To your favorite [baked scallops in French cream and white sauce] recipe-Chinese Food-best chinese food recipes-cooking food

To your favorite [baked scallops in French cream and white sauce]

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The main way to make seafood at home is steaming. Today, we try to bake it with the Panasonic steaming and baking machine. The fragrant milk flavor covers the fresh and fat scallops. The elastic scallop meat adds the sweet, fragrant, fresh, smooth and full of milk flavor, which makes people want to stop. Here we use ANGA butter and ANGA light cream. It's very creamy. As the oldest brand under Fonterra, Anja adheres to the concept of purity and 100 years, bringing pure, fresh, safe and high-quality dairy products from New Zealand to hundreds of millions of Chinese families. Since its official landing in the Chinese market in 2013, Anja has become the first imported normal temperature milk brand in online and offline sales, and has developed five categories of milk powder, food dairy products, fresh milk, normal temperature yoghurt, etc. In particular, Anja butter has made steady sales and value growth in the consumption field. At present, Anjia butter has become the market sales and sales double champion of this category. In addition, in order to continuously upgrade the food style, Anja brand

Cooking ingredients

Cooking Steps

Step1:Anja butter is put into a pot. Heat until it melts. [Anja] - the only designated dairy product in the Chinese family baking competitio

Step2:Add chopped carrots, chopped onions and stir fry for a whil

Step3:Add flour and stir wel

Step4:Add in Anjia light cream and pure milk. Heat over low heat until thick. [Anjia] - the only designated dairy product in China family baking competitio

Step5:Add some ground black pepper. Mix well and set asid

Step6:Defrost scallops at room temperature. Rinse them with water. Separate the scallop meat from the shell. Dish the soft vermicelli on the bottom of the shell meat

Step7:Spread the cream sauce on the scallops. Preheat the Panasonic steaming oven in advance. Put it in the middle and lower layers. Bake at 180 ℃ for 20 minutes

Step8:Finished product drawin

Step9:Finished product drawin

Cooking tips:1. The semi-finished scallops I use. It's not convenient to buy fresh seafood in inland cities. If I choose fresh scallops, I don't need fans. 2. This time, we use the Panasonic steaming oven to make [combination of steaming and baking, steaming out the original fresh 3, baking out the original color] and use the direct injection type air breathing heater. High temperature steam, instantly ejected, penetrated into the interior of the object and locked the nutrition. Program one key start. Avoid too many operation steps. 5 automatic cleaning functions. Easy crystallization without smell. 304 stainless steel inner cavity. Safety food grade material production. Seamless welding. Integrated molding. There are skills in making delicious dishes.