First, clean scallops with clear water, soak them in cold water for 2 hours, then steam them for about 40 minutes, then take them out and press them into filaments with a spoon to make delicious dishes with other dishes. The water soaked in scallops can be reserved for cooking.
White jade wrapped in gold thread (scallop fish tofu soup)
The so-called white jade is tofu and diced fish, covered with gold thread (Yao Zhu) and sprinkled with broken jade (coriander). This dish is fresh and elegant, delicious and beautiful!
Ingredients: 3 yaozhu, half a box of tofu, fish fillet 1 strip, 200ml of chicken soup, proper amount of water, a little salt, wine and white powder, and a little coriander.
Exercise:
1, put the cooked Yaozhu into a cage, steam it for 40 minutes, and then press it into shreds with a spoon for later use;
2. Dice tofu, marinate the fish fillets with wine, salt and white pepper for 10 minute, then cut into small fish and mix well with white powder;
3. Soak scallop chicken soup in clear water and heat it. Add tofu, diced fish and dried Bess. After boiling, add white powder to thicken;
4. Sprinkle some coriander powder when eating.
New seedlings with golden branches (baked bean seedlings with yaozhu)
Lucky name, refreshing food, and my favorite classic hemisphere shape, …
Ingredients: dried Yaozhu, bean sprouts 12, white wine, raw flour, Shaoxing wine12 teaspoons, and a little sesame oil.
Ingredients: seasoning: salt, sugar, a little pepper.
How to do it:
1, soaked in frozen water, steamed for about half an hour until soft and cooked, and shredded; Wash bean sprouts with clear water and drain.
2. Blanch the bean sprouts in salt water. Then put oil in the pot, stir-fry the bean sprouts quickly under the fire, and spray a few drops of white wine before taking out the pot.
3. Take a round bowl, spread the silk of Yaozhu on the bottom, then put the bean sprouts, compact them and buckle them in the plate.
4. Heat the wok, drop a little oil, add a few drops of Shaoxing wine and water soaked in Yaozhu, add raw powder water to make golden sauce, drop a little sesame oil, and then pour the sauce on Yaozhu bean sprouts.
Note: Yaozhu itself has a salty taste, so there is no need to add more salt to the dish. 2, the sauce should be slightly thicker, so that the dishes are full of color and flavor.
Golden mantang (fried eggs with scallops)
After scallops are soaked, steam and shred, mix well with the broken eggs, then fry the eggs and sprinkle with chopped green onion. The golden eggs of Yaozhu are placed on a dark green plate, which has the feeling of jade inlaid with gold, and the color contrast is also very bright and strong, hehe ~ ~ ~
Phnom Penh agate inlaid with emerald (ham braised pork)
Baby dishes are soft and delicate, and the color is elegant as jade. Jinhua ham is as bright as agate, Yaozhu Jin Si mountain is as golden as gold, and then soup made of Yaozhu ham and shrimp is poured, which is delicious, mellow and unique in flavor.
Ingredients: 6 precious dishes.
Seasoning: chicken soup, scallops, shrimps and ham.
Production process:
1. Soak scallops in cold boiled water for 2 hours in advance, then add chicken soup, dried shrimps and shredded ham for 2 hours to make broth. Take out scallops and crush them into shreds with a spoon for later use.
2. Wash the baby cabbage, cut it in half, blanch it with boiling water, and then cook it in stock 15 minutes.
3. Put the baby cabbage into the bowl, first spread a layer of shredded ham, then spread shredded scallops, and finally pour the broth.
Golden silk and Baoyu beads (roasted red and white radish balls with yaozhu)
Rich in color, fresh and refreshing, suitable for all seasons.
Ingredients: carrot ball 10, white radish ball 10, 2 yaozhu, 200ml chicken soup, chopped coriander.
Soup seasoning: chicken soup, 5 shrimps and 3 slices of ham.
Exercise:
1. Yaozhu is soaked in advance and pressed into filaments (soaked for 2 hours, steamed for 20 minutes, and then pressed into filaments with a spoon);
2. Put the original radish strips in hot water for about 10 minute, and the radish balls can be easily turned out;
3. Put the radish balls into the soup and simmer for about 10 minutes until they taste good, then put them on a plate and sprinkle with dried Bess;
4. Boil the soup, pour the radish balls on it, and then sprinkle with chopped parsley.
Golden silk wrapped bamboo (asparagus with yaozhu)
Green asparagus looks like bamboo, with shredded scallops and delicious spices. It tastes great!
Ingredients: 4 Yaozhu, asparagus 10, some carrots, 1 cup of soup, ginger 1.
Seasoning: soak scallops in water, 1 teaspoon oyster sauce, half teaspoon soy sauce and sugar, 3/4 teaspoon cornflour, a little oil, sesame oil and pepper.
Method:
1. Wash Yaozhu, soak it in clear water for two hours, take it out, steam it with steam for one hour, and tear it into shreds;
2. Peel asparagus, wash and cut it into long strips, blanch it with oil and salt water, soak it in ice, drip it dry, and then throw butterflies;
3. Heat a wok, add a tablespoon of oil and stir-fry ginger slices, discard ginger slices, add garlic, add sauce and bring to a boil, add scallops and mix well, and pour over asparagus.