年菜必備!「干貝料理」簡單快速上桌~飯店總監親自教學!│碧綠炒鮮干貝│朱建榮 老師
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碧綠炒鮮干貝 ????詳細食譜:
食材:
新鮮干貝150公克、甜豆100公克、紅彩椒1顆、黃彩椒1顆、蒜末薑末少許
調味料:
海鮮醬、醬油、砂糖、香油、太白粉少許
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#干貝 #料理 #美食
LE POT-AU-FEU AUX SAINT-JACQUES, D'AKRAME BENALLAL
La recette du Pot-au-feu aux Saint-Jacques par le chef Akrame Benallal ????????????
Une délicieuse recette que vous pouvez reproduire facilement chez vous!
Que pensez-vous de cette recette ? ????
????????Les ingrédients pour 4 personnes :
- Un gros panais
- Un oignon
- Une gousse d’ail
- De l’huile d’olive
- 2 citrons
- Du gingembre
- 8 Noix
- 12 Saint-Jacques
- Une botte de sauge ananas
- Une botte de persil
- Une botte de Coriandre
- Une botte de ciboulette
- Une botte d’oignons nouveaux
- 10 champignons de Paris
- 3 cèpes
- Un gros chou vert
Vous pouvez remplacer les Saint-Jacques par du poisson blanc en sashimi ou du veau en fines tranches et aussi des vermicelles (ou tout simplement avec que les légumes)????.
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The recipe of the Pot-au-feu with scallops by the chef Akrame Benallal ????????????
A delicious recipe you can reproduce it easily at home (check the ingredients below) ????.
What do you think about this recipe ? ????
???????? Ingredients for 4 people:
- A large parsnip
- A large onion
- A clove of garlic
- Olive oil
- 2 lemons
- 1 Ginger
- 8 nuts
- 12 Scallops
- A bunch of pineapple sage
- A bunch of parsley
- A bunch of coriander
- A bunch of chives
- A bunch of spring onions
- 10 button mushrooms
- 3 ceps
- A large green cabbage
You can replace the Scallops with white fish in sashimi or veal in thin slices and vermicelli (or only with vegetables) ????
Scallops, ginger and black pudding - Masterchef - The professionals - BBC
Chef Michel Roux Jnr. and expert Gregg Wallace are hunting for a young chef who wants to reach the top of the culinary world. In this clip from BBC series Masterchef: The Professionals, Adrian's two scallops dishes are judged to be a little too much on the experimental side. It seems ginger and black pudding don't go together! For more BBC Good Food videos visit our channel:
Calvet Kitchen | Recipe: Scallops with almond satay and ponzu
Last summer, we met the famous chef, Glynn Purnell, in the garden of his pub “The Mount”, near Birmingham in the West Midlands, England. ✨
In this latest episode of Calvet Kitchen, the English chef brings us the perfect recipe to chase away those January blues. Glynn marries his barbecue-grilled scallops with an accompaniment full of spice. This is a perfect combination for bringing out the character of the remarkable Châteauneuf-du-Pape.
???? Calvet Châteauneuf-Du-Pape:
The Châteauneuf-Du-Pape appellation is synonymous with prestige and history. With delicious aromas of red berries enhanced by spicy notes, this is an exceptionally rich wine.
Scallops, Almond satay, Ponzu ????
4 Portions
????Scallop
4 Large scallops in the shell
50g Salted butter
1 lime
????Vegetables
50g Beansprouts
50g Mange tout (Finey sliced)
50g Carrots
????Ponzu
200g Mirin
200g Soy sauce
20g Lemon juice
25g Lime juice
5g Orange zest
10g Sugar
???? Satay
10g Sunflower oil
50g Shallots (Finley diced)
15g Garlic (Finley grated)
50g Ginger (peeled and finely grated)
300g Nibbed almonds
25g Runny honey
75ml Soy sauce
10g Lime juice
5g Red chilli (Finley chopped)
5g Coriander leaves (Chopped) Plus extra for garnish
????Vegetables
Place the beansprouts and mange tout into a medium sized bowl. Peel the carrots and cut into 8cm batons across the carrot. Use a mandolin and fine-tooth attachment to slice the carrots into sticks. (If a mandolin is not available a knife can be used), add the carrots to the bowl and season lightly with table salt.
????Ponzu
Place all the ponzu ingredients into a bowl and stir to combine, set aside to infuse until required.
???? Satay
Place the almonds onto a flat baking tray and toast in the oven at 140c for 20 minutes until golden brown.
Place the oil into a medium sized saucepan, set over a low heat. When the oil is hot add the shallots allow to cook for 2-3 minutes before adding the garlic, cook until soft but not coloured. Add the ginger and continue to cook for and further 5 minutes avoiding adding any colour. Remove from the heat and stir in the toasted almonds, honey, soy sauce and lime juice, set aside until required.
????Scallop
To prepare the scallops hold the shell in the left hand with the flat shell facing upwards (For left-handed people reverse this method), insert a blunt knife between the shells and gently prise open. Drag the knife down the flat face shell where the scallop is attached to release the scallop, this should allow you to open the shell fully. Lift the scallop from the curved shell being careful to keep the scallop intact, set aside the shell for a use later. Remove and discard the frill from the outside of the scallop along with the roe. Rinse the scallops thoroughly under cold running water until you are left with the clean white scallop.
