Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, steam angled loofah and scallop. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Steam Angled Loofah and Scallop is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Steam Angled Loofah and Scallop is something which I have loved my whole life. They are nice and they look fantastic.

LOOKFANTASTIC Is A Global Beauty Authority, Trusted By Millions. Blanch with water drain and transfer into plate. Heat oil and stir fry garlic, ginger and bean sauce until fragrant. I love to cook simple dishes.

To get started with this recipe, we must 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. Take 2 frozen scallop
3. Get 1 tsp fermented bean
4. Make ready Half diced red chilli
5. Take 1 tsp minced garlic
6. Get Sauce.:
7. Take 1 tsp soy sauce
8. Make ready 3/4 tsp sugar
9. Take 1 half cup water
10. Prepare as needed flour

Add the water follow by oyster sauce. Add a little chicken essence and use starch ditch. Place the noodles and vegies in the bottom of the steamer in with the water, scallops at the top. Once back at the boil drop heat to around medium so it continues to steam without boiling too hard.

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

Place the noodles and vegies in the bottom of the steamer in with the water, scallops at the top. Once back at the boil drop heat to around medium so it continues to steam without boiling too hard. Drain noodles and vegetables, stir through soy sauce (once again to taste) and serve with scallops on top. 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.

So that is going to wrap it up with this exceptional food steam angled loofah and scallop recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!