Garlic: chopped garlic (or use equipment to beat garlic) 500 grams;

Oil consumption: use Haitian brand oil consumption 25 grams;

Garlic Hot Sauce: use Lee Kum Kee Garlic Hot Sauce 25 grams;

Vermicelli: ordinary crystal vermicelli can be a bag;

Fresh Flavor Treasure: Mrs. Lok fresh flavor treasure 30 grams;

Chicken essence: Mrs. Le chicken essence 20 grams;

Oysters, scallops each 20.

Salad oil: Salad oil locally purchased, price set by yourself 400 grams.

Steamed fish drum oil: 50 grams of Lee Kum Kee steamed fish drum oil.

Materials production process

1. oyster pretreatment

Preferred to buy oysters and scallops outside the wash with water (with a large amount of available to ask the seller to use a high-pressure water gun to help you clean), with a knife to find the oyster crevice, slowly pry the oyster shells open, in the inside of the oyster meat with the knife and the shells are separated, be careful to scratch your hands, and then inside the oyster with water to wash it.

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2. Scallop pretreatment

Scallops are better than oysters to clean, but in the cleaning is to pay attention to the inside of the cleaning, in the scallop gallbladder to remove (you can see that there is a piece of black inside, more dirty things) must be cleaned up.

Note: Choose oysters and scallops shells must choose the concave deeper, easy to grill.

3. The process of making garlic sauce:

(1) First of all, the purchase of 500 grams of garlic with a knife into a garlic paste shape, leaving 100 grams of garlic paste spare (remember, must be reserved for spare Oh!). (Remember, you have to keep a spare!). Pour 300 grams of salad oil in the pot, oil temperature to burn 4 layers of heat (with a small amount of count put inside, blistering on the line), will cut the garlic into the pot, constantly stirring to prevent sticking to the pot. Pay attention to the fire is not too big, to small fire.

(2) stirring for about 4 minutes, smell the stronger garlic flavor, add 25 grams of Lee Kum Kee garlic sauce, 25 grams of oil, continue to stir for about 4 minutes, until the garlic can be broken off the raw pot to pour into the pot.

(3) Sprinkle 100g of the reserved raw garlic on top of the broken garlic. Meanwhile, add 100 grams of salad oil to the pot and heat it to 10 degrees. Let the hot oil scald the raw garlic paste.

(4) Add 30g of Mrs. Lok Fresh Taste and 20g of Mrs. Lok Chicken Seasoning and mix well.

4. Crystal Vermicelli:Open the bag of crystal vermicelli and take it out, put it into a basin, pour boiling hot water on it and soak it for 10 minutes. In exchange for cold water to soak.

5, oyster scallop baking process

1, open the gas grill ignition switch, start the fire, the oyster scallops to the grill plate above the heating, see oyster scallops above the blisters, add a small amount of fans, add a good configuration of the garlic sauce, baking 3 minutes, see oyster scallops all around the blisters, the color becomes yellow, add a small amount of steamed fish drum oil in the top (you can also use seafood juice), in the baking 2 minutes, the oysters scallops around the baking process

2. Add a small amount of steamed fish drum oil on top (you can also use seafood sauce instead), and bake for 2 minutes.