Tofu, scallop meat, onion and ginger, salt.

Exercise:

1, drain tofu and cut into small pieces, slice onion and ginger, and shred scallops;

2. Add oil to the pot and heat it. Stir-fry onion and ginger, pour them into scallop meat, and stir-fry until water comes out. Add boiling water and bring to a boil.

3. Pour in the blanched tofu, stew over high fire until the soup is salty white, and then stew for 10 minute.

Note: Ma Zhe bought scallops and asked the market owner to clean them up and take them away directly. If no one helps clean up, they will have to cook by themselves. Seafood itself tastes good without adding chicken essence to the soup.

If a treasure mother feels a little fishy, she can add a little pepper to get rid of it.

Wash scallops:

1, brush the shell clean;

2. Put a pot of clear water, add salt and sesame oil to the water, put the scallops in for 3~6 hours, and let them spit out the dirty things;

3. Finally, just "kill" it to cook.