Roasted scallops with white jade radish
By NeldaMurray
Cooking food quickly after work is light and aftertaste...
Recipe Recommendations
- white radish half a
- scallops a small handful
- sausage few slices
- vegetable oil appropriate amount
- salt appropriate amount
- sesame oil appropriate amount
- chives appropriate amount
- vinegar appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- paste pepper powder appropriate amount
Steps for Roasted scallops with white jade radish
1
Prepare the ingredients: half a white radish, a small handful of scallops to soak in hair, cut a few slices of sausage and then shredded.
2
Shred radish, dry scallops and tear them into strips after drying.
3
Add oil in the pan and cook until it is 70% hot, add shredded sausage and stir fry.
4
Add shredded radish and shredded scallops in turn and stir-fry for a while, add vinegar, cooking wine, and soy sauce, add a small bowl of water, cover the lid and simmer for a while.
5
When the water is almost dry, add a small amount of pepper powder and stir well. When taking out the pan, add the chives, pour in a small amount of sesame oil.Roasted scallops with white jade radish Make Tips
1. Make radish and scallops into silk. The purpose is to cook the food quickly. It can also be sliced, but the cooking time is longer. 2. Use less cooking wine, vinegar and soy sauce, and only half a spoonful is enough. The purpose is to get rid of the fishy smell of the scallops, because the scallops have not been steamed before, and putting too much will affect the color and taste of the dishes. 3. It is best to soak the scallops at work in the morning, and soak them after getting back from work. You can put them directly into the pot. For office workers, this is no way. You can use this method for dry goods such as mushrooms and fungus. 4. If you don't have sausages at home, you don't need to put them. Just the scallops and radishes will be very fresh.