Ingredients: Scallop is washed in half (it can be processed by the fish shop owner when bought back), vermicelli, garlic, a little ginger and a little onion.

Seasoning: salt, light soy sauce (optional) and vegetable oil.

Practice: very simple. Soak the vermicelli in water until it becomes soft. Chop garlic, ginger and onion, mix together, add salt, and optionally add appropriate amount of soy sauce. Spread the mixed vermicelli on the shellfish and put the scallops on the plate. Cover the lid and steam for about 5 minutes, take it out and pour a little bright oil.

Practice 2: Steamed scallops

Ingredients: a pile of fresh scallops, a handful of vermicelli, onion, ginger, soy sauce, cooking oil, hot sauce.

Practice: Prepare vermicelli first, cook it in boiling water and rinse it with cold water for later use. Wash scallops, shred onion and ginger, put some shredded onion and ginger on scallops, and steam them in a steamer. If there is no steamer, you can also steam it in other utensils. Wait until scallop meat turns white. Don't steam for too long, scallop meat will shrink. My experience is 5- 10 minutes. After filling the pot, I can spread vermicelli, which can be spread above or below scallops according to my preference.

At the same time, add oil to the pot, add the remaining onion ginger and a little spicy sauce until the fragrance comes out, add soy sauce, add the scallop juice left when steaming scallops, heat it to boiling, and pour it directly on scallops.

You can add vermicelli according to your personal preference, and combine the different textures of scallops to stimulate different feelings during chewing. Try it, it's simple but rich, and it can be compared with what restaurants do. After the vermicelli is soaked, put it directly on the washed scallop, and then add the lobster sauce. You can add some salt (8 can be more) and steam it in a cage. Fire in three minutes. Turn off the fire for 2-3 minutes. Steamed scallops with black bean sauce will be fine!

There is also a way to wash scallops. Cage steaming (same as above). At the same time, take a small bowl, scoop two spoonfuls of yellow bell pepper and add chopped green onion. After the oil in the pot is heated, quickly pour the oil into the bowl. Then pour it on the steamed scallops. Haha, it becomes scallops with garlic and scallion oil.

Pay attention when steaming scallops: Scallops will not bite if steamed directly without oil. Oiling scallops before steaming can prevent scallops from "rubberizing".

Practice 3: Japanese white wine scallops

Key points: Be sure to brush the scallop shell carefully and remove the beard-like scallop feet from the shell by hand. If you leave the shell feet on it, it is impossible to make delicious scallops.

Exercise:

1. Separate the leaves and stems of parsley and chop the leaves.

2. Cut garlic into pieces.

3. Choose a deeper pot. Scallops first, then onions, then parsley stalks.

4. Add minced garlic, and finally add 2 spoonfuls of pepper, lemon juice, white wine and butter.

5. Cover the pot and cook over medium heat.

6. Shake the pan frequently.

7. When the shell of scallop is opened, take out all scallops, add 2 spoonfuls of butter to the soup and bring to a boil.

8. Return the scallops to the pot and sprinkle with chopped parsley leaves evenly.

Practice 4: Steamed scallops

Seasoning: garlic, salt, sugar, cooked peanut oil, vermicelli and chopped green onion.

1, scallops are cut in the middle, and the dirty parts are removed and washed for later use.

2. Put the cooked vermicelli on the bottom of the plate (think that the soup of steamed scallops is delicious, so that vermicelli absorbs all the nutrients of the soup and tastes better)

3. Add half a spoonful of salt, half a spoonful of sugar, half a spoonful of water and three spoonfuls of cooked peanut oil to the minced garlic in the bowl and stir well.

4. Spread the mashed garlic evenly in each scallop, and then put it on the vermicelli, one by one.

5. After the water is boiled, put the scallops in the pot, steam for 8 minutes on high fire, then open the lid and put the chopped green onion on the pot.

Practice 5: Scallop king with wild mushrooms

Cut fresh and tender scallop meat into filaments, and stew with wild auricularia auricula and shredded green pepper, the taste is more fresh and sweet.

Production process:

1. Scallops are washed with clear water, shelled and soaked in a little salt, pepper, lemon juice and oil for a while.

2. Prepare four broccoli, that is, broccoli, boil it with water and cool it with cold water.

3, open the big tomato 4, remove the meat, as long as the skin.

4. Put 20g butter in the pan and fry scallops until both sides turn golden brown. At this time, stir-fry broccoli and tomato skin and add a little salt.

5. According to the photo, put tomato skin on the bottom, scallop on the top and broccoli on the side.

6, drenched with vanilla essential oil, if there is fresh Brazilian vanilla extract, add some olive oil and put it into the crusher to break. If there are no fresh herbs, use dry spices and perilla, put them in a container in advance and soak them in olive oil for 6 hours. The longer the time, the better, but it should be sealed.

Practice 6: Lover scallop

Ingredients: 6 live scallops, a pinch of black lobster sauce, a pinch of garlic, a pinch of Jiang Mo, a spoonful of chopped green onion, a spoonful of chicken essence, a little salt, a little Hainan yellow lantern hot sauce, a little coriander, a little cooking wine, and a proper amount of peanut oil and sesame oil.

Production process:

1. Brush one shell of scallop with a waste toothbrush, then press the meat on the other shell of scallop with a sharp knife and throw away the shell. Then remove the black thing behind scallop meat with a knife, rinse it a little, and set the table. Poke a few times with a toothpick on the white meat that looks very irritating to the salivary glands in the middle of scallops to make it easy to taste.

