White scallop and enoki mushroom with baby vegetables in casserole
Main ingredient
White scallop 500 grams, enoki mushroom 100 grams, baby vegetables 250 grams
Subsidiary
Oil in moderation, salt in moderation, garlic in moderation, mushroom extract in moderation
Steps
1.Enoki mushrooms cut off the old root portion, washed clean, torn well.2. Wash baby vegetables and break the leaves.
3. Wash the white shells, soak them in water to spit out sand, and then brush the shells with a toothbrush.
4. pot under the amount of cooking oil, under the garlic burst incense.
5. casserole dish filled with a little oil, in order to lay the baby vegetables.
6. Lay the enoki mushrooms
7. Put in the white scallops
8. Cover the pot with a lid
9. Slowly cook until the white scallops are cooked, sprinkle with salt and mushroom seasoning, drizzle with fried garlic and oil, and remove from the pot.
Tips
White scallop must spit out the sand and brush it clean before adding it to the pot, otherwise it will have a muddy and sandy flavor when cooked.
The other baby vegetables and enoki mushrooms are vegetables that will come out of the water, there is no need to put water in the pot, if you cook with full fire, you will not paste the pot, and the juice after cooking is just right, and enough fresh flavor.