Grilled Kale with Scallops

Name: Grilled Kale with Scallops
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 350g Young kale; 25g Evaporated scallops; 15g Chives white; 5g Refined salt; 5g Sugar; 2g MSG; Some Water starch; Some Cooking oil; Some Shimizu

by Large frying spoon

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Grilled dishes are a major culinary feature of northern cuisine. The dishes must be neat and delicious after the finished product. The production of steaks can be divided into two categories: steamed steaks and pot steaks. Generally, pot steak dishes require skilled and skilled craftsmanship. Yes, there are several times of turning over the spoon during the operation. Because there is more soup in the grilled dish, it is easy to burn itself when turning the spoon. When turning the spoon, not only the shape of the raw materials in the pot is not scattered, but the soup is also required. Splashing is good. Shaking and turning the spoon is usually the basic operation method in the cooking process, instead of stirring and turning with a spoon. But it is not necessary to be so strict at home. You can use the steaming method. Or it can be made by boiling and pouring the sauce. The shape and taste are the same. Today I will make a simple grilled vegetable dish "scallop grilled kale", the method is as follows;"

Ingredients

Grilled Kale with Scallops

1. Tear the evaporated scallops by hand.

2. Tear the evaporated scallops by hand. Put salt, sugar, monosodium glutamate and a little oil in a pot of boiling water.

3. Add the kale, blanch it, and remove it for later use.

4. Heat the wok and pour an appropriate amount of cooking oil into the chives and stir fragrant.

5. Then remove the fried chives.

6. Pour proper amount of hot water into the pot and season with a little salt, sugar and MSG.

7. After adjusting the taste, pour in the steamed scallops and stir well.

8. Then add the blanched kale and cook for 10 seconds to remove the code plate.

9. Pour the scallops into the soup in the pot.

10. Pour the scallops and slightly boil the starch with water to thicken.

11. After the gorgon juice is gelatinized, pour it on the kale in the dish.

12. This dish is finished.

Tips:
The characteristics of this dish; the vegetables are green, delicious, simple to make, and nutritious and healthy.

Tips;

1. How to make dried scallops; wash the dried scallops and put them in a bowl, put green onion, ginger and Shao wine in the bowl, add a little water to the scallops, and then steam them in a basket for 15 minutes. The soup of steamed scallops is very delicious, so don't throw it away. The scallop juice will taste more delicious when making grilled dishes.

2. The kale must be tender, and the older ones must be peeled. Don't cook the kale for too long when it is blanched, it will taste crunchy when chewed.

3. Fried scallion oil with scallions has a lighter taste, otherwise, if the scallion is too strong, it will overwhelm the umami flavor of scallops, so white scallions are the best for making this dish.

This simple home-cooked dish "Dried Scallops with Kale" is ready for your friends' reference!

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