Article introduction

With fanShanghai Long Feng forum

Forum of baby of new Shanghai noble
The cate that shellfish gives priority to make it is very much, this cate that introduces today is called scallop of garlic Chengdu evaporate, this is a paragraph of very popular cate, taste very sweet, but made process is not easy, detailed study comes if if you also think,be being done.

How is scallop of garlic Chengdu evaporate done? Advanced chef is operated so

One, the practice of scallop of garlic Chengdu evaporate

Feed material detail

With makings: Scallop 10Love Shanghai is the same as a city

Fall in love with the sea
Garlic 10 valve vermicelli made from bean starch a green Chinese onion 1 paragraph of red any of several hot spice plants 1

Condiment: Cooking wine is right amount saltLove Shanghai is opposite with the city touch

Love Shanghai is the same as city forum
Essence of right amount chicken right amount oil is right amount

The measure that make

1. vermicelli made from bean starch uses lukewarm bleb half hours, fish out will reserve;

2. scallop is abluent, stay the flesh and yellow, dig or dig out with a finger or sth pointed comes out, put in silk of one small cooking starch, receive fleshy check again in vermicelli made from bean starch;

The garlic with many 3. , chop becomes mashed garlic, red any of several hot spice plants cuts end, green Chinese onion cuts silk;

Oil of the boiler since 4. burns heat, in changing small fireSh1f of Shanghai Long Feng forum

Shanghai Long Feng forum
, fry into mashed garlic, salt and gallinaceous essence sweet;

Code of 5. mashed garlic is on scallop, enter evaporate of conflagration of boiled water boiler 10 minutes;

6. fish out comes, place green silk He Gongjiao end, burn heat again a few oil, take the advantage of heat to drench go up in scallop can!

How is scallop of garlic Chengdu evaporate done? Advanced chef is operated so

2, practice 2

Material: Fresh fan shell 6, garlic 60 grams, vermicelli made from bean starch 50 grams, salad oil 50 grams, salt essence of right amount, chicken a few, cooking wine 2 small spoon (10ml) , sweet green is right amount, red bead of any of several hot spice plants is right amount.

Practice:

1, the face that fresh vivid fan shell washs scallop with the brush first, willSh1f of Shanghai Long Feng forum

Shanghai Long Feng forum
The impurity such as silt is rinsed clean;

2, with a sharp dagger, in extending the case that takes fan shell, the housing wall of clingy one side dissections scallop flesh, refuse maigre carapace of that half scallop;

3, of purify scallop splanchnic, branchial with surrounding edge, what leave the flesh of form of intermediate that reunion and crescent moon body only is yellow;

4, will clear away good conch flesh souse 5 minutes with cooking wine and a few salt;

5, vermicelli made from bean starch comes about 30 minutes with lukewarm bleb soft, scoop drop to work stand-by, green cuts green silk or chopped green onion is stand-by;

6, garlic is pressed into mashed garlic, in frying pan, put than mashed garlic slightly some more oil, burn to 2 when becoming heat, put mashed garlic into oil, fry mashed garlic yellow with small fire, fill together with oil piece, salt and gallinaceous essence of life are added after air is cool smooth;

7, it is vermicelli made from bean starch in each scallop carapace shape of bird’s nest of encircle a city, next good souse scallop meat superpose, wipe the oily garlic fine and soft of mix up equably again go up in scallop flesh;

8, a pot for steaming food burns heat, put fan shell, conflagration evaporate 5-6 minute, take out, put green silk and bead of red any of several hot spice plants on scallop;

9, fry pan abluent burn heat, put the oil of 1 big spoon, burn to 81000 beautiful net forum of Shanghai

1000 beautiful nets of Shanghai
Into heat, will oily even ground falls on each scallop, can.

How is scallop of garlic Chengdu evaporate done? Advanced chef is operated so

3, practice 3

1, clean scallop, purify of all black part, reoccupy flow water is rinsed clean, scallop carapace clean down.

2, bloat scallop flesh a little while with a few cooking wine, salt, at the same time bubble vermicelli made from bean starch, garlic mincing or press mud.

3, a few oil pours in boiler, garlic Chengdu falls to fry a fragrance to be filled namely after oily heat piece.

4, the vermicelli made from bean starch with soft bubble is placed on conch, put the shellfish meat that has bloated again, put garlic Chengdu again.

5, with little of oily add of evaporate fish Chi water mixes divide evenly, drench go up in every scallop.

6, evaporate of boiled water boiler 5 – 6 minutes.

7, like hot, still scattered amid of some of chop any of several hot spice plants two go up.

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