Three fresh Yao pillars

Three fresh yaozhu method:

Raw materials for making three delicacies yaozhu:

Ingredient: 100g scallops.

Ingredients: 25g Shuifa mushroom, 25g cooked ham, 25g Shuifa Yulan, 25g cucumber skin.

Seasoning for making three delicacies yaozhu:

10 grams of cooking wine, 1 gram of refined salt, 5 grams of soy sauce, 150 grams of clear soup, 10 grams of wet starch, 5 grams of chicken oil, 10 grams of onion and ginger powder, and 10 grams of peanut oil.

The steps of making three fresh Yao pillars are as follows:

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

2. Cut Yulan slices, shiitake mushrooms, cooked ham and cucumber skin into small diamond shaped slices and soak them in boiling water.

3. In an oil pan, add peanut oil, add onion and ginger powder, then add scallops, cooking wine, refined salt, soy sauce and clear soup, pour over low heat for 2 to 3 minutes, then hook wet starch into sauce, pour with chicken oil, put out of the pan, sprinkle with slices of Magnolia, mushrooms, ham and yellow melon skin.

Three fresh Yao pillars

Sanxian yaozhu is a full table shellfish dish with dried scallops as its main raw materials.

[main materials]

100 grams of scallops.

[ingredients]

Water hair mushroom 25 grams, cooked ham 25 grams, water hair yulanpian 25 grams, cucumber skin 25 grams.

[seasoning]

10 grams of cooking wine, 1 gram of refined salt, 5 grams of soy sauce, 150 grams of clear soup, 10 grams of wet starch, 5 grams of chicken oil, 10 grams of onion and ginger powder, and 10 grams of peanut oil.

[practice]

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

2. Cut Yulan slices, shiitake mushrooms, cooked ham and cucumber skin into small diamond shaped slices and soak them in boiling water.

3. In an oil pan, add peanut oil, add onion and ginger powder, then add scallops, cooking wine, refined salt, soy sauce and clear soup, pour over low heat for 2 to 3 minutes, then hook wet starch into sauce, pour with chicken oil, put out of the pan, sprinkle with slices of Magnolia, mushrooms, ham and yellow melon skin.

Longitude: 104.06573486

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