1, rinse scallops, dig out intestines and bellies, and then brush the shells with a brush.
2. Soak the vermicelli for later use.
3. Chop the garlic into garlic paste, add appropriate amount of salt and oil, marinate for 15 minutes, and mix the garlic paste with the vermicelli.
4. Spread the well-mixed garlic paste and vermicelli evenly on the scallop.
Practice 2:
Ingredients: scallop, vermicelli
Ingredients: garlic, shallots and red pepper.
Seasoning: salt, steamed fish and soy sauce.
1, the fans are soaked in advance.
2. Yuan Bei is initially cleaned up. When buying Yuan Bei, you can ask the stall owner to open the edge directly, remove the sandbags, and come back to squeeze out the mud sausage, especially scraping the small black spots on the skirt.
3. Look at the comparison between the preliminarily packed scallops and those that have not been cleaned up.
4. Take out the scallop meat with a knife, and remove the foot silk by the way, leaving only the scallop meat and skirt.
5. Wash the shells clean.
6. Clean scallops and squeeze out the water.
7. Marinate each scallop with a little white wine 10 minute.
8. Garlic chopped into small grains.
9, take three points of these two garlic granules into the oil pan and simmer slowly.
10, garlic stir-fried until golden and crisp, turn off the fire and serve.
1 1, stir-fried garlic crisp, add another third of raw garlic, add appropriate amount of salt and mix well.
12, shells are first padded with vermicelli.
13, put the scallop meat.
14, spread with mixed garlic.
15, after the water is boiled, put it into the pot and steam for about 4 to 5 minutes.
16, take out the tray, sprinkle chopped green onion and red pepper on it, pour oil with a small spoon until it burns to smoke, and then pour some steamed fish with soy sauce.