Garlic Scallops

Garlic Scallops

by Heart moves

4.9 (1)
Favorite

Difficulty

Easy

Time

5m

Serving

4

The weather in Guangdong is relatively hot, and it is easy to get angry. When I was young, my mother would often cook soup for us with purple scallops, and added some sugar, which was very sweet and delicious. When I grew up, I realized that the purple shellfish has the effect of reducing heat and reducing fire, and it is available all year round, but it is most suitable to eat in summer. In the north, you rarely see purple scallops, because they are rare, so many people don’t know how to eat them, so they just left. It's a pity that you don't know how to eat purple scallops, because scallops don't need to be fertilized, and they are real green vegetables.

The purple shellfish has a special fragrance, so it is not suitable to put too many seasonings. Every time I saute the fragrant with garlic seeds, then add the purple shellfish for a quick stir-fry, only add a little salt and oyster sauce to taste, and the fried purple The shellfish is tender and smooth, and every time I eat it, there is no soup left. The purple soup is very beautiful and is used for bibimbap, which is both beautiful and delicious. If you see the seaweed, why not buy some and try it too!

Ingredients

Garlic Scallops

1. Wash the seaweed first and control the moisture.

Garlic Scallops recipe

2. Peel the garlic seeds, wash and cut into pieces.

Garlic Scallops recipe

3. Raise the frying pan and add garlic seeds until fragrant.

Garlic Scallops recipe

4. Add the seaweed and stir fry on high heat until softened, sprinkle in salt and stir-fry well.

Garlic Scallops recipe

5. Add oyster sauce and stir well, then serve.

Garlic Scallops recipe

Tips:

Fire fast!

Comments

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