Spinach and shelled scallop salad


250 grams shelled scallop

300 grams spinach

4 garlic cloves

1 teaspoon soy sauce

1 teaspoon salt

1 teaspoon white sugar

1/2 teaspoon chicken powder

1 teaspoon vinegar

1 teaspoon sesame oil


1. Blanch the spinach in boiling water for 3 minutes


2. Take out the spinach, drop in cold water


3. Take out the spinach from the cold water, drain, slice, set aside


4. Trim the shelled scallop


5. Blanch the shelled scallop in boiling water for 30 seconds


6. Drop the blanched spinach and shelled scallop in a bowl


7. Chop the garlic cloves


8. Pour the garlic and other seasonings in the bowl, mix until even


9. Serve