Ingredients: scallops (9), garlic (5), cooking wine (4 spoons), fans (1 small tie), lard (half a spoon), green onion, soy sauce (3 spoons), salt, monosodium glutamate practice:
1. scallops bought, scallops with a knife to cut shellfish, so that the shell meat is separated from the shell, shell with a brush to brush clean.
2. Wash the shellfish, marinate with cooking wine for half an hour.
3. Pour off the oozing water, add half a spoon of lard and a pinch of salt (a little) and mix well, set aside.
4. Peel the garlic, wash and cut into small slices, then cut into small julienne strips, add half a teaspoon of salt and a small amount of monosodium glutamate to mince the garlic, set aside.
5. Soak the vermicelli in hot water.
6. Arrange the shells on a plate and put some vermicelli on each.
7. Put the shells mixed in step 3 on top of the vermicelli, and put 1 teaspoon of garlic on each shell.
8. Steam for 15 minutes and turn off the heat.
9. Drizzle each scallop with a teaspoon of soy sauce (it's best to put a little bit of monosodium glutamate (MSG) in the soy sauce), and pile the chopped green onions on top of the scallops.
10. Heat a little oil in a frying pan and quickly pour it over each scallop. (You can add some minced garlic to make it hot.)
Note:
1. Be sure to wash the scallops well, and take care to squeeze out the sediment inside the meat.
2. If you don't have lard, you can skip it.
3. Garlic must be added a little salt and monosodium glutamate.
4. Vermicelli can be soaked in hot water to make the process faster, soak through and soften as much as possible.
5. Finally dripping oil temperature must be high. 1, shrimp scallops washed and dissected meat, shells are also washed for use.
2, shells placed on a plate, in turn, the shellfish water amalgamated sediment.
3, placed in the shell, garlic with soy sauce, vinegar, salt, monosodium glutamate and seasoning (according to personal taste), pour meat. Into the drawer to steam.
4, open the pot 3 - 5 minutes can be.
Note: the general market shrimp scallops, meat removed, put the water within the chopsticks in one direction, stirring, sediment will be precipitated, and sometimes buy back will be stuck with more sediment, it is necessary to carefully wash, especially some shellfish edge, not easy to clean, to have patience yell!
In fact, there is a simplest way to do garlic:
1, will be fresh scallops clean outside the dirt, available toothbrush brush. I personally don't think there will be sand in the scallop meat! At least I have not eaten sandy scallops.
2, put a steamer in a steamer, turn on high heat and then turn on low heat for two or three minutes to get it done, will be steamed after the shrimp scallops to remove the shells on one side, arranged in a dish, evenly drizzled with garlic, out of the pan on the way.
3, the garlic is in the iron pot popped garlic. (is a little oil in an iron pot, the garlic in the pot slip, can put some chicken, salt and other seasonings, but also do not put, usually put a little red pepper first fried, and then put the garlic) Ingredients: a bunch of fresh shrimp scallops, a small piece of vermicelli, green onions, ginger, if, soy sauce, cooking oil, hot sauce
Practice: first prepare the vermicelli, put into the boiling water to cook, rinsed under cool water, to be used. Scallops will be washed clean, green onion and ginger shredded, put some green onion and ginger shredded in the scallops on the scallops, on the steamer steamer. If you do not have a steamer, you can also use other equipment to steam. Wait until the scallop meat white, do not steam too long, scallop meat will shrink. My experience when 5-10 minutes, pots can be laid on the vermicelli, laid on the scallops or under the scallops as preferred. At the same time, the pan into the oil, put the remaining onion and ginger and a little hot sauce, until the aroma out, into the soy sauce, into the steamed shrimp scallops left shrimp scallop juice, heated to boiling, poured directly on the shrimp scallops.
Personal preference to add vermicelli, combined with the different textures of the scallops to stimulate different feelings in the chewing. Try it, simple but rich in flavor, can be comparable to the restaurant to do Oh fans first soaked soft, directly on the clean scallops, and then put on the tempeh, can be appropriate to add a little salt (8 can be too much), into the cage on the steam. High heat, 3 minutes. Turn off the heat, smother for 2-3 minutes, it is ready. Steamed shrimp scallops with black beans is done!
There is also a way, scallops clean. Put them in a cage to steam (the same method as above). Meanwhile, take another small bowl, scoop two small spoons of yellow lantern chili, and add a handful of chopped scallions. When the oil in the wok is hot, pour the oil quickly into the bowl. Then pour it over the steamed scallops. It becomes Garlic Yung Shallot Oil Shrimp Scallops. Actually, I should have chopped the garlic into pieces, but I found it troublesome. In addition, I like to eat yellow lantern chili, and this chili is originally added to the garlic. So I was lazy. I didn't expect the flavor to be surprisingly good. Points to note: Be sure to brush the shells of the scallops carefully and remove the whisker-like feet from the sides of the shells with your hands. If you leave the feet on, you won't be able to make good scallops.
Practice:
1. Separate the leaves and stems of the parsley and chop the leaves.
2. Chop the garlic into pieces.
3. Choose a deeper pot. Put the scampi in first, followed by the onion, then the parsley stems
4. Add the minced garlic, and finally the pepper, lemon juice, white wine, and 2 tablespoons of butter.
5. Cover the pan and cook on medium heat.
6. Shake the pan with frequent.
7. When the shells of the scallops open, fish out all the scallops, add 2 spoons of butter to the soup and bring to a boil.
8. Return the scallops to the pot and scatter the chopped parsley leaves evenly over the top.