Family Exquisite Stir-fry "dried Besson Stir-fried Gai Cai Geng"

Family Exquisite Stir-fry "dried Besson Stir-fried Gai Cai Geng"

1. Cover vegetable stems, scallops, garlic, salt, chicken essence, pepper, rice wine, cooking oil.

2. Pour a little rice wine and water into the scallops.

3. Put it in a cage and steam on medium heat for 15 minutes.

4. When using a knife to cut the vegetable stems, it is better to use a sloped knife at an angle of 70 degrees to cut the stems into oblique slices, also called slope blades.

5. Cut it up and set aside.

6. Slice the garlic and set aside.

7. Rub the steamed scallops into filaments by hand.

8. Put a little oil in the pan, stir-fry the scallops over a medium-to-low heat, and consume 70% of the water in the scallops, and then they will become flossy.

9. Then add garlic slices and stir fragrant.

10. After the garlic slices are fragrant, add the vegetable slices and stir fry over high heat.

11. After stir-frying, the appearance is slightly transparent, then sprinkle in salt, pepper, chicken essence, and then stir-fry for a few times over high heat to get out of the pan.

12. After being out of the pan, the pallet can be served on the table.

Tips:

The characteristics of this dish; the color is emerald green, the aroma is overflowing, the taste is crisp, and the salty taste is delicious.



Tips;

1. When covering the stalk with a razor blade, try to make the slices even in size. The remaining leaves can be used for soup or blanched cold food.

2. The scallops must be steamed thoroughly and then rolled into silk, and then stir-fried with oil to become scallops. If they are put directly into the pot, they will be very hard. First, they will not taste good, and secondly they will not become loose. According to this method, you can also make homemade XO sauce. The method is to fry the scallops and fry them until crispy, add the minced chili and dried fish, and stir-fry the minced sea rice together, and then season it to make it. XO sauce, this sauce can be used to make any dishes, and the fried rice is also very fragrant.

3. It is best not to blanch the vegetables with boiling water. Firstly, they will lose their nutritional value, and secondly, they will also lose their crispness, and the color will not be good. When they are fried, they will come out of soup. If thickened, they will be greatly inferior and tender. The dishes need to be fried directly to taste.

This private little stir-fried delicacy "Scallops Fried Gai Geng" from the big stir-fry spoon is ready. It can also be called "golden jade piece", the name is nice, and the taste is wonderful, ha ha! For your reference!