Steamed Fresh Scallops With Black Beans, Shallots & Garlic Sauce || Chinese Recipe || Sotanghon.
Here all the ingredients, just watch my video how to clean the fresh scallop and prepare easy for you all guys. thank you.
#Hongkong #Elisa #Paguirigan
#howtosteamfreshscallopswithblackbeans
#steamedfreshscalopwithblackbeansgarlic,shallotsgarlicsaucesotanghon
#chineserecipestyle
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Quick & Easy Fish Stir Fry in Black Bean Sauce 速炒豆酱鱼 Chinese Fish Recipe • Work From Home Meal Idea
Like us, some of you may be working from home because of coronavirus (COVID-19). Instead of having instant noodles, you can easily whip this up in less than 15 mins. Don't forget to cook some rice to go with this dish. If you want to make it even more nutritious, consider adding some vegetables in for an all-rounded meal. Just one dish for one meal. Enough and perfect. Stay safe, everyone!
See the ingredient list below for your easy reference.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Ingredients:
Serves 3 pax
Marinated fish
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300g snakehead fish (Toman fish) or any white flesh fish
A few dashes of white pepper
1/2 teaspoon of fresh young ginger juice
1/3 teaspoon of salt
1 tablespoon cornflour (
Other ingredients
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2 chopped shallots
10g chopped young ginger
2 stalks spring onion (add stem first then the leafy part at the end of the cooking process)
4 cloves chopped garlic
1 tablespoon black bean paste (
250ml water
1/2 teaspoon sugar
2 thinly sliced fresh red chilli - deseeded (optional)
1 tablespoon Chinese cooking wine (Shaoxing Huatiao wine) (
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If you like this recipe, you might like these too:
Restaurant style Chinese Spinach Tofu w/ Mushrooms 菠菜豆腐
Chinese Steamed Chicken & Mushrooms in Oyster Sauce
Braised Pig’s Stomach w/ Mushrooms & Sea Cucumber
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Steamed Scallops and Tofu In Cantonese Style
This simple dish is so delicious, served with steamed rice.
Serves 6
Ingredients
1 box Beancurd for steaming
225 g boiled bok choy
6 pcs fresh scallops
1 tbsp minced spring onions
2 tbsp Seafood Soy sauce / light soy sauce
Sauce mixture :
1 tsp light soy sauce
1 tsp fermented black beans ( soaked, drained)
1 tsp cornstarch
1 tsp minced garlic
1 tsp sesame Oil
1 tsp minced red chilli pepper
Method :
1) Cut tofu into 6 rectangular pieces, Cut scallops in half, and put on each tofu piece.
Soak fermented black beans in 1 tbsp water until soft. Drain.
2) Mix evenly sauce mixture... And pour over scallops. Put into a steamer and steam for 5 minutes over high heat. Or till scallops are cooked. Remove from the steamer and sprinkle on minced green onion. Pour hot soy sauce and oil on top and serve.
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(Daghang Salamat)
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The key steps to making the PERFECT beef in black bean sauce!
Perfect homemade Chinese-style beef in black bean sauce - it's rich and delicious - full of umami flavour.
I'm going to show you how to make the most tender velvet beef - even using a cheap cut of beef, and also how to make your own black bean sauce.
If you're short on time, I've included a shortcut, using shop-bought sauce too!
Free printable recipe is available on our site:
Ingredients:
Black Bean Sauce:
4 tablespoons fermented black beans
1 tablespoon sesame oil
1 tablespoon rapeseed oil
3 cloves minced garlic
1 tablespoon minced ginger
2 tablespoon Shaoxing Chinese rice wine - or use dry sherry
2 tablespoons dark soy sauce
1 teaspoon rice vinegar
2 teaspoons granulated or caster sugar
½ teaspoon ground black pepper
180 ml ¾ cup chicken or vegetable stock
1 tablespoon cornflour (cornstarch in USA) mixed with 3 tablespoons cold water to form a slurry
Beef:
400 g (14 oz) beef steak sliced into thin strips, against the grain *see note 1
1 teaspoon bicarbonate of soda
Also:
1 pinch of salt
½ teaspoon black pepper
1 tablespoon sesame oil
1 tablespoon rapeseed/avocado or other neutral oil
1 onion peeled and chopped into chunky pieces
1 red bell pepper deseeded and chopped into chunky pieces
1 green bell pepper deseeded and chopped into chunky pieces
To serve:
Boiled rice
Sliced spring onions scallions
Mixed sesame seeds
Instructions:
Soaking the black beans:
1. Start by soaking the fermented black beans. Place in a bowl and cover with cold water. Leave to soak for one hour.
Velveting the beef:
1. Now velvet the beef. Place the beef in a bowl and sprinkle over the bicarbonate of soda.
2. Rub the bicarbonate of soda into the beef so it’s thoroughly coated.
3. Cover and place in the refrigerator for 30 minutes.
4. Thoroughly rinse the beef in cold water, drain, then pat dry with kitchen towels. Place in a bowl, ready to use in your stir fry.
