Scallop, onion, ginger, white wine (yellow wine)

Sauce

3 tablespoons of Korean hot sauce, 0.5 tablespoon of 65438+ oyster sauce, 0 tablespoon of 65438+ steamed fish soy sauce, 2 tablespoons of cooking wine, 2 tablespoons of sugar and half a spoonful of rice vinegar.

working methods

(1) Pour enough cold water into the pot, add onion slices, ginger slices and small wine glasses, and bring to a boil over high fire;

(2) adding scallops, cooking, and draining;

(3) Stir-fry shredded ginger and pour in scallops;

(4) Immediately pour in the sauce and stir it evenly;

(5) Pour water starch to thicken.

skill

Fresh scallops are not suitable for long-term storage in refrigerator. After scallops spit out all the sediment, it is best to put it in clear water and cook it as soon as possible. If you really want to preserve scallops, don't wash them first, sprinkle salt on the surface, wrap them in plastic wrap and refrigerate them for a long time.

Benefits of eating scallops

(1) Scallop is rich in carbohydrates, which is an essential energy source for maintaining brain function;

(2) The scallops are suitable for abdominal distension, loose stool and loss of appetite caused by weakness of temper and inability of transportation.

? Fatigue and weakness of limbs. Warming the stomach and treating stomach cold;

(3) Scallop is rich in vitamin E, which can inhibit skin aging and prevent pigmentation;

(4) Scallop can effectively prevent cancer and reduce the incidence of cancer. Delaying and inhibiting the growth and spread of cancer cells.