Ingredients: 400g scallop, vermicelli 100g, garlic 1 head, 2 shallots, 2 millet peppers, 30ml oyster sauce, soy sauce and cooking wine 15ml, pepper 1g, and 3g sugar.

1. Scallops are eviscerated, washed and drained; The vermicelli is soaked in cold water.

2. Peel garlic and chop it into minced garlic; Cut the millet pepper into small rings; Chop the onion and set aside.

3. Take a small bowl, pour appropriate amount of oyster sauce, soy sauce, cooking wine, a little sugar and pepper, and mix well for later use.

4. The powder bar code is at the bottom of the tray, and the washed scallops are laid on it. Pour into the prepared flavor juice, steam for 10 minutes, take out, sprinkle with minced garlic, shallots and millet pepper and mix well.

Second, the practice steps of fresh shrimp shell skirt:

Boil the shrimps with water, add onion and ginger, and add the bottom flavor. The scallop skirt is ready-made in the market and washed away.

Add a little onion oil, a little spicy oil, a drop of balsamic oil, a little salt, monosodium glutamate and chicken powder and mix well!

Just add some pumpkin slices to the edge! Put it on.

3. Garlic scallop practice:

1. Wash scallops, cut open to remove meat, and wash shells for later use.

2. Put the shells into a dish, wash the shellfish meat water to remove the sediment in turn, put it into the shell, mix the minced garlic with soy sauce, balsamic vinegar, salt and monosodium glutamate (according to personal taste), and pour the meat on it.

There is steam in the drawer. Boil the pot for 3-5 minutes. Note: After removing the meat from scallops, put them in clean water and stir them in one direction with chopsticks, and the sediment will precipitate on its own. Sometimes it will stick more sediment and need to be cleaned carefully, especially the edges of some shellfish, which are not easy to clean. There is also the simplest way to cook garlic: clean the dirty things outside the fresh scallops, brush them with a toothbrush 1, steam them in a steamer, turn off the heat for two or three minutes, remove the steamed scallops, put them on a plate, evenly pour the minced garlic, 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, or you can not put them. Generally, stir-fry a little red pepper first, and then add garlic. 4. Steamed scallops: Raw materials: a pile of fresh scallops, a handful of vermicelli, onion, ginger, soy sauce, cooking oil and hot sauce;

1. Prepare vermicelli, blanch with boiling water and rinse with cold water for later use.

2. Wash the scallops, shred the onion and ginger, put some shredded onion and ginger on the scallops and steam them in a steamer. If there is no steamer, you can also steam it in other utensils.

3. Wait until scallop meat turns white. Don't steam for too long, scallop meat will shrink. It usually takes 5- 10 minutes. After filling the pot, you can spread vermicelli on the top or bottom of scallops according to your preference. You can put it on it and eat it with scallops. 4. At the same time, put oil in the pot, add the remaining onion ginger and a little hot sauce until the fragrance comes out, add soy sauce, I will add the remaining scallop juice of steamed scallops, heat it to boiling, and pour it directly on the scallops. Supplement: My personal preference is to add vermicelli, combined with the different texture of scallops, to stimulate different feelings during chewing. 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! 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. It becomes scallops with garlic and scallion oil. According to personal taste, it is yellow bell pepper, which is added with garlic.

Five, Japanese white wine scallops

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 shellfish feet on it, it is impossible to make delicious scallops: 1, separate the leaves and stems of coriander and chop the leaves. 2. Cut garlic into pieces. 3. Choose a deeper pot. First add scallops, then onions, then parsley stems, 4. Add minced garlic, and finally add 2 tablespoons 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.