Stir Fried Scallops and Broccoli A very traditional dish you can find at any of a Cantonese seafood restaurant in Hong Kong. You can also DIY the dish at home!
西蘭花炒帶子 Stir Fried Scallops and Broccoli
We used this kind of frozen scallops from Japan with price of HK$120. Very high CP value!
At a frozen meat stall in HK you may also find frozen scallops. However, After a few tryouts we think the ones from supermarket taste better
Defrost the scallops in tap water
Season the scallops with salt and pepper. That can also remove freezer odour if any
Pour boiling water to pre-cook the scallop. By so doing time needed to fry the scallop is decreased and that can prevent the scallop from being tough
Dry the scallops
soak the broccoli in salt water for 30 minutes. Chop the florets out like illustrated
Put the broccoli in boiling water with a touch of salt. Cook it for awhile and then take it out
Heat some oil in a pan, garlic in
Add in broccoli, cook it through in medium heat
Set the cooked broccoli on plate
Cook the scallops in medium heat
Cook until they turn brown on both sides
Place the scallops in the centre of the plate. Now it’s 90% done
The last 10% is the preparation of sauce. Mix oyster sauce, abalone sauce and soy sauce, check the taste, and then add corn start water to thicken the sauce
Finish by topping the sauce~
White Curry Pork Chop Rice is very popular in Hong Kong. Let’s take a look how we made that!
Braised E-fu Noodles can normally be found in a Chinese feast meal. It’s also easy to make at home!