We all know that scallop is the most common type of fish in the sea fish, tender meat, delicious flavor. Cooking methods are also diverse, no matter how to cook is delicious, and the nutrition of the scallop is also quite rich, the scallop is rich in lecithin with brain function, the scallop is rich in magnesium is also on the cardiovascular system has a very good protective effect, often eat, is conducive to the prevention of hypertension, myocardial infarction and other cardiovascular diseases. Next, I will introduce you to the different practices of scallops.

1 Pepper salt dry fry scallops. Preparation ingredients scallop 2, ingredients: oil, moderate salt, moderate pepper 30, pepper 1g, starch, moderate wine 15ml, pepper powder 3g. practice: 1, first scallop gutted and washed cut into small sections, add salt, pepper, wine marinade for 1 hour. 2, and then starch add pepper, pepper powder mix evenly. The marinated scallops will be coated with starch material. 3, pan fry scallops in hot oil until golden brown on both sides.

2 sauce roasted scallop preparation ingredients: scallop about 500g, ginger 4g, green onion 3g, half a spoon of soy sauce, a quarter of a spoon of soy sauce, sugar 0.2g, two and a half tablespoons of cooking wine, anise a, water starch moderate, dry chili 2g. practice: 1, first of all, the scallop into a uniform long section, ginger slices, green onion white cut into segments. 2, get a good scallop into a larger flat plate into a good cut thin ginger wire The child poured into the appropriate amount of cooking wine marinade for about half an hour. 3, the pan on the oil, a piece into the scallop pieces in the middle of the chopsticks to pull pull to avoid sticking together, deep-fried to golden brown on the pot can be used.

3 sweet and sour scallops. Preparation ingredients: scallops, cooking wine, salt, vinegar, soy sauce, sugar, green onions, ginger, starch. Practice: 1, cut a good section of the scallops into the plate, and then pour appropriate amount of cooking wine and salt, marinate for about 20 minutes. 2, marinated scallops section, wrapped with cornstarch once, put into the pan frying into both sides of the golden brown can be the first fish out of the dish. 3, the remaining oil in the pan, put onion and ginger stir-fry, and then put into the pan-fried section of the scallops, and then pour into the bowl of sauce (4 spoons of vinegar, 1 spoon of soy sauce, 4 spoons of sugar), simmering for about 5 minutes to be able to out of the pot.

4 scallion oil scallop. Prepared ingredients: 1 scallop, half an onion, half a carrot, a few leeks, ginger moderate, garlic moderate, a few dried peppercorns, salt, sugar, black pepper moderate, oil, soy sauce, vinegar, cooking wine moderate, a spoonful of hot sauce, flour moderate, a little cooking oil.

How to do: 1, scallops clean, wash and control the water for a while, put white wine, garlic, black pepper, marinate for about half an hour, in the dish on the flour will be scallops into the, press until both sides evenly coated with flour. 2, use a non-stick pan, a little oil, medium heat frying, do not use too small fire, because that is not good stereotypes, the two sides of the fire must be a little big, fried into a hard shell, or the back of cooking easily broken, after frying, the pan is ready to be served, and the fish will be fried. When fried, easy to break, pan-fried and put into a plate and spare. 3, a little oil in the pan sautéed chopped onion, stirring over low heat until it begins to caramelize, with the simmering of onion oil a reason, into the shredded carrots and sautéed together until the color of the shredded carrots lightened, began to shrink and become thin. Vegetable shovel to one side, put a little oil to start stirring pepper and star anise, slightly charred after the seasoning shovel out and throw away.4, put the minced garlic and scallops gently turn a few times, and then put in the consuming oil, cooking wine, sugar, soy sauce, a little salt, add boiling water, medium-high heat to cook, to maintain a rapid reduction in the state of the soup juice is almost dry when the scallion can be out of the pot.

The above is small to recommend to all guests of the scallops of several practices, is not already mouth watering, hurry to collect and share it, if you have a better suggestion, welcome to pay attention and comment.