"Gai Cai" is a variant of mustard. The "covered vegetables" currently grown and eaten in the north are introduced from Guangdong Province of my country. It was first produced in Sugarcane Town in Minhou County, Fujian Province. The scenery here is beautiful around mountains and rivers. Under the nourishment of the Minjiang River, the mother river in Fujian, the area along the river is the most abundant. The planting of "covered vegetables" is also a long history.
The stems and leaves of "Gai Cai" are crisp and tender, have a fragrant taste, and are rich in protein, vitamins and minerals. Add the leaf stalks to the chicken soup and cook them together. The taste is very delicious. You can also stir-fry, salad, hot pot, etc.
Today, we use "covered vegetable stalks" to make dishes. The ingredients are "dried scallops and pine", so it is called "fried covered vegetable stalks with dried scallops and pine". The production method is simple and delicious. The specific production is as follows;
stir-fried scallops with pine covered vegetable stalks
By GustWelch
Recipe Recommendations
- scallops 20 grams
- garlic 10 grams
- salt 2 grams
- chicken essence 2 grams
- pepper a little
- yellow wine 15 grams
- cooking oil 15 grams
- salty and fresh
- fried
- ten minutes
- simple
Steps for stir-fried scallops with pine covered vegetable stalks
1
Covered vegetable stalks, scallops, garlic, salt, chicken essence, pepper powder, rice wine, cooking oil.
2
Pour a little rice wine and water into the scallops.
3
Place it in a cage and steam over medium heat for 15 minutes.
4
When using a knife to cut covered vegetable stems, it is better to use a slope knife to cut the vegetable stems into oblique slices at a tilt angle of 70 degrees, which is also called a slope blade.
5
Cut it for later use.
6
Slice the garlic into slices and set aside.
7
Rub the steamed scallops into thin threads with your hands.
8
Put a little oil in the pan, stir-fry the shredded scallops over medium to medium heat, and consume 70% of the water in the shredded scallops and turn them into meat floss shape.
9
Then add in the garlic slices and stir-fry until fragrant.
10
After stir-frying the garlic slices until fragrant, add in the covered vegetable slices and stir-fry over high heat.
11
Stir well and make the appearance slightly clear. Sprinkle in salt, pepper, and chicken essence, then stir fry over high heat for a few times to serve the pan.
12
After taking out of the pot, the plates can be sorted out and served on the table.stir-fried scallops with pine covered vegetable stalks Make Tips
Characteristics of this dish: green color, overflowing aroma, crisp taste, salty and delicious taste. Warm tips: 1. When covering vegetable stems with a blade, try to make the size of the slices even. The remaining vegetable leaves can be used as soup, or blanched in water and served cold. 2. The scallops should be steamed thoroughly, twisted into shredded silk, and then stir-fried with oil to become loose scallops. If you put them directly into the pan, it will be very hard. On the one hand, the taste is not good, and on the other hand, it will not become loose. According to this method, you can also make XO sauce. The method is to stir-fry the scallops dry until they are crispy and fragrant. Add the shredded peppers and shredded fish meat and stir-fry with the shredded sea rice, and then season them to make XO sauce. You can use this sauce to make any dish, and the fried rice is also very fragrant. 3. It is best not to blanch covered vegetables with boiling water. On the one hand, it will lose its nutritional value. On the other hand, it will lose its crispy feeling and its color will be poor. When frying, soup will be produced. If you are thickened, it will be greatly inferior. The tender vegetables should be stir-fried directly to taste good. This private stir-fried delicacy "scallops and pine stir-fried vegetable stalks" with large stir-fried spoons is ready. It can also be called "Golden Silk Jade Slice". It has a nice name and a wonderful taste, haha! For friends 'reference!