The first step: clean up the scallops, scallops because it is also living in the mud and sand, so there will be a lot of bacteria on it, be sure to clean it up and soak it in salt water. Cleaned after the scallops peeled open, live scallops must not break by hand, the best way is to use a knife to pry! After prying open the scallops must be removed from the gills and some of the dirty things to wash, and then leave the side of the shellfish to do our containers.

Step 2: Make the sauce for the steamed scallops. First of all, cut the garlic into garlic paste, start a pot of oil, the oil does not need to be too much as long as you can not over the garlic paste prepared beforehand, wait until the oil is hot, the oil will be poured into the garlic paste, and then in the bowl containing the garlic paste, add soy sauce and soy sauce, the sauce will be ready. You can also replace the soy sauce with oyster sauce, or just use soy sauce and add salt and sugar.

Step 3: Steam the scallops. Put the scallops on top of our pre-soaked vermicelli, then pour the sauce over the vermicelli and steam them. Steaming time must pay attention to, must wait until the water boils and then under the scallops, scallops on the pot can be steamed for 5 minutes, do not steam too long that way the meat will be powdered, it is not delicious. Scallops on the table before putting a small handful of parsley this to the dish is completed.

Steamed scallops with garlic and vermicelli

Materials:

6 fresh scallops (large), 60 grams of garlic, 50 grams of vermicelli, 50 grams of salad oil, salt, a small amount of chicken broth, 2 tsp of cooking wine (10 ml), green onions, red pepper, moderate (for decoration).

Practice:

1, buy fresh live scallops at the market, and when you get home, first use a brush to clean the surface of the scallops, rinse off the mud and sand and other impurities;

2, use a sharp knife to reach into the shells of the scallops, and tightly close to the wall of one side of the shells to slice through the scallop meat and throw away the half of the scallop shells that are not meaty;

3, remove the scallop's internal organs, which is the black mass, and the gills, and the gills. The black mass, as well as the gills and circumference, leaving only the center of the round mass of meat as well as the crescent-shaped yellow, in fact, in addition to the black mass, the other parts can also be eaten, but to be more careful to leave only the shellfish meat and yellow. Use a sharp knife to cut the cylindrical shell meat along the shell wall, wash the mud and sand to be used (because we want to put the fans under the shell meat, so remove the shell meat from the shell), use a brush to shell juggling clean to be used

4, with cooking wine and a little salt will be packed with shell meat marinated for 5 minutes;

5, fans soaked in warm water for about 30 minutes to the soft, fished out and drained to be used, green onion shredded scallion or Onion shredded or scallion flowers to be used;

6, garlic with a garlic press pressed into the garlic paste, frying pan into the garlic paste than slightly more than the oil, burned to 2 into the heat (hand on the oil can feel the warmth), the garlic paste into the oil, with a small fire will be garlic paste fried into yellow, and the oil together with the sheng out, let cool and add salt and chicken seasoning;

7, will be fans in every scallop shells in the city around the bird's nest shape, and then will marinate the good scallop meat on the top. scallops on top of each other. Dried scallop congee Ingredients:

Ingredients1 cup white rice, 3 dried scallops, 150g chicken breast, 4 sliced mushrooms, 5 cloves of water chestnut, chopped green onionSeasoning(1)1 tbsp cooking wine, 1/4 tsp salt, a little cornstarch(2)9 cups water, 1 tsp salt, a little pepper

How to make it:

1. Soak dried scallop in 1 cup of water to soften, steam, and tear it into shredded pieces; cut chicken breast into julienned pieces, and mix it in the seasoning (1) slightly marinated; mushrooms softened, de-stemmed, shredded; horseshoes washed, sliced.

2. Wash white rice, add 8 cups of water and soak for 20 minutes, transfer to the stove and bring to a boil, add mushrooms, dried scallops and water chestnuts, and reduce heat to low to make congee.

2. When the congee is ready, add the chicken and cook, season with salt and pepper and remove from heat, then add chopped green onion to serve.

Congee notes

1, steamed scallops of the soup can be added to the porridge, soak the water of the mushrooms do not add.

2, you can buy pure chicken breast in the market or supermarket, you don't need to buy the whole chicken, it will be cheaper.

Therapeutic Benefits

Resolving phlegm, tonifying the kidney, clearing heat and calming the mind

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