Scallop Meat and Shrimp Stir-fried Seasonal Vegetables

Scallop Meat and Shrimp Stir-fried Seasonal Vegetables

by Rose Home

5.0 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

2

The scallop meat and shrimp, together with some vegetables, are not only tender and fragrant, but also the color of several vegetables makes the dishes more eye-catching and attractive. From a nutritional point of view, they can also be matched with nectar.

Ingredients

Scallop Meat and Shrimp Stir-fried Seasonal Vegetables

1. Cut the shrimp into cubes, put it together with the scallop meat, add 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 tablespoon cooking wine, 1/2 teaspoon cornstarch, and stir well.

Scallop Meat and Shrimp Stir-fried Seasonal Vegetables recipe

2. Add a little oil to the pot and stir-fry on medium heat until 7 to 8 mature

Scallop Meat and Shrimp Stir-fried Seasonal Vegetables recipe

3. No need to wash the pot, add half a pot of water, bring to a boil, add 1 teaspoon of salt, and pour the broccoli into the pot.

Scallop Meat and Shrimp Stir-fried Seasonal Vegetables recipe

4. Then pour in the corn, remove the canned flavor, blanch the broccoli until it is broken, and remove the strained water

Scallop Meat and Shrimp Stir-fried Seasonal Vegetables recipe

5. Chop pickled peppers

Scallop Meat and Shrimp Stir-fried Seasonal Vegetables recipe

6. From the pot, put about 1 tablespoon of vegetable oil, moisten the pot, add 1/2 tablespoon of minced pickled peppers and garlic, sauté, pour in broccoli and corn, add 1/2 teaspoon of refined salt, 1/4 teaspoon of sugar, turn over fry

Scallop Meat and Shrimp Stir-fried Seasonal Vegetables recipe

7. Pour in shrimp and scallop meat, cook in 2 tablespoons of white wine, 1/2 teaspoon of pepper, and fry a few times

Scallop Meat and Shrimp Stir-fried Seasonal Vegetables recipe

8. Pour in red cabbage slices, then add 1 teaspoon of sesame oil as the tail oil, stir fry for a while and it will come out of the pan

Scallop Meat and Shrimp Stir-fried Seasonal Vegetables recipe

Tips:

1. When broccoli is blanched, add a little salt and oil to make the cauliflower have a bottom flavor and keep it green;
2. When cooking shrimp and scallop meat, it is not fried for too long to maintain the tenderness;
3. Adding an appropriate amount of chopped pepper is very refreshing to eat, but not too much, too spicy will cover up the umami of shrimp and scallop meat;
4. Vegetables can be matched according to your own preferences, as long as the material properties do not conflict with each other.

Comments

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