Fried scallops with tofu balls

material

Fresh round scallops 200 grams Sour soup tofu 300 grams Asparagus 50 grams Jade art grains 25 grams Houttuynia cordata 25 grams Millet spicy 15 grams Ginger garlic 8 grams each, edible alkali people 4 grams Refined salt 4 grams Monosodium glutamate 2 grams, chicken essence 2 grams Pepper 2 grams Five spice powder 5 grams Cooking wine 10 grams Water starch 15 grams edible oil appropriate amount

Preparation Method:

1. Put the sour soup tofu into the container and add edible alkali to mix well, add fine salt, flavored chicken essence, pepper, allspice powder and other spices, knead vigorously with your hands until sticky, and mix the green onions with strength to stand still and wait; Fresh round scallops washed - cut two, asparagus washed with oblique blades, houttuynia washed and cut into one-inch segments, millet spicy washed and cut into granules.

2 Take the tofu puree in the container, gently knead it into a ball by hand, and place it on a plate, weighing about 30 grams.

3. Put the wok on the high heat, put the oil to burn to 60% hot temperature, fry the tofu balls in batches of 7 until brown and yellow, remove the oil from the pot, use a knife to cut open the middle of the fried rotten rounds, but do not cut off, put on the plate and set aside.

4. Put the net wok on the high heat, put the water to boil, add a little oil, salt shoot slices, corn kernels, houttuynia cordata blanched, remove the water and set aside. Stir-fry the oil and fry it slightly until the surface is slightly yellowish, then remove it from the pan.

5. Heat a little oil in the wok, fry the rice spicy, ginger slices, garlic under the fried round shellfish slightly stir-fry, cook into the cooking wine, add blanched asparagus slices, houttuynia section, put in the salt, monosodium glutamate, chicken essence, pepper and stir-fry evenly, hook) pour into the bright oil and then put each tofu ball on the plate, on it.