Accessories: 50 grams of bamboo shoots, mushrooms (fresh) 25 grams of lard (plate oil) 36 grams,
Seasonings: 25 grams of yellow wine, 1 gram of salt, 50 grams of soy sauce, 5 grams of sugar, 5 grams of scallion white, 5 grams of ginger, lard (refining) 66 grams of Braised Knifefish: 1. Separately, the bamboo shoots, mushroom washed clean and sliced;
2. white scallions cut into sections, lard diced, ginger slices spare;
3. knife fish (striped bass) scraping scales, fins, gills, in the anus across a small cut (cut off the fish intestines), with bamboo chopsticks from the gill opening into the abdomen, strangled out of the viscera, washed away the blood, chopped off the tip of the tail, with a clean cloth to remove the water, the fish on one side of the body smeared with soy sauce (10 grams);
4. sautéing ladle over a medium heat, add cooked lard (refinery), and add the lard (refining), and the lard (refining). Add cooked lard (30g), add swordfish (soy sauce side down);
5. Fry until light yellow, turn fish over, add sliced bamboo shoots, sliced shiitake mushrooms, diced pork lard, sliced ginger and scallions, add yellow wine, soy sauce (40g), sugar, salt and water (to submerge the fish);
6.
Braised scallops
1. clean scallops, cut about 6 centimeters section, with a little salt, cooking wine, slightly marinated for 15 minutes
2. take a clean bowl, put green onions, ginger, garlic, a little salt, a little sugar, cooking wine, water starch to be used
3. take another small bowl, put an egg whisked together to be used.
4. Put oil in the frying pan, and when it is 8 mature, put in two slices of ginger, and put the marinated scallops wrapped in egg into the frying pan and fry until golden.
5. ready (2) within the bowl of juice poured into the pan-fried fish pot, high heat to boil, and then turn into a small fire, the fish is easy to cook, as long as you wait a little bit, the soup becomes sticky paste, can be served on the plate to eat.
Sweet and sour scallops
Raw materials: 500 grams of scallops, 20 grams of shredded green onion, ginger, garlic***, 2 tablespoons of soy sauce, 2 teaspoons of vinegar, 1 teaspoon of wine, 1 teaspoon of sugar, 1 teaspoon of peppercorn oil, and a moderate amount of fresh soup.
Making:
1, remove the head, tail and viscera of the scallop, wash, chop into 5 centimeters, and marinate in salt.
2, put more oil in the pot to heat, under the scallop section fried, both sides were golden brown when the pot, drain the oil for use.
3, the pot to stay in the bottom of the oil, the next shredded green onions, ginger, garlic stir-fry, into the fried scallops, cooking Shaoxing wine, vinegar, soy sauce, add a little soup, put the sugar, after the taste of dripping pepper oil, stir-fry that is complete.
Note: Pepper oil can be homemade, in the frying pan with oil, frying peppercorns over moderate heat, when the aroma breaks the fire, skimming the peppercorns that is; soup can be used in place of chicken powder and water.
The practice of braised scallops
1. clean scallops, cut about 6 centimeters section, with a little salt, cooking wine, a little marinade for 15 minutes
2. take a clean bowl, put green onions, ginger, garlic, a little salt, a little sugar, cooking wine, water starch to be used
3. take another small bowl, put an egg whisked together to be used.
4. Put oil in the frying pan, and when it is 8 mature, put in two slices of ginger, and put the marinated scallops wrapped in egg into the frying pan and fry until golden.
5. ready (2) within the bowl of juice poured into the pan-fried fish pot, high heat boil, and then turn into a small fire, the fish is easy to cook, as long as you wait a little bit, the soup becomes sticky paste, you can serve plate to eat.
Features: easy to do, tender meat.
Steamed scallops
Raw materials: scallops a (one catty or so)
Seasoning: green onion, ginger, cooking wine, salt, monosodium glutamate (MSG), fish sauce
Steps: 1, the scallops cut into pieces, cleaned.
2, the scallop blocks on both sides of the graver cross-flower knife (diagonal cut into a grid), cut half-inch sections.
3, the scallop pieces on a plate, add seasoning, on the steamer for 6 minutes. (Family steam to use 10-15 minutes)
4, the steamed scallops out of the cage, dripping bright oil can be.
Name: fried scallops
Main ingredients: fresh scallops, cooking oil
Accessories: chili peppers, salt, salsa
Method: cut the scallops into cubes, and then deep-fried, add ingredients, and then high-temperature sterilization, that is, deep-fried scallops.
Features: flavorful, tasty
Nutritional value: rich in fatty acids
Cuisine: Dry-fried scallops
Main ingredients: 500 grams of scallops, a little pepper, 1/2 teaspoon of salt, 3 slices of ginger, 3 tablespoons of oil.
How to make it: 1: Wash and cut the scallop into pieces, dry it and marinate it in wine and pepper for 20 minutes. 2: Heat 3 tablespoons of oil in a wok, add the ginger slices and the fish pieces, and pan-fry them until golden brown on both sides. 3: Add the ginger slices and the fish pieces, and fry them until both sides are golden brown.
How to fry salted scallops
Raw materials:
1 scallop (500g), 75g salt, 5g green onion, 5g yellow wine, 150g salad oil (50g).
Method: 1. Wash the scallops, rub the fish with salt all over and marinate for 5 hours.
2. Wash the surface of the scallop salt particles, remove the head and tail, the middle section of the curved flower knife cut into 6cm long pieces to dry.
3. Take a pot and put it in the fire, add oil and heat to 6% when the fish pieces fried to both sides of the yellow to cook, cook the wine, sprinkle with chopped green onion can be.
Flavor characteristics: scallop pieces of deep yellow color, skin slightly crispy salty and tender.
Practice 1:
Main ingredient: scallops
Accessories: scallions, soy sauce, yellow wine, salt, sugar
Practice: 1. Gathered scallops cut into sections, marinated in soy sauce for about an hour.
2. Put the marinated scallops into a frying pan and lightly fry on both sides.
3. Sprinkle in the chopped scallions; cook in the yellow wine and cover with a lid to smother for a while; add the right amount of salt, pour in the rest of the soy sauce and add the right amount of sugar; and finally add water, the amount of which is a little over the fish, and then cover with a lid to cook.
4. To collect the juice out of the pot.