Scallop with scallion and ginger(cong jiang gui fei bei )

Scallop with scallion and ginger

Introduction:

"There are many golden flower buds on the cinnamon branches on the balcony. I feel very happy when I think that I can smell the fragrance of the flowers when I hang my clothes in the near future. If my husband doesn't come back for dinner in the evening, his stomach is cold and he can't eat seafood. So when he doesn't come back for dinner, he often takes the opportunity to make crabs or shellfish. Today, when I visit the vegetable market, I see that the princess's shellfish is not bad, big and fat, and it's gone tonight 。”

Production steps:

Step 1: today is the past of the meal. The shell has been spitting sand in the seafood stall all day, so it's no longer lemon juice, so it's directly used for washing. In addition, seafood must be alive, otherwise it can't be eaten.

The second step: no Baijiu friends can also play.

Step 3: shred onion and ginger.

Step 4: there is a layer of mucus on the scallop. It's hard to wash it. It's gone after blanching. Don't cook it too long. It'll be ready in about a minute. You see, it's all open.

The fifth step: ginger after cooking, stir up the fragrant, sprinkle salt, pour soy sauce, vinegar, a little Baijiu, sugar, add a little water and then put the concubine.

Step 6: blanch the water before, so stir fry quickly after entering the pot, wrap the scallops in the sauce, then add the scallions, and mix a little to get out of the pot.

Materials required:

Princess shell: 300g

Scallion: 50g

Ginger: right amount

Soy sauce: right amount

Vinegar: right amount

Baijiu: moderate amount

Sugar: right amount

Note: like to eat spicy friends can also home Douchi pepper, better flavor, this method can also do other shellfish and seafood, taste good~

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: onion

Chinese PinYin : Cong Jiang Gui Fei Bei