Roasted scallop juice how to adjust:
Garlic stomped into a hibiscus, put a little more oil, a little salt, pepper, sugar, five spice powder, stir evenly into a small pot, open a small fire and cook for half a minute, the degree of ripeness of their own control, do not overcooked. Done once next time to adjust their own flavor.
Steamed scallops with garlic vermicelli
Ingredients: scallops 10, Lungkow fine vermicelli 50g
Ingredients: garlic, cooking wine, salt, soy sauce practice 1, scallops with a knife to one side, remove the black viscera, take out, wash, and add a little salt, cooking wine and marinate for a few minutes. Shell brush clean spare.
2, garlic fried until golden brown. Put vermicelli (soaked for at least half an hour) on top of the shells, then scallop meat, cover with garlic, garnish with red pepper and spring onion. Add Lee Kum Kee Steamed Fish Soy Sauce, and put on the steamer for six minutes on high heat.
Steamed scallops
Ingredients fresh scallops a dozen, a small handful of vermicelli, green onions, ginger a number of soy sauce, cooking oil practice 1, first prepare the vermicelli, put into boiling water to cook, rinsed under cool water, to be used.
2, the scallops clean, green onions and ginger shredded, put some green onions and ginger shredded on the scallops, on the steamer steam. If there is no steamer can also be used in other appliances to steam.
3, until the scallop meat white, do not steam too long, scallop meat will shrink. My experience when 5-10 minutes, pots can be laid on the fans, laid on the scallops or down as you like. I like to lay on top and eat with the scallops.
3, at the same time, the pan into the oil, add the remaining onion and ginger and a little hot sauce, until the aroma comes out, into the soy sauce, I will add the scallop juice left over from steaming scallops, heated to boiling, poured directly on the scallops.
4, personal preference add vermicelli, combined with the different textures of the scallops to stimulate different feelings in the chewing. Try it, simple but rich in flavor, comparable to those made in restaurants! Vermicelli first softened, directly on the cleaned scallops, and then put on the edamame, you can add a little salt (not too much), soy sauce (recommended not to add, because I think the freshness of soy sauce will cover the scallops of the original fresh flavor). Steam the scallops in a cage over high heat for 3 minutes. Turn off the heat and let it simmer for 2-3 minutes. Steamed scallops with black beans is done!