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.