Ingredients: some semi-washed scallops (you can ask the fish shop owner to process them when you buy them), vermicelli (I personally like Longkou mung bean powder, but I don't have it at home today), a little garlic, ginger and a little onion.

Seasoning: salt, light soy sauce (optional) and vegetable oil.

Practice: very simple. Soak the vermicelli in water until it becomes soft. Chop garlic, ginger and onion, mix together, add salt, and optionally add appropriate amount of soy sauce. Spread the mixed vermicelli on the shellfish and put the scallops on the plate. Cover the lid and steam for about 5 minutes, take it out and pour a little bright oil.

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2. scallops with garlic

Wash scallops, cut open to remove meat, and wash shells for later use. Shells are put on a plate, and shellfish meat is washed out in turn and put in shells. Garlic powder is mixed with soy sauce, balsamic vinegar, salt and monosodium glutamate (according to personal taste) and poured on the meat. There is steam in the drawer. Boil the pot for 3-5 minutes. Might as well try.

Shunzhi chunan.

Generally, after the meat of scallop is removed, put it in clear water and stir it in one direction with chopsticks, and the sediment will precipitate on its own. Sometimes the scallops bought will be sticky and have a lot of sediment, so it is necessary to clean them carefully, especially the edges of some shellfish are not easy to clean, so be patient!

In fact, garlic has the simplest way:

Wash fresh scallops from the outside with a toothbrush. Personally, I think there will be no sand in scallop meat! At least I haven't eaten scallops.

Put it in a steamer and steam it in water. Turn the heat down for two or three minutes. Remove the steamed scallops, put them on a plate, pour garlic evenly, and take them out.

This garlic is fried in an iron pan. Just put a little oil in the wok and the garlic in the wok will slip. You can put some seasonings such as chicken essence and salt, but you don't have to put them. I usually fry a little red pepper first, and then add garlic. )

Steamed scallop

Ingredients: a pile of fresh scallops, a handful of vermicelli, onion, ginger, soy sauce, cooking oil, hot sauce.

Practice: Prepare vermicelli first, cook it in boiling water and rinse it with cold water for later use. Wash scallops, shred onion and ginger, put some shredded onion and ginger on scallops, and steam them in a steamer. If there is no steamer, you can also steam it in other utensils. Wait until scallop meat turns white. Don't steam for too long, scallop meat will shrink. My experience is 5- 10 minutes. After filling the pot, I can spread vermicelli, which can be spread above or below scallops according to my preference. I like to spread it on it and eat it with scallops.

At the same time, put the oil in the pan, add the remaining onion ginger and a little spicy sauce until the fragrance comes out, add the soy sauce, I will add the scallop juice left over from steaming scallops, heat it to boiling, and pour it directly on the scallops.

Personal preference is to add vermicelli and combine scallops with different textures to stimulate different feelings during chewing. Try it, it's simple but rich, and it can be compared with what restaurants do. After the vermicelli is soaked, put it directly on the washed scallop, and then add the lobster sauce. You can add some salt (8 can be more) and steam it in a cage. Fire in three minutes. Turn off the fire for 2-3 minutes. Steamed scallops with black bean sauce will be fine!

There is another method, which I made at home last week. Wash scallops. Cage steaming (same as above). At the same time, take a small bowl, scoop two spoonfuls of yellow bell pepper and add chopped green onion. After the oil in the pot is heated, quickly pour the oil into the bowl. Then pour it on the steamed scallops. Haha, it becomes scallops with garlic and scallion oil. Actually, garlic should have been chopped a long time ago, but I think it's troublesome. In addition, I like to eat yellow bell pepper, which has garlic in it. So I'm lazy. Unexpectedly, it tastes surprisingly good.

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Stewed scallops in Japanese white wine

Key points: Be sure to brush the scallops carefully with a brush and remove the bearded scallop feet from the shells by hand. If you leave the shell feet on it, it is impossible to make delicious scallops.

Exercise:

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

2. Cut garlic into pieces.

3. Choose a deeper pot. Scallops first, then onions, then parsley stalks.

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

5. Cover the pot and cook over medium heat.

6. Shake the pan frequently.

7. When the shell of scallop is opened, take out all scallops, add 2 spoonfuls of butter to the soup and bring to a boil.

8. Return the scallops to the pot and sprinkle with chopped parsley leaves evenly.