A juice scallop
By VicentaLakin
Small seafood applications are wide-ranging, and as long as the ingredients are in place, the vision and taste are excellent, and it's almost five or a half days off, making a small can of snacks。
Recipe Recommendations
- scallop meat 250 grams
- millet spicy 1
- Hangzhou pepper a
- Spicy fresh dew 10 grams
- white sugar 15 grams
- oyster sauce 15 grams
- chicken essence 2 grams
- Shaoxing Huadiao Liquor 2 grams
- chili red oil 10 grams
- sesame oil 5 grams
Steps for A juice scallop
1
It's more common to get a little seafood, like a picture。
2
The scallop is used as much as possible to control the dry water, and those with kitchen scales can be simply weighed to facilitate the control of the culverts。
3
Half a pound of pie with 10 grams of spicy dew, 15 grams of oil, and 15 grams of sugar, that's a fresh one。
4
2 grams of chicken, 2 grams of sculptor, mainly to poach。
5
Open the water, add the fabric above, and mix it evenly。
6
Put the mixed juice on the scallop, so you can cut some chili。
7
The last step, by its own taste, plus chili red oil and soy oil, must end with red oil, popularly known as red oil, to make the best colored and more appetiteful! A well-prepared scallop can now eat one, pack one and put one in the fridge, and take a tooth offering on a field trip. Juicy scallops 18°C can be saved for six months。