Ingredients: 4 scallops, half a handful of vermicelli, onion, ginger, 1 clove garlic, cooking wine, soy sauce, salad oil, salt and chicken essence 2g.

1, scallops are washed, and the vermicelli is soaked in warm water for use 10 minutes in advance; Slice ginger, 1 clove garlic into minced garlic, and onion into chopped green onion; Heat a little oil in the pan, turn to low heat, add 1/2 minced garlic and stir-fry until fragrant.

2. Add a little salt to the minced garlic and the other half raw garlic, and mix the chicken essence well for later use; Cut the washed scallops with a knife, cut the vermicelli into small pieces, then spread them out with shells and sprinkle a little salt evenly.

3. Put the cut scallop meat on the vermicelli, evenly pour a little yellow wine into each vermicelli, and sprinkle the garlic.

4. Put a few shredded ginger in the boiling water pot, steam for 5 minutes, take it out, pick out the shredded ginger, sprinkle a little chopped green onion one by one, pour some soy sauce, burn a pot of oil until it smokes, and then pour it evenly on the chopped green onion to stimulate the fragrance.

Steamed eggplant

1. Slice eggplant and steam it in a steamer. Chop garlic, onion and green pepper.

2. Boil peanut oil, pour it into a bowl filled with dried peppers, and make Chili oil.

3. Pour soy sauce, rice vinegar, sesame oil, chicken essence, a little salt, sugar and pepper oil into a bowl to adjust the juice.

4. Pour the dried Chili oil, pour the cut materials into the sauce bowl, stir well, and pour them on the steamed eggplant.