Steamed scallops with garlic and vermicelli

Materials:

6 fresh scallops (larger), 60 grams of garlic, 50 grams of vermicelli, 50 grams of salad oil, appropriate amount of salt, a small amount of chicken essence, 2 tsps of cooking wine (10ml), appropriate amount of shallots and appropriate amount of red pepper (for decoration).

Practice:

1, buy fresh live scallops in the market, and after returning home, wash the surface of scallops with a brush, and rinse off impurities such as sediment;

2, with a sharp knife, into the scallop shell, close to one side of the shell wall to cut scallop meat, throw away the half shell without meat;

3. Remove the internal organs of scallops, that is, the dark mass, gills and edges, leaving only the round meat and crescent yellow in the middle. In fact, except for the dark mass, other parts can also be eaten, but if you pay attention to it, only the shellfish and yellow will be left. Cut the cylindrical shell meat along the shell wall with a sharp knife, wash the sediment for use (because we want to put the vermicelli under the shell meat, we have to take the shell meat out), clean the shell with a brush for use, and it will look like this after cleaning it up;

4. Marinate the packed shell meat with cooking wine and a little salt for 5 minutes;

5. Soak the vermicelli in warm water for about 30 minutes until it is soft, pick it up and drain it for later use, and cut the onion into shredded onion or chopped green onion for later use;

6. Press garlic into mashed garlic with a garlic press, put a little more oil than mashed garlic in the wok, and when it is heated to 20% (you can feel the warmth when you put your hand on the oil), put the mashed garlic into the oil, fry the mashed garlic into yellow with low fire, and take it out with the oil. After cooling, add salt and chicken essence and mix well;

Scallion scallop

Raw materials:

Scallop, cheese.

The following is the cleaning work of scallops, which is very simple. Buy and wash them, brush them with a brush and cut them with a knife. The knife should stick firmly along the edge of the shell and cut them in to separate the shellfish from the shells. Then remove things like eyelashes, * * * two pieces. Take off the black bag. The light yellow skirt can be removed or kept, and the taste here is not good. Drain the washed scallops for later use.

Practice:

1, sprinkle some white wine, salt and pepper on scallops (add a few drops of lemon juice if there is lemon);

2, sprinkle with minced garlic, minced onion, and shredded butter (olive oil is also ok, the taste is different);

3. Finally, sprinkle with shredded cheese. Put it in the preheated oven 180 degrees for 5 minutes, and then take it out.