Steamed Arctic Scallops with Sand Tea
by Nananab
Favorite
Difficulty
Easy
Time
30m
Serving
2
The Arctic Bedo is eaten in the form of sashimi. It is placed on the crystal ice in the Japanese food store as red as a smear of rouge, more like rows of girls dancing on the ice sculptures, dancing the tip of your tongue and melting her feet Icy.
It is said that fresh Arctic scallops are purple-brown, and this beautiful red color is cooked by the merchant and treated with carbon monoxide.
I saw the fresh ones today, so I wanted to try the steaming method.
I rummaged through the information but couldn’t find out how to open it. When I used a knife to pry it hard, I broke one half of the shell. I remembered the blanching method of the sixties, so I boiled a pot of water and put the remaining five in to blanch it. I opened it a little bit, but it still couldn't open. At the end, I found that I cut off the connection at the back with a knife, and then inserted the knife from there to open it.
After cleaning, put it back in the shell, spread the soaked vermicelli, and add the sauce to drizzle. Before it is on the pot, it drools.
Serve on the table after 10 minutes, the taste is chewy than scallops, and the soup can freshen up the eyebrows, and even drank all that came out of the plate. After ten years of work in the audience, it was swept away in three minutes on the stage. "
It is said that fresh Arctic scallops are purple-brown, and this beautiful red color is cooked by the merchant and treated with carbon monoxide.
I saw the fresh ones today, so I wanted to try the steaming method.
I rummaged through the information but couldn’t find out how to open it. When I used a knife to pry it hard, I broke one half of the shell. I remembered the blanching method of the sixties, so I boiled a pot of water and put the remaining five in to blanch it. I opened it a little bit, but it still couldn't open. At the end, I found that I cut off the connection at the back with a knife, and then inserted the knife from there to open it.
After cleaning, put it back in the shell, spread the soaked vermicelli, and add the sauce to drizzle. Before it is on the pot, it drools.
Serve on the table after 10 minutes, the taste is chewy than scallops, and the soup can freshen up the eyebrows, and even drank all that came out of the plate. After ten years of work in the audience, it was swept away in three minutes on the stage. "
