Name: Baked White Scallops in Tin Foil are Cheap and Easy to Make. They are So Delicious that You Want to Swallow The Shells!
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1.5 kg White shell; Some Black Fungus; 1/2 green pepper; 1/2 root carrot; Some Shredded ginger; Some Soy sauce; Some salt; Some oil; Some pepper; Some Corn flour; Some chopped green onion

Baked White Scallops in Tin Foil are Cheap and Easy to Make. They are So Delicious that You Want to Swallow The Shells!

by Moe City Food

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

What do you do on Father's Day? Xiaomeng recommends a zero-difficulty home-cooked dish. It will be easy to learn, with low cost, no meat growth, and high nutrition, which is guaranteed to be enjoyed by everyone.

Baibei is considered to be the cheapest small seafood in seafood. It costs a few yuan per catty, which is slightly more expensive, and relatively large. Although the price is cheap, the preparation is simple and delicious, and the food stalls must be ordered. However, the white shells in the restaurants outside are usually not cleaned, and there is a lot of sand. Of course, it is safer to make healthy food by yourself, so today I will introduce you to the method of baking white shells in tin foil."

Baked White Scallops in Tin Foil are Cheap and Easy to Make. They are So Delicious that You Want to Swallow The Shells!

1. First come the finished picture

Baked White Scallops in Tin Foil are Cheap and Easy to Make. They are So Delicious that You Want to Swallow The Shells! recipe

2. Hehe, did you let your saliva flow three thousand feet? ...Haha...

3. After washing the white shells, soak them in salt water, and then wash them twice

4. Cut the carrot into thin strips, cut the green pepper into small pieces, and cut the black fungus into cubes, then adjust the marinade

5. Then pour all the cut ingredients into the marinade, mix well and set aside

6. Boil the white shells with boiling water until they are all open, then remove

7. Take a stainless steel bowl, spread a layer of tin foil, put some marinade on the bottom, pour the white scallops, and then spread the remaining marinade on the top, and finally wrap it with tin foil (pour all the juice into it)