1

First, clean the scallops and put them on a plate, then put the soaked vermicelli on the scallops, prepare some garlic, fry it in an oil pan, pour garlic-flavored oil and garlic granules on the scallops covered with vermicelli, and then steam the plate. Remember to put the scallops on the plate (steamed fish is the same) and start counting for about 8 minutes. Just open the lid and sprinkle with chopped green onion and soy sauce.

2

The method is complicated and can't be called steamed scallops, but the cooked meat is especially tender.

1. Separate the scallop meat from the shell, wash the shell, boil water in the pot, pour the shell into the pot, add cooking wine and cook for later use.

2. Put salt in the pot, put scallop meat into boiling water one by one with a colander and scald it for about 20 seconds, then put it into a cooked shell.

3. Sprinkle the prepared onion, garlic, lobster sauce and formed fine powder on the scallop.

4. Burn a little oil, boil and pour scallops one by one.

I forgot to mention that scallops won't bite if they are steamed directly without oil. As MM upstairs said, oil them before steaming to prevent scallops from becoming "rubber bands".

three

Steamed scallops:

Ingredients: 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.

1. Steamed scallops with garlic vermicelli

Ingredients: some semi-washed scallops (you can ask the fish shop owner to process them when you buy them), vermicelli (I personally like Longkou mung bean powder, but I don't have it at home today), a little garlic, 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.

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2. scallops with garlic

Wash scallops, cut open to remove meat, and wash shells for later use. Shells are put on a plate, and shellfish meat is washed out in turn and put in shells. Garlic powder is mixed with soy sauce, balsamic vinegar, salt and monosodium glutamate (according to personal taste) and poured on the meat. There is steam in the drawer. Boil the pot for 3-5 minutes.

Scallops, after removing meat, are put into clear water and stirred in one direction with chopsticks, and the sediment will precipitate by itself. Sometimes it will stick more sediment when you buy it, and you need to clean it carefully, especially the edges of some shellfish are not easy to clean, so be patient!

In fact, garlic has the simplest way:

Wash fresh scallops from the outside with a toothbrush. Personally, I think there will be no sand in scallop meat! At least I haven't eaten scallops.

Put it in a steamer and steam it in water. Turn the heat down for two or three minutes. Remove the steamed scallops, put them on a plate, pour garlic evenly, and take them out.

This garlic is fried in an iron pan. Just put a little oil in the wok and the garlic in the wok will slip. You can put some seasonings such as chicken essence and salt, but you don't have to put them. I usually fry a little red pepper first, and then add garlic. )

Steamed scallop

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. I like to spread it on it and eat it with scallops.

At the same time, put the oil in the pan, add the remaining onion ginger and a little spicy sauce until the fragrance comes out, add the soy sauce, I will add the scallop juice left over from steaming scallops, heat it to boiling, and pour it directly on the scallops.

Personal preference is to add vermicelli and combine scallops with different textures 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.

There is another way.

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. Actually, garlic should have been chopped a long time ago, but I think it's troublesome. In addition, I like to eat yellow bell pepper, which has garlic in it. So I'm lazy. Unexpectedly, it tastes surprisingly good.

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Stewed scallops in Japanese white wine

Key points: be sure to brush the scallop shell carefully with a brush and remove the whisker-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. Put the scallops back into the pot and sprinkle with chopped parsley leaves evenly.

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Wild mushroom scallop emperor

Changing the previous practice of scallops, fresh scallop meat was cut into filaments and stewed with wild mushrooms and shredded green peppers, which made the taste more fresh and sweet.

Scallop practice

1, scallops, 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 tomatoes. 4. Remove the meat and only 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 picture, put tomato skin below, scallop on top and broccoli on the side.

6 drizzle with vanilla oil. If there is fresh Brazilian vanilla, just add some olive oil and crush it with a pulverizer. If there are no fresh herbs, use dry spices, perilla, and soak them in olive oil for 6 hours in advance. The longer the time, the better, but it should be sealed.

Making method of scallop with garlic vermicelli

Raw materials:

Scallop, wet vermicelli, garlic, chopped green onion, salad oil.

Exercise:

(1) Cut all scallops from the bottom of the shell with a knife, remove impurities, and rinse them for later use.

(2) Roll the wet vermicelli into a circle, wrap it on the scallop surface, and then pour the garlic with good taste.

(3) Steam on the drawer for 5 minutes, take it out, sprinkle with chopped green onion and blanch in hot oil.

Practice of scallop-flavored barbecue

[Raw materials/seasonings]

Materials: Scallops, 8 pieces of garlic, barbecue sauce 1/3 cups [making process] (1) Scallops are washed, drained and put into a baking tray.

(2) Add garlic barbecue sauce into scallops, each with 1/2 tablespoons, and make 8 slices in turn.

(3) Preheat the oven to 200℃, add scallops, bake for about 20 minutes, take them out when cooked, and serve them on a plate.

In addition, shrimp, cuttlefish, vegetables and so on. You can put it in scallops at the same time, and then bake it with sauce. You can also take out the roasted scallops, fry them with other seafood and pour them on rice, which is full of color, flavor and taste.

Lover scallop practice

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.

Prepare:

1) Brush one shell of scallop with a waste toothbrush, then stick it on the other shell of scallop with a sharp knife to unscrew the meat 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 and mix garlic, Jiang Mo, chopped green onion, cooking wine, salt, chicken essence and sesame oil. 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 it on 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 taken out of the pan, add chopped green onion and pour in the hot oil from step 6. Put the coriander away and serve.

Dry-fried 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.

Method:

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.

Don't stick when frying scallops. 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.

Steamed scallops with soy sauce

Ingredients: scallops

Ingredients: green and red pepper sauce

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

Production: 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.

Shellfish such as clams and meretrix can also be made in the same way. : 1: Very delicious:)

Winter melon and scallop

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.

Roasted scallop with cheese

Ingredients: scallops (I use chilled), white wine (actually white wine is also acceptable), diced red pepper (whether it is spicy or not), corn kernels, kraft sauce or salad dressing (I use salad dressing) and cheese (I use kraft to package one by one).

Practice: Wash the scallops and remove the black sac and whiskers (I basically peel off the white meat and an orange-red unknown organ in the middle. Other parts are inedible (dirty), drain, and marinate with white wine and a little salt (I added 1 drop of soy sauce to each serving). 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.

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.

Colorful scallop

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

Exercise:

Scallop; Pepper, eggplant, asparagus, onion; Sugar, dry starch, water starch, cooking wine, white pepper, onion, ginger, minced garlic.

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 the onion, add cooking wine, pour in scallops, peppers, eggplant and asparagus, stir fry, add sugar, onion, ginger and minced garlic, thicken and take out.