I don't eat pork and beef, it's good to satisfy my cravings, it's very good, it's simple to stir-fry it, it's fragrant and tender, and you won't grow meat if you eat more

【Scrambled scallops with shallots and eggs】

Ingredients: 200 grams of fresh scallops, 3 eggs, 2 slices of ginger, 3 shallots, a little salt, appropriate amount of oil

Method: 1. Fresh shellfish are rinsed and thawed with flow, the amount of water is a little smaller, and the fresh shellfish is completely thawed and dried with kitchen paper, add ginger and pepper to marinate for ten minutes.

2. Wash and chop the shallots, mix well with the eggs, I just don't want the taste of the green onions to take away the fragrance of the fresh scallops, so add the green onions to the eggs and put some salt to taste.

3. Heat the oil in the wok, the kind that smokes slightly, pour the eggs into the pan and quickly pull them a few times, fry them fluffy and put them out for later use.

4. Stir-fry the fresh shellfish with the remaining oil at the bottom of the pot, pour out the excess water in the fresh shellfish, slowly fry the fragrance over low heat, and pour some white wine along the edge of the pot to remove the smell.

5. Put the eggs back into the pot, stir-fry them together for a while, pour a little hot water, cover and simmer for one minute, the eggs and scallops will be more delicious.

6. Put a little salt to taste, stir-fry evenly, drain the soup, turn off the heat and put on a plate.

Tips:

1. The fragrance of green onion is very strong, in order not to steal the limelight of fresh shellfish, it is more appropriate to add it to the egg, so that there is not only the fragrance of green onions, but also the freshness of fresh shellfish, everyone sets off each other, excellent.

2. The taste of fresh shellfish, some people think it is fresh, some people think it is fishy, this salty fragrance with the smell of sea does not need to be completely covered up, add some liquor to the fishy when stir-frying, but do not add monosodium glutamate, chicken essence and other seasonings, so as not to lose the umami, the salt should be a little less, and the sweetness of the fresh shellfish can be tasted by us