♪ Taste saffron with time ♪
By VicentaLakin
There's not much of the rest of the scallop left in the fridge, and it's not big. It's just a big piece of cake together。
Recipe Recommendations
- scallop meat 约150 grams
- leek 约150 grams
- zucchini art. 1
- red pepper art. 1
- Orange pepper art. 1
- ginger 1/2 tablespoon
- minced garlic 1/2 tablespoon
- onion 1/2 tablespoon
- refined salt 1/2 tablespoon
- douchi 1 tablespoon
- soy sauce 1 tablespoon
- white sugar 1/3 teaspoon
- pepper 1/2 teaspoon
- carboline 1/2 tablespoon
- liquor 1 tablespoon
- cornflour 1/2 tablespoon
- qingshui 1 tablespoon
- sesame oil 1/2 tablespoon
- salty and fresh
- fried
- an hour
- senior
Steps for ♪ Taste saffron with time ♪
1
Put the pickles off for about two hours。
2
The scallop room is warmed with cold water bubbles, one-two spoons of refined salt, modulated and immersed for about 30 minutes。
3
Brush, dry water with kitchen paper。
4
Zippo, go to the core, slash it。
5
Cream cut, pepper cut。
6
Slice the ginger, garlic and onion head into peas and wash it and chop it up。
7
Put two spoons of powder in a bowl and roll the scallops in the powder, covered in powder。
8
The boiler boils water with a small spoon of salt, and puts scallops into the fence, pours into the water, and then pulls up the asphalt。
9
Open the pot, raise the fire, refuel the pot, put it in ginger, garlic, red onions and beans, and smell it。
10
Incubated with red pepper, orange pepper, pickles, sauerkraut, made with a spoon of beans, smoked with a spoon, salted with a spoon, sugar with a spoon, pepper with a spoon, pepper with a spoon with a spoon with a spoon with a spoon with a spoon with a spoon of white wine。
11
The scallops were poured into the water starch, which was made from a spoonful of raw powder and a spoon of clean water, and the bubbles were fired。
12
Sesame oil。♪ Taste saffron with time ♪ Make Tips
One, a layer of powder on the surface of a scallop, which is intended to prevent scalloping, sliding; two, which should not be overfired when making seafood, and overfired seafood, which can turn into wood and water; and three, the spoons, spoons and cups used by pens in cooking, baking, etc. for any food, are used in international utensils, which are not the spoons and cups that we normally use to prepare and carry at home or in restaurants。