Chinese Food
Even if it's common seafood, it's only a step away from eating international style.
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Cooking master Julia Child in her masterpiece mastery of French cooking art joked about mussel as the poor Oyster . It's true. Most people don't see it. Even some people don't know it at all. In fact, after drying, it is the light dish we are familiar with. I'm used to calling it. Scallop. The favorite way to eat it is to have a Thai citronella flavor with exotic flavor. I remember when I went to Thailand for a trip in 2015, I was pregnant with baby. I was disgusted with a lot of food. And this delicious and sour Thai Qingkou gave me the best reason to eat at that time. After a year, I suddenly miss this taste. Try to finish it even if you don't have a recipe. I still like to believe that I have talent for food. Get fresh citronella online. In the import supermarket
Cooking ingredients
Cooking Steps
Step1:First of all, we must deal with the scallop. Remove the beard of the scallop by hand. Use a hard brush to clean the sediment on the shell. Then drain it for preparation (it is recommended to soak it in water for 12 hours to let the scallop spit out the sediment).
Step2:Preparation of main materials and ingredients.
Step3:Cut three cloves of garlic into small pieces. Take out the old skin and the green part at the top. Keep only the white and light green part at the bottom. Cut it into sections obliquely. Wash the green lemon and lemon leaves.
Step4:Steam the green mouth and rum over high heat for 25 minutes (when the rum is deodorized, the aroma will permeate into the green mouth during steaming, making the taste more delicious) to the opening of the green mouth, and then put them out for use (if you see that there is no opening, just discard them).
Step5:Heat the butter over medium low heat until it is completely blended. Add in diced ginger, minced garlic and citronella. Stir quickly to make it fragrant.
Step6:Add a little coconut juice. Steam in the steamer for 8 minutes.
Step7:Squeeze in another half of lemon juice, drop in a few drops of fish sauce. Add lime leaves. Continue to simmer for 5 minutes with Thai chili sauce.
Step8:Pour the boiled soup into the boiled scallops (or boil the scallops in the soup in the last two minutes). The international style of green Lemongrass is ready.
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Cooking tips:When buying, you can tap the surface of the shell with your fingers. If the shell is tight soon, it means the shell is still alive. You can buy it at ease. There are skills in making delicious dishes.
