Lettuce and diced scallops

Overview

Lettuce is a versatile vegetable that can be mixed, stir-fried, simmered, boiled, or roasted. Different methods provide different tastes. The combination of lettuce and scallops is my first time using it. It was also my first time to try the spicy flavor of diced scallops. The effect of this mix and match is actually very good, spicy, tender, full of flavor, and goes very well with rice. Students who are used to eating bland seafood may wish to cook such a dish at home. You will definitely be pleasantly surprised.

Tags

• hot dishes
• home cooking
• egg white
• fresh red chili pepper
• hongyou douban
• lettuce
• msg
• onion white
• scallops
• starch
• zanthoxylum bungeanum
• ginger
• salt
• vegetable oil

Ingredients

Steps

1. 1 Remove the lettuce leaves, peel them, wash them, and cut them into dices the size of peanuts.

   

2. 2 Boil the water and set aside. When blanching, put a little salt in the pot.

   

3. 3 Ginger cut into small slices

   

4. 4 Wash and dice green onions.

   

5. 5 Wash and dice red pepper

   

6. 6 Wash the scallops, drain them, add a little salt, half an egg white, and starch, mix well and set aside.

   

7. 7 Put an appropriate amount of vegetable oil in the pot, heat it slightly, pour in the scallops, ginger, and peppercorns, and spread them gently.

   

8. 8 When the starch on the surface becomes shiny, add the red oil bean paste and stir-fry evenly.

   

9. 9 Pour in the blanched lettuce cubes and add an appropriate amount of salt and MSG.

   

10. 10 Remove from pan and plate.