Dried scallops with sweet scented osmanthus

Dried scallops with sweet scented osmanthus

Raw materials for making sweet scented osmanthus scallops:

Ingredient: 100g scallops.

Ingredients: 2 eggs, a little cooked ham, a little cucumber skin.

Ingredients for making sweet scented scallops:

5 grams of cooking wine, 1 gram of refined salt, 10 grams of onion and ginger, 25 grams of peanut oil.

Processing steps of sweet scented scallops:

1. Remove the tendons of scallops, wash them with water, put them into a basin, soak them in warm water for 1 hour, steam them in the drawer for 3 hours, take them out, decant the soup, and tear them up by hand.

2. Put the eggs into a bowl and beat them up, then add cooking wine, refined salt and scallops, and stir well.

3. Pour 15g peanut oil into the oil pan, heat it to 60% heat, put it into the frying pan with scallion and ginger powder, then pour in the eggs and scallops and stir fry them. Use iron chopsticks to disperse the eggs and scallops, and add peanut oil while frying to avoid sticking to the pan. When the eggs are cooked, add a little cooking wine and pour it into the plate after the pan is out. Then, spread the ham and cucumber skin.

Dried scallops with sweet scented osmanthus

This is a vegetable dish with Beijing flavor. The main ingredient of this dish is Yuba, which is cut into thin filaments and imitated into scallop shape. It is fried with eggs and Osmanthus fragrans and sprinkled with plain ham powder. The final dish is golden in color, soft and tender in texture, and rich in Osmanthus fragrans flavor.

Practice 1

Dried scallops with sweet scented osmanthus

[cuisine] Manchu and Han shellfish

[Characteristics]

[raw materials]

100g scallops, 2 eggs, a little cooked ham and cucumber skin, 5g cooking wine, 1g refined salt, 10g onion and ginger, 25g peanut oil.

[production process]

1. Remove the tendons of scallops, wash them with water, put them into a basin, soak them in warm water for 1 hour, steam them in the drawer for 3 hours, take them out, decant the soup, and tear them up by hand.

2. Knock the eggs into a bowl and break them up, then add cooking wine, refined salt and scallops, and stir well.

3. Pour 15g peanut oil into the oil pan, heat it to 60% heat, put it into the frying pan with scallion and ginger powder, then pour in the eggs and scallops and stir fry them. Use iron chopsticks to disperse the eggs and scallops, and add peanut oil while frying to avoid sticking to the pan. When the eggs are cooked, add a little cooking wine and pour it into the plate after the pan is out. Then, spread the ham and cucumber skin.

Practice 2

[raw materials]

Shuifa Yuzhu.. 100g sugar osmanthus... 2.5G

Eggs..... 4 minced ginger..... 1g

Plain ham... 25g white soup... 60g

Refined salt..... 2G sesame oil..... 75g

MSG... 1g

[cooking method]

1. Cut Yuba into 0.9CM long filaments, the thinner the better. Cut the ham into small pieces.

2. Stir fry the spoon over high heat, add 25g sesame oil, heat to 80% heat, add in ginger powder, white soup, dried beancurd, 1g monosodium glutamate and 1g refined salt. After the soup is boiled, dry the soup with low heat. Pour dried beancurd shreds into a bowl, add eggs, add 1 gram of refined salt and osmanthus, and mix well.

3. Put 100 grams of sesame oil into the stir fry spoon, heat it up, pour in the scrambled eggs and dried beancurd shreds, fry them well, put them on the plate, sprinkle with plain ham.

[process key]

Water hair Yuba, is the soybean milk surface knot oil skin, divided into two pieces, each hand stretched into strips, put on the bamboo grate air, sun drying, and then drying, that is "Yuba", into the food and then water hair, high nutritional value.

[flavor characteristics]

Longitude: 104.06573486

Latitude: 30.65946198