Scallop in Thai Sauce(tai zhi qing kou bei )

Scallop in Thai Sauce

Introduction:

"I've got a lot of so's, but I've got a lot of basil."

Production steps:

Step 1: prepare the materials, brush the shell and remove the gills for standby;

Step 2: cut basil, onion, ginger, pepper and garlic;

Step 3: mix fish sauce, sugar, chili sauce and half garlic in a small bowl;

Step 4: Boil the right amount of water in the pot, add a piece of ginger and half a cup of cooking wine, add the scallop and cook for 2 minutes, then remove the scallop;

The fifth step: another time, heat up the oil, add the other half garlic, chopped onion, pepper, ginger, stir fry, pour into Qingkou Bay, add 3 medium sauce.

Step 6: add basil and stir well. Turn off the heat and sprinkle with lemon juice.

Materials required:

Scallops: 10

Onion: 1 / 4

Lemon: 1

Garlic: 2 cloves

Ginger slices: 2

Red pepper: 3

Basil: right amount

Fish sauce: 3 tbsp

Sugar: 3 teaspoons

Chili sauce: 1 tsp

Wine: half a cup

Precautions: 1. Put the frozen scallop on the fresh-keeping layer in advance and thaw naturally to keep the original flavor; 2. Cook the scallop in the wine to remove the fishy smell. Some better scallops have no fishy smell and can also be directly boiled in boiling water; 3. Adjust the chili sauce and pepper according to your own taste, and the seasoning is the same. You can also make your favorite sauce.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Tai Zhi Qing Kou Bei