Introduction: what are the practices of scallops? The following is what I have carefully organized for you about the scallop practice, I hope it will help you, welcome to read

Scallop practice

Steamed scallops with garlic

The main ingredients: scallop, vermicelli, garlic, a little ginger, onion

Seasoning: salt, soy sauce (optional), vegetable oil

The very best way to make scallops is to make them in the form of a scallop. p>

Seasoning: salt, soy sauce (optional), vegetable oil

The method is 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 place the scallops on a plate. Cover with a lid and steam under water for about 5 minutes to take out, drizzle with a little bright oil and it's done.

Scallop and seafood congee

Drinking congee is the most homemade, but also the most nourishing, no matter whether it is spring, summer, fall or winter there is always a suitable. The selection of porridge is also wide, porridge flavor can be sweet, light, or salty.

Practice: prepare a casserole

The key to porridge is the bottom of the porridge, the bottom of the porridge is good or not affect the taste of the whole pot of porridge, so the porridge should be selected to make porridge rice, soak for half an hour to an hour.

1. Pour the rice into the casserole, add the right amount of water (conditions can be put on the soup), porridge of course, have to put more, like a small casserole, half a measure of cups of rice, the water should be poured into eighty percent full, or else it will be easy to overflow, cook with high heat.

2. While cooking while stirring with chopsticks, the water boiled, you can change the small fire, a few drops of sesame oil (one to prevent the porridge water overflowed, the second to increase the flavor, no sesame oil drops of other 'cooking oil can also be), cover the lid, go to the preparation of the ingredients.

3. Ingredients: scallop dices, if there are other seafood at home, such as shrimp, sea cucumbers, etc., can be put.

4. condiments: ginger, green onion, salt, chicken essence and so on.

5. Congee boiled for about twenty minutes, open the lid, see the rice are open, change to medium heat, stir with chopsticks, so that the rice will be more viscous and more slippery (this step is the key, stirring for a minute or two after the congee is almost, put the ingredients down, while cooking and stirring.

6. When the ingredients are cooked, put the ginger, green onion, put down, add salt and chicken essence, mix well, turn off the heat.

Steamed loofah with scallops

Ingredients: loofah (2 pcs), dried scallops (5 taels), garlic (2 pcs), mahi-mahi roe (a little), one egg

Seasoning: oil (2 tablespoons), salt (1/5 tablespoon), sugar (1/3 tablespoon), chicken powder (1/3 tablespoon), sesame oil (2 tablespoons)

Directions:

1. Soak the dried scallops in warm water, then chop them into paste with a knife.

2, add a pinch of salt, minced green onion, minced ginger, minced garlic, beat in the egg and mix well clockwise.

3, cut the loofah into 5-centimeter-long segments, and then use a spoon to dig out one side of the melon flesh, so that it forms a funnel shape.

4. Stuff the scallop puree into the squash pieces and, at the same time, add a small amount of mahi-mahi roe to each scallop puree.

5: Boil half a pot of water, put in the plate holding the loofah, and steam over high heat for 10 minutes before removing.

6, with all the ingredients in the pot, boil, make a sauce, pour over the dish, you can.

Loofah is a light-flavored vegetable, with garlic and scallops. Loofah has the effect of cooling the blood and detoxifying the toxin, removing heat and facilitating bowel movement.

Scallop egg soup

Ingredients: 2 eggs, 100 grams of scallops, warm water and egg, salt, a little wine

Method:

1, the eggs are thoroughly beaten, poured into the egg with the same amount of warm water, add salt and mix well;

2, the mixing of the egg sieve, slowly poured into the container with the scallop. Slowly pour the scallops into the container;

3, load the egg mixture on the plate covered with a flat bottom plate;

4, into the steamer, cover the pot, open the fire, steam until the water boils, change the fire, steamed to the surface of the center of the surface of the floating is not obvious can turn off the fire;

5, eat when topped with the favorite sauce can be.

Seared scallops

Ingredients: 60g butter, chopped garlic, 2 sprigs of fresh rosemary, 400g scallop meat

Directions: Melt butter in a medium-sized skillet over medium-high heat. Add the scraped garlic and whole rosemary sprigs, then add the scallop meat and sear for 2 minutes on each side (or as many minutes as you like). Just pick the garlic and rosemary out of the pan.

Grilled scallops

Ingredients: scallops, bamboo skewers, grill seasoning, oil

Directions: Same as any other grill, but scallops cook easily, so grill them for a shorter time.