Raw scallops are delicious to fry directly, and pan-fried scallops at high temperatures retain the moisture of the scallops. The simmered broccoli is crispy and crispy, and the fried scallops are full of color and flavor!
Magic material:
200 g of large dried bete, half a small broccoli, 3 corn grates, 3 garlic heads, 30 g of salted cream.
Magic Steps:
The first step is to thaw the dried scallops, cut the broccoli and corn into a bite size, and cut the garlic into foam
Step 2: Heat a little oil in a pan to 160 degrees. Fry the scallops until browned on both sides and separate the scallops and soup and set aside.
Step 3: Put a little oil in another pot, add broccoli and corn on a basket, cover the pot and simmer until cooked through (during which time you need to stir-fry), and set aside
Step 4 Lay the broccoli and corn tray flat and place the scallops.
Step 5: After a small stir of salted cream and minced garlic, add the scallop soup.
Step 6: Drizzle on the plate
Magic Sticky Notes:
1 Pan must be very hot and then put dried scallops, so that the moisture of the dried scallops will be quickly locked, after frying the dried scallops, there will be a small amount of soup flowing out, heated to 160 degrees is controlled according to the temperature of the induction cooker.
2 Cooked broccoli maintain the original color and crunchy texture.
3 Cream without salt can be used with ordinary cream + salt.