1. Scallops with Vermicelli in Oil
It is a popular quality seafood dish in recent years. It is easy to make, with delicious color and aftertaste.
Main ingredients: scallops
Ingredients: minced garlic, fans, scallions
Method: 1, dry scallops washed, fans soaked in cold water, minced garlic, partially fried until golden. 2, with peanut oil, sesame oil, monosodium glutamate, white pepper as seasoning, put in a small bowl and mix well. 3, sprinkle a small amount of seasoning on the scallops with the shells. 4. fans finely chopped, put on ? Scallops. 5. Toss the remaining seasoning with minced garlic and drizzle over the vermicelli. 6. Bring water to a boil in a steamer and steam the scallops for three to four minutes before removing them, adding a few chopped green onions and drizzling with boiling oil.
Taste: The lubrication of the vermicelli, the freshness of the scallops, and the fragrance of the garlic create a refreshing and delicious flavor.
2. Scallops
Scallops are a French specialty, juicy and tender.
Ingredients: scallops
Ingredients: spinach, cheese, cream, flour, salt, sugar, garlic, milk
Method: 1. Wash the scallops, remove the meat, and leave the shells on the table. 2. Cut the spinach into small pieces and put them on the table. 3. Melt the butter in a pan, sauté the flour, then pour in the milk, stir to make a paste, and add the seasoning and slow-cook it into a white sauce. 4. A little butter, add minced garlic and sauté, add spinach and sauté. 5. Place scallop meat on scallop shells, spinach on the bottom, drizzle with white sauce, put cheese on top and bake in the oven or microwave until golden brown.
taste characteristics: the whole dish fresh and crisp, shell meat separation scallop home cooking , the flavor is extremely fragrant. The addition of Italian cheese makes the taste more unique.
3. Crispy Dried Scallops
Crispy batter fried scallops, breaking the traditional practice of scallops. The freshness of the dried scallop is locked by the crispy skin, keeping the freshness of the scallop. The finished product has better visual and better taste.
Main ingredients: scallops
配料表：面粉、玉米淀粉、鸡蛋、调和油
做法： 1、干贝用温水洗净 扇贝家常做法 ，去筋，用加少许盐的清水浸泡. 2、will be mixed into a crispy paste of egg, flour, cornstarch (if frying to eat can be put more cornstarch is more crunchy, and vice versa) standby. 3. 3, scallops drained, oil is hot, scallops dipped in pastry batter fried to golden brown.
taste: this dish is golden yellow in color, crispy outside and tender inside, refreshingly smooth, soft texture, greatly increasing people's appetite (together on the table).
4, braised scallops:
Main ingredients: 250 grams of dried scallop meat, 15 grams of canned bamboo shoots, 15 grams of shiitake mushrooms, 25 grams of string beans
Seasonings: 35 grams of peanut oil, 15 grams of cooking wine, 15 grams of soy sauce, 25 grams of cornstarch, monosodium glutamate (MSG) 1.5 grams of MSG, 50 milliliters of chicken broth, 15 grams of scallion, 10 grams of ginger, 10 grams of ginger 10 grams of garlic and 10 grams of sugar
Method: 1. Peel and wash green onion, garlic and ginger and chop
2. Heat a frying pan, add 15g of peanut oil, when 80% hot, put the cleaned scallop meat into the oil, slide it around and pour it out immediately
3. Pour the remaining 20g of peanut oil into the pan. When it is hot, add green onion, ginger and garlic and sauté. Add monosodium glutamate and stir-fry well. Pour in the chicken broth, add the shellfish and cook the soup. Finally add bamboo shoots, mushrooms and string beans, stir well, add cooking wine and soy sauce.
When making shellfish, put more scallions
Scallions not only relieve the coldness of shellfish (such as snails, mussels, crabs, etc.), but also anti-allergy. Many people suffer from allergic cough and abdominal pain after eating shellfish. When cooking, you should add more onions to avoid allergic reactions.