Scorch

By VicentaLakin

Scorch
The spring is the best season for the marketing of fresh vegetables, and the market for vegetables in the north and south is enriched by the market in Beijing, which is not expensive. In the spring, the diet should be adjusted in due course, and more green vegetables can be of great benefit to the health of the body, which can compensate for the lack of access to vegetables during the winter, regardless of whether the choice of leaves or broccoli is good. Meat should be given as much white meat as possible, for example chicken ducks and seafood. Today, I'm making a squirt-a-swirl, called "Charlie-sweet." The course is very light, but nutritionally abundant, including protein vitamin diet fibres, as follows:

Recipe Recommendations

  • fresh shellfish 260 grams
  • Fresh asparagus 150 grams
  • Red pepper strips 50 grams
  • shallots 5 grams
  • ginger slices 5 grams
  • garlic slices 5 grams
  • huadiao wine 10 grams
  • refined salt 3 grams
  • white sugar 3 grams
  • chicken powder 2 grams
  • MSG 1 gram
  • pepper appropriate amount
  • starch appropriate amount
  • cooking oil appropriate amount

Steps for Scorch

  • Make Scorch step 0
    1
    Make a bowl of juice; put a little salt, sugar, chicken powder, flavor, pepper powder in the bowl。
  • Make Scorch step 1
    2
    And a little bit of flower wine。
  • Make Scorch step 2
    3
    Then a small amount of starch mixed with fresh water, and made a diversion of bowl juice。
  • Make Scorch step 3
    4
    Slurping fresh sheaths, and pouring a little salt and pepper powder into the fresh sherry。
  • Make Scorch step 4
    5
    Dripping a few drops of wine with soft hands。
  • Make Scorch step 5
    6
    And then put a little starch on hold。
  • Make Scorch step 6
    7
    Get the pre-cut storks out of the water。
  • Make Scorch step 7
    8
    And then we'll get the fresh slurry water。
  • Make Scorch step 8
    9
    The bottom oil is in the pot and it's in the onion。
  • Make Scorch step 9
    10
    Then you pour all the food into the bowl。
  • Make Scorch step 10
    11
    Fast-fired。
  • Make Scorch step 11
    12
    Once the juice is pasted, the plate will be ready。

    • Scorch Make Tips

    Dish Features: Beautiful appearance, light taste, savory and delicious, rich in nutrition. Tips: 1. Choose fresh, tender asparagus. When selecting, gently snap it near the root; the emerald green part is best, so there is no need to peel it. The skin of the asparagus is rich in dietary fiber and is more nutritious than the inner part. After purchase, cut it appropriately according to the dish you intend to make. It is best to cut diagonally into diamond-shaped strips. 2. When blanching, remove the asparagus immediately after a quick scald to keep it crisp, while scallops should be blanched until 80% cooked, then stir-fried quickly over high heat. This makes the dish both fresh and delicious. The whole process takes only a few seconds and is very quick. Scallops can also be cooked using the "oil sliding" method, but for health reasons, the "water sliding" method is recommended as it is healthier. Da Chao Shao's seasonal quick stir-fry "Asparagus with Scallops" is now complete, for your reference! Stir-fried Scallops.

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