Noodles with Garlic Scallop Sauce

Noodles with Garlic Scallop Sauce

1. Wash the fresh scallops and blanch them with hot water. This makes it easy to take the scallops out of the shell, remove the inedible black parts, and then wash them. The eggs are cooked and cut in half. Peel the noodles. The noodles are pressed out by yourself with a noodle pressing machine. The garlic should be peeled, and more should be appropriate;

2. Rub the cucumber into filaments, smash the garlic and chop;

3. Put an appropriate amount of blended oil in the wok;

4. Put the scallop meat in the pot after the oil is hot;

5. Stir fry a few times;

6. Add two spoons of soybean paste;

7. Stir-fry the soybean paste and scallops well;

8. Add the minced garlic just before it is out of the pot;

9. Stir fry for a few times, then put it in a bowl and set aside;

10. Put an appropriate amount of water in the pot, put the noodles into the pot after the water boils;

11. Use chopsticks to scatter the noodles, remove them after they are cooked, and tap water twice during the cooking process;

12. Put the noodles in a bowl, then add the shredded cucumber, egg and scallop sauce, mix well when serving;

Tips:

1. Blanch the scallops with hot water to facilitate the peeling of the meat;

2. The amount of bean paste should be adjusted according to your own taste.