Stir-fried scallops
Composition:
Scallop column
Onion, ginger, garlic, green pepper and carrot sugar and salt
We all know that soft-shelled shells are lazy and live in the place where they were born all their lives. Only the scallop is a swimming champion and often runs, so when it runs, as soon as the scallop is collected, it is the muscle of the scallop, that is, the scallop column.
The fresh scallops we chose today are big, white and tender, like a piece of tender tofu.
Scallop column is not only outstanding in appearance, plump in figure, but also particularly fresh in taste. Dry muscle, euphemistically called: waist beads. It is an essential fresh-keeping material in many high-grade dishes. The ancients said: after eating this scallop, three days later, I still feel that chicken and shrimp are tasteless.
Good ingredients, as long as they are used in the simplest way, will give off a charming taste.
Exercise:
1. After washing scallops, marinate them with cooking wine and salt for 20 minutes.
2. Heat the pan, put oil in it, and then stir-fry the pan with onion, ginger, garlic, pepper and carrot.
3. Add scallops after frying, sprinkle with minced garlic and salt and stir well. You can almost eat scallops when you see them change from transparent white to milky white.
Saute octopus
Composition:
Octopus, green pepper, carrot, onion, ginger, garlic, cooking wine, sugar, soy sauce, Pixian bean paste.
Squid is invertebrate. Among animals, it is a very cute little animal with both wisdom and strength. As for it, it has no bones. Many people think it is delicate. In fact, it not only has a high IQ, but its eight feet can also generate suction and can move large stones 10 times heavier than itself. Then today we will recommend the home-cooked version of spicy fried octopus for you.
Exercise:
1. Wash octopus. Boil the water in the pot and dip the octopus in it. The little octopus will immediately shrink into a ball.
2. After the octopus is cooked, drain the water. Then put oil in the pot and heat it. Fry onion, ginger and garlic, then add octopus. Then add cooking wine, sugar, soy sauce and Pixian bean paste.
3. Finally, add green peppers and carrots, stir well, stir dry and take out the pot.
Roasted eel rice
Eel is known as "ginseng in water" and "vitamin treasure house". It is not only nutritious, but also delicious. Usually I especially like to eat steamed eel with rice. It's a little hard to make eels by yourself. We can buy ready-made cooked roasted eel, cook our own roasted eel juice and have a bowl of miso soup. It's really enjoyable.
Roasted eel is very convenient to bring rice. It only takes three minutes to take a bite in the microwave oven to ensure that you can have an authentic Japanese lunch and let others envy you.
Then, if you want to eat with rice, recommend a very simple way to make the home version of Pu Shao juice.
Pu burning juice practice:
1. Heat the pan and put oil, soy sauce, sugar and cooking wine.
2. Continue to stir. After the sugar is boiled slowly, it feels sticky like honey, so you can turn off the fire.
3. Slice the heated eel and pour the cooked eel juice on the rice. You can start.
The method of miso soup is:
1. Boil the water, add a handful of tender kelp (thin) or Undaria pinnatifida, and a handful of dried fish or shrimp.
2. Dice the tender tofu and put it in the pot. Then boil the water and add a spoonful of miso sauce (which is sold in major supermarkets).
3. Add a tablespoon of chopped green onion, turn off the heat and fill the soup.