Scallop cleaning: 1. Buy fresh live scallops in the market. After returning home, first clean the scallop surface with a brush and wash away impurities such as sediment. 2, with a sharp knife, into the shell, close to the side of the shell wall cut scallop meat, throw away the half shell without meat. 3. Remove the internal organs of scallops, that is, black lumps, gills and edges, leaving only the round meat and crescent yellow in the middle. In fact, you can eat other parts except the black ones, but notice that only shellfish and yellow are left. Cut the cylindrical shell meat along the shell wall with a sharp knife, wash the sediment for later use (we have to take out the shell meat because we want to put the vermicelli under the shell meat), and clean the shell with a brush for later use, and it will look like this after cleaning. Practice: 1, 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, 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. Steamed scallops with black bean sauce will be fine! There is another method, which I made at home last week. 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. Pay attention when steaming scallops: Scallops will not bite if steamed directly without oil. Oiling scallops before steaming can prevent scallops from "rubberizing".

2. 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 a shell of scallop with a waste toothbrush, then tighten the meat 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.

3. Stir-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. 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. Son cleaning:

The best way to clean razor clam and other shellfish is to let it spit out the sand in its stomach. Take half a basin of seawater or prepared salt water, put it in the razor clam, and leave it for about half a day (buy it in the morning and eat it at noon). At this time, you will find that every razor clam will stick out a small tube about one centimeter and spray water from time to time. This is the process of spitting sand. At the same time,

Seasoning: onion slices, ginger slices, salt, monosodium glutamate, cooking wine, soy sauce, secret spicy soup and salad oil. 1. Soak the razor clam in water to spit out the sediment, take out the razor clam meat and wash it. 2. Heat the oil pan, stir-fry shallots and ginger slices, pour in the secret spicy soup to boil, add salt, monosodium glutamate, cooking wine and soy sauce to taste, add pork and pepper to taste, put in hot oil, and sprinkle with coriander. Spicy fried seeds ingredients: razor clam, sweet pepper.

Accessories: garlic, ginger slices, dried peppers.

Seasoning: Chili sauce, soy sauce, oyster sauce, chicken powder, soy sauce, razor clam powder and Chili oil. Wash the razor clam with water at 40~50℃ and drain the water for later use. Pour oil in a hot pan, add persimmon pepper, dried pepper, garlic slices and ginger slices, stir-fry until fragrant, add clams, add soy sauce, oyster sauce, chicken powder and soy sauce, thicken and collect juice. Drain the Chili oil when taking out of the pot, and serve. Material: 300g of razor clam.

Seasoning: sesame oil 5g, soy sauce 10g, vinegar 10g, monosodium glutamate 3g, ginger 5g, 1. Wash the razor clam, blanch it in a boiling water pot, let it cool, and take the meat and put it on a plate;

2. Mix soy sauce, sesame oil, monosodium glutamate, vinegar and Jiang Mo into juice, and pour it on the meat of razor clam and mix well.