There is an asparagus in the house. If you don't eat it, you should be old. I originally planned to go to the supermarket to buy some fresh shrimp and go home to peel the shrimp into the shrimp and stir-fry it with the asparagus. When passing through the seafood chilled area, I saw the bag of fresh shellfish. At that time, I thought it would be good to stir-fry the asparagus with fresh scallops, and I don’t need to peel it, it is even more trouble-free. It’s really a plan to keep up with the changes, huh, huh
Process the asparagus according to the method just described and cut them into segments of the same size.
Pour the starch and cooking wine into the fresh shell, and then marinate the chopped green onion and ginger for 15 minutes.
Put the oil in a pan, add the chopped green onion and ginger slices, pour the scent, pour in the marinated fresh scallops, stir fry for two to three minutes.
Pour the asparagus into the stir-fry for a minute and then season. Some chilled fresh scallops are salty. You can taste the taste at this time. If it is not salty, put some salt. If it is already salty, you can put a small spoonful of sugar. Neutral and salty. Put a small spoonful of sesame oil before the pan
1. The chef told you that the washed asparagus should be flat on the chopping board, which is easier to handle and the asparagus will not break. 2. The skin of the root of the asparagus is a bit hard and needs to be scraped off with a scraper. I used to use my hands to lift the asparagus.