Stewed cucumber and scallops
When adding egg whites, turn off the fire and cook it with the residual heat to make the egg whites soft and soft. The cucumber seeds remain delicious even when they are still on top, and this dish is a perfect match for the softness of the scallops and the chewy texture of the cucumber.
How to make it
1
Peel the cucumber skin with a peeler and cut it into 4 equal parts vertically.
2
Align the horns and scrape off the seed part. (If you don't mind the seeds, please use it as is.) Furthermore, cut it into bite-sized pieces.
3
Quickly boil the cucumbers with boiling water to remove the green smell.
4
Fry the shredded scallops in a heated frying pan with 1 tablespoon of scallion oil. Once the scallions have blended with the scallops, add the Chinese soup and season with salt and pepper.
5
Once the seasoning is slurping, add the cucumbers and thicken them with water-dissolved potato starch.
6
Turn off the fire, spin the beaten egg whites in and it's done.
Ingredients for 1 person
-
- Peel the cucumber
- Two
-
- Scallops boiled water and canned
- 50g
-
- Scallion oil salad oil is also possible
- 1 tablespoon
-
- Chinese soup
- 100cc
-
- salt
- Small amount
-
- Pick it
- Small amount
-
- Water-soluble potato starch
- 1 tsp
-
- Egg white
- 1 piece
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