Stir fried scallops(lu cai qing chao xian bei )

Stir fried scallops

Introduction:

"This time, there will be an activity of Shandong cuisine. The hometown cuisine must take part in it. We should continue to carry forward the spirit of mixing. In recent days, I have learned about Shandong cuisine. For example, braised sea cucumber with scallion and jiuzhuan large intestine are all representative of Shandong cuisine, but I can't make them. It happens that there are frozen scallops at home, and stir fried scallops are also Shandong cuisine ~ ~ try it, and it's the first time to make it ~ ~ the meat is fresh, tender, smooth and pretty good ~ ~ "

Production steps:

Step 1: wash the frozen scallops, drain the water, and marinate with cooking wine.

Step 2: slice cucumber, carrot and onion.

Step 3: put proper amount of water into the starch and mix it into water starch.

Step 4: mix appropriate amount of soy sauce, cooking wine, sugar and salt into flavoring juice.

Step 5: put proper amount of oil in the pot, add ginger slices, add onion and stir fry.

Step 6: stir fry the onion until fragrant.

Step 7: add fresh shellfish and stir fry.

Step 8: add cucumber slices and pour in the sauce.

Step 9: bring to a boil, stir fry evenly, pour in the lake powder, and take out the juice.

Materials required:

Fresh shellfish: 200g

Carrot: 50g

Cucumber: Half Root

Onion: right amount

Ginger slices: right amount

Soy sauce: right amount

Cooking wine: moderate

Starch: right amount

Sugar: right amount

Oil: right amount

Salt: right amount

Note: do not put too much salt and sugar, so as not to cover up the original taste of fresh shellfish~~

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Lu Cai Qing Chao Xian Bei