How to make scallops
How to make steamed scallops with garlic vermicelli
Ingredients: fresh scallops, a handful of vermicelli (soaked in cold water until soft), garlic (processed minced garlic), light soy sauce, salt
Method:
1. Wash the shells, leaving only one side of the shell, take out the shell meat, and wash away the sediment. After washing it, it looks like this. The red ones are the yellow of the scallops. Because its yellow color is like the moon and its shell pillars are like the sun, some people call it "Sun and Moon Shell"
2. Wash the scallops and put them on a plate. Put the soaked vermicelli (soaked for about 30 minutes) Minutes), wrap it into a bird's nest shape, place it on the shellfish, and pour the sauce made of minced garlic, light soy sauce, and salt that have been fried until golden brown. The volume ratio of the three materials is about 8:3:1. Sprinkle some green pepper and red pepper grains on top, which will make it more beautiful. (Since the amount of green and red pepper is very small, there is no need to worry that it will affect the original flavor of the seafood itself)
3. After the water in the steamer boils, steam it for three or four minutes and it will be steamed.
Steamed scallops with garlic vermicelli
Ingredients: Cut some scallops in half and wash them (you can ask the fish shop owner to process them when you buy them), vermicelli (I personally like Longkou Mung bean flour (but I don’t have it at home today), garlic, a little ginger, a little green onion
Seasoning: salt, light soy sauce (optional), vegetable oil
Method: very simple. Soak the vermicelli in water until soft, mince the garlic, ginger, and green onions, mix them together, add salt, and an appropriate amount of light soy sauce. Spread the mixed vermicelli on top of the scallops and place the scallops on a plate. Cover and steam for about 5 minutes, take it out, drizzle with a little oil and you're done.
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Steamed scallops
Ingredients: A bunch of fresh scallops, a handful of vermicelli , onions, ginger, soy sauce, cooking oil, hot sauce
Method: Prepare the vermicelli first, put it into boiling water and cook, rinse under cold water and set aside. Wash the scallops, shred the green onion and ginger, put some shredded green onion and ginger on the scallops, and steam them in a steamer. If you don’t have a steamer, you can use other steaming utensils. Wait until the scallop meat turns white. Do not steam it for too long as the scallop meat will shrink. In my experience, it takes 5-10 minutes. After filling the basin, you can spread the vermicelli on top or bottom of the scallops, depending on your preference. I like to spread it on top and eat it with the scallops.
At the same time, add oil to the pot, add the remaining green onion, ginger and a little bit of hot sauce until the aroma comes out, add soy sauce, I will add the scallop juice left when steaming the scallops, heat until boiling, directly Pour over scallops.
Personal preference is to add vermicelli to combine the different textures of scallops to stimulate different feelings during chewing. Try it, it is simple but rich in flavor, comparable to the ones made in restaurants. Soak the vermicelli first, then put it directly on the washed scallops, then put the black bean sauce. You can add some salt (8 is too much) and put Steam in a basket. High fire, 3 minutes. Turn off the heat and simmer for 2-3 minutes, that's it. Steamed scallops with black bean sauce is done!
There is another method, which I did at home last week. Wash the scallops. Steam in a basket (same method as above). At the same time, take another small bowl, scoop two small spoons of yellow lantern chili, and add a handful of chopped green onions. After the oil in the pan is hot, quickly pour the oil into the bowl. Then pour it over the steamed scallops. Haha, it becomes scallops with garlic and scallion oil. Actually, I should have chopped the garlic into pieces, but I found it troublesome. In addition, I really like eating yellow lantern peppers, and garlic is originally added to this pepper. So I was lazy. Unexpectedly, it tasted surprisingly good.
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Japanese liquor stuffed scallops
Key points: Be sure to brush the scallop shells carefully with a brush When cleaning, remove the beard-like shell legs on the edge of the shell with your hands. It's impossible to make good scallops if you leave the legs on top.
Method:
1. Separate the leaves and stems of parsley and chop the leaves into small pieces.
2. Cut the garlic into pieces.
3. Choose a deeper pot. Put the scallops in first, then the onions, then the parsley stems
4. Add the minced garlic, and finally add 2 tablespoons of pepper, lemon juice, white wine, and butter.
5. Cover the pot and cook over medium heat.
6. Shake the pot frequently.
7. When the scallop shells open, take out all the scallops, add 2 tablespoons of butter to the soup, and bring to a boil.
8. Return the scallops to the pot, and evenly scatter the chopped parsley leaves on top.
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Scallops with garlic and black bean paste
Ingredients: 3 to 4 scallops, ginger, garlic, green onions, and longkou Vermicelli, Lee Kum Kee steamed fish with soy sauce, sesame oil, sugar, rice wine.
Method: 1. Wash the scallops, remove the internal organs, and lay them flat for later use.
2. Take appropriate amount of ginger and garlic and chop into fine pieces.
3. Pour an appropriate amount of Lee Kum Kee steamed fish soy sauce, rice wine, sesame oil, and sugar into a small bowl, add the ginger and minced garlic just now, and stir evenly.
