Steamed scallops(zheng ba san si gan bei )

Method of steaming and grilling three shreds scallops:

Raw materials for steamed and grilled scallops

200g scallops, 100g winter bamboo shoots, 100g mushrooms, 100g ham, 12g refined salt, 30g Shaojiu, 10g soy sauce, 7.5G monosodium glutamate, 10g scallion and ginger, 300g clear soup, 15g sesame oil, 25g wet starch, 10g chicken oil and 100g lard.

The processing steps of steamed and grilled scallops are as follows:

Put scallops in boiling water for a while, take out and drain water, then arrange a layer along the bottom of the bowl until the edge of the bowl. Cut bamboo shoots, mushrooms and ham into shreds. Add a small amount of lard into the frying pan, heat it 70% over high heat (about 154 ℃), stir fry shallot and ginger, add shredded bamboo shoots, mushrooms and ham, stir fry, add refined salt, Shaoxing wine, soy sauce, monosodium glutamate and clear soup, thicken after boiling, pour sesame oil on it, put it into scallop bowl, press and flatten it, steam in the cage for 10 minutes, take it out and buckle it into a large disc. Add clear soup, refined salt, monosodium glutamate and Shaoxing wine into the frying pan. After boiling, thicken with wet starch, pour chicken oil on scallops and serve.

The characteristics of steamed scallops are as follows

It is beautiful in shape, pleasant in color and lustre, fresh, soft and tender in taste, and original in taste.

Steamed scallops

Steamed scallop is a famous traditional dish in Shandong Province, which belongs to Shandong cuisine. It is a delicious and nutritious dish. The dish is beautiful in shape, pleasant in color, fresh, soft and tender in taste, and original in flavor. Put scallops in boiling water for a while, take out and drain water, then arrange a layer along the bottom of the bowl until the edge of the bowl. Cut bamboo shoots, mushrooms and ham into shreds. Add a small amount of lard into the frying pan, heat it with high heat, stir fry the green onion and ginger, add shredded bamboo shoots, mushrooms and ham, stir fry, add refined salt, Shaoxing wine, soy sauce, monosodium glutamate and clear soup, thicken it after boiling, pour sesame oil on it, place it in a scallop bowl, press and flatten it, steam it in the cage for 10 minutes, take it out and buckle it into a large disc. Add clear soup, refined salt, monosodium glutamate and Shaoxing wine into the frying pan. After boiling, thicken with wet starch, pour chicken oil on scallops and serve.

Cooking methods

Ingredients: 200g scallops, 100g bamboo shoots, 100g mushrooms and 100g ham.

Seasoning: 12g refined salt, 30g Shaojiu, 10g soy sauce, 7.5G monosodium glutamate, 10g onion and ginger, 300g clear soup, 15g sesame oil, 25g wet starch, 10g chicken oil, 100g lard.

Production process:

1. Put scallops in boiling water for a while, take out and drain water, then arrange a layer along the bottom of the bowl until the edge of the bowl. Cut bamboo shoots, mushrooms and ham into shreds. 2. Add a small amount of lard into the frying pan, heat it with high heat (about 154 ℃), stir fry shallot and ginger, add shredded bamboo shoots, mushrooms and ham, stir fry, then add refined salt, Shaoxing wine, soy sauce, monosodium glutamate and clear soup, thicken it after boiling, pour sesame oil on it, put it into scallop bowl, press and flatten it, steam it in the cage for 10 minutes, take it out and buckle it into a large disc.

3. Add clear soup, refined salt, monosodium glutamate and Shaoxing wine into the frying pan. After boiling, thicken with wet starch, pour chicken oil on scallops and serve.

nutritive value

Scallops are rich in protein, carbohydrate, riboflavin, calcium, phosphorus, iron and other nutrients. The protein content is as high as 61.8%, which is three times as high as chicken, beef and fresh shrimp. The mineral content is far higher than that of shark fin and bird's nest. Scallops are rich in sodium glutamate and taste very fresh. Compared with fresh scallops, the fishy smell is greatly reduced. Scallops have the functions of nourishing yin and kidney, harmonizing the stomach and regulating the middle part of the body. They can treat dizziness, dry throat, thirst, tuberculosis, hemoptysis, spleen and stomach weakness. Regular eating helps to lower blood pressure, cholesterol, and body-building. According to records, scallops also have anti-cancer, softening blood vessels, prevent arteriosclerosis and other effects.

Suitable for people

Most people can eat it. Children and gout patients should not eat.

reminder

Excessive consumption will affect the gastrointestinal motility and digestive function, resulting in food stagnation, difficult to digest and absorb. Scallops are high in protein and eating more may cause skin rash. The sodium glutamate contained in scallops is the main component of monosodium glutamate, which can be decomposed into glutamic acid and tyrosine. Under the action of intestinal bacteria, it can be transformed into toxic and harmful substances, which will interfere with the normal metabolism of brain nerve cells. Therefore, we must eat it in an appropriate amount.

The dried scallops with good quality have complete grains, uniform size, light yellow color and slight luster.

Scallops should be soaked in warm water before cooking, or steamed with a small amount of water, yellow rice wine, ginger and scallion, then cooked into dishes.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Zheng Ba San Si Gan Bei