Steam Angled Loofah and Scallop
Steam Angled Loofah and Scallop

Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, steam angled loofah and scallop. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Steam Angled Loofah and Scallop is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Steam Angled Loofah and Scallop is something which I’ve loved my whole life. They are nice and they look fantastic.

Steam Angled Loofah and Scallop Emie Phils. Perform the same for all the luffas and scallops. In a wok, sauté the minced garlic with cooking oil until slight brownish and fragrant. Add the water follow by oyster sauce.

To get started with this recipe, we have to first prepare a few ingredients. You can have steam angled loofah and scallop using 10 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Steam Angled Loofah and Scallop:
  1. Make ready 1 Angeled Loofah
  2. Make ready 2 frozen scallop
  3. Get 1 tsp fermented bean
  4. Get Half diced red chilli
  5. Make ready 1 tsp minced garlic
  6. Take Sauce.:
  7. Get 1 tsp soy sauce
  8. Get 3/4 tsp sugar
  9. Get 1 half cup water
  10. Prepare as needed flour

While steaming is one of the easiest and quickest ways to prepare scallops, it's also easy to overcook the scallops, making them flavorless and rubbery. Immediately remove the steamed scallops from the steamer and pour off some of the liquid if there is too much to safely transfer them. Wet scallops will release more liquid than dry scallops. Heat up a wok, add in the oil and stir fry the chopped garlic until light brown.

Instructions to make Steam Angled Loofah and Scallop:
  1. Cut loofah into slanting. Blanch with water drain and transfer into plate
  2. Thaw scallop add little salt and flour, place on top of loofah and steam until scallop are done. Remove
  3. Stir fry mince garlic and black bean until fragrant add sauce and chilli,stir fry unti done.
  4. Drizzle over steam loofah and scallop. Done

Wet scallops will release more liquid than dry scallops. Heat up a wok, add in the oil and stir fry the chopped garlic until light brown. Add some garlic oil and chopped scallions on each scallop and serve immediately. Place water and dash salt in small pot. Make sure to clean the loofah before cooking.

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