Material: scallop meat.

Accessories: pepper, pepper, onion, ginger, garlic.

Seasoning: cooking wine, salt and chicken essence.

Practice: After the oil is heated to 70%, turn off the fire, throw the cut ingredients directly into the pot, and turn to a big fire after it stinks slightly.

Put it in scallop meat (don't filter it too dry, but be sure to wash the clam sand with clams).

After three or four minutes, add some cooking wine, and add salt and chicken essence by the way (you don't need to put too much chicken essence and cooking wine, but mainly eat the umami flavor of scallop meat).

Continue to copy for a few minutes, and then put it on the plate after the soup is tightened ... (This cover is very effective for people who like pasta)

Steamed scallops with black bean sauce:

Ingredients: scallop meat, vermicelli.

Ingredients: lobster sauce (lobster sauce in canned lobster sauce and herring), garlic, ginger, onion, monosodium glutamate, sugar, cooking wine, salt, sesame oil and white pepper.

Exercise:

Scallop meat is marinated with cooking wine and white pepper for half an hour.

Pour out the oozing water, add proper amount of sesame oil and a little salt, and mix well for later use.

Soak the vermicelli in water until it becomes soft. Cut garlic into pieces, add a little salt and monosodium glutamate, and make garlic paste. Saute garlic and ginger until fragrant.

Stir-fried garlic and ginger into soy sauce, lobster sauce, sugar and monosodium glutamate to taste and mix well.

Pour some condiments into the vermicelli and stir well. Then put scallop meat on the vermicelli and pour in the remaining seasoning.

Steam in the microwave for five minutes and then take it out.

(This article comes from: Cool Chef www.coocook.com)