Nutritious, delicious and delicately fried "nuts fried sea assorted"

Nutritious, delicious and delicately fried "nuts fried sea assorted"

Introduction:

"After the beginning of spring, we should mainly eat a light diet and try to eat more green leafy vegetables and fruits. For meat dishes, it's better to choose aquatic products and try to eat less red meat, including "pigs, cattle and sheep", so as to avoid being inflamed due to the dry climate. The daily intake of nutrients is 25% for aquatic products and meat, 50% for vegetables and fruits, and 25% for grains and beans. That is to achieve a balanced nutrition without losing the source of nutrition supplement. Previously, it was introduced in the diary that "assorted dishes are the most nutritious", and half meat and half vegetable dishes are the most ideal way to match our home diet. Today, we introduce a balanced meat and vegetable dish, which is most suitable for spring consumption. It is called "stir fried seafood with nuts". The specific method is as follows:

Production steps:

Step 1: prawn, abalone, scallop, sea cucumber, red pepper, yellow pepper, green pepper, winter bamboo shoot, pine nut, peach kernel, cashew nut, peanut, onion, ginger, salt, chicken essence, Meiji soy sauce, yellow rice wine, cooking oil and lake powder.

Step 2: dice prawns, abalone and sea cucumber.

Step 3: dice the scallion and slice the ginger.

Step 4: mix in a bowl of euryale, put diced green onion and ginger slices into a bowl, sprinkle with a little salt and white pepper.

Step 5: put chicken essence into the bowl, drop a few drops of Meiji fresh soy sauce, and pour in yellow rice wine.

Step 6: add a little water starch, and mix well with proper amount of water.

Step 7: blanch shrimp, abalone, sea cucumber, scallops and winter bamboo shoots.

Step 8: bring the water to the boil again, pour in the pepper and blanch for a few seconds.

Step 9: then take out all the raw materials to control the water.

Step 10: heat up the frying spoon, add a little oil, pour in the assorted ingredients, stir well over high heat, cook in a bowl, stir well over high heat.

Step 11: after the sauce is gelatinized, pour in the assorted nuts and stir well.

Step 12: then you can take it out of the pot and put it on the table.

Materials required:

Prawn meat: 40g

Little Bob: 120g

Fresh shellfish: 20g

Sea cucumber: 120g

Red pepper: 60g

Diced yellow pepper: 40g

Diced green pepper: 40g

Winter bamboo shoots: gram

Peach kernel: 25g

Cooked pine nuts: 15g

Cashew nuts: 20g

Cooked peanuts: 20g

Diced green onion: 20g

Ginger slices: 15g

Salt: 2G

Chicken essence: 2G

Yellow rice wine: 15g

Cooking oil: 15g

Starch: appropriate amount

Note: this dish features: gorgeous color, delicate smell, light taste, salty and fresh taste, assorted collocation, balanced nutrition. Warm tips: 1. Seafood raw materials should be cut in the same size as far as possible, and the sea cucumber should be appropriately larger, leaving room for shrinkage. 2. Blanch raw materials should not be too long, a few seconds after boiling water, long taste is not good, and seafood is easy to cooked. 3. Stir fry with high heat, pour into a bowl, stir well, and then turn the spoon immediately to make the sauce gelatinized as soon as possible. It only takes a few seconds to complete the operation. 4. If the use of dried fruit is raw, you can fry it with oil in advance, and then cool it again, so as to keep it crisp.

Production difficulty: simple

Technology: explosion

Production time: 10 minutes

Taste: salty and fresh