Stir fried scallop with black bean sauce(chi zhi chao hua jia )

Stir fried scallop with black bean sauce

Introduction:

"Huajia, also known as clam, clam meat and shellfish mollusks contain a kind of delta 7-cholesterol and 24 methylene cholesterol, which have the effect of reducing serum cholesterol. They have the unique effect of inhibiting cholesterol synthesis in the liver and accelerating the excretion of cholesterol, thus reducing cholesterol in the body. They are more effective than the commonly used cholesterol lowering drug sitosterol. After eating clams and shellfish, people often have a refreshing and pleasant feeling, which is undoubtedly beneficial to relieve some vexation symptoms. According to traditional Chinese medicine, clam meat has the effects of Nourishing Yin, improving eyesight, softening firmness and resolving phlegm, and some shellfish have the effect of benefiting essence and moistening viscera. (excerpt from Baidu)

Production steps:

Step 1: 1. Ingredients: Huajia, minced ginger, minced garlic, instant Douchi, red pepper; seasoning: soy sauce, oyster sauce, sugar

Step 2: 2, boil a pot of boiling water, pour the nail in, scald the opening and take it out, then rinse it with cold water

Step 3: 3. Take a small bowl, add soy sauce, sugar and oyster sauce to make sauce

Step 4: 4. Add oil in a hot pan and saute ginger and garlic until fragrant

Step 5: 5. Add the mashed instant Douchi to stir fry

Step 6: 6, under the red pepper pieces, Huajia stir well, into the sauce seasoning, you can out of the pot.

Step 7: get out of the pot

Materials required:

Carapace: moderate amount

Ginger: right amount

Garlic: right amount

Red pepper: right amount

Instant Douchi: right amount

Soy sauce: moderate

Sugar: right amount

Oyster sauce: right amount

Oil: right amount

Note: when ironing the nail, open the mouth and take it out, otherwise the meat will get old and will leave the shell after a long time.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Chi Zhi Chao Hua Jia