⬇️⬇️English recipe follows⬇️⬇️
鮮百合蝦醬帶子：
材料：
急凍帶子8粒
鮮百合（細）1包
粟米芯1包
甜椒1隻
蝦醬
處理：
1. 急凍帶子，清水解凍。
2. 粟米芯，搣去鬚。
3. 鮮百合，搣開一塊塊，剪去黑色部分。
4. 甜椒，1開2，去籽。
5. 鮮百合，暖水浸10分鐘。
6. 粟米芯，斜刀切一塊塊薄片。
7. 甜椒，切細塊。
8. 鮮百合，已浸水10分鐘，逐塊逐塊，清水沖洗乾淨。
9. 帶子已解凍，用大滾水淥一淥，擎乾水。
烹調：
1. 大火在鑊中燒熱油2湯匙。
2. 加入粟米芯，加入水50毫升，煮1分鐘。
3. 加入百合，推向鑊邊。
4. 加入油1湯匙，加入帶子。
5. 加入蝦醬半茶匙。
6. 加入鮑魚汁半茶匙。
7. 加入糖1／3茶匙，炒勻。
8. 加入紅椒，炒勻。
9. 完成，可享用。
Stir fry scallops with lilly and shrimp sauce:
Ingredients:
Frozen scallops 8 Nos.
Fresh lilly (small) 1 pack
Corn core 1 pack
Bell pepper 1 No.
Shrimp sauce
Preparation:
1. Frozen scallops, defrost with tap water.
2. Corn core, remove its whisk.
3. Lilly, tear piece by piece, cut the areas in black.
4. Bell pepper, divide it into 2 shares, remove seeds
5. Lilly, soak in warm water for 10 minutes.
6. Corn core, slantly cut into pieces.
7. Bell pepper, cut into small pieces.
8. Lilly, has been soaked for 10 minutes, rinse with tap water piece by piece.
9. Scallops have been defrosted, rinse with boiled~up water. Hang dry.
Steps:
1. Heat up oil 2 tbsp at high flame in wok.
2. Put corn core, add 50ml water, cook for 1 minute.
3. Add lilly, push to the edge of wok.
4. Add oil 1 tbsp, put scallops.
5. Add shrimp sauce 0.5 tsp.
6. Add abalone sauce 0.5 tsp.
7. Add sugar 1/3 tsp, fry well.
8. Add bell pepper, fry well.
9. Complete. Serve
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Scallop, Lily Bulb & Corn Core Stir-Fry with Shrimp Paste🥘 A Very Fragrant Easy Dish😋
蝦醬帶子鲜百合粟米芯小炒
簡單而極惹味
Scallop Lily Stir-Fry with Shrimp Paste
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