白玉江瑤

Bai Yujiang Yao

Ingredients: 8 pieces of white radish cut into 3cm thick, 2 heads of garlic, 8 L-sized Japanese Qianyuan shellfish, 3 slices of ginger, half a teaspoon of salt, half a teaspoon of sugar, 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, 2 teaspoons of cornstarch, boiling water

practice:

  1. Dig holes in the white radish, the depth is similar to the thickness of the shellfish.
  2. Deep-fry the scallops for 30 seconds on medium-low heat, remove and cover the surface with hot water; then deep-fry the garlic over medium-low heat until slightly yellow, remove and put the scallops in water to soak together.
  3. Add ginger, salt, sugar and cooking wine, steam for 30 minutes; take out the scallops and put them into the hole dug by the white radish, pour a little garlic scallop juice, and steam for 40 minutes.
  4. Pour the garlic scallop juice and steamed radish water into a pot, add soy sauce and bring to a boil, then add fried garlic and cornstarch water and mix gently.
  5. Drizzle with Gorgon juice and garlic, add goji berries for decoration, and serve immediately.

Tips: The oil will make the shells not easy to disperse, and it will also make the taste better

Japanese Qianyuanbei L Portal 👉🏻 https://bit.ly/38AVXnw

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