Chinese Food
Traditional Chinese banquet dish: Bird's nest seafood stew
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Bird's nest seafood stew is a favorite dish of seafood lovers. It usually appears in high-end Cantonese restaurants or ten main courses of traditional Chinese banquet. Traditional Chinese banquet includes wedding banquet, Lunar New Year's Eve, birthday, anniversary and children's full moon or centenary banquet. No matter what kind of important banquet. This seafood dish can be your best choice. This dish consists of three kinds of seafood - prawns, scallops and squid. Scalded seafood with sauteed onion, ginger and garlic. Add colorful fresh vegetables and thicken them. Finally, put them into the decorative basket like a bird's nest. But this must be the most concerned and curious question - what is the nest made of? The answer is taro, one of the favorite root and stem ingredients of foodies. After fried, taro has a natural aroma. It will not only become strong, but also can be used to serve delicious seafood. Although making taro bird's nest is a meticulous, time-consuming and oil-consuming process
Cooking ingredients
Cooking Steps
Step1:Peel and shred tar
Step2:Then cut the taro with a shredder. I'm sorry we forgot to take a picture of the slicer. But I strongly recommend that you prepare one to put in your kitchen drawer. Because it saves too much time. And it can cut beautiful and symmetrical silk.
Step3:The cut taro is slightly wetted and a little starch flows out. It just provides viscosity. Put taro silk on a large stainless steel filter screen in a cross way. Let some taro silk hang on the edge of the filter screen.
Step4:Put another strainer of the same size on the top, so that the taro is sandwiched between the two strainers.
Step5:Heat 1350g of oil to 160 degrees in a wok (cooking thermometer is available). Slowly put the bird's nest sandwiched between two screens into the oil.
Step6:Tilt the basket at different angles. Heat the whole taro basket evenly. Fry until it turns light golden.
Step7:Frying in a frying pan is the best choice. There is not only enough space but also no waste of oil. You can also use a deep pan of suitable size. Special emphasis. Be careful when frying. Taro basket needs to be put into the pot slowly. If your pot is small, it will cause hot oil to spill when you put it in. The operator is easily scalded. So it is safer to use a deeper pot. Because I am experienced in cooking, I use a smaller pot. For beginners, I suggest you take some precautions (such as deep pot). You can also seek help from more experienced friends or family.
Step8:Make sure all shrimps and scallops are clean. Then prepare the squid - separate the tentacles from the body and remove the hard skeleton. Put the tentacles aside and drain. Tear off the skin of the squid. Cut into flat pieces. Remove the internal cartilage at the same time. Cut the flat block into 5 × 6cm rectangle and cut diagonally in a cross way. Make sure not to cut through.
Step9:Bring 6 cups of water to a boil. Stir the shrimps and scallops in the water until they are opaque (about 20 seconds). Remove them to a plate for later use. Prawns and scallops only need 7 years to ripen, because they will be stir fried later.
Step10:Add the squid to the boiling water. Blanch them to make them curl (blanch for about 10 seconds). Remove them to the plate for later use.
Step11:Seafood read
Step12:Medium high fire heate
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Cooking tips:Official account, delicacy. Reprint is prohibited without permission. There are skills in making delicious dishes.
