薑醬煎帶子
This recipe is AI-generated. Adjust based on your actual situation.
Heat olive oil in flat pan, briefly sear scallops on each side for caramelized edges; introduce garlic and ginger early to perfume oil; deglaze with soy, oyster sauce, sugar and a splash of water to create glossy glaze; finish with sesame oil, white pepper and scallion for fragrance.
Ingredients
- 帶子7 顆
- 蠔油⅔ 湯匙
- 薑1 片
- 糖¾ 茶匙
- 橄欖油⅔ 湯匙
- 水2⅔ 湯匙
- 鹽¼ 茶匙
- 蒜1 瓣
- 白胡椒粉¼ 茶匙
- 醬油⅔ 湯匙
- 香油¾ 茶匙
- 蔥1 根
Cookware
- 平底鍋
Steps
- 1將帶子表面拍乾、薑切片、蒜拍碎、蔥切蔥花
- 2平底鍋中火熱橄欖油 30 秒
- 3放入薑片、蒜瓣爆香 20 秒
- 4加入帶子兩面煎至兩側焦糖化 1 分 30 秒
- 5淋入醬油、蠔油、糖、白胡椒粉及水煮滾至帶子表面裹上亮澤醬汁 2 分鐘
- 6淋入香油、撒上蔥花拌勻即可
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