Name: A House Full of Gold and Silver
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 12 tape; 4 bars Japanese tofu; 1 piece lettuce; 50g Cashew nuts; 1 piece Red pepper; 1 piece egg; Some Corn flour; Some sesame oil; 1 ginger; 1 teaspoon Cooking Wine; 1/3 teaspoon salt; 1/3 teaspoon Sugar; 1/3 teaspoon pepper

A House Full of Gold and Silver

by Powder gummy candy

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

In the finals, I chose Group D: reunion, good luck, step by step, lucky fortune and treasure. This dish is fortune and treasure.
The traditional Cantonese cuisine Zhaocaijinbao generally uses pork knuckles, pork knuckle, facai, shiitake mushrooms, oyster sauce and other ingredients, which are used to represent the meaning of the word.
Although the tradition needs to be continued, the times need to innovate. "Full House of Gold and Silver" is an innovative Cantonese dish of its own creation. Lettuce means "make money and attract wealth". Lettuce wraps the food and grasps the food with your hands to indicate "grabbing". "Cai"; while Yuanbei, Yuan, stands for "reunion", while shellfish means "make money"; cashews, tofu and Yuanbei have the meaning of "gold, silver, money and treasure" in their shapes and colors; water is the New Year dish of Cantonese cuisine The inside represents "cai", which thickens out of the pot, meaning that the source of wealth is rolling and continuous. This dish heralds a big fortune in the coming year and a lot of money.
Scallops are very nutritious, high in protein, low in fat, and easy to digest. They are the best food for dinner; while Japanese tofu, which uses eggs and natural land plants to extract effective ingredients, is delicious, nutritious and healthy; cashews are not only rich in nutrition, but also have Health care effect; lettuce is rich in vitamin C, which has the effects of clearing heat and calming nerves, clearing liver and promoting gallbladder, nourishing stomach and beautifying.
The taste of this dish maintains the usual style of Cantonese cuisine. It is sweet and fragrant, smooth and tender, and the elegant presentation has a strong festive atmosphere. The method is very simple. You can eat the "Golden, Silver, Money and Treasure" alone or wrapped in lettuce. They are very delicious. A dish suitable for festive family dinners. "

A House Full of Gold and Silver

1. Materials are ready.

2. Prepare the seasoning and marinade.

3. Take the scallops, wash and drain the water, cut the red pepper into circles and set aside.

4. Japanese tofu is cut at 1/3, and 1 is cut into 3 sections, a total of 12 sections.

5. Wash lettuce and drain.

6. Marinate the scallops in the marinade for 15 minutes.

7. Beat the eggs, then put the Japanese tofu into the egg-coating liquid, and then put the starch in a bowl with starch.

8. Put the oil in the pan, and when it reaches 30 degrees, add Japanese tofu.

9. Fry the tofu until golden brown and remove it. Drain the oil and set aside.

10. Put the oil in the pan to heat up, fry the cashew nuts in the pan, slowly fry the nuts over a low heat, remove them and set aside.

11. Put a spoonful of oil in another pot, add the scallops and red pepper.

12. Put the fried tofu in and thicken it.

13. Put the fried cashew nuts in.

14. Just mix well and put on the pan.

15. Bring the water to a boil in another pot, add a teaspoon of salt and a few drops of oil, and then add the lettuce to blanch the water for 10 seconds, immediately pass the cold water, drain the water, and let the rest of the lettuce cool the boiled water, drain the water and set aside.

16. The side of the plate is decorated with rabbits cut into orchids, coriander and cherry tomatoes.

17. Put the lettuce on the plate, and put the "full house of gold and silver" on the lettuce.

Tips:
1. It is not advisable to burn the scallops for a long time, otherwise the taste will become hard.

2. Japanese tofu is very fragile. Be careful when cutting it. Put the tofu in a bowl when sizing. Shake the bowl to fill it up.

3. When the tofu is fried, it can be deep-fried for a while, so that the oil will be less.

4. Add salt and oil when blanching the lettuce, and then immediately subcool it to keep the color crisp and green.