2. Douchi flavor seasoning: Mash black Douchi with a spoon in a small bowl, add a little Jiang Mo, chopped green onion, cooking wine, salt, chicken essence and sesame oil and mix well. Spoon the seasoning evenly on the scallop meat.

3. Garlic seasoning: Take a small bowl of garlic, add Jiang Mo, chopped green onion, cooking wine, salt, chicken essence and sesame oil and mix well. Spoon the seasoning evenly on the scallop meat.

4. Marinate the processed scallops in the refrigerator for about 20 minutes.

5, add water to the steamer, put the steamer, and put the scallops on the plate. Pay attention to the fact that the water will not rush into the scallop plate after boiling, and it is best for the plate to have an inclined edge. High temperature steam. After the water boils, steam for about 10- 12 minutes.

6. Add a little peanut oil and sesame oil to another pot and heat it.

7. After the scallops are out of the pan, add chopped green onion and pour in the hot oil from step 6. Put the coriander away and serve.

Practice 7: Dry-fry oil ding scallops.

Dry frying is an important method of Sichuan cuisine. Pixian bean paste and diced meat plate oil are the main ingredients, and the dishes are cooked slowly over medium heat.

After this dish is cooked, it is bright in color, fresh and tender in scallop, shiny in oil tripod, salty and spicy in taste and rich in flavor.

Materials:

350g of scallop, 75g of pork chop oil, 75g of pea tip100g, 75g of Pixian bean paste, 2 eggs, 5g of clear oil175g, 5g of soy sauce, 5g of vinegar, 3g of refined salt, 2g of monosodium glutamate, 0g of cooking wine10g, and 5g of ginger.

Cooking process:

1. Put scallops in a bowl, season with cooking wine and salt, add dried bean powder to the egg mixture to make a paste, and mix scallops well. Peel the suet and cut it into dices.

2. Heat the oil in the pot to 60% heat, fry the scallops one by one, and pick them up. When the oil temperature rises, fry them and pick up the crispy skin.

3. Pour the remaining oil into the pot, add the bean paste and stir fry until red. Add diced vegetable oil, ginger, garlic and onion, stir-fry, add soup stock, scallop, soy sauce, cooking wine and monosodium glutamate, burn thoroughly to taste, drain the juice until it is bright, add vinegar, put it in a pot, wash the pea tips and set aside.

Note: when frying scallops, don't stick them. Stir-fried Pixian watercress should be cooked evenly to make it crisp, fragrant and red. The mixture of soup and juice is moderate. Be careful not to paste the juice or the pot when collecting the juice, so that the juice is dry and oily, and the scallops are dry and fragrant.

Practice 8: Steamed scallops with lobster sauce

Ingredients: scallops

Ingredients: green and red pepper sauce

Seasoning: soy sauce, shallots, pepper, sesame oil, cooking wine and garlic.

Cooking process:

1, open the scallop, take out the meat, squeeze out the internal organs and wash the cross knife. Wash scallops, put the meat into the shell, sprinkle with cooking wine and a little soy sauce, spread with onions and garlic, and steam in a cage for 3 minutes;

2. Take out the onion after coming out of the cage, decorate each scallop with green and red pepper sauce, sprinkle with a little pepper and sesame oil, and drizzle with oil.

Practice 9: winter melon scallops

Ingredients: wax gourd1000g, scallop1000g, garlic.

Features: fragrant and sweet, it can relieve summer heat and increase appetite in summer.

Operation: Peel the wax gourd, remove the capsule and cut into 3cm thick pieces; Shelling scallops, taking meat and washing; Put the wax gourd slices on the bottom of the dish, put scallop meat on the wax gourd slices, add garlic and steam for 10 minute.

Exercise 10: Baked scallops with cheese

Ingredients: Scallop white wine (white wine is also acceptable), diced red pepper (free choice), corn, kraft sauce or salad dressing (salad dressing is also acceptable), and cheese.

Practice: Wash scallops, remove black sacs and whiskers, drain water, sprinkle with white wine and a little salt for slight pickling (soy sauce can be added for seasoning). Then sprinkle with diced red pepper and corn kernels, drizzle with salad sauce, and finally cover with cheese slices. Preheat the oven at 240 degrees and bake for 15 minutes.

Practice 1 1: Steamed scallops with garlic and bacon.

Ingredients: scallop, bacon, garlic, diced red pepper, chopped green onion, peanut oil, salt, monosodium glutamate, Shaoxing wine, sesame oil and pepper.

Practice: Chop the bacon, stir-fry it in a wok and drain the oil for later use. Take out a shell of scallop with a knife, remove dirt and wash it for later use. Stir-fried bacon, minced garlic, red pepper, salt, monosodium glutamate, Shaoxing wine, sesame oil and pepper are evenly sprinkled on scallops, topped with peanut oil, steamed in a pot and sprinkled with chopped green onion.

Exercise 12: colorful scallops

Ingredients: scallops; Pepper eggplant asparagus onion; Sugar dry starch water starch cooking wine white pepper onion ginger garlic powder

1, after changing the knife, shape the scallop, and replace the accessories with diamond blocks;

2, respectively blanching the raw materials;

3. Add oil to the pan, saute shallots, add cooking wine, add scallops, peppers, eggplant and asparagus, stir fry, add sugar, onions, ginger and minced garlic, thicken and take out.