Dried scallops and radish

Dried scallops and radish

Raw materials for making scallops and radishes:

12 grams of scallops, 15 grams of Shaojiu, 500 grams of white radish, 10 grams of wet starch, 10 grams of ham, 300 grams of chicken soup, 1.5 grams of rock sugar, 5 grams of green onion powder.

Processing steps of scallop radish:

1. Wash the scallops to remove the floating ash, put them in a bowl, add 50 grams of Shaojiu and water, steam them in the cage, take them out and rub them up. Filter the soup and leave the old dregs. Choose the raw lean ham and cut it into pieces 2 cm wide and 5 cm long. Peel a small round radish, cut it into a cylinder, make it into gear shaped flower, and then cut it into 0.5cm thick gear shaped pieces.

2. Put the frying pan on the high heat, add the cooked lard, when it is 40% hot, add the radish slices, deep fry until it is soft, and take out the oil.

3. Take a bowl, put scallops in the middle of the bottom of the bowl and ham around the side, then put the radish slices into the soup bowl, add chicken soup, scallop soup, rock sugar and refined salt, steam for about 45 minutes with high heat, take out the juice, decant it into the pot, turn over another soup plate on the bowl and put it on the plate, wet the original juice in the pot, dilute and thicken it, pour in 10 grams of cooked lard, sprinkle with chopped green onion, and thicken it

Characteristics of dried scallop radish:

This dish is light, dry and fresh, refreshing, help digestion, in the banquet has sobering effect.

Do scallops radish need to pay attention to:

Steamed scallop time to ensure more than 1.5 hours. For hard scallops, soak in cold water for 3 to 4 hours. Radish to choose fresh and neat, peeled radish cut into a diameter of 2 cm thick column. Don't fry radish too long.

Dried scallops and radish

Dried scallop and radish is a traditional stew in Huizhou area, which is characterized by light, dry and fresh, refreshing, digestive aid, and sobering effect in banquet.

Ingredients needed

12 grams of scallops, 15 grams of Shaojiu, 500 grams of white radish, 10 grams of wet starch, 10 grams of ham, 300 grams of chicken soup, 1.5 grams of rock sugar, 5 grams of green onion powder.

Production method

1. Wash the scallops to remove the floating ash, put them in a bowl, add 50 grams of Shaojiu and water, steam them in the cage, take them out and rub them together. Filter the soup to remove the sediment and keep them for use. Choose the raw lean ham and cut it into pieces 2 cm wide and 5 cm long. Peel a small round radish, cut it into a cylinder, make it into gear shaped flower, and then cut it into 0.5cm thick gear shaped pieces.

2. Put the frying pan on the high heat, add the cooked lard, when it is 40% hot, add the radish slices, deep fry until it is soft, and take out the oil.

three Take a bowl, put scallops in the middle of the bottom of the bowl and ham around the side, then put the radish slices into the soup bowl, add chicken soup, scallop soup, rock sugar and refined salt, steam for about 45 minutes with high heat, take out the juice, decant it into the pot, turn over and buckle it on the plate, wet the original juice in the pot, dilute and thicken it, pour in 10 grams of cooked lard, sprinkle with chopped green onion, and thicken it.

Cooking tips

1. Steam scallops for more than 1.5 hours. For hard scallops, soak in cold water for 3 to 4 hours.

2. The radish should be fresh, tender and neat. After peeling, cut the radish into a round certificate column with a diameter of 2 cm. Don't fry radish too long.

What to eat

Radish should not be eaten with orange, pear, apple, grape and other fruits rich in plant pigments. If you eat oranges and other fruits at the same time, it may induce and cause goiter.

Nutrients

Composition name content composition name content edible part 97 water (g) 93.8 energy (kcal) 20 energy (kJ) 84 protein (g) 1 fat (g) 0.1 carbohydrate (g) 4.6 dietary fiber (g) 0.8 cholesterol (mg) 0 ash (g) 0.5 vitamin A (mg) 0 carotene (mg) 0

Longitude: 104.06573486

Latitude: 30.65946198