Making the black bean sauce:
1. Once the beans have soaked for an hour, drain and thoroughly rinse them.
2. Place the drained black beans in a bowl and give them a bit of a mash with the back of a fork. I like to mash up about three-quarters and leave the rest whole.
3. Add the sesame and rapeseed oil to a small saucepan. Heat over a medium heat.
4. Add the garlic, ginger and black beans and fry for one minute, stirring often, until fragrant.
5. Add the rice wine, soy sauce, rice vinegar, sugar, pepper and stock.
6. Stir together, bring to the boil and simmer for 5 minutes, until slightly reduced.
7. Stir in half the cornflour slurry to thicken the sauce. Add more if you'd like the sauce thicker, then turn off the heat.
Bringing it all together:
1. Toss the tenderised beef in the salt and pepper.
2. Heat the two oils oil in a wok over a high heat.
3. Add the beef and fry, stirring often, for 2-3 minutes, until the beef is just cooked.
4. Add the onion, red and green peppers and fry for a further 2-3 minutes, stirring often, until slightly softened.
5. Add the black bean sauce, fry, stirring often, for 1-2 minutes, until the sauce is heated through.
6. Serve over boiled rice, topped with spring onions and sesame seeds.
Notes
Don't want to make your own black bean sauce?
Replace the black bean sauce in this recipe with 250ml store-bought black bean sauce. *Flavour tip* - Check the ingredients on the side of the bottle, if it doesn't contain garlic and ginger, add 3 minced cloves of garlic and 1 tablespoon of minced ginger into the stir fry at the the same time as the onions and peppers.
Don't want to velvet the beef?
The velveting process is needed for cheaper, more tough cuts of meat, to make them more tender.If you don't want to velvet the beef, but you still want tender, juicy meat, you'll need to go with a more expensive cut of steak - such as ribeye or sirloin. Slice the steak into thin strips, against the grain, before using.
#fakeaway #Recipe #stirfry
Easy Steamed Scallop & Tofu in Garlic Black Bean Sauce 簡易蒸蒜蓉豉汁帶子豆腐 附中英文食譜
Steamed Scallop & Tofu in Garlic Black Bean Sauce 蒜蓉豉汁蒸帶子豆腐
Smooth Tofu 1 pack (700g)
Scallop 300g
Minced garlic 50g
Red chili pepper 1-2pcs
Black Bean 20g
Soy sauce 15g
Sugar 5g
Oil 15g
Sesame oil 10g
Cooking wine 15g
Diced green onions 2 tbsp
Mix 1/2 tsp sugar & 1 tsp salt with 300g water. Soak scallops in it for 20mins.
Wipe dry tofu and cut into about 24 slices. Steam tofu for 5 minutes.
Rinse scallops. Drain well. Slice each horizontally into half. Wipe scallops to the driest.
Soak black bean in water for 10 minutes. Drain well and wipe to the driest.
Peel and mince garlic. Cut chilli pepper into small pieces.
Measure cooking wine & soy sauce.
Discard water from tofu after steaming and wipe tofu to the driest.
Place scallops on tofu slices.
Heat pan. Toast black bean at medium low lo heat until fragrant. Add oil. Saute garlic & red pepper. Add cooking wine & soy sauce. Add 5g sugar. Saute briefly. Pour black bean sauce onto tofu & scallops. Steam for 3 minutes.
Add sesame oil & diced green onions for garnish. Serve.
滑豆腐 1包(700g)
帶子300g
蒜蓉50g
紅辣椒 1-2個
豆豉20g
生抽15g
糖 5g
油 15g
麻油 10g
廚用酒 15g
蔥粒2 湯匙
1/2 茶匙糖和 1 茶匙鹽與 300 克水混合。把帶子浸泡在裡面20分鐘。
豆腐抹乾水,切成約24片,蒸5分鐘。
沖洗帶子,瀝乾水。每個帶打橫切,分成兩半,印乾水。
豆豉浸水10分鐘,瀝乾水分抹乾。
蒜頭去皮切碎,辣椒切成小粒。
秤好酒和生抽。
豆腐蒸好後倒掉水分,將豆腐印至最乾。
帶子排放在豆腐片上。
熱鍋,用中低火將豆豉烘香,加入油,爆香蒜蓉和紅辣椒粒,加入酒和生抽,再加入5克糖。稍微炒一下。將豆豉醬淋在豆腐和帶子上,蒸3分鐘。
淋上麻油和撒上蔥粒裝飾。
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