Steamed three shredded scallops
【Dish name】
【Cuisine】
Lu cuisine
【Features】
Beautiful shape, pleasant color, fresh and soft taste, original taste.
【Raw Materials】
200 grams of dried scallops. Winter shoots, shiitake mushrooms and ham 100 grams each. 12 grams of refined salt, 30 grams of rice wine, 10 grams of soy sauce, 7.5 grams of monosodium glutamate, 10 grams of green onion and ginger, 300 grams of clear soup, 15 grams of sesame oil, 25 grams of wet starch, 10 grams of chicken fat, 100 grams of lard.
【Production process】
Put the scallops in boiling water, drain them, and then arrange them neatly and evenly along the bottom of the bowl until the edge of the bowl, and cut the winter shoots, mushrooms, and ham into strips. Add a small amount of lard to the wok, heat 70% of the heat (about 154 ° C) with high heat, add green onion and ginger slightly, add bamboo shoots, shredded mushrooms, shredded ham, sauté, add fine salt, rice wine, soy sauce, monosodium glutamate, clear soup, after boiling, drizzle with sesame oil, put into a bowl of dried scallops, press tightly, flatten, steam in a cage for 10 minutes, take out and buckle into a large round dish. Add clear soup, salt, monosodium glutamate and rice wine to the wok, and after boiling, use wet starch to outline the sauce, drizzle with chicken fat and pour on the scallops.
Fresh shelled winter melon balls
The shape is chic, the texture is soft and tender, and the taste is delicious.
150 grams of fresh scallops. 350 g of winter melon. 13 grams of refined salt, 7.5 grams of monosodium glutamate, 50 grams of wet starch, 35 grams of rice wine, 15 grams of green onion and ginger, 500 grams of peanut oil, 500 grams of clear soup.
Wash the scallops and place them in a bowl, add egg whites, wet starch and water to sizing well. The winter melon is cut into a round ball with a diameter of 1 cm, simmered in boiling broth and set aside. Add peanut oil to a wok and cook over medium heat until it is 50% hot (about 125°C), then add the scallops and smoothly cook them. Add clear soup, salt, monosodium glutamate and wet starch to the bowl and mix well into a juice. Leave a small amount of oil in the wok, when the heat is 70% hot (about 175 ° C), add the green onion and ginger and simmer slightly, cook into the shaojiu, then add the winter melon balls, fresh scallops and the prepared sauce, quickly stir-fry evenly, drizzle with sesame brain and plate.
Fried scallops in oil
The tones are harmonious. Soft and fragrant, light and refreshing.
200 grams of fresh scallops. 100 grams of winter shoots, 50 grams of fresh mushrooms, 15 grams of green beans. 10 grams of refined salt, 7.5 grams of monosodium glutamate, 30 grams of wet starch, 25 grams of rice wine, 25 grams of egg white, 10 grams of diced green onions, 150 grams of peanut oil, 15 grams of chicken fat.
Split the fresh shellfish into 0.3 cm thick round slices. Cut the winter shoots and fresh mushrooms into 0.4 cm cubes. Cut the shallot white and dice it. The green beans are boiled in water, and the bowl is mixed with clear soup, salt, monosodium glutamate and wet starch to form a juice. Put the scallops in boiling water, put them in a bowl, add egg white, wet starch and fine salt and stir vigorously. Add peanut oil to the wok and cook over high heat until it is 70% hot (about 175 °C), then remove the fresh shellfish from the pan and remove it. Leave a small amount of oil in the pot, heat it up and stir-fry the shallots, bamboo shoots, diced mushrooms and green beans slightly, cook in the sake, add the fresh scallops, quickly pour in the prepared juice, and drizzle with chicken fat. Flip it up and down, and load it up.