Dried scallops with hibiscus(fu rong gan bei )

How to make Furong scallops:

Raw materials for making Hibiscus scallops:

300 g scallops, 7.5 g Shaoxing wine, 8 egg white, 4.5 g refined salt, 8 g green onion, 10 g monosodium glutamate, 3 pieces of ginger, 250 g white soup and 200 g fresh milk.

Processing steps of Furong scallop:

1. Put scallops into the basin, add 5 grams of green onion, ginger, Shaojiu and 250 grams of water, steam for 30 minutes, decant the juice, and remove the green onion and ginger.

2. Put the egg white in a bowl, disperse it in a certain direction, add 2.5G of refined salt, 7.5G of monosodium glutamate and milk, mix well, pour it into the soup plate, put it on the cage drawer, steam it for 5 minutes, and take it out. Do not wait for the Furong noodles to harden, insert the scallops neatly on the noodles, and then steam it for 5 minutes.

3. Put the pot on a high fire, bring the soup to a boil, and add the refined salt. Mix well with monosodium glutamate and Shaoxing wine, and pour on the dried scallops.

The characteristics of Hibiscus scallop are as follows

The flavor is light and delicious, and there is neither heavy makeup nor complicated collocation. The dishes are soft, tender and delicious.

When making Hibiscus scallops:

Add ingredients to scallops and steam for 30 minutes. Decant the juice. At this time, we should pay attention to the whole grain shape of scallops. Shuifa scallop is to remove the old meat on the edge of scallop, wash it with water, remove the sand and mildew, put it on the cage drawer and steam it for 2 hours.

Dried scallops with hibiscus

Furong scallop is a famous dish in Penglai, Shandong Province. It is also a high-grade banquet dish. Its flavor is light, delicious, neither thick Ru Yan decoration, nor complex collocation.

The main raw materials are scallops, egg white, accessories: milk, seasoning: rice wine, salt, shallot, monosodium glutamate, ginger.

Recipe name

Dried scallops with hibiscus

Cuisine

Shandong cuisine

History and culture

Scallop is one of the freshest seafood. The former name is Jiang yaozhu, also known as Jiang yaozhu, which is made by peeling and drying the adductor muscle of scallop;

2. It is a famous dish of Shandong cuisine and also a high-grade banquet dish. Its flavor is light, delicious, neither thick Ru Yan decoration, nor complex collocation.

Home Cooking

raw material

100 grams of scallops, 300 grams of egg white, 10 grams of fresh peas, 15 grams of ham, chicken soup, 15 grams of cooking wine, 3 grams of refined salt, 2 grams of monosodium glutamate, 25 grams of Lake powder, 15 grams of cooked lard, 5 grams of green onion and shredded ginger.

Making method

1. Remove the scallops and ginger from the evaporated scallops, decant the original soup and keep them for use; cook the fresh peas in boiling water and cool them in cold water; cut the ham into diced pea size pieces for use. Put egg white into a large bowl, add (10g) cooking wine, (2G) refined salt and a little monosodium glutamate, mix well with chopsticks, then put in a proper amount of chicken soup, skim off the foam, pour into another large bowl, steam in the drawer over high heat for about 5 minutes, and then continue to steam over low heat for about 5 minutes. 2. Add chicken soup, scallop soup, cooking wine, refined salt, monosodium glutamate, scallop, pea and ham to boil, thicken with starch, drizzle lard, and pour out a spoon onto the egg.

characteristic

The color is bright, the food is fresh, the taste is delicious, the tonic is good.

practice

Manufacturing materials

Ingredients: scallops (300g) egg white (200g)

Accessories: milk (200g)

Seasoning: yellow rice wine (8G), salt (5g), shallot (8G), monosodium glutamate (4G) and ginger (5g)

Production technology

1. Put scallops into the basin, add 5 grams of green onion, ginger, yellow rice wine and 250 ml of water, steam for 30 minutes in the cage drawer, decant the juice, and pick up green onion and ginger;

2. Put the egg white in the bowl, disperse it in a certain direction, add refined salt, monosodium glutamate and milk, mix well, pour it into the soup plate, put it on the cage drawer, steam it over medium heat for 5 minutes and take it out;

3. Don't wait for the hibiscus noodles to harden, insert the scallops neatly on the noodles, steam them in the cage drawer for 5 minutes and take them out;

4. Put the pot on a high fire, bring the soup to a boil, add refined salt, monosodium glutamate and yellow rice wine, mix well, and pour on the hibiscus scallops!

Process tips

1. Add ingredients to scallops and steam them for 30 minutes, then decant the juice. At this time, we should pay attention to the whole grain shape of scallops;

2. Shuifa scallop is to remove the old meat on the edge of scallop, wash it with clean water, remove the sand and mildew, put it on the cage drawer and steam it for 2 hours!

Characteristics of dishes

Taste: salty and delicious

The dishes are soft, tender and delicious.

nutritive value

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.

Egg white: egg white is rich in protein, 8 kinds of amino acids necessary for human body and a small amount of acetic acid, which can enhance the lubrication of the skin, protect the skin from slightly acidic, and prevent bacterial infection; in addition, egg white also has the effect of clearing away heat and toxin; Chinese medicine also believes that egg white is slightly cold and has clear Qi, which can easily replenish qi, moisten the lung and throat, clear away heat and toxin, and help to delay aging.

Milk: milk is rich in protein, vitamins, calcium, potassium, magnesium and other minerals, which can prevent dry and dark skin, make the skin white and shiny; it can also supplement rich calcium, suitable for people with severe calcium deficiency, children, the elderly, irritable, eye loss and women with high work pressure.

Milk is sweet, mild and cold in nature. It enters the heart, lung and stomach meridians. It has the functions of tonifying deficiency, benefiting lung and stomach, generating body fluid and moistening intestines.

The recipe is complementary

Egg white: egg white can not be eaten with sugar, soybean milk and rabbit meat.

Milk: milk should not be eaten with fruit juice, vinegar, Baijiu, rice, leek and cauliflower; it is not suitable for eating oranges around 1 hours before and after drinking milk; milk and raw fish will be poisoned.

Health tips

Scallops have strong taste, high nutritional value, protein content of 63%, and other ingredients such as sugar, calcium, phosphorus, iron, riboflavin, niacin, etc.

Nutrients

·97 kcal);

·Protein (197.92 g);

·87 g); fat (13;

·Carbohydrates (30.27 g);

·Dietary fiber (0.25g);

·Vitamin A (93.60 μ g);

·Carotene (75.70 μ g);

·Thiamine (0.15 mg);

·Riboflavin (1.54 mg);

·Nicotinic acid (8.22 mg);

·Vitamin C (3.88 mg);

·Vitamin E (5.07 mg);

·Calcium (472.49 mg);

·Phosphorus (1699.17 mg);

·34 mg);

·22 mg); magnesium (375;

·Iron (20.92 mg);

·Zinc (16.14 mg);

·Selenium (247.12 μ g);

·Copper (0.47 mg);

·Manganese (1.63 mg);

·Potassium (3418.13 mg);

·Cholesterol (1074.00 mg);

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Fu Rong Gan Bei