Practice:
1, after washing the scallops, chopped into the more 10 centimeters of the segment, with a marinade for about 10 minutes.
2, take a clean small bowl, pour appropriate amount of cooking wine, a tablespoon of soy sauce.
3, pour in a tablespoon of sugar, stir well.
4. Pour in vinegar and salt to taste and stir well.
5: Dip the scallops into the dry starch.
6, add oil to the pot, when the oil is hot, code into the scallop section, fry on low heat.
7, fry one side, gently turn over the scallop section, fry the other side until light brown.
8, the scallop section to one side, put the green onion, ginger, star anise stir fry.
9, pour in the sweet and sour sauce to the scallops.
10, simmer for 10 minutes on low heat.
Materials: scallops, mushrooms, salt, cooking wine, pepper, 2 tablespoons of balsamic vinegar, 2 tablespoons of soy sauce, 1/2 tablespoon of dark soy sauce, 1 tablespoon of sugar.
Methods:
1, scallops cleaned to remove the surface of the white phosphorus, viscera, cut section.
2, green onions and garlic, mushrooms cleaned and de-tipped and sliced, ginger shredded, chili pepper deseeded and sliced for use.
3, scallops add cooking wine, salt, onion and ginger slices, a little pepper and mix well marinated for 20 minutes.
4, the marinated scallop surface thinly dipped in a layer of dry starch.
5, frying pan to 6% heat, one by one into the scallops fried.
6, large fire shaped to change the medium-low fire fry evenly.
7, fry until both sides of the golden brown fish out of the oil.
8, 2 tablespoons of balsamic vinegar, 2 tablespoons of soy sauce, 1/2 tablespoon of dark soy sauce, 1 tablespoon of sugar, 2 tablespoons of water starch and mix well into flavor sauce.
9, the pot on the fire a little oil heat, sautéed onion and garlic slices, down into the mushrooms stir fry until soft.
10, pour into the fried scallops, add the right amount of boiling water and scallops can be flat.
11, high heat to boil, turn the heat into the flavor sauce.
12, until the soup burned until thick, scallop surface folds can be eliminated.
13, sprinkled with chili flakes, cilantro section off the fire, plate.
Materials: 500 grams of scallops, 10 grams of green onions, 10 grams of garlic, 15 milliliters of Erguotou, 10 milliliters of dark soy sauce, 10 milliliters of soy sauce, 2 grams of salt, 10 grams of sugar, 10 grams of chopped scallions, 2 grams of peppercorns, 15 milliliters of yellow wine, 1 dried chili pepper, 10 grams of ginger, 50 grams of peanut oil.
Practice:
1, the scallop remove the viscera to the head and tail scraping the skin washed and cut section of the water control dry standby.
2, the scallop section put ginger, pepper, yellow wine marinade for half an hour.
3, the marinated scallop section with kitchen paper to absorb moisture, the pan into a small amount of vegetable oil to heat.
4, the scallop section will be fried until both sides of the golden brown fish out of the spare.
5, prepare a few cloves of garlic and cut a few slices of ginger spare.
6, the excess oil in the pot pour out, continue to heat.
7, add garlic cloves, ginger slices, chili pepper segments, soy sauce, old soy sauce, then add a small amount of two pots of water, and finally add boiling water to boil.
8, until the soup is almost dry, add appropriate amount of sugar and salt.
9, out of the pot on a plate sprinkled with small chopped scallions can be.
Materials: scallops, pickled peppers, millet chili peppers, Korean hot sauce, garlic, ginger, cooking wine, soy sauce, peppercorns, cucumber, sugar, vinegar, salt.
Practice:
1, scallops cleaned and chopped into small sections.
2, chopped scallop section into the appropriate amount of starch and mix well.
3, put a little more oil in the frying pan, burn to 80% hot.
4, the scallop piece by piece into.
5, fry until the edge of the scallop pieces appear charred yellow can be.
