Colorful Fresh Scallops

Name: Colorful Fresh Scallops
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Fresh shell; 100g ginkgo; 80g Haricot vert; 1 carrot; 1 shallot; Several pieces ginger; Some garlic; Some salt; 2 tablespoons Corn oil; 1 tablespoon Cooking Wine

by Jinling Meizi

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Normally, some nutritious vegetable family members are picky eaters. In order to make the family members eat healthier and more balanced nutrition, I often make the dishes match with "value", so that good-looking food will increase appetite. Fresh shells have the effect of lowering cholesterol. Paired with nutritious vegetables such as ginkgo and carrots, they are colorful, beautiful and delicious!

Colorful Fresh Scallops

1. Wash the carrots, cut into cubes, drench them with ginkgo and green beans, and control dry

2. Cut ginger and garlic into thin slices, cut green onion into sections and set aside

3. The fresh shellfish are washed and marinated with cooking wine

4. Add a spoonful of corn oil to the wok, stir-fry the dried ginkgo, green beans, and diced carrots in the wok, add a little salt to taste and serve.

5. Put a large spoonful of corn oil in a clean wok, put the onion, ginger and garlic in the wok and stir fragrant, then add the fresh shells and stir fry, and season with a little salt

6. Finally, put the fried ginkgo, green beans, and diced carrots into the pot and stir fry together. The beautiful colorful fresh shells can be served on a plate.

Tips:
1. The three-tin water is to make the ingredients easy to crisp.
2. Ginkgo will have some toxicity, so you can't eat too much and you must burn it through.