Fried Sanding
Overview
I taught this dish to my mother-in-law many years ago, and she is quite good at making it. Whenever guests come to the house, she will always stir-fry a plate quickly. The red, white and green colors are very light and eye-catching. This time I made it for her birthday a few weeks ago. Because our local fresh bedding was not on the market yet, we used frozen version, but the umami flavor was still intact. My mother-in-law cooked this dish and I took the photos. However, since my mother-in-law had already prepared the raw materials before returning home, I missed a few steps in the early stages of the operation, but everyone must be able to do it at a glance.
Tags
Ingredients
Steps
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Thaw the betin and clean it.
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Cut the carrots into dices and the green peppers into small dices, blanch them briefly in boiling water and let cool until set aside.
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Heat an appropriate amount of oil in the pot, add green peppers and diced carrots and stir-fry.
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Add diced scallops and stir-fry quickly over high heat. When the bedding becomes slightly smaller and turns white, turn off the heat.
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Add appropriate amount of salt.
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Appropriate amount of chicken essence.
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Add sesame oil and mix thoroughly.
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Plate and serve.
