Method 1: Steamed scallops with garlic and vermicelli

Prepare the following ingredients: 10 scallops, salt, 1 teaspoon, 1 teaspoon of chicken powder, 1 head of garlic, 2 small peppercorns, 2 tablespoons of cooking wine, 1 small green onion, vegetable oil in moderation

Prepare the following specifications: the scallop is opened, and then washed clean, the scallops will be cleaned and marinated for a few moments in the cooking wine, the small pepper is cut into small grains, chopped green onion, garlic cut into garlic paste spare, put garlic paste into the oil in a frying pan, when it is slightly hotter than 2%, put garlic paste into the oil, then put garlic paste into the oil. Onion, garlic cut into garlic paste spare, frying pan into a little more than the garlic paste oil, burned to 2 into the heat, the garlic paste into the oil, with a small fire will be fried into yellow garlic paste, and oil together with the sheng out, after cooling, add salt and chicken powder to mix, fans with warm water to soak soft, and then a little over the boiling water, picked up and drained, the fans in each scallop shells surrounded by a bird's nest, and then marinated scallop meat on the top, and then will be adjusted well The garlic and oil evenly spread on the scallop meat, steamer steam, the scallop neatly flat on the plate, into the steamer with high heat to steam for 5 minutes, and finally the green onion, red pepper grains were sprinkled on each scallop, and then the hot oil evenly poured over the top of the hot oil on the finished!

Practice 2: Scallops fried with shredded fungus

Prepare the ingredients as follows: 10 grams of black fungus, 300 grams of scallops, 1 celery, 3 grams of salt, 1 teaspoon of soy sauce, 1 gram of chicken broth, 6 cloves of garlic, 1 tablespoon of cooking wine, 1 tablespoon of oyster sauce, 5 grams of cornstarch, 3 grams of sugar, 4 tablespoons of water

Precisely, the following is the recipe: soak the shredded white fungus in cold water for 1 hour and then rinse it. Wash the scallops. Wash the celery after removing the leaves and cut into small pieces. Pour water into the pot and heat it over high heat until it boils, then put the shredded fungus into the blanch for 20 seconds and drain it. Blanch the fungus in the water, pour a little wine, blanch the scallops for 15 seconds and drain. Peel the garlic and crush it with a knife. Soy sauce, oyster sauce, salt, sugar, water, chicken essence and cornstarch in a bowl, mix into a sauce and standby, pour oil into the pot, when the oil temperature is 7 into the heat, put the garlic sautéed until both sides of the golden brown, pour in the shredded fungus and celery segments, stir-fry for 1 minute, pour in the scallops, stir-fry a few times, drizzle in the sauce, stirring well until the soup thickens, then you can turn off the fire out of the pot!

Practice 3: Steamed eggs with scallops

Prepare the following ingredients: 4 scallops, 2 eggs, broccoli, 1 teaspoon of salt, 2 tablespoons of soy sauce, 5 grams of ginger, half a teaspoon of cooking wine, half a teaspoon of sesame oil, lemon juice, moderate

Specifically, the following: take the scallop meat, clean, scallop meat, cut the knife, do not cut off, put into a bowl, squeeze the lemon juice, drizzle lemon juice, a little salt, and gently scratched. cooking wine, a little salt, gently scratched, put on the ginger, covered marinade for 20 minutes, pour sesame oil in the steaming bowl, wipe the inside of the bowl with a paper towel, the scallop meat arranged in the bottom of the bowl, the egg beaten, add about 2/3 of the cold boiled water, and then add a little salt, beat, pour the egg mixture through the strainer into the steaming bowl, filtered out of the egg bubbles do not want to, and finally in the bowl to add some chopped head of broccoli, the steaming pot over high heat to turn on a low heat, put the Steam bowl, buckle a saucer on top, steam 10-12 minutes to the surface of the center of the floating is not obvious, turn off the fire out of the pot, drizzle with a little soy sauce can be!