Chinese Food
French fried scallop with asparagus
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The original Clearwater scallop imported from Canada has jade color and beautiful body shape. It's a waste of too much seasoning. Then soak it in milk, marinate it with sea salt and pepper, and fry until golden. Take a bite. The juice will splash from the lips. With asparagus stew, a French style dinner will let you fully enjoy a person's luxury experience. To purchase, please search Clearwater in jd.com and tmall.com
Cooking ingredients
Cooking Steps
Step1:Prepare the Clearwater scallop in Canad
Step2:Prepare all the ingredients.
Step3:Soak the shellfish in milk for 30 minutes.
Step4:The asparagus is broken. The tip of the asparagus is scalded with water. The other part is plucked from the old stem and diced. The garlic is chopped.
Step5:Pour some olive oil into the pan. Stir garlic and onion.
Step6:Pour in the cleaned rice. Stir fry until it is dry.
Step7:Pour in half chicken stock and simmer until the soup is dry.
Step8:In the process of stewing, dry the soaked shellfish with a paper towel. Sprinkle some sea salt and pepper to marinate.
Step9:When the soup is dry, pour in the other half of chicken stock. Let the rice simmer until it is medium cooked.
Step10:Add in the asparagus and corn. Mix in the butter. Sprinkle with sea salt and pepper.
Step11:Marinated shellfish with flour.
Step12:Pour a little olive oil into the pan. Fry the shellfish over low heat until golden on both sides.
Step13:Shape the rice with the mould and then swing the plate.
Step14:Finished produc
Step15:Finished produc
Step16:Finished produc
Cooking tips:Tips for selection of scallop columns - high quality scallop columns. They will not release a lot of water after thawing. They will shrink. The most delicious way to eat scallop is to fry it in butter. It turns to be cash yellow after frying. It means that there is no chemical solution soaked. On the contrary, the poor scallop will not only shrink after frying, but also will not show golden color. There are skills in making delicious dishes.
