Wash the shells, leaving only one side of the shell, take out the meat, wash the sediment.

First of all, let's mix some sauce: put the oil in a hot pan, when the oil is hot, fry the garlic, then add some soy sauce and salt, and mix the sauce.

Wash the scallops and put them on a plate, put the softened vermicelli and the popped garlic on the scallops, then sprinkle some green and red peppers on top. Steam the scallops for 5 minutes on high heat after the water in the steamer comes to a boil.

Drizzle some hot oil on top after steaming for a better flavor.

Practice 4 Edit

Steamed Scallops with Garlic and Vermicelli

Steamed Scallops with Garlic and Vermicelli

Steamed Scallops with Garlic and Vermicelli

Ingredients:

6 frozen scallops, 1 whole head of garlic, 1 branch of green onion, 1 small red bell pepper, 1 small handful of vermicelli, cooking wine, salt, chicken powder, and cooking oil in moderation.

Making:

Frozen scallops thaw naturally, separate the shell meat from the shell, remove the internal organs of the shell meat, that is, what looks like black, and then brush the scallop shells inside and outside of the net standby;

With the cooking wine will be packed scallop meat marinade for a few moments; small red bell pepper chopped, shallots cut scallion, garlic into garlic paste standby;

We will add a little more than garlic paste to a frying pan, and then add a small amount of garlic paste to a frying pan. than slightly more than the garlic paste oil, burned to 20% heat (hand on the oil can feel the warmth), the garlic paste into the oil, with a small fire will be garlic paste fried to yellow, and oil together with sheng out, after cooling, add salt and chicken powder to mix (the amount of this seasoning according to their own taste taste, just remember one thing, scallops and fans of the salty taste of the garlic to adjust, and then do not add any more seasoning);

< p>fans with warm water soak soft, and then with boiling water over a bit, fishing up and draining standby; fans in each scallop shells around the bird's nest shape;

then the marinated scallop meat on top, and then will be adjusted to the minced garlic and oil evenly smeared on the scallop meat (garlic coated with the amount of personal preference, and pay attention to the salinity of the garlic);

steamer pot of water boiled, will be placed on the scallop neatly flat

Practice 5Edit

Ingredients:

Scallops

Vermicelli

Garlic

Ginger

Scallion

Salt

Pepper

White Wine

Salad oil

Soy Sauce

Virgin Soya Bean Cream

Virgin Scallops Steamed with Garlic and Vermicelli

Steamed Scallops with Garlic Vermicelli

Making:

Brush the shells of scallops with a toothbrush first.

Reach in with a knife and pry the scallop open, leaving the fleshy half, and use the knife along the shell wall to remove the flesh.

The dark piece at the back of the shell meat is the guts, which should be removed.

The yellow, eyelash-like layer under the skirt is the gills, which should be removed (actually, if you're not too particular, the skirt can be eaten if you brush it).

Only the round mass of flesh in the center is left as well as the crescent-shaped yellow.

Take a large bowl, put water in it, add some salt, put the shellfish in it and soak it for two to three minutes, then use chopsticks to gently stir the shellfish clockwise so that the sediment in the shellfish sinks to the bottom of the bowl, and then rinse it down with water, and the shellfish will be clean.

Soak a small handful of longkou vermicelli in hot water to soften (about 10 minutes or so), drain and set aside.

Sprinkle a little salt, white wine and white pepper on the cleaned scallop meat and mix well, then put some cornstarch and mix well, marinate until ready to use.

Start a frying pan and sauté the garlic.

Put half of the sautéed garlic into a bowl, pour in a little soy sauce and mix well to make a sauce

Cut the vermicelli into small pieces and put them under the scallops, then put half of the remaining garlic on top of each scallop, and top with shredded ginger.

Bring cold water to a boil in a steamer and steam the scallops for 5 minutes over high heat.

Remove the ginger from the steamed scallops and spoon the sauce from step 4 over each scallop while it is still hot, sprinkle with green onion.

Heat a clean sauté pan, add 1 tbsp of oil and cook until smoking, then pour the oil evenly over each scallop.

Method 6 Editor

Main Ingredients:

Scallops (fresh)

Sub Ingredients:

Vermicelli, Ginger, Garlic, Spring Onion

Seasoning:

Maintaining Wine, Chicken Bouillon, Soy Sauce, Soy Sauce, Salad Oil, Salt

Steamed Scallop with Garlic and Vermicelli

Steamed Scallop with Garlic and Vermicelli

Make:

To make:

Steamed Scallop with Garlic and Vermicelli

Measurement.

First, clean the scallops, and soften the vermicelli with warm water for 10 minutes in advance and set aside.

Ginger finely chopped, 1 clove of garlic minced garlic, green onions cut scallions.

Heat a little oil in a wok, then reduce the heat and add 1/2 of the minced garlic.

Mix the minced garlic with the other half of the minced garlic and season with salt and chicken broth.

Clean the scallops and cut them out with a knife, cut the vermicelli into small pieces and spread them in the shells, sprinkle a little fine salt evenly.

Place the scallop meat on top of the vermicelli, pour a little yellow wine evenly into each one, and spread the seasoned garlic.

And then put a few shredded ginger, into the boiling water pot on high heat to steam for 5 minutes out, pick off the shredded ginger, one by one sprinkle a little chopped scallions, pour some soy sauce, another pot of oil until smoking, and then evenly poured on the chopped scallions to stimulate the aroma of can.

Practice 7 Editor

Ingredients: scallops, garlic, red pepper, vermicelli, soy sauce, oil, chicken broth, green onions, salt.

Making:

1. Kill the scallops and brush the shells clean.

2. Soften the scallops, fish out and drain.

3. Chop the chili pepper and set aside.

4. Take a chopstick and roll up the vermicelli and place it under the scallop meat.

5. Sprinkle a little salt and chicken essence on the scallop meat.

6. Put the minced chili pepper and garlic into the pot, then pour it over the scallops.

7. Soy sauce is poured over each scallop.

8. Steam the scallops for about ten minutes.

9. After the scallops are steamed, sprinkle with chopped green onion on the plate.