Scallops with butter sauce and tomato sauce
Introduction:
"Recently, I've become more and more fond of making this kind of food that is easy to eat without thinking. Starting from the ingredients in the refrigerator, I'm wandering in the sea of recipes. I wonder if the taste of each collocation is good enough and simple enough. Although it's rare to eat in the family kitchen, it's really easy to cook delicious! Like this box of mussels from the refrigerator, 30 minutes, give them two distinctive taste, enjoy both hot and cold, and a glass of lemonade, on the table
Production steps:
Step 1: thaw the mussel thoroughly in cold water, about 20 minutes
Step 2: make tomato salad. Dice the tomato, dice the onion and rub the garlic
Step 3: put diced tomato, fish sauce, minced garlic and onion into a mixing bowl and mix evenly. Pour in lemon juice and olive oil
Step 4: rub in lemon shreds, season with black pepper, mix in radish sprouts, and fine tune the saltiness with fish sauce
Step 5: make butter miso. At this time, preheat the oven to 210 ° C, mix softened butter, weizeng, Weilin, chopped green onion and garlic in a bowl, stir well and refrigerate until thick
Step 6: put the mussel into boiling water and wait for the water to boil again
Step 7: spread the butter sauce on the green mouth
Step 8: put it in the oven and bake the upper layer until the surface is golden. It takes about 10 minutes
Step 9: when serving, place the tomato salad in the green mouth and pour with the juice at the bottom of the bowl. In addition, wipe some lemon shreds on the roasted green mouth and serve with lemon horn
Materials required:
Frozen scallops: 16
Good quality tomatoes (tomato salad part): 2
Lemon (tomato salad): 1
Fish sauce (tomato sauce): 1 tsp
Garlic (tomato part): 1 slice
Radish seedling or coriander (tomato part): 20 sticks
Onion (tomato salad): 3
Virgin olive oil (tomato salad): 1 tbsp
Ground black pepper (tomato salad part): appropriate amount
Monosodium glutamate (butter monosodium glutamate): 1 tbsp
Butter (margarine portion): 3 tbsp
Chopped green onion (butter portion): 2 tbsp
Weilin (yuweizeng part): 1 tbsp
Garlic (butter flavor part): 1 slice
Note: * frozen scallop is a semi cooked food. It needs to be heated thoroughly before eating. *The flavor of the oven must be preheated in place, otherwise extending the heating time will make the meat dry and hard. *You can also use this method for fresh Qingkou / mussels / Haihong / light vegetables after frying, but remember to leave the soup in the pot, which can be used to make seafood pasta. It's better not to cook. It's not easy to master the heat and waste delicious juice. *In both methods, the salt of condiment is used, and no additional salt is needed. *Weighing unit: 1 tbsp = 1 tablespoon / 1 teaspoon = 1 teaspoon / 1 cup = 1 cup
Production difficulty: simple
Process: firing
Production time: half an hour
Taste: salty and fresh
Chinese PinYin : Qing Kou Bei Pei Huang You Wei Zeng Jiang He Fan Qie Sha Sha
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