Pluto cookies: there are no things that can't be solved by eating, only people who can't eat!
As we all know, the taste of northerners is usually heavier than that of southerners, whether it is sour, sweet, bitter, spicy and salty, but all the tastes that the tongue can taste, southerners feel that they can't bear the northern people feel just right, and the taste is heavier and even feels tasteless.
This Spring Festival was affected by the epidemic and did not go home, the Spring Festival was with colleagues, colleagues happened to be from the north, and they showed me a hand of cooking. There are more seafood in the south and more onions, ginger and garlic in the north, and the combination of the two can be described as the icing on the cake.
Supermarket bought ready-made scallop meat, washed and blanched with onion ginger peppers stir-fried, spicy, although in the kitchen was choked dizzy, but it tasted really good!
<h1 class= "pgc-h-arrow-right" > spicy scallop meat</h1>
Ingredients: Scallop meat (1 serving), chili pepper (1 piece), garlic (1 piece), ginger (1 piece), oyster sauce (a little)
Although it is ready-made scallop meat, it is necessary to wash it repeatedly with water before use, after all, the manufacturer does not bother to rinse the scallop meat before packaging.
After washing the scallop meat, blanch another pot of water, then drain it with a colander and set aside, the duration of the whole boiling water is controlled at about 30 seconds, which is calculated from the boiling time of the water.
Ginger, garlic, pepper minced and set aside, the real amount depends on the amount of scallop meat and personal preferences to decide, 1 part of scallop meat with 1 spate of ginger garlic pepper I think it can be.
Heat the oil, stir-fry the ginger, garlic, and pepper, probably for the effect of frying, or because the colleague is from the northeast, which uses a lot of oil, but it is really fragrant. The whole process of frying takes about 30 seconds, because the pan noodles are larger, in order to be able to better fry, you can tilt the pan surface slightly, so that the oil is concentrated in one corner, so that the oil can not pass ginger, garlic, pepper.
Then add the drained scallop meat, and the pan noodles are also tilted, a little oily.
Use high heat for rapid stir-frying, it should be noted that due to the low edge of the pan, it is easy to "ignite the fire into the pot" when stir-frying, at this time, it is necessary to remove the pot in time to extinguish the fire and avoid burning.
Add one scoop of oyster sauce to taste and color.
After stir-frying, you can put the plate, because the scallop meat will shrink and become smaller during the stir-frying process, so it looks less than it was prepared in advance, so remember to change a small plate.
<h1 class="pgc-h-arrow-right" > — private dish for Pluto cookies</h1>
Because the scallop meat itself has a large water content, and the seafood product itself is relatively difficult to burn, it is not necessary to add water to assist in the process of frying spicy scallop meat.
Due to the large amount of oil and materials used for spicy scallop meat, we must pay attention to ventilation in the process of frying, and we must also open the exhaust fan to the maximum, otherwise it will be like I ridiculed my colleagues: cook for five minutes, cough for two hours.
Spicy scallop meat is really spicy in the process of stir-frying, which should not be underestimated, but the taste is really good, and the scallop meat is very chewy.
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