Steamed Scallops with Garlic Vermicelli :

Main Ingredients: half cut and cleaned scallops (you can ask the fish store owner to process them when you buy them), vermicelli (mung bean powder), garlic, ginger, scallion

Seasoning: Salt, soya sauce (optional), vegetable oil

How to do it: It's very simple. Soak the vermicelli in water to soften it, mince the garlic, ginger and green onion, mix them together, add salt and also add a moderate amount of soy sauce. Spread the mixed vermicelli on the shellfish, and put the scallops on a plate. Cover and steam for about 5 minutes, drizzle with a little oil and you're done.

Steamed scallops

Raw materials: fresh scallops, a small handful of vermicelli, green onions, ginger, soy sauce, cooking oil, hot sauce

Practice: first prepare the vermicelli, put it into boiling water to cook, and then rinse it under cool water, and then wait for use. Wash the scallops, onion and ginger shredded, put some shredded onion and ginger on the scallops, on the steamer steamer. If you don't have a steamer, you can also use other utensils to steam. Wait until the scallop meat white can be, do not steam too long, scallop meat will shrink. 5-10 minutes, pots can be laid on the fans, laying in the scallop on or under as you like. Eat with scallops.

Meanwhile, add oil to the pan, add the remaining green onion and ginger and a little bit of hot sauce until the aroma comes out, put in the soy sauce, add the scallop juice left over from steaming the scallops, heat it up until it boils, and pour it directly on the scallops.　

Personal preference is to add vermicelli, combined with the different textures of the scallops to stimulate different sensations in the chewing. Try it, simple but rich in flavor, can be comparable to the restaurant to do Oh Vermicelli first soaked soft, directly on the cleaned scallops, then put on the edamame, you can properly add a little salt (8 can be too much), into the cage on the steam. High heat, 3 minutes. Turn off the heat, smother for 2-3 minutes, it is ready. Steamed scallops with black beans is done!

There is another way, is last week I got myself at home. Wash the scallops. Steam them in a cage (same method as above). Meanwhile, take another small bowl and scoop two small spoons of yellow bell pepper and add a handful of chopped scallions. When the oil in the wok is hot, pour the oil quickly into the bowl. Then pour it over the steamed scallops. Haha, it becomes Garlic Yung Shallot Oil Scallops. Actually, I should have minced the garlic, but I found it troublesome. In addition, I like to eat yellow lantern chili, and this chili is originally added to the garlic. So I was lazy. I didn't expect the flavor to be surprisingly good.

Scallops smothered in Japanese white wine

Points to note: Be sure to brush the scallop shells carefully, and remove the whisker-like feet from the sides of the shells with your hands. If you leave the feet on, you won't be able to make good scallops.

How to do it:

1. Separate the leaves and stems of the parsley, and chop the leaves.

2. Chop the garlic into pieces.

3. Choose a deeper pan. Put the scallops in first, followed by the onion, then the parsley stems

4, add the minced garlic, and finally the pepper, lemon juice, white wine, and 2 tablespoons of butter.

5: Cover the pot and cook on medium heat.

6: Shake the pan with frequent.

7, wait until the scallop shells open, then fish out all the scallops, add 2 spoons of butter to the soup and bring to a boil.

8: Return the scallops to the pot and scatter the chopped parsley leaves evenly over the top.

Scallops with wild mushrooms

Changing the previous scallops, the tender scallop meat cut into julienne braised with wild mushrooms, shredded peppers, taste more fresh and sweet.