6, fried scallops out of the pan, most of the oil in the frying pan poured out, leaving only a little oil, pour in pickled peppers, peppercorns, millet chili peppers, Korean hot sauce stir-fried.
7, add the right amount of water or broth, small fire for 5 minutes to taste.
8, put the fried scallops, add soy sauce, cooking wine, salt appropriate amount of high-flame simmer for 5 minutes, high-flame juice.
9, start the pot with the right amount of sugar and vinegar, add the cucumber, burn for a minute.
Materials: scallops, ginger, garlic, green onions are moderate, soy sauce, rock sugar, a little salt.
Practice:
1, scallops cut into sections
2, soy sauce, rock sugar, salt a little stirred into the wet ingredients.
3, hot oil with ginger, into the fish on both sides slightly fried yellow, add garlic granules and half of the green onion.
4, first add 1 tablespoon of cooking wine to remove the fish odor, and then add the wet ingredients slightly shaking the pan is good, do not stir fry.
5, a one-time addition of water to cover the fish, high heat boil to low heat stew until the water is almost dry.
6, and then add the rest of the green onion and green and red pepper grains, the last juice out of the pot can be.
Materials: scallops, ginger, cooking wine, water, soy sauce, soy sauce, sugar, a few drops of black vinegar, chicken powder, scallions.
Practice:
1, scallops clean, absorb the water with absorbent paper and cut into pieces, slightly turned with salt.
2, put the oil in the pot to heat, under the ginger slices burst out of the flavor and fish out and throw away.
3, put the fish in the pan and fry until golden brown on both sides.
4, add wine, water, soy sauce, soy sauce, sugar, a few drops of black vinegar, cook until flavored.
5, put a little chicken powder, sprinkle with chopped green onion can be out of the pan on the plate.
From the network
Braised scallop is a more homemade food, its flavor is salty and sweet to taste, the meat is tender and delicious, the scallop is supposed to be less spiny, very suitable for the elderly and children, as well as those who are afraid of fish spines to eat.
The scallop itself is less fishy, less spiny, easy to cook, no matter dry fried, braised, stewed or steamed, it is a very good taste. And the price of scallops is relatively cheap compared to other marine fish. Simply introduce our home practice:
1, scallop removal head and viscera, slightly cleaned, do not wash off the fish scales, drain water, add the right amount of water, cooking wine, onion, ginger and garlic marinade for 20 minutes or so, cut onion, ginger and garlic minced standby
2, the marinated scallop hanging a thin layer of flour, oil boiled to 70% hot, into the scallop, until the fish become golden brown can be fished out of the standby
3, hot pot of cold oil to cool the oil, the fish can become golden brown can be fished out of the standby
3, hot pan cool oil, into the onion, ginger and garlic sautéed, add the scallops, salt, sugar, soy sauce, a small amount of vinegar, cooking wine, add more than the fish body of the water.
4, when the soup is thick, can be dished out on a plate, sprinkled with scallions.
Note:
1, select the last fresh scallop, many times frozen or moldy fish taste bad or not shaped. Selection of fish body wide complete, bright eyes, fish scales are silver pink color is not missing for good,
2, fried scallops last wrapped in a thin layer of flour, so that the meat is tender. Frying scallops first after a small fire, both can fry fish, but also to prevent frying paste fish
3, braised like fried sugar color can also be used, braised in a variety of ways not confined to a practice
Braised scallop finished
Main ingredients: fresh wild scallop
Ingredients: green onion, ginger and garlic, salt, wine, oil, flour, sugar, soya bean paste.
Directions:
1. Scallops cleaned, cut into sections, put cooking wine, a little salt, green onions, ginger, marinate for 30-40 minutes.
2. Marinate the scallops to absorb the water and dip them in a thin layer of flour.
3. Heat the oil in a frying pan and add the floured scallops.
4. Use half a bowl of water, 3 tablespoons of sugar, 2 tablespoons of dark soy sauce, 1 tablespoon of cooking wine to mix a bowl of spare.
