Introduction
When I was a kid, I loved my dad's braised scallops, which were pan-fried, drizzled with soy sauce and sautéed with garlic for a few seconds, so delicious that I even had to mix the soup with my rice. Now when it's my turn to cook for my children, I do the same thing. But it's always the same way, and my kids get tired of it. So I changed to baked scallops, the finished product is also amazing, baby can not stop eating. And do not need to fry, eat more healthy.
Ingredients
Scallops: 400g, ginger: 32g, garlic cloves: 20, onion: half, pepper: 1, scallions: 3, cooking wine: 30g.
Steps
Step 1: Prepare the ingredients (3-4 servings), wash the scallop, remove the head and tail and then cut into sections, cut the scallion white and scallion leaves into separate sections, 15 garlic cloves and 16g of ginger chopped and mixed, 5 garlic cloves, beautiful pepper, onion diced, 10g of ginger cut into thick slices, 6g of ginger shredded;
Step 2: Add 10g cooking wine, 0.5g salt and shredded ginger into the scallops and marinate for half an hour;
Step 3: Pour 25g hot corn oil into the mixture of minced ginger and minced garlic cloves to stimulate the flavor;
Step 4: Add all the seasonings in the garlic sauce ingredients and mix well to form the garlic sauce;
Step 5: Place the Nordic Thaw heat deflector plate on the stove, place the Nordic Crock Enamel Pot on it, turn the heat on low, and preheat for 2-3 minutes;
Step 6: Reduce the heat to medium, pour in the corn oil, pour in the diced onion, garlic, white onion and ginger and sauté for flavor;
Step 7: Lay in the scallop segments;
Step 8: Pour the garlic sauce evenly;
Step 9: Pour 30g of cooking wine around the edge of the pan;
Step 10: Cover the pot with a lid and simmer over medium heat for about 12 minutes, turn off the heat and sprinkle with green onion leaves and diced bell peppers to garnish;
Step 11: Finished product;
Step 12: Scallop meat is fresh and flavorful, delicious and can't stop eating!
