Dried scallops and Nostoc flagelliforme(gan bei fa cai )

Scallop Nostoc flagelliforme method:

Raw materials for making scallops and Nostoc flagelliforme

Scallops 300 g, Chinese cabbage 200 g, Nostoc flagelliforme 50 g, monosodium glutamate 1 g, refined salt, pepper 5 g, starch 10 g, soup 100 g, oil 50 G

Processing steps of scallop Nostoc flagelliforme

Soak scallops in boiling water, steam for 1 hour in the steamer, and put them into the bowl neatly; cut Chinese cabbage into thin strips, add oil, salt and monosodium glutamate, fry them soft, drain the water, put them into the bowl, steam for 20 minutes, take them out and put them on the plate; pickle Nostoc flagelliforme, put them in the broth and cook them, then remove them and put them around the scallops, thicken them with salt, pepper, soup and starch, and pour them on

be careful:

Nutrients: cholesterol: 60 mg carbohydrate: 6 G protein: 171 g fat: 3 G calorie: 738 kcal

Dried scallops and Nostoc flagelliforme

Scallop Nostoc flagelliforme is a traditional local dish in Guangdong Province, which belongs to Guangdong cuisine. This dish is neat in shape, colorful, thick in juice and soup, and light in taste.

Food materials

300 g scallops, 200 g Chinese cabbage, 50 g Nostoc flagelliforme, 1 g monosodium glutamate, 5 g refined salt, 5 g pepper, 10 g starch, 100 g soup, 50 g oil

Production process

(1) Soak scallops in boiling water, steam them in a steamer for 1 hour, and put them into a bowl neatly; cut Chinese cabbage into shreds, add oil, salt and monosodium glutamate, fry them soft, drain water, put them into a bowl with scallops, steam for 20 minutes, take them out and buckle them on the plate;

(2) Pickle the Nostoc flagelliforme and cook it in the soup. After taste, remove it and arrange it around the scallops. Thicken it with refined salt, pepper, soup and starch. Pour on it.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Gan Bei Fa Cai