Homemade scallops common practice

Garlic fans steamed scallops

1, fans soak soft, garlic chopped, ginger shredded

2, the pot by adding a little vegetable oil, heat into the garlic after the incense

3, will be half of the incense of garlic into the bowl, pour a little steamed soy sauce and mix well into the sauce

4, along the shell with a knife to remove the shellfish, remove the internal organs and cheeks, leaving the middle of that round meat and crescent-shaped yellow, the fans cut into small pieces, pad in the scallop, re-put the scallops

5, the rest of the half of the garlic on each scallop meat, and then put the ginger

6, steamer put cold water boil, add scallops steam steam for 5 minutes pan

7, with a teaspoon before the tune of a good sauce poured on the scallops, sprinkle with chopped green onion and Duojiao can

Scallop

1, the white back wood earrings soaked in cold water for 1 hour after the wash. Scallop washed. Celery leaves to wash, cut into small pieces.

2, the pot into the water, the fire heated to boiling, the fungus wire into the blanching 20 seconds to remove and drain. To blush the steamed fungus in the water, pour a little cooking wine, the scallops will be hot for 15 seconds to remove and drain.

3, the garlic peeled, with a knife slightly beat broken. Add soy sauce, oyster sauce, salt, sugar, water, chicken and starch in a bowl and mix it into a sauce.

4, the pot into the oil, until the oil temperature 7 into the heat, add garlic stir to double gold, into the fungus silk and celery section, stir fry 1 minute, into the scallops, stir fry a few times, Pour into the sauce, stir even until the soup becomes viscous, you can turn off the fire pan

Scallops eggs

1, frozen shell scallop removed, frozen after the pry open shell, remove the skirt are not dirty (fresh skirt can eat, frozen for a long time the big smell), only scallop clean

2, cut the knife in the scallops meat, do not cut off, into the bowl

3, squeeze the amount of lemon juice, pour into the cooking wine, I also added a little salt, gently grasping uniform, put ginger, covered for 20 minutes, for the time being can not put the refrigerator cold pickled

4, steamed bowl into the sesame oil, wipe the bowl with a paper towel wall, the scallop meat placed in the bowl at the end

5, eggs break up, add about 2/3 of the cold water, add a little salt, playing uniform, the egg through the filter into the steamed bowl, the filter out of the bubble do not

6, and finally in the bowl to add some broken broccoli head

7, steamer fire to open a small fire, into the steamed bowl, in the above buckle a plate, steam 10-12 minutes to the center of the surface is not obvious floating, off the fire pan

8, pour a little taste very fresh soy sauce

Famous small fried scallop meat

1, green pepper, onions were cut, ginger and garlic cut at the end of spare

2, scallops put into the cooking pot of boiling water boiled immediately after the fish out

3, the pot under the oil, oil heat after the next ginger garlic soy pan, into the green pepper, onion pieces of salt to fry

4, into the scallops, leaching wine, add pickles, Pixian watercress, a little sugar, pepper turn evenly

Scallop cooking tips

1, in the Western recipe, the scallops usually deal with butter through the fried, or wrapped in bread powder fried together. In the consumption is usually accompanied by semi-dry white wine.

2, in the European recipes, the scallops will join the milk cake food, or fried after eating as an appetizer.

3, in the East recipe, the Japanese like the scallops with their sushi and sashimi with food, while the Chinese people eat scallops are mainly in Guangdong, Guangdong people like to drink with scallops soup.