Ingredients: fresh scallops (2), tender bamboo shoots (2), Undaria pinnatifida (appropriate), fresh mushrooms (2), butter (1G), soy sauce (a little) and salt
Practice:
1. Wash fresh scallops;
2. Pick out the meat in the middle and put it back in the scallop shell;
3. Remove the skirt and internal organs except the meat, remove the internal organs, rub off the dirt from the skirt with a little salt, rinse it off, and put it back in the scallop;
4. Cut the tender bamboo shoots into small pieces, cut the mushrooms into thin slices, soak and wash the Undaria pinnatifida, put them together in a scallop shell, add a small piece of about 5G of butter, drop a few drops of soy sauce, sprinkle a little salt, and bake in the oven at 25 degrees for 5 minutes.
Scallop tempura
Ingredients: Scallop (moderate amount), green pepper (moderate amount), raw flour and flour (1:1), baking powder (2g), salt (2g), olive oil (moderate amount), sea salt (moderate amount), yellow wine (moderate amount) and black pepper (moderate amount)
2. Remove the black sausage from the scraped meat, and then marinate it with sea salt, black pepper and yellow wine;
3. Mix raw flour and flour 1:1, 2 grams of baking powder and 2 grams of salt evenly;
4. slowly add water to a certain consistency;
5. Add a little olive oil and salad oil at this time.
6. Cut the green pepper into pieces;
7. The oil pan is so hot that there are many small and dense bubbles;
8. put the scallops into the pulp just now and hang the pulp;
9. Then put it in the oil pan and fry it. At this time, you can turn on a small fire;
1, green peppers are also hanged;
11. Hang the green peppers and put them in for frying;
12. After frying, take it out and put it on a kitchen paper towel to absorb oil, and then put it on a plate.
steamed scallops with garlic
ingredients: scallops, vermicelli, garlic, a little ginger, a little onion, salt, light soy sauce (optional) and vegetable oil.
Practice:
1. Soak the vermicelli in soft water, mince garlic, ginger and onion, mix them together, add salt, and add a proper amount of soy sauce;
2. Spread the mixed vermicelli on the shellfish and put the scallops on the plate;
3. Cover and steam for about 5 minutes, take it out and pour a little bright oil on it.
fried scallops with sweet pea paste
ingredients: scallops (6), sweet peas (45-5g), diced carrots with sweet corn (5g), cooked almonds (appropriate amount), lemon juice (5ml), sugar (5g), freshly ground black pepper (appropriate amount), salt (a little), and cornmeal (raw flour). Take scallop meat out with a knife;
2. Clean scallops to remove black intestines and dirt;
3. Remove the skirt, leaving only the scallop column and the paste, and use kitchen paper to absorb the surface moisture;
4. Prepare other materials;
5. Sprinkle a little salt and freshly ground black pepper on the scallop meat, rub both sides, massage slightly, cover with plastic wrap, and let stand aside for 1 minutes;
6. During the waiting time, both sweet peas and sweet corn and carrots are cooked in the pot and drained;
7. Put sweet peas into the mixing cup of a blender, and add lemon juice and sugar;
8. Add the cold boiled water without peas (I added about 5g) and beat the peas into fine pea paste.
9. Put the pea paste into a paper bag and set it aside for later use;
1. pat a thin layer of raw powder on both sides of scallop meat, as long as the surface is dry, and then pat off the excess dry powder;
11. Put the cast iron pot on the stove, heat it with strong fire, add butter, and when the butter melts and the pot smokes, put it in scallop meat and fry it with strong fire;
12. Fry for about 3 seconds. Turn the scallop over, and you can see that the surface of the shellfish has turned beautiful brown. After frying the other side to the same color, turn off the fire;
13. Put some sweet corn and carrot on the plate first, and then put the fried scallop meat on it;
14. Squeeze a circle of pea paste around it, and finally sprinkle with a little cheese powder and chopped almonds in the oven. Serve hot.