stir-fried scallops

By EricaStroman

stir-fried scallops
This time there is an event for Shandong cuisine. Those who are from hometown cuisine must participate and continue to carry forward the spirit of focusing on blending. In recent days, I have learned about Shandong cuisine. Vegetables such as roasted sea cucumber with green onions and Jiuzhuan large intestine are all representatives of Shandong cuisine, but I don't know how to cook them. It just happens that there are frozen fresh shellfish at home, and stir-fried fresh shellfish are also Shandong cuisine ~~ Try it, it's also the first time to cook it ~~
The meat is tender and smooth, not bad ~~

Recipe Recommendations

  • fresh shellfish 200 grams
  • carrots 50 grams
  • cucumber half a
  • onion appropriate amount
  • ginger slices appropriate amount
  • soy sauce appropriate amount
  • cooking wine appropriate amount
  • starch appropriate amount
  • white sugar appropriate amount
  • oil appropriate amount
  • salt appropriate amount

Steps for stir-fried scallops

  • Make step 0
    1
    Wash the frozen fresh shellfish, drain off the water, and pour appropriate amount of cooking wine to marinate.
  • Make step 1
    2
    Slice cucumber, carrot, and onion.
  • Make step 2
    3
    Add appropriate amount of water to the starch and mix it into water-starch.
  • Make step 3
    4
    Mix appropriate amount of soy sauce, cooking wine, white sugar, and salt into a sauce.
  • Make step 4
    5
    Put some oil in the pan, add ginger slices, add onion and stir fry.
  • Make step 5
    6
    Stir fry until fragrant with onions, add carrot slices, and stir-fry until color changes.
  • Make step 6
    7
    Add the fresh scallops and stir fry.
  • Make step 7
    8
    Add cucumber slices and pour in the mixed juice.
  • Make step 8
    9
    After boiling, stir fry well, add water starch, and remove the juice.

    • stir-fried scallops Make Tips

    Don't put too much salt and sugar, so as not to cover up the original flavor of the shellfish ~~

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