Chinese Food
Fresh eyebrows - boiled scallops in clear soup
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Qingkou has many names, such as light vegetables and Haihong. Scalded clear soup belongs to the original way of eating. It's very fresh.
Cooking ingredients
Cooking Steps
Step1:Rinse the mussels for use (also called Qingkou light dish, Haihong
Step2:Put the scallops in the pot. Add some cold water. No shellfish.
Step3:Put ginger. It can be sliced. It can be sliced. Whatever you want.
Step4:Add 3 spoons of cooking wine. Remove the smell and improve the freshness.
Step5:Add half a spoon of salt.
Step6:Boil it in high heat. Open your mouth when foaming. Turn off the fire. Don't cook for long.
Step7:Sprinkle with scallion. Dish. The soup of scallop is light white, drinkable and fresh.
Cooking tips:Don't cook for long. Turn off the fire when you open your mouth. There are skills in making delicious dishes.
