Chinese Food
Steamed swan egg
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It's new year's Eve tomorrow. There's no red meat for this year. I usually eat a lot of it. Let's have some seafood for the new year. This decision husband very agree and welcome. So years ago purchase a box. Today start to eat.. Swan egg is a kind of shellfish. It's not the egg of a swan. Its scientific name is purple stone house clam. Large size drop shell. Who is interested can search online. More than I said. The shopkeeper sells the pure meat with its shell removed. Ah, it's a good deal. It's not as expensive as the similar one. Taobao shopkeeper is full of confidence in his seafood. Suggestions are burning white. Northerners prefer to have a strong taste. Then... Steam it first. There are about ten in a Jin. We can eat it twice. Change the way next time. In fact, it's the traditional way of steamed scallops with fans. It tastes delicious and the production time is not long. Speaking of this, I'll buy it next time. I have to ask the shopkeeper to send me some shells. Use that as a container to steam. It looks tall.
Cooking ingredients
Cooking Steps
Step1:This is the swan egg. It's frozen in cold water. It's the first time I've seen such a large shellfish... In fact, it's a bit like a clam. It's better to have a short nose. Then what. Cough. Wood is a bit like that?. Er. It's evil. Hey, hey, hey... Ah, over. The image of a lady is ove
Step2:Wash the shellfish. Remove the black part in the middle. The generous part is to cut it all off. The saving point is like cleaning the chicken gizzard. Remove the content. Each shell has two scallops. Slice them in reverse. Then add rice wine, ginger juice and pepper and marinate for a while. Prepare garlic, ginger and onion. I'd like to have some small red peppers.
Step3:A fan. The water is soft. Or blanch in boiling water for a few seconds. Soak in cold water.
Step4:Shred the onion and prepare some fresh green pepper.
Step5:Put a little oil into the clean pot. Add half garlic and all ginger. Stir in medium heat until golden. Xiaohongla can be fried together.
Step6:Stir fry and serve. Mix with the other half of garlic. Add another sauce - a spoonful is delicious. A spoonful of oyster sauce. A little sugar. You can add or subtract as you like. Or steamed fish and soy sauce.
Step7:Spread the vermicelli on the plate. Drain the soup from the swan egg. Put it on the vermicelli. Fill in the middle and the surface of the swan egg with a small spoon. Pour in the sauce. Sprinkle some scallion on the surface. Wrap the plate with plastic wrap. Steam the water in the steamer for 6 to 8 minutes.
Step8:Steam for 3 or 4 minutes. Heat 1 tablespoon of hot oil in a clean pot. Don't use oil with too much flavor. After the swan egg is steamed, remove the film and sprinkle the remaining onion shreds. At this time, the oil is also hot. It's 70-80% hot. It's a little smoky. Put the green pepper into the oil. Then pour the hot oil on the swan's egg evenly. Ha ha ~ ~. It's called beauty. You can eat the squid pot like before. Put the dishes on the table and then pour oil. It's also a kind of cooking sho
Step9:The meat of swan egg is firm and tough. It's not easy to chew when steamed. Especially the two Yao pillars. It is suggested to slice them first against the texture, and then chew them better. Ah. Fresh products that just come out of the water may be more tender and delicious. But they can't be eaten in the north. This kind of frozen product is of good quality. I'm satisfied.
Cooking tips:In fact, the best part of this dish is the fans at the bottom of the dish ~ ~ ~ absolutely. The freshness of seafood, the beauty of flavor juice and the fragrance of pepper oil are all in it. Eating seafood is for freshness. After that, the fan. That's true. He forgot all the taste of seafood. Hurry to eat it. If his hands are slow, it's gone... I'm afraid I can't grab it. I didn't even take a picture. I just ate it. We made it together. It wasn't long before the CD-ROM. After they finished eating, they opened their mouths - my wife. Why are the fans more delicious? Curious... There are skills in making delicious dishes.
