"Scallop with asparagus" for spring(chun ji yang sheng cai gan bei ba lu sun )

"Scallop with asparagus" for spring

Introduction:

"Scallops are rich in high-quality protein, which can maintain the balance of potassium and sodium in human body, eliminate edema, improve immunity, lower blood pressure, inhibit anemia and other effects, and also conducive to the growth and development of children. The fat content of scallop is very low, but it can provide essential fatty acids and promote the absorption of fat soluble vitamins. Scallops also have the effects of Nourishing Yin, tonifying kidney and regulating stomach. They can treat deficiency tuberculosis and spleen and stomach weakness. Regular eating can also help to lower blood pressure and cholesterol, which is of great benefit to health. Scallop is not only the treasure in the banquet, but also the best food for health preservation. Asparagus tender stem is rich in plant protein, vitamins, minerals and trace elements needed by the human body. In addition, asparagus contains a unique substance called asparagine, and a variety of steroidal saponins. It has curative effect on cardiovascular disease, edema, cystitis and leukemia, and also has a certain anti-cancer effect. Therefore, long-term consumption of asparagus is beneficial to the spleen and stomach, and is beneficial to the human body Many diseases have good prevention and treatment effect. Today we make a dish with scallops and asparagus, which is called "scallop with asparagus". The original flavor of this dish is the best health preserving dish in spring. It's simple to make, delicious, low-fat and low salt is the most healthy. The practice is as follows; "

Production steps:

Step 1: pour water into the pot, add a little salt and oil, bring to a boil, bring to a boil, add asparagus, blanch water, and then take out quickly to cool.

Step 2: in another pot, add some water, add scallions, ginger slices and scallops, bring to a boil, add a few drops of Shaojiu, and then continue to cook scallops over low heat.

Step 3: cook for about 15 minutes. Crush the scallops easily with a hand spoon.

Step 4: then take out the scallops, tear them into shreds by hand, put them back into the original soup and cook slightly. Finally, remove the scallion and ginger.

Step 5: put asparagus in the pot and season with a little refined salt, sugar, monosodium glutamate and pepper.

Step 6: mix asparagus and scallops, cook for a while, then remove.

Step 7: take out the asparagus and code it.

Step 8: then sprinkle a few washed Lycium barbarum into the pot and thicken with starch.

Step 9: after the sauce is gelatinized, sprinkle a little onion oil.

Step 10: finally, pour the sauce over the asparagus.

Materials required:

Fresh asparagus: 200g

Scallops: one, 15g

Wolfberry: moderate

Shaojiu: 15g

Refined salt: 3 G

Sugar: 2G

MSG: 1g

Pepper: right amount

Onion oil: 10g

Scallion: 15g

Ginger slices: 10g

Note: this dish features: green color, delicious taste, harmonizing stomach and regulating qi, good health. Warm tips: 1. Don't blanch asparagus for too long, just add a little color to the boiling water, and then it can be fished out and quickly cooled. The nutrient loss after blanching for a long time will affect the nutritional value of the dish. 2. Scallops can also be steamed in advance. When steaming, put scallops, scallions, ginger, Shaojiu in the bowl, and then add a little water. Cook scallops slowly over low heat until they are thoroughly cooked and soft. 3. Because the scallops and the soup are delicious, it can be made without soup. This private spring health preserving dish "scallop with asparagus" is ready for your reference!

Production difficulty: simple

Technology: grilling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Chun Ji Yang Sheng Cai Gan Bei Ba Lu Sun