Chinese Food
French baked scallops
(93520 views)
The nutritional value of scallops is very high. The protein content of scallops is three times that of chicken and beef. The mineral content is far above the shark's fin and bird's nest. This dish combines the freshness of scallops with the sweetness of vegetables. It is also filled with thick milk fragrance. It is a delicious and foreign super meal.
Cooking ingredients
Cooking Steps
Step1:Cleaning - defrost the frozen scallops naturally about 1 hour in advance. Dig out the scallop meat from the shell with a knife. Rinse the scallops and the meat with water. Brush the scallops with an old toothbrush. Soak them in boiling water for 5 minutes.
Step2:Cooking - put some water in the pot to boil. Add cooking wine. Put the scallops in the pot and scald for 10 seconds, then scoop up. Soak in the white wine for 5 minutes.
Step3:Cut and match - Peel garlic cloves, pat them with a knife and cut them into pieces; wash carrots, onions and Tricholoma, then cut them into pieces; mix with 100ml water and open flour for use.
Step4:Vegetable white sauce - put butter in the wok. Heat the wok over low heat until the butter is completely melted. Stir in carrot powder, onion powder, garlic powder and Tricholoma powder. When you smell the fragrance, put the flour water into the wok for three to four times and stir. Add the fresh milk oil and stir. Cook until it is thick. Sprinkle salt, sugar and black pepper to taste. Stir well. Sprinkle a little parsley and turn off the heat for standby.
Step5:Preheating - take out the baking tray in the oven, close the door, power on and start the oven. Select 3D mode, set 200 ℃ for 6 minutes. Press the Enter key. The oven starts preheating.
Step6:Baking plate - put the scallop on the baking plate. Put the scalded scallop back on the shell. Spread the vegetable white sauce evenly on the scallop. Sprinkle the cheese evenly.
Step7:Baking - after the prompt sound of preheating, quickly put the baking tray into the middle layer of the oven, close the oven door, and take out the baking tray after the oven is finished.
Cooking tips:1. Soak in white wine to remove the fishy smell of scallops; if there is no white wine at home, you can use 1 tbsp cooking wine instead. Red wine is too heavy. It is not suitable for use here. 2. Vegetable white sauce can be kept fresh for a week in the refrigerator, so it can be made a little more at a time. It can be used to make thick soup, pasta, or western mixed sauce. 3. As the scallop meat has been scalded, do not bake for too long, so as not to shrink and harden. 4. Fresh scallops can be used instead of frozen scallops. There are skills in making delicious dishes.