5. Put a little oil in the frying pan and stir-fry onion, ginger and garlic.
6. Put in the fried scallops and stir fry a little. Then pour in the sauce, boil over high heat, turn to low heat and simmer for a while, so that the scallops are more flavorful.
7. soup left one-third of the time, change the high-flame sauce, soup collection can be.
8. Plate, delicious braised scallops on the table!
Knowledge: scallops clean, especially the black membrane in the fish belly must be removed clean, or eat up the bitter taste.
First, the scallop chopped into five centimeters or so of the section, both sides of the cut flower knife, salt, cooking wine simmer for about ten minutes.
Second, the spoon into the oil (a little), cuttlefish segments on both sides of the pat dry flour into the pan and fry until browned, out of the pan and standby.
Third, the pan re-entry oil, onion, ginger and garlic burst incense, into the knife fish section, into the hot water, (to cover the fish section as appropriate), cooking wine, sugar, vinegar, soy sauce, high-fire boil, simmering for about ten minutes or so, high-fire juice, sprinkle with crushed garlic before leaving the pan.
The second practice, 丨, cut the knife fish cut both sides to change the horizontal and vertical lines, salt, cooking wine simmering for about ten minutes. 2, the spoon into the oil into the two sides of the knife fish patted on the flour fried until brown, out of the pan and standby. 3, the spoon into the oil, into the pepper, seasonings, chili pepper popping aroma, onion, ginger and garlic popping pot. Into the swordfish, into the hot water, into the pre-soaked bamboo, into the salt, sugar, vinegar, cooking wine, soy sauce. (Water to cover the main ingredients as appropriate) large fire boil to the fire about ten minutes or so, large fire juice, before leaving the pan into the pre-fried peanut rice, out of the pan.
The scallop is not only nutritious, and has a lower cholesterol, warm stomach and make up for the deficiency, moisturize the skin, the effect of beauty, is to eat not fat nutritional food, weight loss, a good helper. Scallop meat tender body fat, delicious flavor, in addition to a large bone in the middle of the thorns, the fish body will be no fine thorns, is very suitable for small children and those who are afraid of fish thorns to eat. Braised scallop meat tender, salty and sweet taste, the elderly and children like, practice is actually very simple, I share the practice below.
Preparation materials: 400 grams of scallops ginger garlic scallions dry chili (appropriate amount)
Scallion white cut section, green onion cut grain.
Ginger shredded.
Garlic patted loose and diced. Dried chili peppers cut into segments.
Scallops cleaned, cut into pieces. Add 1 tsp salt, 1 tsp cooking wine.
Add white onion, ginger, mix well and marinate for 15 minutes.
Put the scallops into the cornstarch and make a roll, so that the fish will not stick to the pan and splash oil when frying later.
Add the oil to the pan and fry the scallops over medium heat.
Fry the fish until the surface is golden brown and crispy.
Leaving a little oil in the pan, add the ginger, scallion, garlic, and dried chili peppers, and sauté to bring out the flavor.
Put in the scallops.
Add 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, a few drops of dark soy sauce and 1 tablespoon of sugar.
Stir fry well.
Add half bowl of boiling water.
Cover and cook for 8 minutes, turning once halfway through.
After 8 minutes, reduce the sauce over high heat.
When the soup is thickened, add 1 tablespoon of balsamic vinegar, a good amount of pepper, toss to coat, and serve.
Plate and sprinkle with chopped green onion. Sizzling braised scallop is ready, if you like it, please try it!
Braised scallop is a famous home cooking in China, scallop meat tender body fat, spiny and fresh, young and old savory, and rich in nutritional value. Immediately to usher in the spring of the year of the dog, the New Year's Eve dinner must be year " fish ", now together to learn a braised scallop practice, New Year's home to the family to show a hand ~
Braised scallop practice one:
Ingredients: scallop, ginger, garlic, bell pepper, soy sauce, wine, salt, sugar
Practice:
Practice:
This is the best way to make your own scallop. p>
1. Scallops washed with scissors to help remove the gills and pulled out by hand, and then cut into small pieces and put in a bowl.
