Scallop Sauce

Name: Scallop Sauce
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g scallop; 50g Soy sauce; 50g garlic; 10ml Blending oil; 20g ginger

by Yurun Begonia

4.7 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

Today, Begonia brings you a delicious and delicious dish. This dish is a hoisin sauce and the seafood used is scallops. Everyone knows the deliciousness of scallops, and the scallops are very tender. Even if they are fried for a long time, they will not get old, and they will still retain the tender texture and taste!

Ingredients

500g Scallop
50g Soy Sauce
50g Garlic
10ml Blending Oil
20g Ginger

Scallop Sauce

1. Rinse the fresh scallops with water;

2. Put an appropriate amount of water in the pot. After the water boils, put the scallops in the pot and blanch them. Don't blanch them for too long. Open the scallops and get them out;

3. Peel the scallop meat from the shell, then remove the black parts, and then wash the scallop meat;

4. Chop garlic and ginger;

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

6. After the oil is hot, put the scallop meat in a pot and stir fry a few times;

7. Put the chopped ginger and garlic into the pot;

8. Stir fry a few times to get a garlic fragrance;

9. Add appropriate amount of soybean paste according to your taste;

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

Tips:
1. After blanching fresh scallops with hot water, the meat can be easily taken out of the shell;

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