Scallops with Black Soy Sauce

Name: Scallops with Black Soy Sauce
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 800g scallop; 25g Tempeh; 30g garlic; 10g Corn oil; 10g Cooking Wine; 1/2 Bell peppers

by Love braised pork

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

I made this scallop and met a friend who is good at making seafood. Don’t shoot me. I’m not good at making seafood, so I thought about it myself. The plaice steamed with tempeh was delicious last time. I want to use the scallop I bought today. Try that method. It tastes good for both of us, but it seems that seafood is light and original. Hey, no matter how much it is, what you want to eat is the best.

Ingredients

800g Scallop
25g Tempeh
30g Garlic
10g Corn Oil
10g Cooking Wine
1/2 Bell Peppers

Scallops with Black Soy Sauce

1. Buy the scallops and use a brush to clean the shells, and rinse the meat with running water

2. Prepare some tempeh and minced garlic

3. Marinate the scallops in cooking wine for 10 minutes

4. Heat a wok and add oil, stir fry the tempeh in the oil

5. Stir-fry for a while, stir-fry with minced garlic

6. Stir-fry the minced garlic until the color turns yellow and turn off the heat

7. Spoon the fried tempeh and minced garlic onto the scallop meat

8. Put it in the steamer and steam for 5 minutes

9. Now prepare some diced peppers

10. Take out the steamed scallops and sprinkle with diced bell peppers and serve

Tips:
Because the oil has been stir-fried with tempeh and minced garlic, I feel that I don’t pour the oil anymore. He always said that my cooking oil is very unhealthy, and the tempeh is salty, so don’t add any other salty taste.