Ingredients: a small handful of vermicelli (soaked in cold water to soften), garlic (processed into garlic paste), soy sauce, salt.
Preparation steps: wash the shells, leaving only one side of the shell, remove the shellfish, wash the sediment.
Scallops washed and placed on a plate, the softened vermicelli (soaked for about 30 minutes) wrapped around a small bird's nest, placed on top of the shellfish, poured with oil fried in oil to a golden brown oil garlic paste, soy sauce, salt into the sauce. The volume ratio of the three ingredients is about 8:3:1. Sprinkle some diced green and red bell peppers on top, it will be more beautiful. (Since this amount of green and red pepper is very small, so don't worry about it affecting the original flavor of the seafood itself)
The water in the steamer pot boils and steams for three or four minutes before it's ready.
In fact, the fans are better than the scallops, it borrows the freshness of the scallops, borrows the fragrance of the garlic, borrows the salty soy sauce, the silk strands of the tangled, all are delicious. And this is the most simple dish ......
Steamed scallops
In the wine family often eat steamed scallops this dish, in fact, the practice is quite simple, if you have time to try at home
Materials: scallops garlic
Production: 1, first scallops clean, pry open!
2, the garlic with a knife into a garlic paste, add salt, put in a frying pan popping;
3, will be popping good garlic paste evenly sprinkled in the pry open the scallops inside;
4, into the pot of water about 15 minutes after the steam and can be enjoyed!
Scallops with wasabi
Ingredients: scallops 200 grams of wasabi 100 grams of oil 25 grams of soy sauce 25 grams of salt 2 grams of vinegar 50 grams of sesame oil 15 grams of sugar 15 grams of ginger, green onion sections of the appropriate amount of monosodium glutamate (MSG)
Methods of production: 1, choose the size of the same scallop slices into a slice, the pot of water boiled, add ginger, green onions to cook the aroma, fish out of the onions and ginger, scallop slices into the scalding, fishing into the tray.
2, the mustard in a bowl, add 75 grams of warm water, vinegar, oil, sugar, mix well, cover and smother half an hour can be used.
3, scallop slices in a bowl, pour the modulated mustard juice, plus soy sauce, monosodium glutamate, sesame oil, mix well to plate.
Make this dish to choose fresh scallops. Boiling water in the pot to cook out the scallion flavor, and then put into the scallops, scallops just cooked can be, to keep fresh and tender; scalded for a long time, the scallops will be old.
Features: This dish punch spicy and fragrant, tender and delicious
Fish scallops
Information: 350 grams of fresh scallops, 100 grams of green leafy vegetables, 40 grams of pickled chili peppers, 1,500 grams of oil (consumed 150 grams), 2 eggs, 10 grams of soy sauce, 25 grams of sugar, 25 grams of vinegar, monosodium glutamate (MSG) 2 grams of wine 10 grams of ginger 15 grams of garlic 15 grams of scallions 25 grams of dry bean flour 50 grams of refined soybean paste, 25 grams of onion.
Methods:
1, scallops in a bowl, with cooking wine, salt flavor, egg liquid with dry bean flour into a paste, scallops mixed well.
2, take a bowl, put soy sauce, sugar, vinegar, cooking wine, monosodium glutamate, soup, water bean powder, to the juice.
3, the pot of oil boiled to 60% hot, the scallops one by one into the, slightly fried fish up, to be the oil temperature rises, and then put into the fried golden brown, crispy skin, fished into the dish.
4, the pan poured the remaining oil, under the bubble chili, fried red, under the ginger, garlic, onion, fried flavor, cooking gravy, fried evenly bright oil, poured on the scallops, leafy greens cleaned and fried, put into the dish that is completed.
Features: the color of the dish is about bright, crispy outside and tender inside, salty, sweet, sour and spicy, ginger, garlic, green onion flavor is prominent. It is good for both wine and rice.
Note: When frying scallops, the oil temperature should be high, can not stick together, the proportion of ingredients in the sauce should be coordinated, the taste is moderate. After the dish immediately on the table, in order to maintain the flavor.
Steak shellfish
Main ingredient: fresh scallops
Accessories: egg whites, cabbage
Seasoning: salt, eggs, cooking wine, starch, sesame oil, cooking wine, onion and ginger water, cooking oil, broth, scallions and ginger
Production method:
1. Scallops cleaned and chopped into a paste, add salt, chicken broth, cooking wine, scallion and ginger water, egg whites, and stirring is Strength;
2. Will be adjusted scallops made of small balls, with boiling water;
3. Sit in a pot on the fire pour oil, when the oil is hot into the onion, ginger sautéed flavor, add broth, scallops, salt, chicken essence, cooking wine, thickening, and finally drizzled with sesame oil can be.
Features: taste tender.
Small knowledge: scallops are characterized by: shell fan-shaped, shell ribbed, ribbed with spines; the left shell is flatter, the right shell is slightly concave, the more closed part of the ear.