Pelicans
By VicentaLakin
The fragrance of green peppers and peppers, and the tenderness of scallops with light spicy。
Recipe Recommendations
- scallop 600 grams
- green pepper 10 grams
- green pepper 4 pieces
- red pepper 2 pieces
- rapeseed oil 1/3 tablespoon
- cooking wine 1 teaspoon
- sweet potato powder 1 teaspoon
- salt 1 teaspoon
- cooked white sesame seeds 0.5 teaspoon
- Jiang 5 grams
- garlic the 2
Steps for Pelicans
1
After the scallop has been cleaned, the bellies are taken, the water is washed, the water is tardled, salt, wine, red powder is mixed。
2
The boiler is oily, 50% hot for scallops, which are quickly recovered after dispersing。
3
(b) The pouring out of excess oil, green peppers, red peppers, garlic chips, garlic saps, salt and fire
4
After the incense, pour into the scallop
5
(a) Scrambling the pot
6
Just spill white sesame。Pelicans Make Tips
The live scallop shall have a bright, even-sized scallop, and then see if it is open. The scallop shall be closed by external force and shall not be closed to the dead scallop. There are lots of scallops, fresh silhouette sands, and a little toothbrush to clean the shell; when it is washed, the white bells are pried with orange yellows (it is said that since the scallops are rounded like the sun, the yellows are also called twilight moons, which are all edible), but the surroundings and the sandbags hidden beneath the yellows must be cleaned. This course is based on the practice of pepper chicken, which is so hot and so hot and so hot that the scallops are not lost。