Finger scallops(ban zhi gan bei )

How to make scallops

Raw materials for making finger scallops:

Scallops 24 grains, refined salt 1 gram, white radish 1000 grams, MSG 1 gram, scallop juice 250 grams.

Steps for making scallops:

1． Peel and wash the white radish, cut it into 1.65cm long sections, cross section with a circular thin iron tube of 1.65cm diameter, take 24 radish columns, each radish column is pierced with a circular thin iron tube of 0.8cm diameter, remove the radish core and form a "finger" shape, each "finger" is filled with 1 scallop, put it into a bowl, pour 150 grams of scallop juice on it, put it on the drawer, steam it out with high fire, and remove it first Steam the juice and decant it for later use, then turn it into a soup plate. 　　

2. Put the frying pan on medium heat, pour in 100g scallop juice and steamed juice, bring to a boil, add refined salt and monosodium glutamate, mix well, start the pan and pour it on the scallop slowly.

be careful:

Scallops should be watered first. Remove the old meat from the edge of the scallops. Wash them with clean water to remove the sand and mildew. Steam them in the drawer for 2 hours

Finger scallops

Pulling finger scallop is a traditional local dish in Fuzhou, which belongs to Fujian Fuzhou Cuisine. The finished product is yellow and white, elegant and beautiful, tender and soft, light and fragrant.

"Panzhi" is a ring worn by Mr. Pinghua, a local folk art in Fuzhou. It is used to sound gongs when telling stories. Its jade quality is thicker than ordinary rings. "Panzhi scallop" is a cylinder shaped like "Panzhi" made of white radish, with scallops in the middle.

Production technology

1. Peel and wash the radish and cut it into 1.65cm long segments;

2. On the cross section of radish, 24 radish columns were taken from a circular thin iron cylinder with a diameter of 1.65 cm;

3. Each radish column was pierced with a circular thin iron cylinder with a diameter of 0.8 cm, and the radish core was removed to form a "finger" shape;

4. Fill in 1 scallop for each finger, put it into a bowl and pour 150 grams of scallop juice;

5. Put on the drawer and steam it with high heat. First decant the juice for use, and then turn it into a soup plate;

6. Put the frying pan on medium heat, pour in 100g scallop juice and steamed juice, bring to a boil, add refined salt and monosodium glutamate, mix well, start the pan and slowly pour on the "finger scallop".

Process tips

Scallops should be watered first, remove the old meat on the side, wash it with clean water, remove the sand and moldy smell, steam in the drawer for 2 hours, and then take it out.

Taste of dishes

Taste: salty and delicious

The finished product is yellow and white, elegant and beautiful, tender and soft, light and fragrant.

dietary nutrition

Scallops: scallops contain protein, fat, carbohydrate, vitamin A, calcium, potassium, iron, magnesium, selenium and other nutrients. Scallops are rich in sodium glutamate, which is very fresh. Compared with fresh scallops, the fishy taste is greatly reduced. Dried scallop has the functions of nourishing yin and kidney, harmonizing stomach and regulating the middle part of the body. It can treat dizziness, dry throat and thirst, deficiency tuberculosis and hemoptysis, spleen and stomach weakness. Regular eating helps to lower blood pressure, lower cholesterol, tonify and keep fit. According to records, dried scallop also has the functions of anti-cancer, softening blood vessels, preventing arteriosclerosis and so on.

White radish: white radish is the most common food on the common people's table, which is rich in vitamin A, vitamin C, amylase, oxidase, manganese and other elements. In addition, the glucoamylase contained in it can decompose the carcinogen nitrosamines in other foods, thus playing an anti-cancer role. For chest tightness, asthma, loss of appetite, cough, phlegm, etc. have therapeutic effect.

The recipe is complementary

White radish: white radish and carrot, orange, persimmon, ginseng, American ginseng with food.

History and culture

"Panzhi" is a ring worn by Mr. Pinghua, a local folk art in Fuzhou. It is used to sound gongs when telling stories. Its jade quality is thicker than ordinary rings. "Panzhi scallop" is a cylinder shaped like "Panzhi" made of white radish, with scallops in the middle.

Nutrients

·Heat (551.68 kcal)

·Protein (112.50g)

·Fat (4.90g)

·Carbohydrates (15.46 g)

·Dietary fiber (1.00G)

·Cholesterol (696.00 mg)

·Vitamin A (25.00 μ g)

·Carotene (20.00 μ g)

·Thiamine (0.02 mg)

·Riboflavin (0.45 mg)

·Nicotinic acid (5.30 mg)

·Vitamin C (21.00 mg)

·Vitamin E (3.98 mg)

·Calcium (191.22 mg)

·Phosphorus (1034.04 mg)

·Potassium (2111.18 mg)

·Sodium (1149.31 mg)

·Magnesium (228.09 mg)

·Iron (11.72 mg)

·Zinc (10.41 mg)

·Selenium (153.33 μ g)

·Copper (0.24 mg)

·Manganese (0.96 mg)

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Ban Zhi Gan Bei