Fried scallop and vegetable stem(jia ting jing zhi xiao chao gan bei song chao gai cai geng )

Fried scallop and vegetable stem

Introduction:

"Gaicai" is a variety of mustard. At present, "gaicai", which is planted and eaten in the north, is introduced from Guangdong Province. It first flourished in the sugarcane town of Minhou County, Fujian Province. Along the river, Fujian has the most beautiful scenery. The stems and leaves of "gaicai" are crisp and tender, with delicate taste, rich in protein, vitamins and minerals. It's very delicious to cook with chicken soup. It can also be stir fried, cold mixed, hot pot and so on. Today, we use "cabbage stem" as a dish, and the ingredients are "dried scallop pine", so it is called "fried cabbage stem with dried scallop pine". The method is simple and delicious. The details are as follows; "

Production steps:

Step 1: cabbage stem, scallops, garlic, salt, chicken essence, pepper, rice wine, cooking oil.

Step 2: pour a little yellow rice wine and water into scallops.

Step 3: put into the cage and steam for 15 minutes.

Step 4: when using the knife to cut the vegetable stem, it is better to use the slope knife technique to slice the vegetable stem into oblique pieces with a 70 degree inclination angle, which is also called slope blade.

Step 5: reserve after cutting.

Step 6: slice the garlic and set aside.

Step 7: roll the steamed scallops into thin threads by hand.

Step 8: put a little oil in the pot, stir fry the dried fritillary with medium and low heat, and use 70% of the water in the dried fritillary to form a meat floss.

Step 9: add garlic slices and stir until fragrant.

Step 10: stir the garlic slices until fragrant, then add the cabbage slices and stir fry them in high heat.

Step 11: stir fry well, then sprinkle salt, pepper and chicken essence, stir fry over high heat for several times, and then get out of the pot.

Step 12: after the pot, the code plate can be served.

Materials required:

Cabbage stem: 500g

Scallops: 20g

Garlic: 10g

Salt: 2G

Chicken essence: 2G

Pepper: a little

Yellow rice wine: 15g

Cooking oil: 15g

Note: this dish features green color, aroma overflowing, crisp taste, salty and delicious. Warm tips: 1. When using the blade to cover the stem, try to make the pieces uniform in size. The rest of the leaves can be used as soup, or blanched with cold food. 2. Scallops need to be steamed thoroughly and then twisted into silk, and then stir fried with oil to make them loose. If they are directly put into the pot, they will be very hard. On the one hand, the taste is not good, and on the other hand, they will not become loose. According to this method, you can also make XO sauce. The method is to fry the dried scallops until they are crisp and fragrant, stir fry the minced minced chili and minced dried fish, and then add seasoning to make XO sauce. You can make any dish with this sauce, and the fried rice is also very fragrant. 3. It's better not to blanch it with boiling water. For one thing, it will lose its nutritional value. For another thing, it will lose its crispness and bad color. When it's fried, it will produce soup. If it's thickened, it will be inferior. Fresh and tender dishes should be fried directly. Big spoon of this private fried food "scallop fried cabbage stem" is ready. It can also be called "Golden Jade piece". Its name is nice and its taste is wonderful. Ha ha! For your reference!

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Jia Ting Jing Zhi Xiao Chao Gan Bei Song Chao Gai Cai Geng