Place the scallop shells into a pan of water and bring to the boil to sterilise, allow the water to cool before removing the scallop shells and allowing to dry.
✨To finish
Place a frying pan on a medium heat, add a small amount of sunflower oil to the pan and allow to get hot. When the oil is hot place the scallops into the pan with the less rounded face downwards. Allow the scallops to cook until the face is caramelised and golden brown. Turn the scallops before adding the butter. When the butter is foaming spoon over the golden face of the butter to baste the scallops before adding the juice of 1 lime, remove the scallops onto a tray and pour the butter over the top, season generously with Maldon salt and allow to rest for 2-3 minutes.
Whilst the scallops are resting dress the vegetables in a vinaigrette and warm the almond satay, when the satay is warm add the chilli and coriander, place the vegetables into the bottom of the curved scallop shell, followed by a spoonful of the warm satay with the scallop on top, finish by pouring the ponzu around the scallop and placing some picked coriander leaves on top.
All stages can be done before hand with the finishing stages done just before serving.
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The Healthiest Chinese Scallops in Scallions, Ginger, Garlic Sauce 清蒸扇貝
Today let's learn to make the Best Chinese Steamed Scallops with Scallions, Ginger, Garlic Sauce 清蒸扇貝!
Over the last two years of filming a food show in different restaurants, there’s one question I always ask chefs: “Do you have any scallop dishes?”
I’m sure people think I’m a big fan of scallops. That much is true, but it isn’t the real reason. I’ll tell you why in a moment. But first, some nutritional information about scallops.
They’re good for dieting. Eating 3 ounces of steamed scallops give you 18 grams of protein and they’re about 100 calories. Protein makes you feel fuller and your body needs it to maintain muscle mass. It also gives you 1.8 micrograms of vitamins B12, 18.4 micrograms of selenium, and 1.3 milligrams of zinc.
In addition to lean protein, vitamins and minerals, scallops also give you small amounts of omega-3 fatty acids.
Since I am planning a series on healthy dieting recipes, I recently went to visit Zizhao Luo, the executive chef at Radiance, and consulted with him on his secret recipe for steamed scallops.
Luo is my cooking instructor. He’s Cantonese, in his late 40s, with an affectionate smile that always makes you feel at ease. In his 30-year career, he has won numerous awards and carries many burn marks on his arms.
We went to a local Chinese supermarket for ingredients. While he was driving, he raised his left eyebrow and asked me whether I liked to cook fresh live scallops or processed frozen scallops. He explained that fresh live scallops are the best and the frozen ones probably wouldn’t meet my taste standards.
At the supermarket, he showed me the live scallops. I thought they were rather cute, with their fan-like shells elegantly presenting themselves on ice. I really didn’t want to end their lives just yet. So I chose the frozen scallops instead.
On the bright side, the frozen scallops are easier to clean. So here I present you with a super healthy Chinese steamed scallops recipe.
It makes for succulent scallops with a delicate, mild, sweet flavor. You can also taste a burst of flavors from the ginger, scallion, and garlic. I loved it.
So you may be wondering, why for two years did I always ask for scallop dishes? It wasn’t for dieting. I actually had braces on for two years, and although it’s all worth it now, it was truly torture.
When I had braces, I couldn’t bite on anything hard or chewy. That’s why you almost never saw me eating beef or vegetables for two years on television. And I thought that was a secret that I’d never tell … Happy cooking and eating. FOR THE FULL RECIPE VISIT
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[EngSub] Coquilles de Saint-Jacques à la vapeur avec les vermicelles et l'ail 蒜蓉粉丝扇贝Recette Chinoise
En cette période festive, je me demande si tout le monde mange des Saint-Jacques ? Moi J'ai goûté de nombreux plats français de coquilles Saint-Jacques au ce moment. Je les kiffe! En Chine, les coquilles Saint-Jacques sont aussi un mets très apprécié. La recette la plus connue est les Saint-Jacques cuits à la vapeur avec des vermicelles et de l'ail. Les vermicelles en dessous seront remplis de la sauce et de l'essence de Saint-Jacques, c'est vraiment très délicieux. J'ai hâte de partager cette recette avec vous, on y vas.
0:00 - 0:44 Introduction
0:45 - 1:54 Présentation des ingrédients et préparation de la sauce
1:55 - 4:02 Préparation des ingrédients
4:03 - 5:17 Assemblage et cuisson
5:18 - 5:41 Démonstration
5:42 - 5:48 Liste des ingrédients
BGM:
Calm and Peaceful by LesFM |
Music promoted by
Creative Commons CC BY 3.0
Tous les ingrédients nécéssaire vous pouvez trouver dans des supermaché asiatique comme Tran frère ou Paris Store, sinon il exist aussi des supermarché asiatique en ligne comme 37 expresse ou dajiangyou.
Si vous avez des plats que vous souhaitez que je fais une recette, veuillez laisser un commentaire ci-dessous~
???? à propos de moi:
Une doctorante Chinoise qui vis en France depuis 10 ans. Je ne suis pas une professionnelle de la cuisine, je n'aime simplement de faire différents plats.
????si vous aimez bien la culture chinoise, vous pouvez rejoindre :
• Pôle Culture Chinois de la Cité Universitaire
• Académie Franco-chinoise Des Jeunes et de la Culture
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wechat: AFCJC_Paris