The method of warm mixing whole scallops with golden needles

Health benefits

Flammulina velutipes: low protein

Cucumber: Low protein

Ingredients

Half a kilogram of frozen whole shellfish

Flammulina velutipes 200g

Two cucumbers

Moderate amount of edible oil

Salt, sugar, vinegar, oyster sauce, light soy sauce, chicken powder, black pepper in moderation

Ginger powder in moderation

Scallions and garlic in moderation

A little sesame oil

Moderate amount of starch

Moderate amount of cooking wine

The method of warm mixing whole scallops with golden needles

1. Half a pound of whole shellfish will naturally thaw (if in a hurry, you can also soak it in water to thaw), and do some preparation work at this time. Firstly, cut shredded cucumber, chopped scallions and garlic.

2. After naturalizing the whole shell, wash and remove the black lines, blanch it in boiling water. You can add a little cooking wine to the water, wait for the water to boil, and cook for about a minute. Use a spoon to scoop it out and set aside.

3. After removing the roots of the golden needle mushroom, break it into small pieces and blanch it in boiling water. Remove and set aside.

4. Mix a bowl of sauce, which contains an appropriate amount of sugar, vinegar, oyster sauce, light soy sauce, chicken powder, black pepper, ginger powder, and starch. Add an appropriate amount of cold water and stir well.

5. Heat the oil over medium heat, then add a few Sichuan peppercorns and fry until fragrant.

6. Until the color of Sichuan peppercorns gradually darkens, approaching black but not black, use tools to remove the peppercorns, and then add chopped scallions and garlic inside, until fragrant.

7. Pour the bowl juice into the pot, heat it for a moment until it boils.

8. Pour in whole scallops and stir fry evenly.

9. Place cucumber and golden needle mushroom on a plate.

10. Pour all the scallops and sauce onto the arranged vegetables, and add some sesame oil to brighten them up. This delicious and delicious golden needle warm mixed whole scallop is ready like this. Thank you friends for your continued attention and support.

Tips 

1、 When blanching Quanbei in water, the time should be controlled to one minute after the water boils, as aging can affect the taste in the later stage.

2、 The shape of this dish can be arranged according to one's own preferences. I'm a bit rushed today, so there isn't much innovation in the design.

3、 Because whole shells are cool, I added ginger powder to the bowl juice to neutralize their coolness and remove the fishy smell.

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