Scallop zucchini
Spring has arrived with a pleasant climate, and I have a little resistance to big fish and meat, and long for light and delicious vegetables. However, there is still a meat-loving family at home, so I can't usually omit large meat dishes such as ribs. I can only try my best to use the infiltration method that moistens the matter and silently to slowly correct the meat-loving appetite. For example, this dried scallop zucchini is a light and delicious dish that is just the right time for the appetite of spring!
Steps for Scallop zucchini
1
500g zucchini and 30g scallops
2
Wash the scallops, soak them in advance, add ginger slices and cooking wine and steam over water for 40 minutes.
3
Peel the zucchini and cut it into slices. Don't cut it too thin, just about 3-4 mm. If it is too thin, it will easily be overcooked and lose its crispy taste!
4
Put appropriate amount of oil in the pan, heat 70% and stir-fry the zucchini slices in the pan, stir-fry until they are slightly transparent, add a little salt.
5
When the zucchini is half-cooked, add the steamed scallops and the soaked scallop water (this is the essence, never throw it away).
6
Stir fry together, cook for a while over medium heat, and you can start the pan. The scallops taste delicious, and you don't need to add any chicken essence, and the fresh eyebrows will fall off!