The practice of colorful shellfish, the authentic practice of spicy fried colorful shellfish, and th

Colorful shellfish is a shallow sea shellfish product in the Korean Gulf that is a specialty of North Korea. It is characterized by the small size of adult shellfish (generally 10 to 15 catty), thick skin (very easy to transport), suitable for various cooking methods, rich in a variety of vitamins required by the human body, and need to be temporarily stored at low temperature (generally 0 to 5 degrees dehydrated can live for 15 days).

The practice of colorful scallops can be made into colorful scallop soup:

Materials. 1 carrot, some dried scallops, some tofu, some daylily, some lean meat, 1-2 eggs, 1 cucumber, some green onions.

Steps: Carrots, cucumbers, tofu, lean meat finely shredded; After soaking the scallops for 10 minutes, crush them by hand; Wash the daylily; Beat the eggs; Corn starch is mixed with water to make water starch.

Put the green onion white into the oil pan to make scallion oil, and set aside for later use.

Once the water is boiling, add the shredded carrots and daylily.

Wait 2 minutes before the previous step and add the shredded meat.

Leave for 2 minutes before adding the cucumber and tofu shreds. Cover the pot with a lid, bring to a boil and add salt.

Pour in the water starch, stir gently until slightly thick, and then pour the beaten egg mixture clockwise into the pan. After the pot is covered and boiled, drizzle with the scallion oil prepared earlier, and add the green onion segments.

Finished product. Tips].

This soup, due to the large number of dried scallops, is already very fresh, no need to add MSG chicken essence, add salt can be.

What's it like? Is it a strap or not? If yes, both steamed and minced garlic are delicious.

The steps of the preparation of spicy fried colorful scallops.

1.Soak it in salt water for a while and let it spit out the dirt.

2.Cut off the colorful shellfish with salt water and drain.

3.Heat the pan with cold oil, and when you feel that the oil temperature is OK, you can add sugar to improve the freshness.

4.Stir-fry the dried sea pepper, Sichuan pepper, ginger, garlic and millet in turn. You can add some hot sauce to your liking to make it more flavorful.

Sauté until fragrant and add the drained colorful scallops. Then pour an appropriate amount of light soy sauce, add green onions, and finally pour in an appropriate amount of cooking wine, submerging half of the colorful shellfish. Cook and stir-fry over high heat, until you don't have any cooking wine.

The most important point is not to copy the old.

Colorful scallop soup category:

Process: Burnt Taste: Salty and sweet Edible:

Breakfast|Chinese Food|Dinner|Ingredients: 10 grams of dried scallops, 20 grams of loofah, 35 grams of persimmon peppers, ingredients: 16 grams of ginseng, 10 grams of gastrodia, 20 grams of Baihao silver needles, seasoning:

2 grams of ginger, 5 grams of salad oil, 4 grams of salt, 2 grams of monosodium glutamate, 1 gram of sugar, 2 grams of cooking wineWash the loofah, peel and remove the seeds and cut into strips;

2.Remove the stems of the sweet red peppers, wash them, and cut them into strips;

3.Wash and slice fresh ginseng;

4.Gastrodia gastrodia cut into small slices;

5.Wash with silver needles;

6.Peel and slice the ginger;

7.Wash the scallops, add soup, Shao wine, ginger slices, and steam them in a steamer;

8.After steaming, take out the scallops and pour out the original juice for later use;

9.Heat another pot with oil, pour in the broth, and bring to a boil over medium heat;

10.Then add gastrodia, fresh ginseng slices, loofah strips, sweet red pepper strips, silver needles, and scallops and cook until flavorful;

11.Then add salt, monosodium glutamate, and sugar to soak through. Recipe nutrition Scallops: Scallops contain protein, fat, carbohydrates, vitamin A, calcium, potassium, iron, magnesium, selenium and other nutrients.

Loofah: The loofah contains B vitamins to prevent aging, vitamin C and other ingredients to whiten, which can protect and eliminate plaques, making it white and delicate, which is rare.

Basic InformationColorful shellfish is a shallow sea shellfish product in the Korean Gulf that is a specialty of North Korea. It is characterized by the small size of adult shellfish (generally 10 to 15 catty), thick skin (very easy to transport), suitable for various cooking methods, rich in a variety of vitamins required by the human body, and need to be temporarily stored at low temperature (generally 0 to 5 degrees dehydrated can live for 15 days).

Preface. Stack up the dough sheets of various colors, roll them at will, cut them into slices, and the colorful shell slices are born, simple and beautiful All kinds of vegetable juices are added to it, which is the most suitable for children to eat!

Material. Ingredients: 1000g all-purpose flour;

Excipients: appropriate amount of white sugar, appropriate amount of salt, appropriate amount of pumpkin, appropriate amount of purple cabbage, appropriate amount of yeast powder.

Colorful shell rolls.

Wash and slice the pumpkin and purple cabbage.

The pumpkin is steamed and pressed into a puree, the purple potato is juiced, and the pink color below is made with purple cabbage water and white vinegar, but it is almost the same as purple after being mixed with flour.

Flour separately add various juices, and form a dough.

Ferment to twice the size.

Roll out into slices separately.

Rub a little water between the two pieces and stack them on top of each other.

Roll it up. Slightly stereotyped. Cut into thick pieces.

Steam for 15 minutes to get out of the pot.

Tips].1. The pumpkin has a large water content, so you should add water slowly when mixing the noodles 2. Touch a little water between the two slices to bond better.