It is a popular high-quality seafood dish in recent years. The method is simple, the color is delicious and the aftertaste is endless.
Ingredients: scallops
Ingredients: minced garlic, vermicelli and chopped green onion.
Practice: 1, scallops washed, vermicelli soaked in cold water, garlic chopped, and partially fried to golden brown. 2. Use peanut oil, sesame oil, monosodium glutamate and white pepper as seasoning and mix well in a small bowl. 3. Sprinkle a little seasoning on scallops with shells. 4. Cut the vermicelli into fine powder and put it on the belt. 5. Mix the minced garlic into the remaining seasoning and pour it on the vermicelli. 6. Boil the water in the steamer, steam the belt in the steamer for three or four minutes, then take it out, add a little chopped green onion and pour in the boiled oil.
Taste: vermicelli is smooth, scallop is delicious, garlic is fragrant, and the aftertaste is refreshing and delicious.
2. French scallop
French scallop is a special method with French flavor, with delicious juice and tender meat.
Ingredients: scallops
Ingredients list: spinach, cheese, cream, flour, salt, sugar, minced garlic, milk.
Practice: 1. Wash scallops, remove meat and shell for later use. 2. Cut the spinach into small pieces and put it away for later use. 3. Melt the butter in the pot, add the flour and stir-fry until fragrant, then pour in the milk, stir it into a paste, add the seasoning and slowly boil it into a white sauce. 4, put a little butter in the pot, add minced garlic and stir fry, add spinach and stir fry. 5. Put scallop meat on a scallop shell, put spinach on the bottom, pour white juice on it, put cheese on it, and bake in the oven or microwave oven until golden brown.
Taste characteristics: the whole dish is delicious and refreshing, and the scallops with separated shells and meat are very fragrant. The addition of Italian cheese makes the taste more unique.
3. Crispy scallop
Crispy fried scallops break the traditional practice of scallops. The freshness of scallops is locked by crispy skin, which keeps the freshness of scallops. The finished product has better vision and taste.
Ingredients: scallops
Ingredients list: flour, corn starch, eggs, blended oil.
Practice: 1. Wash scallops with warm water, remove tendons and soak them in a little salt water. 2. Mix eggs, flour and raw flour into a crisp paste (if fried, you can put more flour to make it crisper, otherwise put more flour). 3. Take out scallops, drain water and heat oil, dip scallops in batter and fry until golden brown.
Taste: This dish is golden in color, crisp and tender outside, refreshing and tender, and soft in taste, which greatly increases people's appetite (eat together).
4, braise in soy sauce:
Ingredients: scallop meat 250g, canned bamboo shoots 15g, mushrooms 15g, green beans 25g.
Seasoning: peanut oil 35g, cooking wine 15g, soy sauce 15g, starch 25g, monosodium glutamate 1.5g, chicken soup 50ml, onion 15g, ginger 10g, garlic 10g.
Practice: 1. Cut bamboo shoots and canned mushrooms into small cubes. Peel and wash onion, garlic and ginger, and chop them.
2. Heat the frying pan and add 15g peanut oil. When it is 80% hot, put the washed scallop meat into the oil, slide it off and pour it out immediately.
3. Pour the remaining 20g of peanut oil into the pot. After heating, add onion, ginger and minced garlic and stir-fry until fragrant. Add monosodium glutamate and stir well. Pour the chicken soup, add the shellfish and cook the soup. Finally, add bamboo shoots, mushrooms and green beans, stir well, and add cooking wine and soy sauce.
When cooking shellfish, put more onions.
Green onions can not only alleviate the coldness of shellfish (such as snails, mussels, crabs, etc.). ), but also to resist allergies. Many people will have symptoms such as allergic cough and abdominal pain after eating shellfish. Add more onions when cooking to avoid allergic reactions.