Another way to eat Laba garlic(la ba suan de ling lei chi fa la ba suan chao shan bei rou )

Another way to eat Laba garlic

Introduction:

"There are so many pickled Laba garlic vinegar jars in Laba Festival. When spring comes, the temperature gradually rises, and the garlic soaked in vinegar for too long, the taste is not so crisp. When I was in Jinan, I ate a dish fried with Laba garlic and scallop meat. It tasted very good. The combination of Laba garlic and scallop meat not only removed the chill of seafood scallop, but also showed another unique flavor of this dish. It is also a very alternative and reasonable collocation. "

Production steps:

Step 1: Laba garlic production method: Purple Garlic peeled, washed and dried

Step 2: prepare the vinegar

Step 3: clean the sauce jar and dry it in the sun. Make sure there is no oil or water. Put garlic in the jar, pour in the vinegar (the vinegar should be foamed with garlic), cover it and put it in a cool place. After it turns green for a week or ten days, you can eat it.

Step 4: make good Laba garlic

Step 5: Fried Scallop with Laba garlic;

Step 6: take right amount of Laba garlic and set aside

Step 7: cut the Laba garlic into small pieces

Step 8: Boil the scallop meat in the water and blanch it

Step 9: add Laba garlic slices to the bottom of the pot and saute until fragrant

Step 10: stir fry scallop meat after fragrant

Step 11: add soy sauce in turn

Step 12: add cooking wine

Step 13: add salt and stir fry to remove

Materials required:

Scallop meat: moderate

Laba garlic: right amount

Note: 1, Laba garlic best use purple garlic, Purple Garlic made Laba garlic taste good, and easy to turn green; 2, pickled Laba garlic vinegar amount is bigger, the faster the garlic products; 3, fried this dish had better use explosion fire stir fry, taste better.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : La Ba Suan De Ling Lei Chi Fa La Ba Suan Chao Shan Bei Rou