Tomato scallops
By VicentaLakin
Tomato spicy spicy fragrance。
Recipe Recommendations
- ketchup 270G
- scallop 6 capsules
- tender kelp 18g
- Flammulina velutipes 50g
- egg skin 35g
- coriander 1 small root
- white pepper appropriate amount
- salt appropriate amount
- corn starch 8g
- water 20g
- sesame oil 2 drops
- salty and fresh
- burn
- ten minutes
- simple
Steps for Tomato scallops
1
A tomato of 270 grams is a juice with a cuisine bar, six scallops, 50 grams of golden needles and mushrooms, 18 grams of green sea with bubbled hair, 35 g of egg skin, one small root of cuisine, ginger garlic and chili. 8 grams of corn starch and 20 grams of water to water starch。
2
Hot pots with cold oil, a small spoon of oil, spicy peppers, garlic paste, pouring into tomato juice。
3
Add 350 grams of water
4
A proper amount of white pepper
5
A proper amount of salt
6
When the water goes down, it goes down to the scallop
7
It's not like we're going to have to do this
8
Join the golden mushrooms for about a minute。
9
It's sour, it's so thin。
10
Add omelet, turn off the fire and drop two drops of perfume。
11
Splendid. It's a little sour。