How to make the tape delicious and simple?

Ingredients: ribbon100g, broccoli100g, half a green pepper.

Practice: Wash the ribbon and mix well with salt. Cut the green pepper and broccoli into small pieces. Add oil to the pan and stir-fry the ingredients until cooked. Season with salt.

Tofu with black pepper and scallop

Ingredients: 8 pieces of quick-frozen strips, 4 pieces of slippery tofu, 2 teaspoons of minced garlic douchi, 1 teaspoon of douchi 1 2 teaspoons of bean paste 1 2 teaspoons, and scallion1tablespoon.

Ingredients: marinade: cornstarch 1/2 teaspoons, 2 teaspoons of protein, a little pepper. Sauce: 1/3 cups of water, 2 tablespoons of light soy sauce and oil, 1 tsp of sugar, 1/2 tsp of corn flour and a little sesame oil.

How to do it:

1. The quick-frozen belt shall be thawed, rinsed and wiped dry, cut and fly in both directions, and mixed with marinade for 5 minutes.

2. Cut the tofu and wash it, put it into a plate and sprinkle with a little salt.

3. Mix the minced garlic with lobster sauce and sauce, and heat 1 tbsp oil until fragrant.

4. Put the belt on the tofu, put the black beans and peppers on the surface of the belt, steam for 4 minutes, and drain.

5. Simmer the sauce, pour it on the tofu and sprinkle some onions.

Note: production time: 25 minutes; Adding protein to marinate the belt can avoid excessive shrinkage during cooking.

Braised ribbon

Ingredients: ribbon150g, minced shrimp 200g, minced ham10g, a little coriander leaves.

Ingredients: salt, monosodium glutamate, raw powder.

Methods: The adhesive tape was washed and sized. Season with salt and monosodium glutamate, and soak the shrimp paste in the belt to make steamed bread. Done, sprinkle minced ham on the surface, stick coriander leaves on it, steam in a cage for 5 minutes, and hook the glass.

Features: tender and delicious.

Fried scallops with mushrooms

Ingredients: Scallop (200g), fresh mushrooms (5 slices, diced), garlic (1 teaspoon), oil (2 teaspoons), and shrimp paste (1 teaspoon).

Seasoning: salt (a little), pepper (a little)

Practice: 1. Clean the belt and season it with marinade.

2. Heat the wok, add oil and stir-fry minced garlic, and stir-fry the belt.

3. Add mushrooms and shrimp paste and stir well.

Stir-fried scallops with kiwi fruit and mango

Ingredients: 5 pairs of ribbons (200g), kiwi fruit 1, one mango each. Ingredients: seasoning: pepper, salt, a little sugar. Methods: 1. Marinate the ribbon with seasoning, dig kiwi fruit and mango into balls (or cut into pieces) with a small spoon, and soak them in hot water. 2. Stir-fry the ribbon with hot oil and eat it with kiwi fruit and mango.

White wine pasta

[Raw material/seasoning]

200 grams of spaghetti

Super olive oil 40g

Soup100g

Fresh Scallop (large)150g

Liquor150g

3 shallots

Basili 30 grams

A little salt and pepper each.

[production process]

1. Chop onion [Andrea 1] and basil for later use.

2. Heat olive oil in the pan, saute shallots, then add scallops and fry both sides slightly, then add white wine and stir fry for 1 ~ 2 minutes, then add stock and cook until the soup boils, and then add salt and pepper to taste.

3. Cook another pot of boiling water, add 1 teaspoon of salt, then add spaghetti and cook for 8 ~ 10 minutes, stirring constantly to avoid touching the pot.

4. Pick up the spaghetti in Exercise 3 and put it in the sauce jar in Exercise 2. Continue to cook until the soup is slightly dry. Stir-fry the basil, then take it out of the pan and put it on the plate.

Practice of adhesive tape-oil bubble adhesive tape

[Main materials and auxiliary materials]

Fresh Ribbon .................................. 200g Vegetables.

5 grams of shrimp and 40 grams of soup.

0.5g wet starch of minced garlic15g

Jiang Mo 1.5g oyster sauce 10g.

Chopped green onion ............1.5g pepper ... 0.05g.

Salt 0. 1 g

Jiu Shao ..............10g cooked lard ...

The second soup is 50 grams.

[Cooking method]

1. Wash the fresh belt, peel off the clothing film and pillow meat, cut it in half with a horizontal knife, and wash the vegetables. Mix 3 grams of oil, salt, sesame oil, 2.5 grams of monosodium glutamate, pepper, wet starch and soup into a bowl.

2. Heat the wok, add 15g cooked lard, add vegetables, add 1g refined salt, 1g monosodium glutamate and No.2 soup, stir-fry and take out. Heat a wok, cover it with cooked lard, add cooked lard, stir-fry until it is 70% hot, soak in fresh scallop oil until cooked, pour the oil into the strainer on the oil basin, and filter off the oil.

3. Put the wok back on the stove, add 25g cooked lard, minced garlic, Jiang Mo, chopped green onion and shrimps, stir well, take off the belt, cook Shao wine, add a bowl of sauce, stir well quickly, put it on a plate and eat it with the fried dishes.

[Process key]

1. Oil bubble, one of the stunts commonly used in Cantonese cuisine, is called oil bubble. Pull the main ingredients until they are cooked, remove the oil after picking them up, then put them in the head, praise the wine and transfer them into the bowl. The most important application of cooking temperature and oil temperature, proper coloring and seasoning, the technical standards are: bright and smooth color, no oil leakage, no leakage. This meets the requirements of pickled vegetable style.

2. You can also paste the fish shells and air them to ensure that the water in the belt does not run off. So the texture is soft and tender.

3. The oil temperature is moderate, and the soaking time is about 10 to 15 seconds. If the oil temperature is too high or the time is too long, it is easy to dehydrate, the belt shrinks and the texture becomes firewood.

[Flavor characteristics]

1. Scallops are called fresh scallops in the north, and there are two common types: one is the so-called long scallop, which belongs to the crustacean muscle of the bivalve family of Jiangyao; The other is the scallop belt, which belongs to the muscle adductor of scallop and shellfish. Its products are called ginger and scallop in the north. This area is rich in Guangdong and Hainan coastal areas, and it is one of the precious seafood. Its quality is refreshing, soft and delicious, and it is suitable for steaming, frying and oil immersion.

2. This product is a famous dish in Chaoshan and Dongjiang areas. Fresh bamboo shoots and cooked ham strips are placed in the middle of the belt and then cooked by oil bubble method. Red and white, colorful, soft and smooth, light and refreshing, often used as precious hot meat.

Braised scallops in grape juice

Practice: frying

Materials:

Ribbon 350g [1 2 oz /9.5 oz], sweet pepper1piece [cut into pieces], canned pineapple 3 pieces [cut into pieces].

Marinade: umami chicken powder 1 teaspoon [5g]

Filled juice:

2 tablespoons grape juice (coconut curry juice), 60 ml coconut milk [1/4 cups]

Water 1 25ml [12 cups], corn flour1tablespoon.

Exercise:

1. Mix the tape with the marinade, and string all the materials alternately on the barbecue needle.

2. Fry the mutton kebabs with 2 tbsp oil until golden and cooked, and take them out for later use.

3. Boil the sauce, add the kebabs and cook until hot.