Chinese Food
Scallop cream soup
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The shell of Qingkou shell is different from other shells. The shell is dark green with emerald green. The inner shell has flashing Halley light. The shell is orange red after cooked. It is wrapped in butter and wrapped in Qingkou meat. It is like a delicate skin with a thin cream. The meat is instantly soft and full. The white wine and rosemary added effectively remove the fishy smell of seafood. The last lemon shreds add fresh flavor. Even if it's common seafood, it's not condescending. Maybe it's cream. White wine adds its unique flavor. Maybe it's color embellishment. It's more beautiful and delicious
Cooking ingredients
Cooking Steps
Step1:Add onion, garlic, ground pepper, rosemary and stir fry the butte
Step2:Add cream, white wine, sprinkle Shanghai salt and stir fry until fragrant. I didn't add all cream. Add milk and mix to boil
Step3:Add scallops, asparagus and other auxiliary materials and cook them for about 10 minutes
Step4:Season with minced lemon and lemon juice. Garnish with mint leaves. Garnish with soda bread
Step5:Bread with sod
Cooking tips:There are skills in making delicious dishes.
