This is what I read from Japanese recipe books. I do n’t know what Chinese to translate. The main ingredients are asparagus and scallops. The following materials are for 4 people written in the book, and the cover photo is for 2 people I made myself. It is best to use light-colored wine such as rice wine for cooking wine. Shaoxing wine will not look good when burnt. A tablespoon is about 15ml. A teaspoon is about 5ml. (Although it is completely copied from the book, it is also the first time I have written a recipe in the lower kitchen. Everyone is welcome to comment)
|Cooking Wine A||Two tablespoons|
|Chicken Essence A||The right amount|
|Sugar A||A teaspoon|
|Salt A||1/3 teaspoon|
|salt||The right amount|
|pepper||The right amount|
|Flour or starch||The right amount|
|Water starch||1 tablespoon of starch + 2 tablespoons of water|
Scallop meat is cleaned and marinated with a small amount of salt and pepper for half an hour
Boil the water and put a little salt in it. Cut the asparagus into 4-5 cm lengths and let it boil for 2-3 minutes. After removing it, put it in ice water to make the color stay green.
The ingredients marked A (milk, cooking wine, chicken essence, sugar, salt) are all added together to make a juice.
Spread a layer of flour on the scallops. Heat sesame oil and salad oil in the pot. Fry the scallops until light yellow on both sides.
Scallops, asparagus and sauce from step 3 are added to the pot and boiled.
Slowly add water starch to thicken. carry out