Dry Steamed Sea Rainbow and Scallops

Dry Steamed Sea Rainbow and Scallops

1. Wash scallops

2. Haihong Wash

3. Wash the pot without putting anything, oil or water,

4. Put the clean Haihong directly into the pot, because Haihong is not well cooked

5. Place the cleaned scallops on Haihong. Because the scallops are so cooked

6. Turn on high heat, close the lid, and wait to eat. You must think I'm crazy, the pot will be mushy, in fact, please look down.

7. Bubbles are slowly coming out of the pot

8. There are more and more bubbles, and the scallop Haihong also opens his mouth

9. The scallops are almost cooked. At this time, the whole kitchen smells of seafood. That smells delicious. If your seafood is still tasteless at this time, I can only say that what you bought must not be fresh.

10. The mouth is getting bigger and bigger, and the meat will be cooked.

11. Turn off the fire and take out the scallops and you will see Haihong

12. You can see that Haihong is also familiar, take out Haihong too

13. Look, there is a lot of soup at the bottom of the pot. It is the juice of scallops and sea rainbow. Just pour it out, you don’t need to drink this one. If you ask me why it’s black, I just want to say, I’m too lazy to cook the scallop sea rainbow shell, so I just wash it under running water and just put it in the pot. I don’t eat shells, I only eat the meat inside.

Tips:

Be sure to use the iron pan for cooking at home. If you use a thin stainless steel pan, just wait for it to batter, and the taste will change. The important thing is said three times, we must use a wok, we must use a wok, and we must use a wok.

Another important thing is to buy fresh. The alive ones are not necessarily fresh. The ones that have been out of the sea for more than 24 hours without freezing are very stale.