Red Fire Ribbon

Name: Red Fire Ribbon
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g tape; 5g Fresh ginger; 1/2 root Chives; 3 cloves garlic; 4 pcs Red chili; Some salt; Some olive oil

by Melbourne Food

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

This is an original dish made by the little chef on the adventure.

The little chef is from Beijing. Our pursuit of seafood is nothing more than braised prawns, roasted sea cucumber or stewed yellow croaker. I have lived in Guangdong for many years. Of course, in front of Lao Guang, I have seen their knowledge of seafood production, such as steamed sea bass, boiled shrimp, or tempeh.

Scallops, this kind of food is more chilled in the north, and fresh in the south. When it comes to the method, the north follows the oil stew, and the south makes good use of steaming. Today, the chef will share with you a piece of red ribbon that is not in the north of South Africa.

This dish has some shadows of Western or Southeast Asian dishes, but it is indeed a Chinese dish now. It will give you a whole new sense of taste.

This dish not only retains the inherent sweetness of the seafood ingredients, but also increases the taste stimulation, making the sweetness not boring, and the excitement is overwhelming. "

Ingredients

200g Tape
5g Fresh Ginger
1/2 root Chives
3 cloves Garlic
4 pcs Red Chili
Some Salt
Some Olive Oil

Red Fire Ribbon

1. Take 200 grams of chilled or fresh scallops, thaw or remove the shells, wash and drain off the water and set aside

2. Finely chop garlic, ginger, green onions (take half of the green onion) and red pepper (Thai pepper) and set aside

3. Put olive oil (the chef here recommends using only olive oil) into the pan, heat it up and add appropriate amount of salt according to taste

4. Heat the oil and add the minced ginger and garlic

5. After the scent of minced ginger and garlic comes out, put the scallops into the pot, gently shake the pan to prevent the scallops from frying. This will last for 5 minutes. During this time, the scallops can be turned over. It is not a problem if you don’t turn them.

6. After frying for 5 minutes, put the chopped green onion and red pepper, do not stir fry with the spatula or chopsticks, this will break the scallops, continue to shake the pan for 1 minute

7. Out of the pot. Place the scallops on the plate with a spoon or chopsticks, and then pour the soup sauce in the pan on the scallops

Tips:
1 Olive oil is strongly recommended as the oil for this dish. Because scallops are used as seafood ingredients, they are fresh and sweet, and the use of any heavy cooking oil will more or less affect its taste.

2 Little peppers are indispensable in this dish, it does have a magical effect. Those who don't eat spicy food can try not to add chili, but the chef recommends a little light soy sauce. Remember, put it slightly, it is best not to make the soup black.

3 Be sure to shake the pan gently during frying, and don't stir fry to avoid breaking the scallops.