced, cilantro cut into small segments

Put radish in the fish when you do there will be an unexpected effect!

The radish is rich in vitamins, which can remove the odor in the fish and make the meat more delicious

At the same time, due to the crude fiber and lignin contained in the radish, it can play a role in digestion

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Step 3:

Parboil the marinated scallop sections with a layer of cornstarch

Pour the oil in the pan and heat it to 70% of the heat.

Fry the scallops in the pan until both sides are set and the color is golden brown, then pull out and set aside

When frying, is there a difference between coated with cornstarch and coated with flour?

With starch, the batter is thinner, the shell is crispy after frying, the color is golden and glossy, and it can lock the moisture in the meat to make the meat more tender, which is suitable for soft and crispy frying.

While using flour is thicker, darker color, toughness, but not crisp enough, generally tend to use a mixture of flour and starch to improve this shortcoming.

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Step 4:

Another pan with oil, add onion, ginger, pepper, sautéed, add two spoons of sweet noodle sauce, two spoons of wine

The bottom of the pan lay radish slices, add water until it does not exceed the radish slices, the scallop laying on the slices of radish

Add a spoonful of sugar, a spoonful of vinegar, stewed for 8 ~ 10 minutes

Make sure to do the fish a little bit of vinegar! !

Make fish with vinegar, on the one hand, can increase the calculated flavor, stimulate the appetite; on the other hand, vinegar can react with wine to produce ethyl acetate, which is a substance with a fruit aroma, which can make the fish more fragrant smell; at the same time, vinegar can also be very good at removing the fishy smell in the fish.

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Step 5:

Stewed scallops out of the pot, sprinkle with chopped diced red pepper and cilantro segments can be

So we have this

sweet and sour appetizer, delicious

radish grilled scallop is ready

Go make it for the little greedy cat at home to taste it~