Chinese Food
Osmanthus bean sprout
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The flavor of scallops, the nutrition of eggs and the crispness of bean sprouts. Collocation is crisp and crisp. Simple and quick hands will be a dish that all Kwai Fu loves. -
Cooking ingredients
Cooking Steps
Step1:Material preparation. Root out mung bean sprouts. Wash and drai
Step2:Soak scallops in cold water until sof
Step3:Steam in steamer for 30 minute
Step4:Take out the scallops. Use a spoon to crush them into thin silk (do not pour out the water for steaming the scallops
Step5:Remove the shell of the egg and add the dried rice wine and a teaspoon of steamed scallop water. A little sal
Step6:Break and mi
Step7:Add ginger slices to the oil in the hot pot and stir fr
Step8:Heat the oil and pour in the egg mixture. Stir quickl
Step9:Stir and cho
Step10:Stir fry until golden and sweet scented osmanthus shape (set aside). Pick out the ginger and throw it away.
Step11:Clean the pot again. Add a little salt into the oil. (prevent the oil from splashing under the bean sprouts) until the oil is smoking. Make sure the fire is big
Step12:Pour in the bean sprouts. Look at the smoke. The fire keeps the bean sprouts from coming out. At the same time, the crispness is still there
Step13:Stir fry until it's dead, and immediately put in the fried scallops with egg
Step14:Stir fry evenly. Try salt to make up the pot
Step15:Eat it while it's hot. It's so delicious
Cooking tips:1. When you steam the dried shells, you can go to the bean sprout root. 2. Don't pour out the dried shell water. Leave a little to add to the egg liquid. The soup works. Super fresh 3. Add a little salt. Don't be too heavy. 4. Make sure to wash the pot and wash the pot before frying the bean sprouts. 5. It's more delicious to eat hot. There are skills in making delicious dishes.
