Preparation: put the washed scallops into a hot iron pot, cover and stew for 3 minutes until the mouth opens. Take out the scallop meat, remove the black mud sausage, rinse it with the original soup that oozed when stewing scallops just now, and take it out for later use.
Practice: Heat a little oil, add shredded shallots and stir-fry, pour in scallop meat, cook cooking wine quickly, add a little salt, stir-fry to collect juice, sprinkle with a few coriander leaves, and serve out of the pan.
Korean fried scallops:
Ingredients: frozen scallop meat, chives, shallots, ginger, Korean hot sauce, oyster sauce, steamed fish sauce, cooking wine, sugar, rice vinegar, white wine (or cooking wine) and starch.
Preparation: Pour enough cold water into the pot, add onion and ginger slices, and then add a small wine cup (cooking wine can also be used) to boil. After the water is boiled, immediately pour in the washed scallops, and then turn off the fire and take them out. Drain the water for later use. Cut the leek into sections and shred the ginger for later use.
3 tbsps of Korean hot sauce, 0.5 tbsps of 65438+ oyster sauce, 0 tbsps of 65438+ steamed fish soy sauce, 2 tbsps of cooking wine, 2 tbsps of sugar, and half a tbsps of rice vinegar are mixed to make sauce, which can also be prepared according to your own taste. Starch is blended with water to form water starch for later use.
Practice: after pouring proper amount of oil into the wok and heating, add shredded ginger and stir-fry until fragrant. Add chives, stir-fry and break. Pour in scallops blanched in advance. Immediately after the scallops are poured in, pour in the sauce prepared in the fourth step and stir well. Pour in water starch, hook a thin layer and serve.
Stir-fried scallops with asparagus;
Ingredients: scallops, bamboo shoots, asparagus.
Preparation: scallops are marinated with salt, pepper, wine and raw powder;
Practice: Heat the pot, put sesame oil, saute shredded chives, and then marinate scallops; After the scallop changes color, add bamboo shoots and asparagus. Pour in 1 tbsp light soy sauce and 1 tbsp Lee Kum Kee oil consumption, 1 tbsp wine, chicken essence and a little water. Stir well. Stir-fry and collect the juice.
Stir-fried scallops with ginkgo biloba;
Ingredients: fresh shellfish, ginkgo, green pepper, red pepper and onion.
Practice: Starching fresh shellfish with salt and starch, cooking ginkgo in oil, cutting pepper into rhombic slices, then cooking fresh shellfish in oil pan, frying with ginkgo and pepper, and putting them into scallops.
Fried scallops with auricularia auricula;
Raw materials: scallop, garlic, fungus, Chinese cabbage, salt, sugar, monosodium glutamate, cooking wine, soy sauce, pepper, sesame oil and starch.
Preparation: add water to the pot, add a little salt and oil, put the Chinese cabbage into the pot and take it out, then blanch the fungus for later use; Boil cold water in the pot, add cooking wine, cook scallops, and make juice with salt, sugar, pepper, monosodium glutamate, soy sauce, cooking wine and water starch.
Practice: pour oil from the pan, saute garlic slices, add auricularia and scallops, pour the prepared juice, stir fry over high fire, pour a little sesame oil, put it out of the pan and surround the cabbage.
Stir-fried scallops with celery:
Ingredients: Scallop, a handful of coriander, a spoonful of Chili sauce, onion, ginger, garlic, sugar, high-alcohol liquor and salt.
Preparation: celery is defoliated, washed and cut into finger-length pieces. Take out the scallop meat, carefully remove the sediment and impurities in it, wash it with clear water, add half a bottle of high-alcohol liquor and appropriate amount of salt and marinate it for 15 minutes.
Practice: Put the onion, ginger and minced garlic into a wok and stir-fry until fragrant. When fragrant, add the marinated scallops, stir-fry them quickly over high fire, and serve them out immediately after scallop meat changes color.
Add a little oil to the pot, heat it, stir-fry the coriander, pour it into the previously fried scallop meat, add 1 ~ 2 spoonfuls of Chili sauce and one spoonful of white sugar, stir-fry quickly and evenly, then pour in half a small bowl of broth or clear water, turn to high heat, and take out the pot when the soup is dry. You can add a little salt according to your taste.