1, ingredients

Scallops 400g

Oil moderate

Salt moderate

Chili moderate

Scallions moderate

Ginger moderate

Soy sauce moderate

Eggs 1

Chicken broth moderate

Spears moderate

Steam peppers moderate

Steam peppers moderate

Steam peppers moderate

Steam peppers moderate

Technical notes

These are the first steps in the preparation of the scallops. /p>

Material Wine moderate amount

2, steps

The scallop is removed from the viscera, especially in the abdomen of the black membrane should be removed, cut into sections, cleaned, drained and standby.

Prepare the ingredients, cut the green onion and bell pepper into segments, cut the ginger into slices, and pat the garlic seeds.

Prepare a whole egg wash, walk the scallop segments through the egg wash so that both sides of the scallop are soaked in the egg wash.

Place the scallops in a frying pan and fry them until they are browned on both sides, using less oil and frying them in two batches so that you don't waste too much oil.

When the scallops are browned on both sides, use the oil in the bottom of the pan to sauté the scallions, ginger, garlic, and bell peppers.

Add an appropriate amount of water, so that the fish just submerged in the water can be, seasoned with an appropriate amount of dark soy sauce, salt, chicken essence, cooking wine, sugar and vinegar, high heat to boil to a small fire for about 15 minutes.

After 15 minutes, the soup has been very little is also very thick on the plate, on the table to eat.

3, notes

Home no dry red pepper on the choice of Hang Pepper, the flavor is also good.

Many people burn scallops like to marinate for a while, I don't think that's necessary, because scallops are delicate and easy to taste, and less salt is good for health.

Braised scallop practice two

1, raw materials:

Main ingredient: scallop a

The ingredients: 50 grams of cola, starch moderate

Seasoning: 20 grams of soy sauce, 10 grams of rice wine, the right amount of oil, ginger a piece of dry chili pepper three, anise a little salt, a section of green onions

2, steps:

Prepare the raw materials.

Scallop is gutted and cleaned, cut into sections, each section of two sides and then cut two knives to facilitate the flavor. Scallops to not fishy, must be removed from the viscera clean, inside the black membrane carefully cleaned up, the scallops used today is not very fresh, a cleaning is even more unattractive, the pro buy when you must buy the skin is very intact, uniform color of the scallops.

Scallops add a little salt and scrub well.

Cut the ginger into slices and the scallions into julienne strips.

Pat the scallops evenly with cornstarch.

Put some oil in the pan and deep fry the scallops until golden brown on both sides.

Pour the soy sauce, rice wine and cola together, then add a small bowl of water to make a sauce. The rice wine used here is Guangdong low degree of rice wine, used here is not only very fragrant, but also to remove the fishy effect is very good, if you do not have it can be replaced with Huadiao wine.

Leave the bottom oil in the pot, burst the dried chili peppers, scallions, ginger, star anise.

Pour in the fried scallops, adjust the sauce, simmer for about 10 minutes, and then reduce the juice over high heat.

Done.

3, tips:

Scallops abdominal wall of the layer of black membrane should be cleaned, so as to effectively reduce the fishy flavor;

marinated scallops when salt must be added less, because the soy sauce contains salt, so as not to be too salty.

Braised scallop practice three

1, Ingredients:

Scallop

2, Seasonings:

Vegetable oil, salt, soy sauce, soy sauce, sugar, green onion, ginger, garlic

3, Methods:

Scallop washed, cut into segments, and then use the kitchen paper to adsorb the surface of scallop moisture clean, put into the dish, and then put it into the dish. Standby. Spices ready, onion cut into scallions, ginger cut into ginger slices, garlic cut into garlic slices, to be all ready to do a good job after the pot, first of all, use the ginger to wipe the surface of the pot once, and then poured into the cooking oil.

Heat the pan and cool the oil, put the scallops into the pan, medium heat and slowly fry until both sides of the golden brown, then add soy sauce and old soy sauce, sugar, add garlic and ginger, add the right amount of water to not over the scallops as appropriate, high heat and boil after the juice, and finally add the right amount of salt, sprinkle with green onions can be eaten after the pan.

4, efficacy:

The scallop is rich in protein and amino acids, regular consumption of scallop can be beneficial to the deficiency, enhance the body's resistance. In addition, the skin of the scallop fish is rich in collagen, and regular consumption of this substance can increase the elasticity of the skin, beauty, especially women, often eat scallop fish can make the face rosy, shiny skin.

5, tips:

The main thing to do with scallops is to keep them intact and remove the fishy odor. Here to share a few things to pay attention to:

The first is the scallop in the pot before you must wipe dry the surface of the water;

Second, put the scallop when the oil temperature must be hot, and finally reached 80% hot, the judgment method is to place the palm of your hand on the top of the frying pan, feel the heat can be;

Third, the use of ginger to wipe the surface of the pot can be effective in removing the scallop's fishy flavor.