Method 1: Steamed scallops with garlic vermicelli. Prepare the following ingredients: 10 scallops, 1 teaspoon of salt, 1 teaspoon of chicken powder, 1 head of garlic, 2 millet peppers, 2 tablespoons of cooking wine, 1 shallot, and an appropriate amount of vegetable oil. The specific method is as follows:

Open the scallops, then clean them. Marinate the prepared scallop meat with cooking wine for a while. Chop the millet into small pieces, chop the chives into chopped green onions, and cut the garlic into minced garlic. Put a little more oil than the minced garlic into the wok.

When it is 20% hot, put the minced garlic into the oil, fry the minced garlic over low heat until it turns yellow, and take it out with the oil. After it cools, add salt and chicken powder and mix thoroughly. Soak the vermicelli in warm water until soft, and then rinse it with boiling water.

, remove and drain, put the vermicelli around each scallop shell into a bird's nest shape, then put the marinated scallop meat on top, then evenly apply the minced garlic and oil on the scallop meat, steamer

After steaming, place the scallops neatly on the plate, put them into the steamer and steam them over high heat for 5 minutes. Finally, sprinkle the chopped green onion and red peppercorns on each scallop, and then pour the hot oil evenly on top.

You’re done!

Method 2: Stir-fried shredded fungus with scallops. Prepare the following ingredients: 10 grams of black fungus, 300 grams of scallops, 1 stick of celery, 3 grams of salt, 1 teaspoon of soy sauce, 1 gram of chicken essence, 6 cloves of garlic, 1 tablespoon of cooking wine, 1 tablespoon of oyster sauce, 5 starch

grams, 3 grams of white sugar, 4 tablespoons of water. The specific method is as follows: Soak the white-backed fungus shreds in cold water for 1 hour and then wash them.

Wash the scallops.

Remove the leaves from the celery, wash it, and cut it into small sections. Pour water into the pot, heat it over high heat until it boils, blanch the fungus shreds for 20 seconds, remove and drain.

Pour a little cooking wine into the water in which the fungus has been blanched, blanch the scallops for 15 seconds, remove and drain, peel the garlic, and smash lightly with a knife.