How to make Thai sauce braised scallops

It is the wish of many housewives to constantly improve their cooking skills and let their families eat healthy and delicious food. Today, the editor will introduce to the housewives a delicious and healthy method of braised scallops with Thai sauce. If you are interested, come and learn it now!

1. Chop green onion, ginger and garlic

2. Use kitchen paper or towel to wipe the water off the surface of the scallops and sprinkle with dry starch.

3. Use egg white (only use egg white, beat the egg white first) to mix the scallop starch evenly, making it thin and even. The standard ingredients are generally 500 grams of raw materials, 50 grams of egg white, and 25 grams of starch. Be sure to mix it slowly with your hands and do not stir it with chopsticks. The surface of the starched scallops is coated with a layer of oil and can be put into the refrigerator for half an hour.

4. The pan must be heated and the oil in the pan

5. When the oil is heated to about 30% to 40% of its temperature, put in the starched scallops. The starch on the surface of the starched scallops will solidify quickly, so the scallops will not be dried out and become hard when they are wrapped in high temperature! The taste becomes woody

6. Before serving, turn to high heat and fry the scallops quickly until both sides are golden brown. You can also use oil-free

7. Remove the scallops and drain the oil. Leave some oil in the pan and stir-fry the shallots, minced garlic and minced ginger.

8. Add Thai sweet chili sauce

9. Stir-fry until fragrant and add a little salt to taste

10. Add the fried scallops and red pepper

11. Cook over high heat until the sauce covers the scallops. If there is too much sauce, thicken it with starch and serve. Sprinkle with chives

Many housewives worry about what to eat today, but you don’t have to worry today. Look at the editor’s introduction today, and quickly serve this newly learned Thai sauce braised scallops on the table!