Ingredients ?
Dried scallops 12 pieces
Sugar 2 teaspoons
Abalone juice 2 tablespoons
Steamed scallops 3 pieces
Chen pericarp 1/3 piece
Scallion moderate amount
Sweet potato starch 1 tablespoon
Scallop and scallop preserved watermelon how to make ?
Fresh knuckleheads, 12 scallops, a clove of peel
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Knuckleheads scrape the skin with a knife
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Slowly scrape the skin clean
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Soonly three are done
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The knuckleheads are cut in half.
Cut in half
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Three cuts evenly divided into four pieces
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Ready
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Take the iron spoon to dig out the heart of the melon, I think it's too big for me to dig out
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Switch to the handle of iron spoon to dig out the heart. Switch to the handle of an iron spoon! Just right
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Shove the scallop in the center
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Take scissors to cut the peel into julienne strips (it's a video that my daughter helped to take, so you can just watch it?)
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On the big pot, put enough water, start steaming for an hour
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In the middle of the process, I myself have been watching?
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Deng Deng Deng Deng ~ out of the pot! Don't mind the steamed water, keep it for your own use
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Two tablespoons of abalone sauce into a non-stick pan
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And then pour in the water inside the pan
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Low heat and stir well, add a teaspoon of sugar to taste, I didn't put any salt in it, and I already thought it was I didn't put any salt in it, but I thought it was good enough
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The sweet potato starch is added to the water to thicken the gravy
Abalone juice is added to the sweet potato starch water ~ stir, and adjust the gravy according to your preferred consistency
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Put in the chopped green onion
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Turn off the heat and pour the gravy over the preserved melon
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La-la~Serve
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That's how fluffy and soft it feels!
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I couldn't help but eat more~now I realize I didn't put a drop of oil in it
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