Why would Hong Kong restaurants cook scallops in a clay pot, 煲仔?
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I chanced on this clay pot (煲仔) on Tripadvisor for a Cantonese restaurant in Hong Kong.
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I see cellophane or glass noodles, and spring onions. Or are those scallions?
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How are the scallops cooked? Would the restaurant just put all the raw ingredients in the clay pot, then put the clay pot over their gas stove?
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But why use clay pot (煲仔)? Isn't this the same as steaming scallops in a rondeau, or stir frying them in a skillet or wok?
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