Scallop Yuko
by Fish chef
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Materials used: jade tofu, scallops, green and red peppers, shallots.
2. Wash the scallops with clean water, add appropriate amount of water, cooking wine, and green onion knots.
3. Steam in the pot for about 15 minutes.
4. Take out the scallops and set aside.
5. Put the jade tofu in the quick-freeze in advance for about 5-10 minutes, take it out and cut into sections in the middle, squeeze out the jade tofu, and cut into about 2 cm thick pieces.
6. Put an appropriate amount of oil in the pot, and when it is about 70% hot, add the jade tofu.
7. Fried golden brown on both sides.
8. After frying, put it on a kitchen towel to absorb the oil.
9. Chop green and red peppers and shallots.
10. Put a small amount of oil in the pot and fry the steamed scallops and green and red peppers in the pot.
11. Add the scallop water of steamed scallops and an appropriate amount of water, and bring to a boil.
12. .....
13. Add the fried jade.
14. Add water and starch to thicken, and gently push a few times with a spatula.
15. Sprinkle with chopped green onion at the end.
16. It's served on the plate.
