The lamb's belly scallop
By VicentaLakin
further details: http://home.meishichina.com/space-1904357-do-blog-id524099.html#utm source=%20space blog
Recipe Recommendations
- slightly spicy
- burn
- ten minutes
- simple
Steps for The lamb's belly scallop
1
Clean up the beaks, cut the tip like a scallop. The pole is cut into 1-1/2 inches. Put the pole in a hot hot hot water and burn it soft, and use ice water to cool it. Practice: Water and salt (sea salt per gallon (3,785 litres)). Salt locks the colour of vegetables. Top of the line. Dry the poles and sharp paper. Put it aside。
2
Puts a pole into a mixer and slurs it (with 2-3 spoons of water before punching it, making it easier for the mixer to move) and filters the residues with a thin filter. Put it aside
3
Beurremonté: First, cut four spoons of butter into small quadrilaterals. The fire heats up one or two spoons of water in the pot. Throw a piece of butter and wait until it melts and throws a small piece until the water and butter merge. Put it aside
4
Brunoise: Carrot, onions, radish, cut into 1/16 inches... put it aside。
5
Sheep: A little softening with soup or water. To the water cedin。
6
Take out the pan and melt the butter and put it in the fungus, musk and garlic for two minutes. Join the red onions for a minute. The pot goes out of the fire, removes musk and garlic. Add 3-4 spoon Beurremonté, onions, and Brunoise. Put salt and white pepper. Temperature。
7
Pelicans and diamond tomatoes: First, go to the skin, go to the seeds, flat like paper, roll over, slash and slash into diamond particles.
8
A boiler with a small fire will be sharp and a diamond tomato plus two spoons of Berremonté (or butter). It's not easy or soft. Temperature。
9
A different boiler was also set up, with a beryllium added to the beurremonté (or butter) to the juice. Temperature。
10
Scallop: Base pan, oil on fire. Salt scallops on both sides. The oil heat is put into the scallop, and one or two minutes on each side or as much as yellow。
11
Disk: 1 spoon-1.5 spoon of mackerel
12
The fungus and others in the middle
13
Scallop
14
Top and diamond tomatoes