Before cooking, scallops should be soaked in warm water, or steamed with a little water and yellow wine, ginger and onion, and then cooked into dishes;
The method of soaking scallops is to peel off the old tendons on scallops in advance, wash away the sediment, put them in a container, add cooking wine, ginger slices, onion slices and broth, steam them in a drawer for 2-3 hours to make filaments, and then soak them in the original soup for later use.
Fresh scallops with loofah
Ingredients: towel gourd 200g scallop 50g ginkgo (fresh)100g pepper (red and sharp)15g.
Seasoning: 2g of sugar, 5g of ginger, 3g of garlic, 3g of salt, 5g of starch (corn), and 0/5g of vegetable oil/kloc-.
manufacturing method
1. Wash ginkgo and steam it with 250 ml of water for later use;
2. Wash scallops and blanch them until they are half cooked;
3. Peel and wash the loofah and cut it into strips;
4. Wash and slice ginger; Wash garlic and pat it loose;
5. Remove the stems and seeds from the peppers, wash them and cut them into small pieces;
6. Pour oil into the pan, saute ginger slices and garlic, pour loofah, add a little white sweet and sour stew until cooked and soft, and season with salt.
7. In another clean pot, pour the oil, first add pepper, then add scallops, ginkgo and a little salt and stir fry a few times;
8. Pour in the soft towel gourd and stir well. Add a little water starch to thicken.