4. Take Longkou vermicelli and soak it in boiling water. Arrange the vermicelli evenly around the scallops.
5. Pour the prepared ingredients over the scallops and vermicelli.
6. Steam over high heat for 10 to 20 minutes. According to personal preference, it can be steamed.
Features: Fresh and delicious. The vermicelli is as delicious as the scallop meat.
Secrets: 1. Since soy sauce itself is moderately salty, there is no need to add salt.
2. The scallops must be placed flat before steaming to prevent the loss of seasoning.
Steamed scallops with black bean sauce
First prepare minced garlic, cut the tempeh into fine pieces, add oil and stir-fry the tempeh until fragrant, then add minced garlic, stir-fry until fragrant and serve. stand-by. Remember, don't overcook it. Soak the vermicelli until soft. Split the scallops, remove the internal organs and gills, and wash them clean. Place the fried black bean paste on top of each scallop, without adding salt. Put it in the pot and steam it, and it will be ready five minutes after boiling the pot.
Take out the scallops, put the vermicelli on top, pour hot oil on them, and serve when you hear the sizzling sound. It smells so good! !
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Ginger leaf scallops
Ingredients: 500 grams of shelled scallops, 50 grams of ginger, soy sauce and royal soy sauce 70 grams.
Method:
1. Wash the scallops and drain off the water.
2. Chop the ginger pieces and soak them in warm water to get the ginger juice.
3. Place the pot on a high fire, add 1000 grams of water and bring to a boil. Add the scallops and blanch them. When the scallop shells open about 1 cm, pour them into a colander and drain.
4. After cooling slightly, remove the shell without meat, place the scallops with meat face up in a basin, add ginger juice, and top with soy sauce and royal soy sauce.
Features: Fresh, fragrant, tender, refreshing, strong ginger flavor, very delicious.
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Hazelnut, lettuce, scallops
Ingredients: hazelnuts, lettuce, scallops
Seasoning: Salt, chicken essence, cooking wine, salad oil, sesame oil, starch
Method:
1. Soak hazelnuts in water, remove the outer skin, and fry in oil until crispy.
2. Peel and dice the lettuce, dice the scallop meat, and blanch them together in boiling water.
3. Use egg white to make a paste of starch, add scallop meat and marinate it.
4. Put a little base oil in the pot, add diced scallops and lettuce and stir-fry, add hazelnuts after seasoning, thicken the sauce and pour a little sesame oil on it.
Expert comments gt;gt; Hazelnuts have the highest calcium content among various nuts, complementing calcium-rich scallops, and the taste is not inferior to cashews and peanuts. In addition to calcium, it is also rich in protein and unsaturated fatty acids.
A thoughtful reminder gt;gt; The outer skin of hazelnuts should be removed to avoid astringent taste.
Calcium supplement tipsgt;gt; If you want to supplement calcium, it is best to eat more aquatic products such as river crabs and sea rice. In addition, eat more nuts, calcium-rich vegetables and whole grains and beans (especially is peas), also extremely helpful.
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Fresh scallops and fried lettuce
Ingredients: scallops, lettuce (ball lettuce), cucumber slices
Seasoning: minced garlic, salt
Method: Add appropriate amount of butter to the pot, add minced garlic and stir-fry until fragrant. Add the scallops and fry carefully. After the water from the scallops is reduced, add the lettuce and cucumber slices and stir-fry. Add salt, stir well and remove from the pan.
Features: nutritious and delicious, low in calories.
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Pepper-flavored scallops
Preparation time: 15 minutes, cooking time: 10 minutes
Features:
Fans have tasted scallops before. It borrows the freshness of scallops, the fragrance of minced garlic, and the saltiness of soy sauce. The strands are intertwined, and they are all delicious.
Ingredients:
4 large scallops, 30g vermicelli, 5g Sichuan peppercorns, appropriate amount of ginger slices, 2 tablespoons of garlic (30g), 1 teaspoon of crushed red pepper (5g), 1 tablespoon of rice wine (15ml), 1 tablespoon of light soy sauce (15ml), 1 tablespoon of soy sauce (15ml), 3 tablespoons of stock (45ml), and appropriate amount of oil.
Method:
1. Wash the shells, leaving only one side of the shell, take out the shell meat, and wash away the sediment. Soak the vermicelli in water until soft.
2. Heat the oil over medium-low heat, sauté the ginger slices until fragrant, then reduce the heat to low, add rice wine, light soy sauce, and soy sauce, stir and cook evenly. Turn off the heat, remove the ginger slices, and use the soup in the pot as sauce.
3. Stuff the vermicelli under the scallop meat one by one, place it on a plate, top with the prepared sauce, put it into a pot over medium-low heat and steam for 5 minutes until cooked.
4. Use oil to stir-fry the fragrant Sichuan peppercorns, chopped garlic, and chopped red pepper. Spread the oil evenly on each scallop with a spoon.
Tips:
Red pepper is mainly used to make the scallops more beautiful. Do not use too much, otherwise it will affect the original flavor of the seafood itself. You might as well add more garlic, it’s very delicious.