Garlic scallops
By VicentaLakin
Seafood is still evaporated and best maintained its original juice. A few days later, a red steam machine for the rice web was purchased, and it became apparent that the machine was becoming more and more useful and that the steam pans had been collected. And the thing that I love most is that it's so fast on steam that it can come out in 10 seconds. Two layers and more space design to meet the needs of a family of four. And there's dry-burning, timely watering, 60-minute timing, and these sweet little designs make me love it more and more. When you don't need it, you can fold it up, and you don't have any space
Recipe Recommendations
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Garlic scallops
1
First, the scallop is cleaned, the scallop is attached to the scallop, a knife is put in, the scallop is cut, and the scallop is opened very easily。
2
The black part of the scallops is washed with wire and washed with water. Scratch the organs with a spoon。
3
All the scallops are taken care of and put in a flatbed
4
Garlic chops up to garlic, ginger chops up, onions cut up to spare onions。
5
A little oil is put in the pot, half of the garlic is put into the pot, and the little fire goes into the little yellow。
6
Garlic, garlic, chili chops, onions in a little bowl, a spoon of raw smoke。
7
It's even with chopsticks。
8
Scrambled with a spoon to the scallop。
9
The bottom floor of the steam machine for rice is placed on the platinum。
10
The upper layer is placed in a scallop, the water tank is filled with pure water, the power is activated and the time button rotates to 10 minutes。
11
When you get out of the pot, you spill a little flower。
12
Hot tastes the best。
13
One, salty, spicy, delicious
14
The grasshoppers at the bottom have also been boiled, and the original taste is particularly fresh。