2. Pepper cut circles, ginger cut thick slices, garlic flat.
3. Heat the oil in a pan, add the scallops and 1 teaspoon of salt, and fry on one side, then turn over. Fry until golden brown on both sides.
6. Stir in the green pepper rings, ginger and garlic, add soy sauce, cooking wine and sugar and stir-fry for a while until the sauce thickens.
Braised scallop recipe 2:
Ingredients: scallop, ginger, garlic, bell pepper, soy sauce, rice wine, salt, sugar
Directions:
1, scallop clean, cut off the back of the fish spines and fins, cut into segments, and marinate in salt for 10 minutes.
2, ginger, garlic, green and red bell peppers, green onions cut and spare.
3. Pan-fry the scallops on both sides until golden, add rice wine and soy sauce, put in the right amount of water, ginger and garlic.
5, cook 2, 3 minutes, put salt, sugar, vinegar, chicken seasoning, and then put green and red pepper.
6, when the soup begins to thicken, put the green onion, and reduce the juice on high heat.
Today we teach you to do braised scallops, not only flavorful, but also a unique approach, we add sweet noodle sauce in the seasoning, burned scallops have a strong sauce flavor, salty and savory slightly sweet.
Needed materials
Maru Siansen is good at making scallops, it is different from the general fish so that eating is also different, today with the pill Siansen to see how to do it: Ingredients: scallops 1.5 pounds, 2 sections of green onions, 2 slices of ginger, 2 star anise, 2 cloves of garlic. Salt 2g, vegetable oil, sugar, cooking wine, vinegar, soy sauce, soy sauce. Scrape the skin off the fish, rinse, cut into sections and drain. Heat oil in a wok and fry the scallops until golden brown on both sides (turn over). Heat a small amount of oil in a wok, add green onion, ginger, garlic and star anise and sauté until fragrant. Add soy sauce, soy sauce, sugar and a small bowl of cold water. Put in the fried scallops, add cooking wine, salt, cover the pot, open low heat and simmer for about 5 minutes.
Is not very delicious ah, everyone try to put, delicious to stop.
Scallops do this, delicious and flavorful
Scallop meat thick spiny, nutritious. It has the effect of tonifying the spleen, benefiting the qi, warming the stomach, nourishing the liver, moisturizing the skin, replenishing the qi, nourishing the blood, and beautifying the body. It is suitable for people who are weak, such as dizziness, shortness of breath, fatigue, malnutrition, and it is especially suitable for people who have a weak spleen and stomach, indigestion, and dry skin. Therefore, people with poor appetite can eat some scallops. This dish is added with honey, eating scallops, tasting the sweetness, delicious and beautiful, you also learn it, do to the family to eat
Honey scallops Ingredients: scallops 500 grams, 2 tablespoons of honey, oil and salt in moderation, green onion 1 section, 1 piece of ginger, garlic 2 cloves, 1 tablespoon of cooking wine, 1 teaspoon of pepper, 1 tablespoon of soy sauce Directions:
Scallops to remove the head and tail, viscera, the belly black film removed clean, that layer of black film is fishy, and the scallops are not the same, the scallops are not the same. The black membrane is very fishy. Then cut into segments, the scallop segments on each side of the 3 cuts
Pot of oil and heat to 80%, one by one into the scallop segments frying, the scallop segments fried until golden, fish out of the oil control and wait for use, if the amount of oil is small, in two batches of frying
Pour out the oil from the pot, leaving a little oil, into the green onion segments, ginger, garlic, sautéed
Next scallop segments, drizzle with hot water, and then add the cooking wine, soy sauce, honey, pepper, high heat to boil, turn the fire to taste
To be left in the pot a little soup, turn off the fire, served on a plate can be
Tips: 1. deep-fried scallop section of the oil temperature should be higher, the oil temperature is low easy to scallop frying broken 2. scallop section deep-fried to the golden brown can be 3. use a small fire will be scallop burned to taste