Scallops in soy sauce(chi zhi qing kou bei )

Scallops in soy sauce

Introduction:

"This time, the Douchi is made by my friend's home. It tastes good. I usually put a little in the stir fry. Douchi is made of soybean or soybean as the main raw material, using the action of Mucor, Aspergillus or bacterial protease to decompose soybean protein. When it reaches a certain degree, salt, wine, drying and other methods can inhibit the enzyme activity and delay the fermentation process. There are many kinds of Douchi, which can be divided into black Douchi and yellow Douchi according to processing materials, and salty Douchi and light Douchi according to taste. In this dish, when steaming Qingkou, stir fried lobster sauce is added to enrich the flavor of Qingkou. The food is a bit ugly, but it's very delicious. "

Production steps:

Materials required:

Scallops: right amount

Cooking wine: moderate

Ginger: moderate

Scallion: right amount

Garlic: right amount

Salt: right amount

Douchi: right amount

matters needing attention:

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Chi Zhi Qing Kou Bei