Garlic scallop

By SybleJerde

Garlic scallop
pepper,onion,carrots,beef,ginger,soy sauce,salt,dumpling skin,leek,ginger,cornflour,Tangyuan noodles,white granulated sugar,oil,chicken essence,salt,green pepper,carrots,ribs,water starch,cooking wine,ginger,broth,sugar,diced green onion,SUFU,soy sauce,soybean,peanuts,celery,coriander,fennel,lean meat,dried kelp,white radish,vinegar,sugar,guozhen,salt,lean meat,preserved eggs,Jiang,water,oil,honey,salt,milk,whipped cream,milk powder,eggs,sugar,yeast,high powder,salt,fans,scallop,salad oil,garlic,

Recipe Recommendations

  • scallop appropriate amount
  • fans appropriate amount
  • garlic appropriate amount
  • salt appropriate amount
  • salad oil appropriate amount

Steps for Garlic scallop

  • 1
    Wash the scallops in half, blanch the vermicelli, pat the garlic and chop them up for later use
  • 2
    Add a little salad oil to the frying pan on the heat. When it is hot for 6 to 7 minutes, pour the garlic into the pan and stir fry for a few times. Add salt, Li Kum Kee steamed fish soy sauce and a little water. Turn off the heat after the soup boils
  • 3
    Put the vermicelli on each scallop first, then add the stir-fried garlic and soy sauce (as shown below), then place it into a steamer, open fire and steam

    • Garlic scallop Make Tips

    You must use Lee Kum Kee soy sauce. Scallops contain various bioactive substances, such as glycoproteins, trace elements like selenium and calcium, and other physiologically active substances, which have anti-tumor, immune-regulating, antioxidant (great for beauty!), and anti-radiation effects.

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