Chinese Food
Grilled scallop with orange and fennel root salad
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The soft scallop column conveys the blue of the ocean. The refreshing sweet orange brings a touch of sunshine to the south. The fragrant anise root plays a leisurely pastoral. It's a beautiful landscape painting. The scallop post is baked by fire. The wonderful chemical reaction instantly explodes the taste buds. It makes people feel like being on the beach of Maldives. Beautiful sunshine and wind. Gold Coast.
Cooking ingredients
Cooking Steps
Step1:Peel the orange. Remove the flesh. Don't throw away the rest. Corelle Corning tableware Gilded Age Series is light and durable. It can handle oranges directly on tableware.
Step2:Cut the fennel into thin slices. Soak the fennel in water.
Step3:Deal with Cherry Radish and cherry tomato.
Step4:Put some processed food into visions crystal color health pot. Blanch slightly.
Step5:Put the orange juice, sliced orange peel, Undaria and Cordyceps in the pot. Add a little sugar, mustard and olive oil. Take out the anise root, add the orange meat, and take out the blanched seaweed and Cordyceps.
Step6:Grilled scallop.
Step7:Pour a little olive oil on the scallops. Sprinkle a little salt to taste. Then you can put the pan out of the pot.
Cooking tips:Try to remove the skin of the orange as much as possible. In this way, you can remove a complete orange flesh with two knives along the orange vein. There are skills in making delicious dishes.
