In addition, scallop meat is also delicious, so many people will have the idea of eating scallop meat in their daily life. Of course, different scallop meat practices can give full play to this kind of scallop meat's different health and wellness functions. So what are the usual ways to make scallop meat?
how to produce scallop vaccine
1. Steamed scallop with minced garlic vermicelli
Main materials: many oyster, a small amount of vermicelli, garlic and ginger, and a small amount of onion
Seasoning: salt, soy sauce (optional) and cooking oil
Practice: relatively simple. Soak the vermicelli in small water, mince garlic, ginger and onion, mix them together, add salt, and add appropriate soy sauce. Spread the mixed vermicelli on the shellfish and put the oyster into the dish. Cover and steam for about 5 minutes, take it off, and pour a small amount of bright oil to win the game.
2. Scallops with garlic
The oyster is cleaned, cut and peeled, and the pearl oyster is also cleaned for later use. The pearl oyster is placed in a dish, and the shellfish meat is washed with fine sand and placed in a shell. The garlic paste is mixed with soy sauce, rice vinegar, salt and chicken essence (according to my taste) and poured on the meat. Steam in the drawer. Boil for 3-5 minutes. Might as well try.
3. Shun Zhi Chun An
After the meat is removed, put it in cold water and stir it in one direction with chopsticks, and the fine sand will settle. Sometimes, there will be more fine sand on the bought ones, so it is necessary to clean them carefully, especially at the edge of some shellfish, which is not easy to remove. Be patient!
Actually, there is a very simple way to do minced garlic:
Wash the waste outside the fresh oyster with a toothbrush.
put it in a wok and steam it over water. After the fire, turn it to slow fire for two or three minutes. Remove one side of the shell of the steamed oyster, put it on a plate, evenly pour the minced garlic, and take it out.
this minced garlic is minced garlic that has been fried in a wok. (that is, put a little oil in a wok, and slide the minced garlic in the wok. You can put some seasonings such as monosodium glutamate and salt, but you don't put them. I usually put a little pepper to fry first, and then put the minced garlic.)
4. Steamed scallops
Raw materials: a pile of fresh oysters, a handful of vermicelli, onion, ginger, soy sauce, cooking oil and Chili sauce. Wash the oyster, cut the ginger and garlic into strips, put some shredded ginger and garlic on the oyster, and steam it in the steamer. If you don't have a steamer, you can steam it with other equipment. Until scallop meat is white, don't steam for a long time, scallop meat will shrink. My working experience is 5-1 minutes. After filling a pot, I can smooth the vermicelli and spread it on or under the oyster as I like. I like to spread it on it and eat it with oysters.
In addition, put the oil in the pot, add the remaining ginger and garlic and a little Chili sauce until the aroma goes out, and put it in soy sauce. I can add the oyster juice left when steaming scallops, heat it to a boil, and immediately pour it on the oyster.
I like to add vermicelli and mix different materials of oyster to get different experiences in stimulating bite. Try it, it's simple but rich in flavor, and it can compete with the ones made in restaurants. After the fans are soaked soft, they are immediately put on the washed oysters, and then they are added with water and lobster sauce, which can add a little salt (8 can be too much) and put them in a cage for steaming. Fire, 3 minutes. Turn off the fire and suffocate for 2-3 minutes. Steamed scallops with water and black bean sauce will be won!
there is another way, which I made at home last week. Cleaning the oyster. Steam in a cage (in the same way as above). In addition, take a small bowl, scoop two spoonfuls of yellow lantern pepper, and add the onion. After the pan is dry and boiled, quickly pour the oil into the bowl. Then pour it on the steamed oyster. Hey, hey, it becomes garlic, oil, onion and oyster. In fact, garlic should have been chopped into pieces, but I feel inconvenient. Plus, I like to eat yellow lantern pepper very much, and this morning pepper was originally added with garlic. So I'm lazy. Unexpectedly, it tastes very good.
5. Japanese-style oyster stuffed with pure grain and wine
Key points: Be sure to brush the shell of oyster carefully with a soft brush, and also forcibly remove the shell feet close to the beard. If the shellfish feet are left on the top, it is impossible to make delicious oysters.
Practice:
1. Separate the leaves and stems of parsley and chop the leaves.
2. Cut the garlic into pieces.
3. Choose a deeper pot. At first, the oyster was put in, then the onion was put in, then the stem of parsley was put in
4. The garlic was put in, and finally 2 spoonfuls of pepper, lemonade, pure grain wine and unsalted butter were put in.
5. Cover and cook on low heat.
6. Shake the pan frequently.
7. When the shells of the oysters are opened, scoop up all the oysters, add 2 spoonfuls of unsalted butter to the soup and bring to a boil.
8. Put the oyster back into the pot, and evenly sprinkle chopped parsley leaves on it.
6. Wild mold oyster emperor
Changing the practice of scallops in the past, the tender scallop meat was cut into flocculent stew with wild mold and shredded pepper, which made the taste more delicious.
7 kebabs of oyster
[ raw materials/condiments] 1/3 cup of 8 garlic-flavored barbecues of oyster
[ manufacturing steps ]
(1) Wash and dry the oyster and discharge it into a baking tray.
(2) Then put the garlic-flavored barbecue dip into the oyster, 1/2 teaspoon each, and make 8 pieces in turn.
(3) heat the oyster in the electric oven at 2℃ first, and bake for about 2 minutes. When it is cooked, take it off and put it on a plate.
(In addition, fresh shrimps, branches, vegetables and fruits can be discharged into oysters, and then baked together with sauce, or the baked oysters can be taken down, stir-fried with other seafood to become miscellaneous seasonings, and poured on rice, which is delicious. )
Other auxiliary materials are minced garlic, thyme salt-free butter white juice, creamy cheese and pepper. . . Waiting is also beautiful! The following are some special condiments of grilled oyster:
1. Minced garlic condiments: minced garlic, scallion, minced fragrant garlic, light soy sauce, white sugar and sesame oil
Practice: pour minced garlic, light soy sauce, white sugar, sesame oil and water into a bowl, stir them, pour them into a medium pot to boil, and cook them with slow fire for 6 minutes to make minced garlic juice;
2 seasoning with black bean flavor: 5g of unsalted butter, 5g of salt, 1g of white sugar, 3g of soy sauce, 5g of bone soup (fresh oyster will contain pure natural sweet taste, so it is best to keep the seasoning simple, otherwise it will cover the original flavor of food. Moderately adding soy sauce adds a touch of soy sauce to the seafood. )
3 Pepper-flavored condiments: 5g of pepper, appropriate ginger slices, 2 tablespoons of fish paste (3g), 1 tablespoon of ground pepper powder (5g), 1 tablespoon of rice wine (15ml), 1 tablespoon of soy sauce (15ml), 1 tablespoon of pork chop sauce (15ml), 3 tablespoons of bone soup (45ml) and appropriate oil.
first heat the oil in Chinese fire, saute the ginger slices until fragrant. After slow fire, add rice wine, soy sauce and pork sauce, mix and cook well. Turn off the fire and remove the ginger slices. The sauce in the pot is sauce.
stir-fry sesame pepper, garlic powder and pepper powder with cooking oil, and spread the oil evenly on each oyster with a spoon. (Tip: Pepper is mainly used to make the oyster more beautiful and generous, so it doesn't need to be used much, otherwise it will affect the original flavor of the seafood itself. Why not put more garlic? It's delicious. )
These are some ways of doing scallop meat at ordinary times. I wonder if you have learned this kind of scallop meat's practice? Strictly speaking, if we can often do it in different ways, we can better promote the digestion and absorption of its nutrients, and the children at home are more receptive.