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Fried Scallops with Lilies
(Baihe Chaobei)
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Ingredients
300 grams scallops
100 grams lily petals
10 grams scallions
5 grams bruised ginger
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Seasoning:
1 tbsp refined salt
1tbsp cooking wine
1/2 tbsp monosodium glutamate
1/2 tbsp pepper powder
1 tbsp cornstarch and water
1 tbsp spice oil
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Clean the scallops, cut off the sinews and drain. Coat with 1tbsp
salt and the starch and water mix. Clean and trim the lily petals.
Clean and chop the scallions.
Mix the seasoning ingredients into a sauce.
Heat 600 grams of salad oil in a pan. Fry the scallops till 80
percent done. Drain. Flash fry scallions and ginger, add scallops
and lily petals and fry till done. Add sauce. Remove and serve.
This dish has a subtle flavor and a rich fragrance.
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