150 grams of fresh scallops, 50 grams of cooked cashew nuts, half a cucumber, ginger, carrot slices, each appropriate amount.

Accessories:

1 tablespoon of cooking wine, salt, monosodium glutamate, water starch, moderate amount.

Practice:

Preparation:

1. Wash and blanch the fresh scallops, fish them out and drain them.

2. Cucumber washed and diced.

Quick Stir-Fry:

1. Heat the oil, put ginger slices burst incense, put fresh scallops and cooking wine stir fry.

2. Add cashew nuts and cucumber, carrots, season with salt and MSG, and finally thicken with water starch.

Tips:

Fresh scallops are easy to cook, and cashews in the vegetable juice soak for a while in the skin, so put cashews should be out of the pot as soon as possible